"Rice wash" -Sake brewing commitment vol.2-

The round mark is a mark of rice grade and first-class rice.

This is 49% polished rice "Yume no Kaori" suitable for sake brewing in Fukushima prefecture.
Since 51% of the rice is scraped, the grains are round.
The central part of sake rice, Shinpaku, is left behind.

As it is, bran etc. are attached, so we will do the work of "washing rice".
In the cold, the brewers use cold water to wash their hands carefully.
It will be shared and will be done quickly and with good rhythm.
It seems that it is not good if you wash it too much or soak it in water too much.

First wash

Rinse and wash again.

After this, "immersion" is performed and steamed.

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