Production - Revision history

MasterCharlyIten: /* Rice Kōji Making */

2021-04-06T18:13:18Z

Rice Kōji Making

2021-04-06T18:12:09Z

Koji Rice Making

2021-01-12T15:21:12Z

Bottling

2021-01-12T15:20:38Z

Bottling

2020-09-03T17:57:47Z

Rice Steaming

2020-09-03T17:57:02Z

Rice Steaming

2020-09-03T17:52:00Z

2020-08-31T18:29:11Z

Kobo (Yeasts): Title correction

2020-08-24T20:26:45Z

Filtration: YouTube to GIF

2020-08-24T20:23:07Z

Pressing Methods: YouTube to GIF

@@ Line 36: / Line 36: @@
 == Rice Kōji Making ==
-• From there 1/3 of it will be set aside in a Kōji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the kōji-kin, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.
+• From there 1/3 of it will be set aside in a Kkōji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the kōji-kin, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.
 [[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]

@@ Line 35: / Line 35: @@
 <youtube width="200" height="175">h-MPrDj8MRs</youtube> -->
-== Koji Rice Making ==
+== Rice Kōji Making ==
-• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.
+• From there 1/3 of it will be set aside in a Kōji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the kōji-kin, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.
 [[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]

@@ Line 118: / Line 118: @@
 == Bottling ==
-“Binzume” is the process of filling seishu into bottles. This can be done by modern machines
+• “Binzume” is the process of filling seishu into bottles. This can be done by modern machines
 (tsume-kuchi) or by hand (te-zume) and either with hot sake (nesshu binzume) or cold sake (binkan
 binzume).

← Older revision		Revision as of 15:20, 12 January 2021
Line 118:		Line 118:

	== Bottling ==		== Bottling ==
		+	“Binzume” is the process of filling seishu into bottles. This can be done by modern machines
		+	(tsume-kuchi) or by hand (te-zume) and either with hot sake (nesshu binzume) or cold sake (binkan
		+	binzume).

← Older revision		Revision as of 17:57, 3 September 2020
Line 27:		Line 27:

	== Rice Steaming ==		== Rice Steaming ==
−	• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process~~, the conversion of big molecules of sugar into small molecules of glucose~~. You can steam the rice though continues steamers or the traditional way, one batch each time.	+	• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process. You can steam the rice though continues steamers or the traditional way, one batch each time.

@@ Line 11: / Line 11: @@
 == Rice Washing ==
-• Next the rice is washed
+• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process.
 [[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]
@@ Line 19: / Line 19: @@
 == Rice Soaking ==
-• Then soaked
+• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.
 [[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]
@@ Line 27: / Line 27: @@
 == Rice Steaming ==
-• And after steamed
+• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). You can steam the rice though continues steamers or the traditional way, one batch each time.
 [[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]

@@ Line 52: / Line 52: @@
 <youtube width="200" height="175">zS6dZcUCWUg?rel=0</youtube> -->
-== Kobo (Yeasts) ==
+== Kōbo (Yeasts) ==
 • Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

@@ Line 97: / Line 97: @@
 • Traditionally brewers use persimmon tannin for the same purpose.
-<youtube width="200" height="175">uE5fsym8134</youtube>
+[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]
 == Pasteurization (at 60℃ – 65℃) ==

@@ Line 84: / Line 84: @@
 . Membrane Filter Press
-<youtube width="200" height="175">rIG7gUEmkKQ</youtube>
+[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]
 == Sedimentation & Racking ==