micura-blog — 酒造り RSS

酵母を水麹の入った容器に投入すると、１０分もすれば発酵が始まり、二酸化炭素の泡がしゅわしゅわ〜♪と発生します (^^) Throwing in the yeast into the container with the mizu-koji, the fermentation will start in 10 minutes and generate carbon dioxide gas with fizzy sound♪

水麹とは、 酒母や醪の仕込みで掛米（蒸米）を加える１〜２時間前くらいに仕込み水などに麹を加えて混ぜる作業のことです。 仕込み水に、麹の糖化酵素を溶け出させるのが目的です。   Mizu-koji is a mixture of koji, water and so on prepared 1~2 hours before adding kake-rice (steamed rice) . The purpose is to dissolve the saccharification enzyme of koji into the water. The enzyme will convert the starch of rice into sugar.