التعاون

فنون

الجمال والعناية

حِرَف

الثقافة والتاريخ

ترفيه

البيئة

الطعام والمشروبات

الهندسة العكسية

العلوم

رياضة

التقنية

الأجهزة القابلة للارتداء

Sake from Moto: the Mash Built Up in Three Additions, Soye, Naka and Shimai, Pressed and Settled (Itami, after Rein 1889)

أنشأه

Charlie

31. أكتوبر 2026

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.

متقدم

4 weeks

التعليمات

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.

المواد لهذه الخطوة:

أرزّ ياباني قصير الحبّة1.3 koku

موتو (هريسة بادئ الساكي)1.3 koku

أرز الكوجي (Aspergillus oryzae)0.35 koku

ماء1.3 koku

الأدوات المطلوبة:

حوض خشبي

مجداف خشبي طويل للتقليب

قدر كبيرة

ميزان حرارة

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.

المواد لهذه الخطوة:

أرزّ ياباني قصير الحبّة2 koku

أرز الكوجي (Aspergillus oryzae)0.65 koku

ماء2.9 koku

الأدوات المطلوبة:

حوض خشبي

مجداف خشبي طويل للتقليب

قدر كبيرة

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.

المواد لهذه الخطوة:

أرزّ ياباني قصير الحبّة3.3 koku

أرز الكوجي (Aspergillus oryzae)1 koku

ماء4.2 koku

الأدوات المطلوبة:

حوض خشبي

مجداف خشبي طويل للتقليب

قدر كبيرة

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.

الأدوات المطلوبة:

حوض خشبي

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.

الأدوات المطلوبة:

حقيبة كتان

معصرة العنب

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.

الأدوات المطلوبة: