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酵母も米も精米歩合も同じ!仕込み配合の違いだけで酒はどう味わる?How different the taste would be ? Same in the yeast and rice, but different in the formulation ratio.

一つの酒の改善を続けるのも楽しいですが、やはり違うタイプの酒も作ってみたくなります。

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出来立ての酒粕、見たことありますか?Have you ever seen “FRESH” Sake-kasu?

搾りたての粕は、お豆腐のように自然な白色をしています。The color of fresh Sake is natural while like tofu. Though sometimes it is slightly amber colored just like Sake originally was.

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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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