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1
Mix the 900 g of salt and rice malt together well (with unsalted rice malt).
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2
Doing this inside a fermenting bag makes it easy with no mess.
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3
Wash the soy beans well, place into a large pot, and let soak overnight in plenty of water.
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4
When boiling, a lot of scum resembling heavy cream will be produced, so skim it off.
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5
Add water from time to time to keep the beans from burning.
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6
Boil the soy beans until they absorb the water and expand.
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7
Boil for 1-2 hours depending on the firmness of the beans until you can smash them between your thumb and pinky finger.
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8
Mash the boiled soy beans while they are hot.
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9
It's convenient if you have a mincer.
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10
Set aside about 500 ml of the boiled soy bean broth.
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11
You can also mash them up with a potato masher or in a grinding bowl if you don't have a mincer.
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12
Mix the minced soy beans and unsalted rice malt together.
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13
Adjust with the boiling broth until the texture resembles the firmness of your ear lobes.
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14
Make large rice-ball sized balls, making sure to press out the air by packing them tightly.
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15
Place the fermenting bag into a tightly lidded container, and add shochu as you see fit to sterilize the container.
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16
Set aside any remaining shochu.
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17
Hurl the large rice-ball sized balls of the packed miso mixture into the bucket order to release the trapped air.
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18
Press down firmly and evenly to thoroughly remove any remaining air pockets.
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19
Sprinkle the surface with salt to prevent mold.
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20
Dip a sheet of plastic wrap in the leftover shochu, and place it over the miso mixture to keep it sterile.
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21
Tie the bag if the mouth shut and seal the lid of the container, and store for over half a year in a cool, dark place to let it ferment.
