Batch #6 – Day 11

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After going through the three-step build-up, or San-dan Shikomi [三段仕込み], the main mash for Batch #6 is ready for fermentation. The mash, or Morimi [醪] in Japanese, is going to ferment at low temperature for one month. The low temperature slows down the fermentation process, transforming the mash to purer and smoother sake.

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