MiCURA Sake brewing Moromi Day 3 / MiCURA 醪3日目(酒造り6日目)


お米がさらにふやけ、糊上の薄い膜と、引き続きカニ泡のような細かい泡が所々見られます。

Rice is dissolving more and viscous thin skin forms on the surface. 

Continuously, Kani-awa(カニ泡)”, literally means crabs bubble (crabs bubble at the mouth) appear in places.

 

アップの写真も。

Here is a close-up picture. 

ドロドロ状の醪の中でガスが発生しているので、櫂(スプーン)を入れたときの感触はふわふわ、ぱふぱふ☁️としています。

 

味見すると、ほんのり優しい甘さがあります。

 

香り、味わい、見た目以外にも、櫂入れしたときの感触などで米の溶け具合など醪の変化が観察できます。

現代の酒造りのような科学的な成分分析ができなかった時代の杜氏さんは、五感だけを頼りに酒造りをしていたのかと思うと、すごいことですね。

 

Since the gas has been generated inside glutinous moromi, the feeling of kai-ire (stirring) is fluffy…like putting a spoon into a soufflé.

When you taste the moromi, it has a gentle sweetness. 

In addition to the aroma, flavor and appearance, you can observe the change of the moromi such us the degree of how much the rice has been dissolved from the feeling of everyday Kai-ire.

Isnt it amazing to imagine that Toji (a chief brewer at a sake brewery) of other days when there were no scientific analyses like today available was making Sake relying on his five senses?  

 

櫂入れした後は、甘酒みたいな状貌です。↓

After Kai-ire, moromi looks like Amazake (a sweet alcoholic drink made from fermented rice)

 

また数時間後に覗いてみると👀、膨張して表面にはまたカニ泡🦀が出現していました。

When I looked it again a few hours  after, Moromi has expanded and Kani-awa(カニ泡)has appeared in places again.