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Build of sake

Sake brewing Process(Vo.1)

As the word “Sakagura Banryu” (diversity of breweries) indicates, many breweries are, while following the basic sake brewing process, pursuing their unique style in accordance with their size of the brewery, facilities, taste and the quality they aim for. Here we will introduce one of the standard sake making methods.

1) [Brown rice]

Most breweries secure brown rice for sakamai (sake rice) and polish/mill the rice by themselves or entrust the rice polishing/milling to rice polisher/millers.

2) Polishing

  • The outer layers of rice have protein and fat, which may create zatsumi (an unfavorable taste). In order to remove them as much as possible, rice is polished at the rate of polishing (seimai-buai) depending on the purpose of use.

3) Washing

Wash away kome nuka (rice bran) that is left with the rice after polishing.

4) Steeping (water supply)

Supply an exact amount of water in accordance with the rice conditions.

5) Steaming (Steamed rice)

  • Steam the rice to encourage the activity and growth of koji mold.
    • 【Used for】
    • 6)Koji making,
      7) Shubo (moto) making,
      8) Shikomi

6) Koji making

  • Sprinkle yellow koji mold on the steamed rice to grow the mold.
    • 【Materials】
    • 5)Steamed rice, Koji mold
    • 【Used for】
    • 7) Shubo (moto) making,
      8) Shikomi

7) Shubo (or moto: yeast starter) making

  • Cultivates plenty of yeast to promote fermentation of moromi (fermentation mash).
    • 【Materials】
    • 5) Steamed rice,
      6) Koji, Yeast
    • 【Used for】
    • 8) Shikomi