So, I don’t mind follow the rules…if I know why I am doing or not doing what I am doing or not doing . Much of sake making’s rule are tradition, and make no mistaken, I understand they work…but I wonder why on a few. I’m wondering if people would chime in if they have actual knowledge, think they have an answer or have similar questions. Doing something without knowing why feels like superstition and brewing by superstition (only stir clcokwise, with your left foot behind your right foot) doesn’t feel right. So,
- During the yeast addition during Moto, why don’t you stir it in?
- Why don’t we use crushed rice (maybe too sticky?)?
- Why don’t we make the steamed rice into a slurry? I seem to recall Dray mentioning giving some black rice some ‘blender treatment’.
Those are the three that currently come to mind.