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Kimoto secrets

The time-temperature relationship

Start
The process begins at a far lower temperature than in the sokujomoto method.

Mash warmers
The mash warmers are introduced, raising the temperature by three degrees. When they are removed, it drops two degrees. This alternating pattern is repeated to gradually raise the temperature in zigzag fashion.

Adding yeast, expansion and foaming
The yeast growth rate increases, and from this point fermentation heat allows the mixture to heat itself, with no further need for the mash warmers.

Cooling
The yeast activity is halted by dropping the temperature very quickly, and the mixture is then rested.


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DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com

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