Japanese
Products Guide
Enjoying Japanese Sake
Easy Japanese Recipes
Contrasts in Sake Brewing
The Yomoyama Story
The Hakutsuru Mini-Dictionary
Q & A
The Hakutsuru Sake Brewery Museum
The Hakutsuru Fine Art Museum
Company Profile
Mail to Us
Easy Japanese Recipes
Main Mash
"Moromi"

 Long Ago
As a principle, the preparation of the main mash involved three stages, i.e., "soe", "naka" and "tome". The main mash, when the planned fermentation was completed, was drawn out from the preparation vessel and moved to a small vessel ("kodashioke") with a tool ("ninaioke").
The state of drawing
out main mash

 Today
Seed mash, water, yeast and steamed rice are prepared in stainless steel main mash tanks, and the ingredients are fermented for about two to three weeks. The temperature of the main mash for fermentation is freely adjusted with cool air through the cooling plate coils on the outside wall of the tanks (fifty-six 20000-liter tanks; one-day preparation amount of 19600kg).
Room for main mash

lineBacklineNextline
Top

Changes to your settings may have to be made if characters or symbols are unable to be viewed on your computer. The unauthorized copying and/or use of any of the artwork at this site (compositions, photographs, pictures, etc.) in part or in whole are strictly prohibited.