◆乳酸 The lactic acid◆
The brewer method of sake is said some quite important processes are
"Koji, Shubo and Moromi.
The Koji is the malted rice which can change to glucose
from starch of the steamed rice,then increasing the yeast in Shubo
( the beer brewer called it starter), then this yeast occursthe alcohol
and the carbon dioxide from glucose in Moromi (the beer brewer called it
the main mash).
Those processes are about the brewer method of sake.
So why does the lactic acid need in this process?
The environment in which the yeast is actively working is actively working
also unnecessary bacteria in this method, so the brewer must unnecessary bacteria.
It is the lactic acid which can extinguish.
It was increased in shubo.
The sake will rot if there is no it in the middle of the brewer.
There is the Sokujohmoto method which has made by adding the artificial lactic acid
to Shubo in the current mainstream.
There is the Kimoto method which has made by increasing the natural lactic acid
imported the lactic acid bacteria to shubo from the air with Japanese traditional method
continued from the era of Samurai about 400 years ago.
There is the Yamaoroshi Haishimoto method (this work which is quite time
and consuming effort is to mashes the shubo by the Kai is what attached
to the tip of the bamboo wooden plank such as a brick)
which has made by omitted the Yamaoroshi work from the Kimoto method.
I think the secret of sake taste might be on the lactic acid.
I will feel comfortable the natural lactic acid of Kimoto sake to my body
which was tired of the day by soaking it into my mind.
The Samurai and Japanese forefathers might have felt the same thing
with me a long time ago.
I'd like to keep the sake drinking.
Think you for reading.