pH is the reported operating indicator, not proof of a particular organism or of the wood's causal flavor contribution. Neither species identification nor a controlled wood comparison is supplied. Removed yeast management from this paraphrase because this cited passage does not describe it. Academy use: contrast a fixed-time recipe with monitored process endpoints, without prescribing pH4/90hours universally.
Chichibu, preserved Notion PDF sheet124, displayed p.75; washback photograph on123 inspected. The account describes a local operating approach and a wood-associated microbial hypothesis.
Ichiro tells Broom that Chichibu uses mizunara washbacks and varies fermentation length toward a pH of about four, with an average of roughly90hours; a distinctive resident lactobacillus population is suggested as a possibility.
p. 75; PDF sheet 124
p. 75; PDF sheet 124
Chichibu
Fresh text and rendered-page audit of sheets123–124 of preserved420-sheet capture. Wood/microbe/flavor hypothesis distinguished from named producer practice. Verified source fidelity, not microbiological validation.
Evidence
Ichiro tells Broom that Chichibu uses mizunara washbacks and varies fermentation length toward a pH of about four, with an average of roughly90hours; a distinctive resident lactobacillus population is suggested as a possibility.
Location and context
p. 75; PDF sheet 124 through p. 75; PDF sheet 124. Screen locators identify the preserved420-sheet Notion attachment, not the383-sheet Movies copy.
Chichibu, preserved Notion PDF sheet124, displayed p.75; washback photograph on123 inspected. The account describes a local operating approach and a wood-associated microbial hypothesis.
Critical assessment and Academy use
pH is the reported operating indicator, not proof of a particular organism or of the wood's causal flavor contribution. Neither species identification nor a controlled wood comparison is supplied. Removed yeast management from this paraphrase because this cited passage does not describe it. Academy use: contrast a fixed-time recipe with monitored process endpoints, without prescribing pH4/90hours universally.
Verification
Fresh text and rendered-page audit of sheets123–124 of preserved420-sheet capture. Wood/microbe/flavor hypothesis distinguished from named producer practice. Verified source fidelity, not microbiological validation.
Source, citation, Literature Note and tag relations retained. Book-level copy collation and remaining linked-record audits remain open.