Izaskun C Levy
While more than 50 tanks of sake are brewed each year at Gozenshu Brewery, every brewing season begins with the making of "Soyashi-mizu" for Bodaimoto brew. It is a process to have koji mold immerse in brewing water and letting it fermented for three weeks. During this period, natural lactic acid in the constituents will increase along with its acidity level and start to smell like yoghurt drinks.
The master brewer judges the level of fermentation by seeing the bubbles on the surface, bubbly!