The Road to Good Sake
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The Moldy Smell in Sake
As the moromie ferments, the koji is turning rice starch into sugar and the yeast is turning that sugar into alcohol. But no matter how closely they looked at each step of the process, no one could figure it out. Matsurosan heard about another sake brewery nearby that had a similar problem,. That moldy smell in their sake was gone after building a new muto. The toji at Matsurosan's brewery eventually resigned too.
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