Cooperative brewing of moto and examination of brewing water

Abstract

We. seven sake brewers in Numazu district of Shizuoka Prefecture; agreed to brew unitedly the first moto at one fixed place in the cold district. We brought rice and water respectively andbrewed it at the same time and at the same place. We tried to find how different waters givedifferent results in brewing.
We arrived at the following, conclusion:
(1) The water which contained much calcium, magnesium, or chlorine was not necessarily good in saccharifying and in fermentation.
(2) The moto which fermented early contained little amino acid and a smal number of yeasts.