◆生酛造りの米麹 The Koji (mold) rice of the Ki Moto sake brewer method◆
徐々に浸透しつつある米麹、お肉やお魚に漬けこんで焼き上げると旨みが増し、
ご家庭でも重宝される調味料の一つになりました。
The rice mold has gradually permeated now.
It has become one of the useful seasonings which is increased the Umami when baked them by soaked meat and fish in it at home.
その米麹は、蒸したお米に麹菌を付着させ作り、日本酒を造る時に大切な役割を
果たします。
It was made by adhering the Koji mold to the steamed rice and it plays an important role when makes the sake.
日本酒生酛造りでは、この米麹とお水と蒸したお米を半切り桶に入れ、
初めに手でかき混ぜ山の形にし、櫂で摩りおろしていきます。
It mashes in the Shubo of Ki Moto sake brewing method that puts this rice koji, the water and the steamed rice in a half cut pail, and it makes the shape of the mountain after it mixed with one's hands.
Brewers mash it in this state with paddle (it called the Kai).
この事から山卸と言われる様になりました。
It became as it is said to Yamaoroshi from this work.
山卸（酛摺）作業をする事により、米麹が蒸したお米に付着し、お米の中心にある
でんぷんを酵母と天然乳酸を増やす為に必要なブドウ糖に変え、その外側にある
たんぱく質を旨みの素アミノ酸にしっかりと変えていきます。
The rice koji adheres to the steamed rice by doing a Yamaoroshi work (it is called Motosuri also), and it changes to glucose which need for increasing the number of the natural lactic acid and the yeast from the starch where is in the center of the steamed rice and the protein where is in the outside of it changes to the amino acid which is the basis of the Umami taste sufficiently.
そしてこの作業のもう一つの特徴は、硝酸還元菌による亜硝酸が発生し、乳酸が
増加するまで、酒母を腐造、腐敗の原因、蔵付酵母侵入による早湧きや雑菌などから
しっかりと守る事が出来、現在主流の亜硝酸発生とアミノ酸、乳酸の発生が少ない
速醸酛より旨みや強い発酵力を備えた酒母が造れます。
This work in the Ki Moto sake brewing method could get more strong fermentation power and Umami taste at the Shubo than the Shokujo Moto sake brewing method which is the current mainstream is lower growth the Amino acid, the nitrous acid and lactic acid.
And, another feature of this work would be able to firmly protect the Shubo by occurring the nitrous acid from the nitrate-reducing bacteria until the lactic acid would increase from the cause of decay which would happen by unnecessary bacteria to sake brewing and the fermentation too early by intrusion of wild yeast.
その強い酒母の中で淘汰され増加した酵母はアルコールに強く（同時に増加する天然乳酸が
リノール酸を必要とする為にパルミチン酸だけを酵母が取り込む事でアルコールに
強い細胞膜を生成する酵母のエタノール耐性獲得機構が出来る）、醪でしっかりとした
アルコール発生と自ら発生させたアルコールに酵母が死滅せず、雑味が発生しない
キレのいい味になります。
The yeast which has increased in the Ki Moto Shubo is strong to the alcohol, because for increasing the natural lactic acid at the same time is to need the linoleic acid, so the yeast would get a strong cell membrane by taking only the Palmitic acid (it says the Ethanol tolerance acquisition mechanism of yeast).
Naturally, it would be good flavor taste and shap, because the yeast is not die to alcohol which occurred its own generation in the Moromi (the main mash), so the unflavor taste would not occur when the yeast disappeared.
速醸酛の酒母で増えた酵母（人工乳酸を添加する為、リノール酸を必要とせず、
リノール酸とパルミチン酸の両方を酵母が取り込む事でアルコールに強い細胞膜を
作れない）は、自らの発生させたアルコールに死滅してしまい、その時雑味を
発生させてしまいます。
The yeast which has increased in the Shubo of the Shokujo Moto would disappear at its alcohol, because the yeast would take both linoleic acid and the palmitic acid by putting the artificial lactic acid that did not need to the linoleic acid in the Shubo, so it would not get a strong cell membrane to alcohol.
It would occur unflavor taste when the yeast would disappear by occurred its own alcohol.
米麹の能力を最大限に使い切るのが生酛造りなのです。
It is exactly the Kimoto sake brewing method which could draw out the ability of rice Koji to the maximum.
そして、日本酒生酛造りのお酒は、善玉菌、ナチュラルキラー細胞の活性化、
糖尿病の予防、高血圧、血栓、動脈硬化などの改善が確認されているそうです。
And, the Kimoto sake seems to be confirmed to improvement such as the beneficial bacteria, activated the natural killer cells, the prevention of diabetes, the hypertension, the thrombosis and the arteriosclerosis.
日本酒生酛造りのお酒は、江戸時代からの伝統的な醸造法で、現代では
今まで述べた事の科学的根拠がわかりつつありますが、電気は勿論の事、温度計などの
計器が無かった江戸時代から世界に類のない複雑な発酵技術（平行複発酵）を
使いお酒造りを行ってきた先人たちの知恵と粋が沢山詰まったこのお酒を
呑んでみてはいかがでしょうか。
The Ki Moto sake which was along with samurai society is the traditional sake brewing method from the Edo period (the early 17th century), these thing that I have mentioned before have been gradually finding out the scientific basis in the present day.
However, it made by unparalleled complex brewing method technology (the multiple parallel fermentation) in the world from the Edo period when there were no the instrument of thermometer and the electricity.
I was wondering you would try this sake which would put these many Iki and wisdoms of sake brewers.
先日、神奈川県の海老名市に位置する、いずみ橋酒蔵さんに、生酛の酛摺作業に
お伺いさせて頂きました。
The other day, I have been to Izumibashi Sake Brewery where located in Ebina city, Kanagawa-Ken to help a Motosuri (Yamaoroshi) work.
この酒蔵さんは、有機栽培によるお米を自ら作り、「酒造りは米作りから」
「農醸一体」として全品純米酒、酒質は勿論の事、「安心、安全、健康」にも
こだわっています。
This sake brewery is caring for "security and safety of food and health" with making their own rice for sake by organic farming as "Sake is from rice farming" and "it is together rice farming and brewing", not to mention the high quality of sake and all product of this brewery is made without distilled alcohol.
酛摺（山卸）を体験しましたが、大変な作業です。
I had done an experience of the Motosuri (Yamaoroshi) work which was a really hard work for me.
この酛摺をする事で、アミノ酸が増える事で旨みが増します。
It would moreover increases Umami taste with increased the amino acids by this work.
生酛をお燗する事で天然乳酸がまろやかになる事とアミノ酸の熟成が進みさらに
旨みが増します。
The Ki Moto sake would increases Umami taste with both matured amino acid and mellowed the natural lactic acid by doing a hot sake.
武士や先人たちが、呑んでいたこの生酛造りのお酒を、お燗して、平盃で頂く、
寒さが身に染みるこの時期、晩酌が楽しみになります。
This winter season when we feel the cold would be fun at evening drink by the Ki Moto sake for us, like many predecessors and samurais who had to drink this sake with Hirahai (the shape of flat cup) by made a hot it.
そして、酛摺（山卸）を経験させて頂いた事で、生酛造りのお酒を更に皆様に
知って頂く事に尽力し、日本酒を選ぶ際に「生酛が飲みたい」の声があちらこちらで、
聞こえて来る様、日本酒生酛専門店として努力してまいりたいと思います。
Finally, I swear that I would like a lot of effort which would be moreover taken an interest in the Ki Moto sake to everyone by done an experience of Motosuri (Yamaoroshi) work.
And I would like to continue to work for hearing the voice of request that I would like to drink the Ki Moto sake from many customers here and there in choosing to sake as a professional Ki Moto sake restaurant owner.
Thank you for reading indeed.
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