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Moto, the Sake Starter: Steamed Rice, Koji and Water Fermented Cold for Fourteen Days (Itami, after Rein 1889)
Old sake brewers added no bought yeast. They made a small, cold mash first, the moto, and let it ferment for two weeks: the koji turns starch to sugar, and the yeast that settles in it grows strong in the cold. The finished moto, sour, bitter and alcoholic, seeds the main brew.
Result: moto, 3 to 14 % alcohol (Nishinomiya 10.5 %).
Source: J. J. Rein, The Industries of Japan (1889), pp. 98-99, the brewers of Itami. Picture drawn by Youblob.
Avancé
14 days
Consignes
1
1
Steam the rice
Steam the rice
On the third or fourth day of koji-making, steam hulled rice and spread it on mats until the next morning. Ours: steam it over a pot.
Matériaux pour cette étape :
Riz japonais à grain court0.5 kokuOutils nécessaires :
Grande marmite
Paille de riz2
2
Make the porridge
Make the porridge
Mix 0.5 koku steamed rice with 0.2 koku koji and 0.6 koku water (by weight rice 10, koji 4, water 12). Divide it among six flat 100-litre tubs, each about one-fifth full.
Matériaux pour cette étape :
Riz koji (Aspergillus oryzae)0.2 koku
Eau0.6 kokuOutils nécessaires :
Baquet en bois3
3
Knead, rest, stir cold
Knead, rest, stir cold
Knead by hand into a stiff paste for 2 hours, then leave it 24 hours; it thins. For several days stir it often with a paddle (kai) at the outside temperature, 0-10 C. It turns sweet and milky, then starts to give gas.
Outils nécessaires :
Longue pagaie de brassage en bois
Thermomètre4
4
Gather and rest
Gather and rest
Within six days pour the tubs, three at a time, into a fermenting vat of about 6 hl and leave it quiet one day.
Outils nécessaires :
Baquet en bois5
5
Warm to day 14
Warm to day 14
Wrap the vat in straw mats. Sink a closed tub of boiling water in the mash and move it about; renew it about every 12 hours, as much as the heat needs, until day 14. The mash rises to about 25 C.
Outils nécessaires :
Baquet en boisGrande marmitePaille de rizThermomètre6
6
Cool and check
Cool and check
When the gas slackens and the taste turns from sweet to sour and bitter with a clear smell of alcohol, put the mash back in the flat tubs to cool slowly.
Outils nécessaires :
Baquet en boisMatériaux
3- 0.5 kokuEspace réservé
- 0.2 kokuEspace réservé
- 0.6 kokuEspace réservé
Ce plan fabrique
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