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”.
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.
▼仲仕込みから１２時間後の櫂入れ
▼12 hours after Naka-shikomi.
この動画の１２時間前は、こんなことしてました ▼
12 hours before the video was taken, I was doing... ▼
▼材料投入
▼Charing the ingredients.
▼よく見ると、Mellowのほうが麹歩合が高く、汲水歩合が小さいのが分かります。
▼When you look closely, you can find the Mellow has higher ratio of Koji (whitish rice is koji) and smaller ratio of water.
▼留仕込みまで静置
▼Leave still till Tome-shikomi.
酒造りとは、目に見えない微生物という生物の営みに、視覚・嗅覚・聴覚・触覚・味覚の五感を研ぎ澄まし、
その文化的にして科学的、そして神秘的な現象にひたすら耳を傾けること。
Sake brewing is to solely appreciate the cultural, yet scientific and mysterious phenomenon:
To feel the workings of the invisible living things, microorganism, with your sharpened 5 senses… sight, touch, taste, smell, and hearing.
