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MiCURA Sake brewing 2 TYPES Moromi DAY 8~13 /MiCURA 日本酒自家醸造 2種 醪8〜13日目

8日から13日にかけての面(醪の表面)の変化です。 The change of Tsura (the surface of moromi) from Day 8 to Day 13.    ▼Crisp   ▼Mellow   プチプチプチプチ・・・・と元気に発酵しています。 酒蔵の大きなタンクだと、   プチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプ チプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチプチ・・・・    と、大合唱のような賑やかさですが、自家醸造だと量が少ないので、小音楽隊みたいな感じです。       The Japanese language has many Onomatopoeia and mimetic words. onomatopoeic words are imitative of noises.   ”Puchi-Puchi (プチプチ)” is an onomatopoeic word to express bursting sound of fine bubbles.   So, In the case of large Sake tank like the one using in a brewery, when the fermentation is active, the moromi makes sound like    Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi Puchi-Puchi...

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

櫂入れすると、どんどん米が溶け、日に日に流動性が増していっているのが分かります。 When you do Kai-ire, you can feel the liquidity of moromi is increasing day by day as the dissolution of rice progress.    ▼左:Crisp 右:Mellow ▼L:Crisp R:Mellow     ▼Crisp     ▼Mellow 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!)      櫂入れ直後 Right after Kai-ire ▼左:Crisp 右:Mellow ▼L:Crisp R:Mellow      

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MiCURA Sake brewing 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.      ▼櫂入れ直後 ▼ Just after Kai-ire    

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MiCURA Sake brewing 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”.              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    

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