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Sake from Moto: the Mash Built Up in Three Additions, Soye, Naka and Shimai, Pressed and Settled (Itami, after Rein 1889)
The brewers of Itami never put all the rice in at once. They fed the moto in three steps, roughly doubling the mash each time, so the yeast always stayed ahead of the sugar the koji made. Then they pressed the mash in a beam press and let the sake settle clear.
Result: sake of 11 to 14 % alcohol.
Source: J. J. Rein, The Industries of Japan (1889), pp. 99-101. The beam press is replaced by any press. Picture drawn by Youblob.
Ilọsíwájú
4 weeks
Ìlànà
1
1
Soye: first addition
Soye: first addition
In a three-foot tub mix 1.30 koku steamed rice, 1.30 koku moto, 0.35 koku koji and 1.30 koku water (4.25 koku). Stir thoroughly every two hours for two or three days; it warms to about 20 C and smells pleasant and pungent. Ours: steam the rice over a pot.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìrẹsì Japan olóhóró kúkúrú1.3 koku
Moto (ìbẹ̀rẹ̀ ìwúkàrà sake)1.3 koku
Ìrẹsì koji (Aspergillus oryzae)0.35 koku
Omi1.3 kokuÀwọn irinṣẹ́ tí a nílò:
Àwokòtò igi
Ọ̀pá igi gígùn fún rírú
Ìkòkò Ńlá
Ẹ̀rọ Ìwọ̀n Ooru2
2
Naka: second addition
Naka: second addition
Split the soye between two tubs and add 2.00 koku steamed rice, 0.65 koku koji and 2.90 koku water (9.80 koku, 4.90 per tub). Stir vigorously every other hour for one day.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìrẹsì Japan olóhóró kúkúrú2 kokuÌrẹsì koji (Aspergillus oryzae)0.65 kokuOmi2.9 kokuÀwọn irinṣẹ́ tí a nílò:
Àwokòtò igiỌ̀pá igi gígùn fún rírúÌkòkò Ńlá3
3
Shimai: last addition
Shimai: last addition
Split again into four tubs and add 3.30 koku steamed rice, 1.00 koku koji and 4.20 koku water (Rein prints the naka here as 9.90; total 18.40 koku). Treat as before; keep tubs no more than half full.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìrẹsì Japan olóhóró kúkúrú3.3 kokuÌrẹsì koji (Aspergillus oryzae)1 kokuOmi4.2 kokuÀwọn irinṣẹ́ tí a nílò:
Àwokòtò igiỌ̀pá igi gígùn fún rírúÌkòkò Ńlá4
4
Main fermentation
Main fermentation
After three days pour all four tubs into one big six-foot tub. A brisk fermentation follows and eases in two or three days; the scum settles and the liquor is strongly alcoholic.
Àwọn irinṣẹ́ tí a nílò:
Àwokòtò igi5
5
Press
Press
Fill close-woven hemp bags with the mash, lay them crosswise in a strong box and press. Rein's press is a beam lever weighted with 600-900 kg; ours: any wine press. Collect the turbid sake.
Àwọn irinṣẹ́ tí a nílò:
Àpò ọ̀gbọ̀
Ẹ̀rọ ìfún èso àjàrà6
6
Settle and draw off
Settle and draw off
Let the sake stand quiet two weeks in a standing cask with two taps near the bottom, then draw it off clear by the upper tap. Store in barrels or closed tubs; heat it when warm weather comes to keep it.
Àwọn irinṣẹ́ tí a nílò:
Àgbá igiÀwọn ohun-èlò
4- 3.3 kokuÀyè
- 1.3 kokuÀyè
- Àyè
- 8.4 kokuÀyè
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