Japanese sake brewing project (3) ~ The first addition (HATSUZOE)

Changed to a larger fermentation bucket (5 gallon)

The first addition (HATSUZOE in Japanese)

On fourth day, the fermentation activity was slowing down.   Bubbles in the air lock was not frequent as the previous days.   It seems that there was not much sugar left in the starter cultures.   According to many articles on the internet, it may take a few weeks.   However, the sample amount of this trial is not much and there might be enough cells in the original yeast pack.   I guess that might be a reason to slow down the fermentation activity.   It seems that the fermentation of the starter has completed.

The smell was also getting more yeast flavor and I think it might be a sign to tell there are a lot of yeasts in the cultures.

Once the starter (SHUBO) is getting ready, the next step is the first addition (HATSUZOE) that means to start actual fermentation process for SAKE.

Need larger fermentation bucket

Based on observation last a few days, the height of the form on the surface of the starter solution reached to the lid of the small fermentation bucket (2 gallon).   It might be a chance to overflow if I add more into the small tank.  To be safe, I decided to use a larger bucket (5 gallon) for beer.

The first addition

 The material is pretty much the same as what we put into the starter (SHUBO) except the yeast.
This time, I added the followings:

•  Rice (3 Japanese cups, that is 540ml volume) 
• Water (1000ml, bottled water or need to boil)
• Dry KOJI (200g / 0.44 lib)

Rice needs to be cooked as "hard mode" with a bit less water.  The water level on my rice cooker is a level of 2 cups of sticky rice.   The cooked rice should not be soft.  The process is a similar as what the starter process does.
Cooling down the cooked rice and mix it with cold water.  Once the temperature becomes below 30 degrees C (86 degrees F), then mix with the dry KOJI.

 Dry KOJI, it may be found in a Japanese grocery store

 Then put the mixed material into the starter.   The next day of the first addition, it will be a process called "ODORI in Japaese" and just wait for one day without adding next material.

The fermentation was getting back to active after a few hours.   The smell is also getting fruity.

(To be continue)