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MiCURA Sake homebrewing Day 1 "Activate the Sake yeast" / MiCURA 酒造り1日目 "酵母の復水"

酵母を水麹の入った容器に投入すると、10分もすれば発酵が始まり、二酸化炭素の泡がしゅわしゅわ〜♪と発生します (^^) Throwing in the yeast into the container with the mizu-koji, the fermentation will start in 10 minutes and generate carbon dioxide gas with fizzy sound♪

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MiCURA Sake homebrewing 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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