Latest updates for Shikomi Haigo
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Recent items include:
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foodinjapan.org
/1 month ago
Karashi: Rice, Koji and Moto Conditioning
Karashi (枯らし) is a conditioning period in sake brewing, and it happens three separate times. Rice rests after polishing, koji rests after leaving the koji room, and the finished...
foodinjapan.org
/1 month ago
Hi-ochi (火落ち): Bacterial Spoilage in Sake
Hi-ochi (火落ち) is the bacterial spoilage of sake. It strikes after brewing finishes, and a small group of ethanol-tolerant lactic acid bacteria causes it. Sake is a hostile place...
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foodinjapan.org
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