うちの場合は小型の自動製麹機なので引き込みから出麹まで同じです なので通例の盛りのタイミングのお話麹モルトの場合写真のように皮にはほぼ菌糸は伸びず、芽の方から菌糸が伸びます 普通のお米での製麹と比べ、菌体量が圧倒的に少なく、大吟醸麹などの５０％精米などと同じ状態になります なので盛りのタイミングでは温度は上がってきません 上がってくるのは夕方以降スロースタートです また、通常の盛りのタイミングでは締まり（麹同士がくっついてブロック状になる）がありますが 穀皮（ハスク）ありなので粒同士がくっつくと言う事象もありません ですので、盛り、手入れ、仕舞い仕事などの概念はあまり必要ないかと思います 温度のムラをなくすために均等にするイメージです あとはハスクに守られているため比較的乾燥に強いです 後工程で、このハスク内で糖化作業を行いますので、麹のように後半に向け水分を飛ばしていくこともしません 麹のような職人的温度、湿度操作が必要で米同士がくっつきやすいのに比べ 麹モルトはハスクがあることで非常に工業的な生産に向いている印象です In our case, since we have a small automated koji-making machine, the process from inoculation to completion of the koji is the same. Therefore, I will discuss the timing of koji growth as is typically done. In the case of malted koji, as shown in the photo, the mycelium hardly spreads on the surface but rather grows from the sprout. Compared to making koji with regular rice, the amount of mycelium is significantly less, similar to the state of 50% polished rice used for making high-quality ginjo sake. Therefore, during the koji growth phase, the temperature does not rise. The temperature rise occurs in the evening and afterward—it's a slow start. Furthermore, during the usual koji growth phase, there is firmness (where the koji grains stick together and form blocks). However, since there are husks, there is no phenomenon of grains sticking together. Therefore, concepts such as "mori," "teire" and "shimaishigoto" are not very necessary. The aim is to achieve uniformity to eliminate temperature variations. Additionally, since it is protected by husks, malted koji is relatively resistant to drying. In the subsequent steps, the saccharification process takes place within these husks, so there is no need to remove moisture towards the latter part, as is done with koji. Compared to the artisanal temperature and humidity control required for traditional koji-making, where rice grains tend to stick together, malted koji gives the impression of being highly suitable for industrial production due to the presence of husks.
