If you are to brew Sake more than once, it will definitely be better to have small-sized refrigerator exclusive for moromi (sake-mash).
If you are going to use a container attached to MiCURA Complete set, please make sure that your refrigerator has storage space larger than 10in×10in×10in.
Useful functions/features for your “moromi room”
・The front door is transparent that you can observe moromi with the door closed.
・Temperature control system (It’ll be great if it can control the temperature between 42~60℉)
・some extra space on in height so you can place moromi in sake bag with a weight on it at the last stage of “shibori(pressing).
In “How to brew MiCURA”, I explain fukuro-shibori (shizuku sake) style and using a weight method. But you also can try “Fune-shibori” style using a press tool.
You may use press tool after collecting shizuku sake too.
When you purchase a press tool, don’t forget to check the size. Moromi is about 1.6 gallon.
ATAGO Portable Refracto-Polarimeter RePo-1
As you become an advanced Sake home brewer, It might be tempting to make your own “Moromi progress chart”.
In a Sake brewery, various components are scientifically measured to asess the condition of moromi.
There are many items to analyze, but the two most important are the alcohol content and sake meter value (Baumé).
In the case of a brewery that is obliged to pay liquor tax, the measurement must be made in accordance with the National Tax Agency's prescribed analysis method, as a general rule.
This requires a ladleful of moromi for each measurement. If we were taking that many samples every time. every time, we’ll run out of moromi before we can press (shibori) it.
The amazing thing about “ATAGO Portable Refracto-Polarimeter RePo-1” is that only 3ml of sample is needed for one measurement!
On the other hand, what bothers us is the price. For a Sake brewery that uses a lot of expensive equipment, It can also be said to be extremely cheap, but for a home-brewer, the price may be hard to afford.
However, you won't find anything else at this price with this performance at the moment, so if you're serious about exploring Sake home-brewing, you might want to consider buying one.
Originally, wooden barrels made from cedar(or cypress) were used for Sake brewing.
However, wooden barrels disappeared around the 1950s, and most Sake breweries are now using metal tanks, such as hauler tanks and stainless steel tanks, which are more practical.
Although wooden barrels have some issues such as the transfer of wood color and aroma, easily exposed to air, the risk of liquid leakage, and difficulties with maintenance and hygiene, Sake brewed in wooden barrels has a unique flavor that is not found in metal tank brewed Sake.
Metal tanks and wooden barrels are different in many ways, including the microbial environment and the temperature transferability.
In recent years, some Sake breweries have revived their wooden barrel brewing in search of the unique flavor of it.
However, as the number of craftsmen capable of making large wooden barrel like those used in Sake breweries is dwindling, a project have been set up to train young people to become successors, and wooden barrel brewing become a topic in Sake industry.
Since ancient times, many things in Japan have been made of wood, from hot spring tubs and sushi barrels, to houses and shrines.
For home-brewing, you can use a wooden barrel(vat) used for homemade pickles or miso, the 6-liter size is recommended.