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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Alcoholic drinks from Japan
Kimoto and yamahai sake taste more complex and are rich in peptides. Made in 3 steps over 17 days. The longest step, natural lactic phase, takes 14 days (Japan Sake and Shochu Makers Association and…) and runs at 8 °C (Japan Sake and Shochu Makers Association and…). Leuconostoc mesenteroides and Lactobacillus sakei do most of the fermenting.
| Main step | 14 daysReported[jss-nrib2011] | Natural lactic phase |
|---|---|---|
| Temperature | 8 °CReported[jss-nrib2011] | Natural lactic phase |
| Acidity | pH 3.5Typical | Natural lactic phase |
Total time across the recorded steps: 17 days
What changes: Rice, koji and water are poled into a paste in shallow tubs
Output: rice paste.
Microbes at work in this step
speeds saccharification; nitrate reducers then LAB grow
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Starter acidified by naturally growing lactic acid bacteria, not added acid. Rice, koji and water are poled into a paste (yama-oroshi) in shallow tubs, then slowly warmed with hot-water barrels (dakidaru). Takes about one month (WP). Gamier, richer, higher-acid sake; often warmed.
Every number is labelled with how it is known. How this atlas is made
