最初はMellow のほうが溶けが早く、湧きも早くてプクプクと発酵も旺盛のようでしたが、今はCrispのが盛り上がっています（発酵の状態と、嵩が）
Earlier, Mellow seemed to be more active than Crisp. The rice was dissolving faster and the moromi was bubbling up with gus.
But today, Crisp looks more “lively”.
櫂入れするとガスが抜けるので、一旦液面が下がりますが、１時間後に覗くとすでに元の高さかそれ以上に膨らんでいます。
After Kai-ire, the liquid level of moromi went down as the gas escapes by stirring. But an hour later, when I checked the moromi again, the liquid revel already backed to the same level or even higher.
▼櫂入れ直後
▼Just after Kai-ire
