Depending upon the production method, it is left for a period from two weeks to one month as it is and a large quantity of yeast is bred in the tub used for the preparation and the production of sake mash, or moto is completed. |
あとは製法によって2週間から1ヶ月待つと、仕込まれた桶のなかで酵母が大量に培養され酒母すなわち?の完成となる。 |