Abstract
The purefaction of moromi-mash of sake-The stage of the main termentation in sakebrewing-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.
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