Well we made it back from Japan this week. Still suffering from jet lag but that is how it goes. I thought that I would continue the description of the trip I started in the last post and add some of the pictures we took. However, this takes a long time the way I am doing it so I will just be dribbling this out to you.
For this week, here are some pictures from the Hakutsuru Sake Brewery museum.
This picture is of a couple of kurabito (蔵人) making a kimoto (生酛) by preforming the yama-oroshi (山卸) process. They do this by mashing the mixture with a tool called a kai (???) that has a flattish part on the bottom of the pole in the kurabitos’ hands. All of this mixing and mashing is done in a hangiri (半切), the half cut barrel.
This picture has a tool, don’t know the name, used to regulate the temperature of the mash. These are stored on a shelf in the back of the picture and a cut out version in the front center showing how it can be filled with hot or cold water before it is placed in the mash to control the temperature.