Learn about sake
Build of sake
Sake brewing Process (Vol.2)
When Shubo is made, move on to a large tank to do 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.
- 7)Shubo (moto),
5)Steamed rice, Water
The base of sake
- 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.
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%.
Charcoal filter the sake if needed to brew it light.
- Low-temperature pasteurization (approx.60 degrees C), which kills off harmful bacteria for sake and simultaneously stops fermentation.
Rough taste of the fresh sake can be milder as stored left to mature.
Additional low-temperature pasteurization before shipment
- Carefully bottle (cap) the sake to avoid dust.
Labelling, packing, etc.
*14)-19): The order may vary.
*▲: May not be performed.