匿名使用者
匿名使用者 發問時間: 社會與文化語言 · 2 0 年前

幫偶翻一下~~謝謝

yeast starter (shubo or moto)

A yeast starter, or seed mash of sorts, is first created. This is done by mixing finished koji and plain steamed white rice from the above two steps, water and a concentration of pure yeast cells. Over the next two weeks, (typically) a concentration of yeast cells that can reach 100 million cells in one teaspoon is developed. (Photo at right the moto, or shubo yeast starter, foaming away.)

The mash(moromi)

After being moved to a larger tank, more rice, more koji and more water are added in three successive stages over four days, roughly doubling the size of the batch each time. This is the main mash, and as it ferments over the next 18 to 32 days, its temperature and other factors are measured and adjusted to create precisely the flavor profile being sought.

Filtration (roka)

After sitting for a few days to let more solids settle out, the sake is usually charcoal filtered to adjust flavor and color.This is done to different degrees at different breweries, and is goes a long way in dictating the style.

因為是用英文打字的^^"不知道有沒有錯字,不好意思!麻煩一下了

希望不是用翻譯軟體來翻的

希望有人用口語一點翻^^

1 個解答

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    Lv 5
    2 0 年前
    最佳解答

    Yeast starter (shubo or moto) 天然酵母製作階段

    A yeast starter, or seed mash of sorts, is first created. This is done by mixing finished koji and plain steamed white rice from the above two steps, water and a concentration of pure yeast cells. Over the next two weeks, (typically) a concentration of yeast cells that can reach 100 million cells in one teaspoon is developed. (Photo at right the moto, or shubo yeast starter, foaming away.)

    首先要製作的,是藉由混合上面兩個步驟完成之koji和蒸過的白米、水、濃縮酵母,所完成的天然酵母(或是多種磨碎的種子)。(傳統上)經過兩週後,一茶匙含100萬個酵母菌的濃縮酵母菌就完成了。(右圖中的天然酵母正在起泡)

    The mash (moromi) 米漿階段

    After being moved to a larger tank, more rice, more koji and more water are added in three successive stages over four days, roughly doubling the size of the batch each time. This is the main mash, and as it ferments over the next 18 to 32 days, its temperature and other factors are measured and adjusted to create precisely the flavor profile being sought.

    在移到大容器之後,接下來的四天,分成三階段加入更多的白米、koji及水,每次約略加入雙倍的量,這就是米漿階段主要的工作。經過發酵18到23天之後,為了精準地製出所需的味道,測量並調整溫度及其他外在條件。

    Filtration (roka) 過濾

    After sitting for a few days to let more solids settle out, the sake is usually charcoal filtered to adjust flavor and color. This is done to different degrees at different breweries, and is goes a long way in dictating the style.

    待放置幾天後,沉澱物沉澱一定程度,清酒通常都會用碳來過濾,同時調整味道及顏色。在不同木桶中的清酒,所需要的過濾不盡相同,這個步驟結束之後,距完成獨特的風格還有一段距離。

    參考資料: personal opinion
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