Donck: Difference between revisions
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=== Yamaoroshi method === | === Yamaoroshi method === | ||
Yama-oroshi is a key process in traditional Kimoto sake brewing, specifically the "yamaoroshi" part of the "yamahai" method. It involves manually grinding a mixture of steamed rice and koji (a mold) with a tool called a "kai" in shallow tubs called "hangiri". This process is repeated multiple times a day, and it's the most labor-intensive part of the kimoto starter-making process. Donck uses that process for the making | Yama-oroshi is a key process in traditional Kimoto sake brewing, specifically the "yamaoroshi" part of the "yamahai" method. It involves manually grinding a mixture of steamed rice and koji (a mold) with a tool called a "kai" in shallow tubs called "hangiri". This process is repeated multiple times a day, and it's the most labor-intensive part of the kimoto starter-making process. Donck uses that process for the making of several beers. | ||
== Beers == | == Beers == | ||