{"id":174,"date":"2016-03-26T19:00:46","date_gmt":"2016-03-26T10:00:46","guid":{"rendered":"http:\/\/sakiwise.com\/blog\/?p=174"},"modified":"2024-03-17T22:37:24","modified_gmt":"2024-03-17T13:37:24","slug":"%e6%98%a5%e3%81%ae%e9%83%a8%ef%bc%9a%e3%81%9d%e3%81%ae%ef%bc%91","status":"publish","type":"post","link":"http:\/\/sakiwise.com\/blog\/%e6%98%a5%e3%81%ae%e9%83%a8%ef%bc%9a%e3%81%9d%e3%81%ae%ef%bc%91\/","title":{"rendered":"\u6625\u306e\u90e8\uff1a\u305d\u306e\uff11"},"content":{"rendered":"

いよいよ開幕。今シーズンの米づくりです。春の部の、まずは種もみの準備から。<\/p>\n

\"spring01\"<\/p>\n

続きを読む<\/span>手前味噌<\/span><\/a><\/div>

 <\/p>\n

ここでは3つのことをします。<\/p>\n

続きを読む<\/span>困った（？）食材が、凄いことに！<\/span><\/a><\/div>

１．塩水選：良い種もみの選別<\/p>\n

２．温湯消毒：種もみについている生育に悪い菌を殺菌<\/p>\n

続きを読む<\/span>種もみ処理<\/span><\/a><\/div>

３．芽出し：種もみの目を覚まさせる作業<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

いよいよ開幕。今シーズンの&#3185<\/p>\n

Read More<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14],"tags":[],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-communication"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t