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MiCURA Sake brewing Day 1 / MiCURA 酒造り1日目 添仕込み

水麹とは、 酒母や醪の仕込みで掛米(蒸米)を加える1〜2時間前くらいに仕込み水などに麹を加えて混ぜる作業のことです。 仕込み水に、麹の糖化酵素を溶け出させるのが目的です。   Mizu-koji is a mixture of koji, water and so on prepared 1~2 hours before adding kake-rice (steamed rice) . The purpose is to dissolve the saccharification enzyme of koji into the water. The enzyme will convert the starch of rice into sugar.

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