◆生酛造りの米麹 The Koji (mold) rice of the Ki Moto sake brewer method◆
The rice mold has gradually permeated now.
It has become one of the useful seasonings which is increased the Umami when baked them by soaked meat and fish in it at home.
It was made by adhering the Koji mold to the steamed rice and it plays an important role when makes the sake.
It mashes in the Shubo of Ki Moto sake brewing method that puts this rice koji, the water and the steamed rice in a half cut pail, and it makes the shape of the mountain after it mixed with one's hands.
Brewers mash it in this state with paddle (it called the Kai).
It became as it is said to Yamaoroshi from this work.
The rice koji adheres to the steamed rice by doing a Yamaoroshi work (it is called Motosuri also), and it changes to glucose which need for increasing the number of the natural lactic acid and the yeast from the starch where is in the center of the steamed rice and the protein where is in the outside of it changes to the amino acid which is the basis of the Umami taste sufficiently.
This work in the Ki Moto sake brewing method could get more strong fermentation power and Umami taste at the Shubo than the Shokujo Moto sake brewing method which is the current mainstream is lower growth the Amino acid, the nitrous acid and lactic acid.
And, another feature of this work would be able to firmly protect the Shubo by occurring the nitrous acid from the nitrate-reducing bacteria until the lactic acid would increase from the cause of decay which would happen by unnecessary bacteria to sake brewing and the fermentation too early by intrusion of wild yeast.
The yeast which has increased in the Ki Moto Shubo is strong to the alcohol, because for increasing the natural lactic acid at the same time is to need the linoleic acid, so the yeast would get a strong cell membrane by taking only the Palmitic acid (it says the Ethanol tolerance acquisition mechanism of yeast).
Naturally, it would be good flavor taste and shap, because the yeast is not die to alcohol which occurred its own generation in the Moromi (the main mash), so the unflavor taste would not occur when the yeast disappeared.
The yeast which has increased in the Shubo of the Shokujo Moto would disappear at its alcohol, because the yeast would take both linoleic acid and the palmitic acid by putting the artificial lactic acid that did not need to the linoleic acid in the Shubo, so it would not get a strong cell membrane to alcohol.
It would occur unflavor taste when the yeast would disappear by occurred its own alcohol.
It is exactly the Kimoto sake brewing method which could draw out the ability of rice Koji to the maximum.
And, the Kimoto sake seems to be confirmed to improvement such as the beneficial bacteria, activated the natural killer cells, the prevention of diabetes, the hypertension, the thrombosis and the arteriosclerosis.
The Ki Moto sake which was along with samurai society is the traditional sake brewing method from the Edo period (the early 17th century), these thing that I have mentioned before have been gradually finding out the scientific basis in the present day.
However, it made by unparalleled complex brewing method technology (the multiple parallel fermentation) in the world from the Edo period when there were no the instrument of thermometer and the electricity.
I was wondering you would try this sake which would put these many Iki and wisdoms of sake brewers.
The other day, I have been to Izumibashi Sake Brewery where located in Ebina city, Kanagawa-Ken to help a Motosuri (Yamaoroshi) work.
This sake brewery is caring for "security and safety of food and health" with making their own rice for sake by organic farming as "Sake is from rice farming" and "it is together rice farming and brewing", not to mention the high quality of sake and all product of this brewery is made without distilled alcohol.
I had done an experience of the Motosuri (Yamaoroshi) work which was a really hard work for me.
It would moreover increases Umami taste with increased the amino acids by this work.
The Ki Moto sake would increases Umami taste with both matured amino acid and mellowed the natural lactic acid by doing a hot sake.
This winter season when we feel the cold would be fun at evening drink by the Ki Moto sake for us, like many predecessors and samurais who had to drink this sake with Hirahai (the shape of flat cup) by made a hot it.
Finally, I swear that I would like a lot of effort which would be moreover taken an interest in the Ki Moto sake to everyone by done an experience of Motosuri (Yamaoroshi) work.
And I would like to continue to work for hearing the voice of request that I would like to drink the Ki Moto sake from many customers here and there in choosing to sake as a professional Ki Moto sake restaurant owner.
Thank you for reading indeed.