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Making the starter mash: mash warmers

The carefully ground mash from the eight hangiri tubs is collected into one small tank called a tsubodai. The temperature is gradually raised by using mash warmers. Lactic acid bacteria grow, producing lactic acid that kills off other bacteria. Yeast is added at this point and the strong yeast multiplies prolifically. Eventually enough heat is produced by the yeast itself that the mash warmers are no longer needed.


The kimoto foam is white, fine and bubbly because the grinding has accelerated the saccharisation effects, reducing stickiness and leaving the mixture crisper. The yeast, which has survived a tough process of natural selection, continues to grow in the foam.

The master brewer holds a mash warmer. It is filled with hot water. It may be used in various ways depending on the aim: stirring, dunking, etc.

DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda Nihonmatsu-shi
Fukushima Prefecture 964-0902
TEL +81 243-23-0007
FAX +81 243-23-0008
E-mail:info@daishichi.com