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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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MiCURA Sake homebrewing Pressing -Sedimentation- / MiCURA 搾り -滓下げ-

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. 

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MiCURA Sake homebrewing -Tips of pressing- / MiCURA 搾り -搾り作業のヒント-

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. 

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MiCURA Sake homebrewing Pressing -Nakadori- / MiCURA 日本酒自家醸造キット 搾り -中取り-

「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.

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MiCURA Sake homebrewing Pressing -Arabashiri- / MiCURA 日本酒自家醸造キット 搾り -あらばしり-

MiCURAで自家醸造したときの最大の楽しみの一つは 「搾って出てくる部位の飲み比べができること」です😊 動画の、最初に出てくる部分、自重で滴り落ちてくるお酒は”あらばしり”と呼ばれます。

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