日本酒を知る

Learn about sake

Build of sake

Sake brewing Process (Vol.2)

When Shubo is made, move on to a large tank to do shikomi.

8)Shikomi

  • Prepare the moromi, being the base of sake, in the course of the three-stage mashing process (sandan-shikomi) which takes place three times over four days.
    • 【Materials】
    • 7)Shubo (moto),
      6)Koji,
      5)Steamed rice, Water

9)[Moromi]

The base of sake

10)Fermentation

  • Ferment the moromi over 20-35 days depending on the type of sake and rice conditions.

11)Pressing/Mash Filtration (Compression)

  • Press the moromi and separate liquid sake and sake cake at the best and most appropriate degree of fermentation.

12▲)Removing sediment

Settle the sediment and take the clear sake.

13)[Unfiltered unpasteurized undiluted sake]

Fresh sake has an alcohol content around 19-20%.

14▲)Warimizu (water added to sake before bottling)

To adjust the sake to around 16%.

15▲)Filtration

Charcoal filter the sake if needed to brew it light.

16▲)Pasteurization

  • Low-temperature pasteurization (approx.60 degrees C), which kills off harmful bacteria for sake and simultaneously stops fermentation.

17)Storage

Rough taste of the fresh sake can be milder as stored left to mature.

18▲)Pasteurization

Additional low-temperature pasteurization before shipment

19▲) Bottling

  • Carefully bottle (cap) the sake to avoid dust.

20)Shipment

Labelling, packing, etc.


*14)-19): The order may vary.

*▲: May not be performed.