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Batch Name & Rice Type
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Start time/dayDry rice weight
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Batch timing20:00 22500
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StepStep length (hours)Time at start of stepWeight at start of stepWeight ratio %Koji TempChamber TempTotal time (hours)Time from steamingTime from inoculation
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Soak0.520:00 225000.0%0.0
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Post-soak rest1620:00 2266032.0%0.5
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Steam0.512:00 2365030.0%16.50.0
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Rest and cool0.5012:00 2370040.0%17.00.5
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Drying312:00 2367535.0%17.51.0
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Tanekiri0.515:00 2365030.0%20.54.0
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Hiki-komi – germination1815:00 2364529.0%21.04.50.0
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Mori – heaping609:00 2464328.6%39.022.518.0
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Naka-shigoto615:00 2464028.0%45.028.524.0
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Shimai-shigoto1821:00 2463527.0%51.034.530.0
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Dekoji
10-18hrs after peak temp		015:00 2558016.0%69.052.548.0
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Batch notes
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Space for notes on:
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- Soaking / steaming / drying / starter amounts etc.
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- Koji progress and actions taken, eg. when lid was removed
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- Amazake test results
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How to use
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- Adjust the start time and date to see when the important steps will occur.
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- Enter the starting dry weight of the rice
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- Delete the values in ‘Weight at start of step’, these are example values only.
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- Record the step length as you go, this will update all future steps as well.
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- Record weights and temperatures as you go.
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