Japanese sake brewing project (7) ~ The second batch

Different type of KOJI

The first batch is now aging stage, I probably need to rack it some time a few weeks from now.   It has not been clear yet.   In a mean while, I started the second batch with some adjustments.

Here is some points of the adjustments:

1. Different type of KOJI
2. Reduce the amount of KOJI
3. Reduce water

The first batch, a freeze-dry type KOJI was used.    There is another type of KOJI in a local Japanese grocery store.   It is still a "dry" KOJI, but the one in the photo above has more moisture.   Also, the amount of KOJI for the previous experiments could be too much.  It may impact to the color and flavor.   The second batch used only a little more than half of the previous batch.

Then the last one is the amount of water.  I reduced around 20%.

The starter process started last night and I observed bubbles from the air lock.   It seems to be much slower fermentation than the previous batches.

(To be continue)