お米でモルトを作りたいと考え始めてはや２年、ホームモルティングでまずは二条大麦をモルティングしたりからスタート
その後、「米芽」に取り掛かるも文献がちょー少ない
まずは戦前の文献通りにモルティングするも香りがいいが、糖化力が極端に低いのであきらめる
というのが１年前
そこからまた最近の文献などを色々掘り起こし、再度挑戦→やっぱりαアミラーゼ弱いの結論
というわけで、germinationの工程を麹にお任せすることからこのプロジェクトが再スタート
めっちゃ面白いです
目処がついたので気力がある時にブログに記していこうと思います
今後、米作りを生業とするこの国とアジアの1000年の酒造りの始まりになることを祈って
I have been considering making malt from rice for about two years now, and I started with home malting using two-row barley.
After that, I began working on “rice sprouting,” but there is very little literature available on it.
Initially, I tried malting according to pre-war literature, but although the aroma was good, the saccharification power was extremely low, so I gave up.
That was about a year ago.
Since then, I have been digging up recent literature and such, and I decided to give it another try. The conclusion was that the alpha-amylase is still weak.
So, the project restarted with entrusting the germination process to koji.
It’s really fascinating.
Now that I have made progress, I plan to write about it in my blog when I have the energy.
I hope that this will contribute to the future of rice cultivation in this country and the beginning of a thousand-year tradition of sake brewing in Asia.