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Making the main mash (moromi)

Hatsu-zoe
Hatsu-zoe
Kai-ire
Kai-ire
Moromi after addition of materials
Moromi after addition of materials
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.


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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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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