THE CHEMISTRY OF SAKE BREWING. 



213 



per intensity, and the formation of much acid was noticed in tlie 

 moto and inoroini process. My opinion in that particular case 

 was that proper cleanliness was disregarded. 



As long as tlic temperature does not rise above 13° C. 

 fermentation is hardly noticeable, but later on, at 18-20^ foam 

 forms and increases until it forms a stratum of 30-35 c. m. thickness. 

 The moto is finished with the decrease of fermentation. Now 

 the liquid of one vessel is divided into 5 or 6 smaller vessels, 

 occasionally stirred and kept cool until the chief process 

 commences. This treatment leads to a beneficial aeration of the 

 yeast. I have repeatedly examined the moto mash under the 

 microscope and observed in the first stage only very few yeast 

 cells but numerous bacteria while in the last stages just the 

 reverse is observed. The bacterial growth is evidently coun- 

 teracted b}- the rapid development of yeast and by the intensity 

 of the alcoholic fermentaticjn. 



(4) ']"hc Principal or Moromi Piocess. 



In the moromi process not only alcoholic fermentation but 

 also the continuation of the sacclarification goes on. In the same 

 measure as the sugar decreases by alcoholic fermentation the 

 /('<7V glucase produces fresh sugar, as it is evidently more active 

 when the sugar solution becomes diluted. We have here a very 

 essential difference from the process of beer brewing, because in 

 the latter case not an)' addition whatever is made during 

 fermentation in order to increase the sugar. 



The moromi process is divided into 3 operations : 



1) Soye. 



2) Naka. 



3) Tome or shimai. 



First the finished moto is brought down from the upper 

 floor and put into a large fermenting vat called sanjakii-oke. To 

 the moto is now added fresh koji and water ; the mi.xture is well 

 stirred and covered with a wooden plate. After 12 hours 

 steamed rice is added and the mixture stirred every 2-4 hours, 

 whereby not only are the rice grains crushed for a better 

 exposure to the action of the koji glucase but also more air is 

 brought into contact with the yeast, the multiplication of which 

 is thus considerably promoted. 



