Ubufatanye
UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
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.
Hejuru
14 days
Amabwiriza
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.
Ibikoresho by'iyi ntambwe:
Umuceri w'Abayapani w'utuntu tugufi0.5 kokuIbikoresho bikenewe:
Inkono Nini
Ibyatsi by'umuceri2
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.
Ibikoresho by'iyi ntambwe:
Umuceri wa koji (Aspergillus oryzae)0.2 koku
Amazi0.6 kokuIbikoresho bikenewe:
Ikibindi cy'imbaho3
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.
Ibikoresho bikenewe:
Igiti kirekire cyo kuvuga
Igipima Ubushyuhe4
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.
Ibikoresho bikenewe:
Ikibindi cy'imbaho5
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.
Ibikoresho bikenewe:
Ikibindi cy'imbahoInkono NiniIbyatsi by'umuceriIgipima Ubushyuhe6
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.
Ibikoresho bikenewe:
Ikibindi cy'imbahoIbikoresho
3- Umwanya
- Umwanya
- 0.6 kokuUmwanya
Iki gishushanyo gikora
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