Today is my second day at the brewery, but my first full day. yesterday was mostly travling, and then a quick tour of the brewery.
Today's work started at 5AM, whith a trip to the koji room. We started a fresh bactch of koji today so the first line of business was to make room for it. This meant a fair amount of moving things around. After making Some room it was time to steam some rice. The large steam drum that they use was very impressive, and quite frankly terrifying. Steaming the rice took about an hour, then came cooling, and then spreading the koji spores.
All in all I spent most all of today making kome koji.
I will keep posting from my cell, but look forward to a full recap when I get home.
Cheers
Carlin
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