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This is Yamasake 4-go from Yamagata prefecture.
Rice milling rate is 55%.
The part beyond here was built in 1918.
In this room, koji mold seeds are scattered on rice.
It takes about three days to prepare koji rice.
And, this room is kept at about 32 to 33 degrees centigrade to cultivate koji mold.
The humidity is almost 90%.
This small tank is a yeast starter tank. Before fermentation process, we prepare a yeast starter.
We put steamed rice, koji rice, and mother water in this tank.
We add steamed rice, koji rice, and water to the yeast starter in this tank. The addition is done in three times.
Stirring of fermentation mash we often see on TV is performed upstairs just above us.
See! It is bubbling.
This is the state in which, as I explained before, the yeast ...
It smells like sweet soda pop, isn't it?
The sweet smell is a result of the fermentation in which yeast is converting sugar into alcohol and carbon dioxide.
The fermentation mash is stirred at the beginning and fermentation is far advanced now.