▼仲仕込みから１２時間後の櫂入れ
▼12 hours after Naka-shikomi.
この動画の１２時間前は、こんなことしてました ▼
12 hours before the video was taken, I was doing... ▼
▼材料投入
▼Charing the ingredients.
▼よく見ると、Mellowのほうが麹歩合が高く、汲水歩合が小さいのが分かります。
▼When you look closely, you can find the Mellow has higher ratio of Koji (whitish rice is koji) and smaller ratio of water.
▼留仕込みまで静置
▼Leave still till Tome-shikomi.
