09 February 2024
« 麹黴 »
they put on such an educational display at 浦霞醸造元株式会社. here they were adding 麹黴 (koji) to the steamed rice, carefully checking the temperature as they wrap it up. the rice arrived in the room on a conveyor belt and then dropped down the cloth tube into the bin.
reflection of the 杜氏 (toji—brewmaster) is seen to the left; explaining what we were watching.
(hoping i remembered his lesson correctly)