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MiCURA Sake brewing Moromi Day 2/ MiCURA 酒造り4日目 醪2日目

泡なし酵母なので、泡が全面を覆うことはなく、カニ泡(蟹が吹く泡)のような細かい泡が点在しています🦀 Since we’re using non-forming yeast, the surface of moromi is not covered with foam but fine bubbles like “Kani-awa(カニ泡)”, literally means crabs bubble (crabs bubble at the mouth) appear in places.

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