SHUBO
Swelling of shubo around 7th day
Fukure
Phase with bubbly surface because yeast & fermentation are increasing
Waki-tsuki
what happens to temperature during wake
it is lowered, to keep yeast producing
traditionally "divided" now just cooled
temp that koji enzymes are most active
55
warming operation between utase & fukure
mae-daki
at waki tsuki the focus changes from what to what
saccharification to yeast growth
temp will increase
tubes used to cool shubo during wake
reikan
process in ko-on-toka shubo
steamed rice decomposed & saccharified quickly at high temp with active koji enzymes
then lactic acid added at cooling, then yeast
phase between utase & fukure
fukure-yudo
phase when resting from using daki
waki-tsuki yasumi
after moto wake what happens
shubo is cooled as quickly as possible
lowered to 10
after 3 days to 7
pros & cons
must maintain 55, for unwanted microoranism growth
sticks to cooling pipes (extra work)
why is the temperature raised and lowered during the mae-daki period
minimize yeast cell growth, maximize saccharification
temp at waki-tsuki yasumi
fermentation & yeast production are at their peak
resting the shubo
shubo no karashi
saccharification
bubbles forming in straight line
suji-awa
what is increased as result of waki-tsuki yasumi
5 - 7 days
after yeast weaken & die
second half of ko-on-toka shubo
grow yeast cells