Today, we are going to conduct Tanekiri (inoculating koji mold spores). Tanekiri (inoculating koji mold spores)？ Moyashi (spores of koji mold), Yes. to make Koji (malted rice), Moyashi (spores of koji mold), I mean spore-former is sprinkled over the steamed rice. And then the spore-former goes into the rice. The rice which has the spore-former only on the surface (because the spore-former did not go inside of the rice) is called “Nurihaze”. In order for the rice to live for 30days during Moromi (fermentation of mash) period, the rice must have the spore-foremer inside deeply which is called “Tsukihaze”. Otherwise, the rice can’t live during the Moromi (fermantation of mash) period. Only the way to let the rice live is to maintain the temperature. When the steamed rice is put out, the temperature is only at 30.5 or 30. And as the temperature goes up, the surface starts to get dried and the spore-former tries going into the rice where is moisturized. At first, it was in a solid state, it starts to melt after 2 weeks. And some parts of the solid part become liquid and it goes up in the tank. And the yeast is spread onto the solid parts. These are 2 tanks of Moto (yeast starter). Usually, the temperature for brewing sake is 5, 6 or 7 degrees Celsius so it’s called “Kanjikomi” (sake making in the coldest season). Therefore, you may wonder how the temperature comes down to this low from 100 degrees Celsius (the temperature of the steamed rice). The dew condensation has been occurred because it’s warm around the tank and the cold water has been put into the tank. There are rice, malted rice and water are usually used to make sake. Koshihikari rice is also used as well, isn’t it? Yes it is. Koshihikari is made in Okabo, I mean it is made at the agricultural experimental station. The Koshihikari rice is crossbreeded to be fully grown at the agricultural experimental station. The fact that the rice is made in Okabo district, Fukui City, the community development committee, Okabo district tries to make it know by people. In other words, our sake has been made from the rice which is made in Okabo district with the water from Okabo district, and the yeast from Fukui. This is 20 days old Moromi (fermentation of mash) What kind of Moromi is it? It’s 60% of Gohyakumangoku rice remaining.
It’s Junmai-shu (pure-rice sake). To differentiate ourselves from other sake breweries, we use 7 different kinds of rice.