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ss fermented Condiments and Pigments
for liquefaction, saccharification, and ethanol fermentation. e red
mold rice is also a part of the raw materials in the brewing. e whole
fermentation process can be divided into two stages: the stage of liq-
uefaction and saccharification and the stage of ethanol fermentation.
During the stage of liquefaction and saccharification, the inocu-
lated rice meal (50 kg) is added with 60 kg cold boiled water, and
mixed well in ceramic jars. e temperature is controlled below
38°C. After 24 hours, 40 kg cold boiled water is added into the mash
again, and the ethanol fermentation begins. e mash is stirred once