OK, so the bodai moto based sake I am working on, rested for about 1 month after pressing. Normally, I would have racked it after a couple of weeks but the lees were just not dropping out. I have not had a sake that was so slow to drop its leas before. After one month the sake appeared as in the picture below:
Not very encouraging in turns of being able to recover a large percentage of the sake as clear sake. Anyway, I had been thinking about filtering sake and thought that this maybe a good batch to give it a try with. You may recall that the fermentation went very slow and I pressed it too early despite it having had more time to ferment than most. The moromi went through stages of smelling like green apples, strawberries and finally banana’s. These aromas have been very strong and are very evident the minute I open the cooler. At one month after pressing the banana aroma continues to be very strong; Ginjo-ka on steroids.
The equipment I used for filtering consists of a 5 gallon Cornelious keg, and a plate filter with a 7 micron filter paper. I also have 3 micron and 1 micron filter paper but I was afraid that the filter would clog and I would lose too much sake. As it turned out the filter was very close to being clogged if not actually clogged at the end of pushing about one gallon of sake with leas through it. The following picture shows the front and back sides of the 7 micron paper filter and the back plate of the filter housing. Continue reading “Sake Filtering – Is this Muroka (無濾過)?”
Possibly the first ever Bodai moto made outside of Japan!
I have just completed the pressing of a sake made with a bodai moto and while the story is still not complete I think this may be a good time to look at what we have so far. The bodai moto is the original method of creating a moto. As I have written before in this venue, the bodai moto was created from a sake brewing method known as bobaisen. Bodaisen was sake made using the same method used for bodai moto but there is no additions added later. For bodaisen you put all the ingredients together at the beginning and then ferment to the end with no additions. Over time it was found that adding a bit of the mash of a good brew to the beginning of a new brew helped make better sake as well as make it more reliable. As the properties of the sake improved while adding a “starter” from a good batch, this became the norm and even the first batch needed to have a starter and this push for better sake is how the method for making bodaisen became the method for making bodai moto.
Bodai moto is also called mizumoto or water moto. The name mizumoto makes a lot of sense once you begin to look at the method used and what it produces. The outcome of the first step of the method is a special water called soyashi-mizu that contains, along with the water, lactic acid that will protect the moto and the ferments made with this moto. There are also other compounds from various bugs that became active before there was enough lactic acid to kill them off. These bugs and their effect on the moto bring distinctly different contributions to sake. Similar to yamahai moto sake, bodai has its own funk.
To start a bodai moto we need to make the soyashi-mizu. Soyashi-mizu is created in the soyashi process which consists of mixing a small amount of cooked rice with raw rice and water and letting stand until the lactic acid reaches the desired strength. Now I should say that in the original process this is also key to cultivating a good yeast population. Because I will add yeast I am not really looking for this but it may also be a strong contributor to the resulting characteristics. Continue reading “Possibly the first ever Bodai moto made outside of Japan!”
Before getting with this article I would like to urge you to consider donating to help Japan in this time of tragedy. Three outstanding organizations which will ensure your donations will be used well are:
We often here about the three types of moto or seed mash. There is the currently most used moto type, sokujo-moto, the next most common, Yamahai-moto and the moto which was king before that, kimoto. But, before these there was another type of moto, one that was used as late as 1925 under the name Mizumoto. This moto was bodai-moto and was developed by the monks at the Bodaisen Shoreki Ji Buddhist temple.
The monks studied the techniques used in both Japan and China. They developed their method some time in or before the 14th century. A brewing diary, “Goshu no Nikki,” describes the two step method and later starting in 1478 as chronicled by the “Tamon-in Nikki” the three step method was developed and used. Taken together these describe how the method for making Bodaisen had transformed from a single mash sake brewing to one that used a starter culture from previous good mashes to one with a purpose made starter mash, bodai-moto, added to the main ferment and the progressions from including two and then three additions to the moromi.