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MiCURA Sake homebrewing 2 TYPES Moromi DAY 10 /MiCURA 日本酒自家醸造 2種 醪10日目

冷蔵庫が吟醸の芳香で満たされており、開けるたび、気持ちが高まります!(あまりパカパカ開けると庫内温度が上がってしまうのでやりすぎは禁物です) The refrigerator is filled with beautiful ginjo aroma and it fascinates you every time you open the fridge (Be careful, the temperature rises if you open the refrigerator too often!)

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MiCURA Sake homebrewing 2 TYPES Moromi DAY 9 /MiCURA 日本酒自家醸造 2種 醪9日目

味見すると、甘みを強く感じる時期です。 一方でアルコールもでだいぶ出てきているので、甘酒に酒を混ぜたような味(そのまんまですが笑)です。 見た目通り、Mellowは濃醇で旨味甘みが多く、味見していても美味しいです。 The moromi in this period tastes quite sweet. But you also can feel more and more alcohol feeling, so the taste is literary the mixture of Amazake and Sake. *Amazake: Non-alcohol sweet drink made from fermented rice As you can tell from the picture, Mellow moromi is very rich and has stronger sweetness and umami… yummy to taste too.

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MiCURA Sake homebrewing 2 TYPES Moromi DAY 7 /MiCURA 日本酒自家醸造 2種 醪7日目

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”. 

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MiCURA Sake homebrewing 2 TYPES Moromi DAY 2 /MiCURA 日本酒自家醸造 2種 醪2日目

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.

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