Hatsu-zoe
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Kai-ire
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Moromi after addition of materials
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| 1. |
First the starter mash, koji, steamed rice and water are put into a small soe tank. The mixture is mixed well (hatsu-zoe, left photo). |
| 2. |
The mixture is left to rest during the day after the hatsu-zoe, in order to promote yeast growth (odori). |
| 3. |
On the third day, the mixture is moved to the large moromi tank and koji, steamed rice and water are added (naka-zoe). |
| 4. |
On the fourth day the volume is again increased (tome-zoe), ending the three-part process. The mixture is stirred with a paddle to even it out (kai-ire, centre photo). However the moromi mixture is extremely stiff at first, making this very laborious work. |
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It is important for the growth of the micro-organisms that the moromi is not immediately put into the moromi tank, but gradually moved into a large tank via the soe tank. Daishichi is also careful to use only tanks with a wide mouth, so that it is easy to keep an eye on the foam, and there is sufficient room for the kai-ire process. |
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