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D-5 Mashing
Mashing
The malt is mixed with warm water and sent to a mash tun. This is the start of mashing. The goal here is to use water and heat to extract enzymes from the malt, using those enzymes to convert the malt’s starch into sugar. In general whisky distillation, this task is performed at a fixed temperature. At Kiuchi, however, we delicately adjust the mashing temperature, because the natural enzymes brought to the malt are not of a single type. Varying the temperature draws out the maximum power of each enzyme.
©2024 by Kiuchi Brewery Co.
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