☆ Kirikaeshi ☆
Kouji → Shubo → Three-stage Shikomi → Squeezing → Bottled
The beginning of the sake brewing process is the makeing Kouji.
For sake made from rice, it is essential to break down the starch of the rice into glucose.
To do this, steamed rice is propagated with Kouji and the Kouji is made to produce enzymes.
The amount, power and purity of enzymes are very important in making sake.
Kouji bacteria grow vigorously in warm places, so the room dedicated to Jiuqu called the Kojimuro is warm.
In a warm room, the cloth is layered to keep it at the desired temperature.
It is mixed at regular intervals to supply oxygen and eliminate partial unevenness.
Adjust the temperature with a cloth, small window, etc.