Katahaku
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<br /> An old method of sake brewing, in which unpolished brown rice is used for the koji rice (rice that is steamed to cultivate koji fungus and make koji), and polished rice is used for the kakemai (rice that is steamed and fermented with koji and yeast starter to make mash). Also, sake made using this method. When morohaku, which also uses polished rice for the kakemai, became known, it was considered to be of a lower grade. ⇒ morohaku Source: Kodansha Drink Dictionary Information |
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古く行われた日本酒の製法で、麹米（蒸して麹菌を培養し麹をつくる米）には精白しない玄米を、掛け米（蒸して麹や酒母とともに発酵させてもろみをつくる米）には精白した米を用いること。またこの製法でつくった酒。掛け米にも精白米を用いる諸白が知られるようになると、これより下級のものとされた。⇒諸白 出典 講談社飲み物がわかる辞典について 情報 |
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