高温高湿度の“室”の中で種付け（糀菌を散布）する。全体を布でくるみ一晩を過ごす。菌で熱を帯びた米は手入れ（手作業で米をほぐす）をし、適温を経過させる。夕刻になると米を盛込み（薄く並べる）、布を掛けてさらに一晩寝かせる。この一連の温度管理に蔵人は寝ずの番となる。

Add Yeast

In a hot and humid cellar, the steamed rice is mixed with rice-yeast. It is then covered with a cloth and left overnight. The rice’s temperature rises as fermentation begins, so in order to adjust the temperature, it is unraveled by hand. By evening the rice is spread out, covered with a cloth, and left overnight again. The temperature is closely watched and controlled by meisters until the next morning.

米麹

在高溫高溼度的小房間裡，將種菌散佈在蒸煮好的米飯上。然後再以布包起靜置一晚。以手工將帶有菌種的溫熱米飯撥開翻鬆，使其降至適當溫度。到了傍晚，將米飯鋪開成薄薄一層，蓋上布之後再靜置一晚。這一連串的溫度管理細節，師傅都必須徹夜不眠緊盯每個步驟。

_Yasushi’s Brewing No.2 / Add Yeast