OUR PROCESS

THE SAKE MAKING

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2. KOJI

a) Make the koji by putting yellow koji mold in the steamed rice.

b) Put the koji in the fermentation starter and fermentation mash and it will serve to mash the rice starch.

4. PREPARATION

First step of the the fermentation mash: it is a characteristic of sake making to prepare it in three stages. The first addition happens on day one. The next day, there is no preparation. Yeast is gradually growing in this stage which is called Odori (resting stage). The next addition takes place during the second preparation on day three, then final addition happens on day four.

Second step of the fermentation mash: the three-stage mashing process helps the fermentation starter to grow quickly and at the same time interferes with the reproduction of bacteria. This is a unique and most effective method to maintain adequate temperature of fermentation mash

6. PRESSING

First step of pressing and squeezing: after approximately 20-30 days of fermentation, the fermentation mash is ready to be pressed; then sake and sake-kasu (sake lees or sake cake) are separated.

Second step of pressing and squeezing: the freshly pressed sake is filtered and heat sterilized before storage. Nama-zake is unpasteurized sake without heat sterilization. Nama-chozo-shu is a sake pasteurized only once at the stage of bottling.

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1. POLISHING AND STEAMING THE RICE

The sake making process starts with polishing, washing and steaming its raw ingredient (brown rice).

Steamed rice is used in the preparation of Koji, as well as fermentation starter and fermentation mash.

3. FERMENTATION STARTER (MOTO)

Raise the starter culture: the fermentation starter adds yeast to steamed rice, water and koji, and generates large quantities of yeast, which quickens the fermentation of the mash.

A large amount of good yeast is needed for making sake, so in Japanese, ‘starter culture’ literally means ‘the mother of sake’.

5. FERMENTATION MASH

After the fermentation mash is ready, add steamed rice, water and koji to the fermentation starter to the fermentation mash. This fermentation mash is to become genshu (undiluted sake) at the final stage.

7. THE NEW SAKE IS READY

The new Sake is now ready after a 50 day-long delicate and complex process, starting from rice polishing, parallel multiple fermentation, making of main fermentation mash, and from fermentation to pressing.

Chikugo River