{"id":178,"date":"2009-03-11T02:18:43","date_gmt":"2009-03-11T06:18:43","guid":{"rendered":"http:\/\/www.sakayanyc.com\/blog\/wordpress\/index.php\/how-do-they-sleep-at-night-very-well-thank-you\/"},"modified":"2009-03-11T02:18:43","modified_gmt":"2009-03-11T06:18:43","slug":"how-do-they-sleep-at-night-very-well-thank-you","status":"publish","type":"post","link":"https:\/\/www.sakayanyc.com\/blog\/how-do-they-sleep-at-night-very-well-thank-you\/","title":{"rendered":"How do they sleep at night?  VERY well thank you!"},"content":{"rendered":"<p>How do they do it?\u00c2\u00a0 There are so many tasks and so few <em>kurabito<\/em>.\u00c2\u00a0 Our Mukune International Sake Brewing Program intern team of six has doubled the work force at Daimon Shuzo. \u00c2\u00a0 The experience of the last day and a half has given me an immense appreciation for the efficiency of the operation of this <em>sakagura.\u00c2\u00a0\u00c2\u00a0 <\/em>To say that the craft of sake making is arduous and demanding would be an understatement.\u00c2\u00a0 But the real difference maker is the coordination, timing, and teamwork.<\/p>\n<p>We&#8217;ve washed, soaked, steamed, and cooled rice for a variety of uses (and we&#8217;ll do more).\u00c2\u00a0 We&#8217;ve made and moved koji.\u00c2\u00a0 Made boxes and labeled bottles. \u00c2\u00a0 Washed and cleaned our equipment and the materials used in the process.\u00c2\u00a0 We&#8217;ll do that many times more as well.\u00c2\u00a0\u00c2\u00a0 Along with the physical, we&#8217;ve also be given an inside look at the science and management of the process.\u00c2\u00a0 It is astounding what the full time kura team accomplishes in creating and packaging a variety of different sake (each with it&#8217;s own unique &#8220;recipe&#8221; requiring different logistics and timing).\u00c2\u00a0 All is seamlessly integrated following\u00c2\u00a0 a flow of steps that bends and turns according to time, temperature, and taste.<\/p>\n<p>At the figurative end of the day,\u00c2\u00a0 we&#8217;ve had a literal taste of the satisfaction that a toji feels as he samples the free run sake that is the first to flow out of the Yabuta (the machine that presses the fermented mash and yields the fresh undiluted, unpasteurized sake).\u00c2\u00a0 At the literal end of the day, we&#8217;ve also experienced the blissful exhaustion that comes from a labor that produces such an exquisite beverage. \u00c2\u00a0 I know that I&#8217;ve never slept so well.<\/p>\n<p style=\"text-align: center\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.sakayanyc.com\/blog\/wordpress\/wp-content\/uploads\/2009\/03\/img_2351_1.JPG?resize=242%2C181&#038;ssl=1\" title=\"img_2351_1.JPG\" alt=\"img_2351_1.JPG\" width=\"242\" height=\"181\" \/><\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/www.sakayanyc.com\/blog\/wordpress\/wp-admin\/upload.php?style=inline&amp;tab=browse&amp;post_id=178&amp;_wpnonce=44600ac08a&amp;ID=189&amp;action=view&amp;paged\" id=\"file-link-189\" title=\"img_2354_1.JPG\" class=\"file-link image\">\u00c2\u00a0 \t\t\t<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.sakayanyc.com\/blog\/wordpress\/wp-content\/uploads\/2009\/03\/img_2354_1.JPG?resize=190%2C251&#038;ssl=1\" title=\"img_2354_1.JPG\" alt=\"img_2354_1.JPG\" width=\"190\" height=\"251\" \/><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"https:\/\/www.sakayanyc.com\/blog\/wordpress\/wp-admin\/upload.php?style=inline&amp;tab=browse&amp;post_id=178&amp;_wpnonce=44600ac08a&amp;ID=190&amp;action=view&amp;paged\" id=\"file-link-190\" title=\"img_2356_1.JPG\" class=\"file-link image\">\u00c2\u00a0 \t\t\t<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.sakayanyc.com\/blog\/wordpress\/wp-content\/uploads\/2009\/03\/img_2356_1.JPG?resize=190%2C248&#038;ssl=1\" title=\"img_2356_1.JPG\" alt=\"img_2356_1.JPG\" width=\"190\" height=\"248\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How do they do it?\u00c2\u00a0 There are so many tasks and so few kurabito.\u00c2\u00a0 Our Mukune International Sake Brewing Program intern team of six has doubled the work force at Daimon Shuzo. \u00c2\u00a0 The experience of the last day and a half has given me an immense appreciation for the efficiency of the operation of [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16,24],"tags":[],"class_list":["post-178","post","type-post","status-publish","format-standard","hentry","category-brewers","category-basic"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How do they sleep at night? 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