真澄お酒の麹造り Koji Making of the Masumi Sake

Hello and welcome to a new video about the japanese Sake !

Today we are going to study the "Heart" of the production, the process of making Koji.

The action takes place in the Kojimuro (麹室), the cultivation room made with cedar where the Koji (rice malt) is grown. Inside those walls, the temperature has to be kept at a high degree, generally above 30°C, contrasting with the coldness of the Kura.

Every time I came in this room, I felt like penetrating in a whole different world, so different to the outside: it's warm, quiet, and peaceful. That's what I wanted to show in the beginning of the video: a door lost in space, like the path to an unknown place.

As you might have seen, it takes 2 whole days to grow the Koji. What's the goal of this process? To change the rice starch into sugar: the Sake's flavor and quality rely a lot on the Koji.

Category:

Nonprofits & Activism

Tags:

• 酒
• 真澄
• 麹
• 諏訪
• Sake
• Masumi
• koji
• suwa
• 真澄酒
• 真澄日本酒
• 日本酒真澄
• japan
• food
• recipe
• recipes
• japanese
• in
• recette
• japon
• le
• cuisine
• japonaise