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.
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.
「搾りたて」の無濾過生原酒が味わえます😊
The middle part is called Nakadori（中取り）.
This part has an excellent balance of aroma and flavor so the part is often chosen for contest Sake.
