The condition of MOROMI changes every day.
First, observe with your eyes
After that, we will analyze it scientifically.
Daily analysis of alcohol, sugar, acids, amino acids, etc.
Scoop with a long cassotte, filter and analyze the filtrate
Both the enzyme of the jiuqu and the yeast seem to play a proper role, and they have a very nice scent!
I’m looking forward to squeezing new sake