留仕込み後1、2日はお米が水を吸って膨らみ、まるで3合の米を4合分の水で炊いてしまったときの柔飯のようです。
ご飯にしては柔らかすぎるし、お粥にしては固すぎるし水分量がすくない。
For a few days after Tome-shikomi, the rice has soaked up the water and looks like a failed steamed rice I messed up the proportion of the water.
Too soft as a steamed rice but too hard and too little water to be called as a rice porridge.
▼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.
滓下げ後(冷蔵庫に2日間静置)なので、下に滓が沈殿し、上が澄んでいます。
Since the picture was taken after orisage (the bottles were left to stand in refrigerator for 2 days), the sediments called “滓(ori)” precipitated in the bottom and the upper part became clear.
MiCURAでは、いろんな搾り方を実験し、エントリーモデルであるMiCURA Kotohajime Ver1.1 では、鑑評会出品酒など高級酒に用いられる「袋吊り」を自家醸造向けにアレンジした搾り方を採用しました。
In home brewing, we take various means utilizing limited facility.
Especially in the pressing process, some creativity is required.