腰の高さほどのタンクから、胸の高さほどのタンクへとお引越しです。
せっかく酵母が順調に増殖して、アルコールと酸で雑菌の汚染を抑制してくれているのに、ここで一気に薄めてしまっては、汚染のリスクは高まります😢

そのため、日本酒を仕込むときは徐々にスケールアップをしていきます。
この方法を「三段仕込み」と呼んでいます
昔の人は、経験だけでこの方法を確立したかと思うと、頭が下がる思いです。😊

酵母が元気に育った酒母を、約2倍量になるように、酒母、水、蒸米、米麹を入れて混ぜていきます。
それぞれの工程で目標温度があるので、温度をはかりながら行います。

徐々に、いい香りがしてきましたよ～✨

☆ S.tokyo’s “SOE-JIKOMI”☆

The yeast of S.tokyo grew firmly in a small tank over about 10 days.✨
Since alcohol is produced and acid is present, the risk of contamination by germs has been reduced.

Moved from a small sake tank to a medium sake tank.
Even though yeast has been growing steadily and controlling the contamination from various bacteria with alcohol and acid, if you dilute it at once, the risk of contamination will increase.😢

Therefore, when brewering sake, we will gradually scale up.
This method is called “SANDANJIKOMI (three-stage preparation).”
In the old days, if you know this method was established solely through experience, you will be surprised.😊

Add the Shubo, Water, Steamed rice and Koji so that the amount of the Shubo grew well is about twice as much.
Since each process has a target temperature, all process is performed while measuring the temperature.

The fragrance gradually came out 🙂✨