Studies on the putrefaction of moromi-mash of saké

Part 1 Phenomena

Abstract

The purefaction of moromi-mash of saké-The stage of the main termentation in sakébrewing-is due to an impure fermentation caused by the propagation of a certain bacteria whfch produces acid.
In that case, the production of alcohol stops, acids which mainly consist of lactic acid increase and more-over we feel a disgusting smell.
The main cause of this phenomenon is the impure cultivation of yeast.
A sole remedy is the addjtion of much vigorous yeast-culture to moromi-mash and the fermentation ought to be carried out as strong as possible.