No,5 We would be able to create the future from the history.

★山卸（酛すり）作業　The work of Yamaoroshi (Motosuri)★

 

皆さまのご家庭にヌカ床は、お持ちですか？

昔はどの家庭でもあった物ですが、最近はない家庭が

増えているそうです。

Will there be the Nukadoko at your home?

(The Nukadoko is what fermented by the lactic acid bacteria to the rice husks

with adding salt and water.

It is what makes the traditional Japanese pickles by putting into it the cucumber,

the carrot and the turnip such as.)

The home which doesn't have the Nukadoko is increasing,

but almost home had formerly held it.

毎日、手でかき混ぜ、乳酸菌の取り入れ、乳酸の増加をさせるのが

大切な作業です。

The important work is to stir the Nukadoko by my own hand every day.

Thereby the lactic acid can be increased by entering the oxygen in the Nukadoko,

and it can be used without rot forever.

日本酒の中で天然乳酸を増やす生酛造り、この工程でこれにあたるのが

山卸（酛すり）です。

これを行うことで、乳酸が増え、これに強い酵母だけが酒母の中で

鍛え抜かれ生き残ります。

The Kimoto brewer method which is Japanese traditional brewer method made

by increasing the natural lactic acid in the sake brewer method of all.

{The brewer method of increasing the natural lactic acid is the Yamamoroshi

Haishimoto method and the Bodaimoto method also,

but there is the Yamaoroshi (Motosuri) work only at the Kimoto brewer method.}

It is the Yamamoroshi (Motosuri) work which is equivalent to the important work

of Nukadoko in the process of this method.

The only strong yeast could survive with made trained in the Shubo

that the natural lactic acid had increased by doing the Ymaoroshi (Motosuri).

速醸酛の人工乳酸の酵母は、醪の工程で自ら発生させたアルコールに

徐々に消滅していき、その際に、臭い、苦味、雑味を発生させてしまいます。

The yeast of Shokujo brewer method that added the artificial lactic acid is

gradually disappeared by occurred own alcohol.

At the same time, it will happen to give off annoying smell, bitter

and miscellaneous taste for the sake taste.

しかし、生酛の酒母で生き残った酵母は、アルコールにも強く、

最後まで生き残り、それらを発生させず、各家庭の個性的なヌカ漬けの

美味しさと同じ様に、各蔵の個性的な風味があり、

しかし、喉越しはすっきりし、また口に運びたくなるお酒になるのです。

The yeast of Kimoto brewer method does not disappears by occurred own alcohol

without giving off them.

There is a unique flavor and taste of each sake brewer,

like the Nukadoko taste of each home,

however the throat is refreshing taste.

I just wanted to carry this sake to my mouth also.

 

酛すりの歌をご存知ですか、酒蔵で、作業中に皆で唄う歌です。

勿論、皆で息を合わせ、作業を行う目的もありますが、

ストップウォッチが無かった時代に作業の長さを合わせるために

唄ったそうです。

Have you ever heard of the Motosuri song that is sung by a team of brewer

when they are doing Yamamorosi (Motosuri) work at Shubo process？

Of course, there is the aim to match the breath in everyone,

but they had sung for adjusting the length of the working in the era

that the stopwatch did not exist.

山卸作業の際、蒸米の状態を見て杜氏さんが、酛すりの歌を何回繰り返すかを

決めていました。

The master of brewer decided the number of times to repeat this song

by the state of steamed rice, when they do its work.

古の知恵ですね。

It is wonderful wisdom of Japanese ancestry.

その先人たちの知恵が沢山詰まった日本酒生酛造り、

飲みたくなって来ませんか？

Would you possibly want to drink the Kimoto sake

which had stuffed a lot of their wisdom?

 

Thank you for reading.