|TASTING ROOM||SAKE MAKING IN 19TH CENTURY|
A: WASHING · SOAKING
Rice is washed in tubs, by foot stomping.
Soaking helps heat penetrate rice in the steaming process, and accelerates
the speed of starch-glucose conversion.
B: STEAMING RICE
After steaming for 50-60 minutes, the rice is removed from the Koshiki.
C: KOJI RICE MAKING
Rice is cooled, and mixed with Koji. The Koji mold
grows in the wooden trays.
As the Koji mold grows, the process produces heat. In order to control
the temperature of the · Koji Rice, the Kojibuta are rotated form
top to bottom.
D: MOTO ( STARTER ) MAKING
Koji Rice, steamed rice and water are mixed together.
Mixing of the mash (Yamaoroshi) continues until the mixture reaches a
The use of a sealed hot water bucket (Dankidaru) to warm the mixture
accelerates the fermentation process.
E: MOROMI ( FINAL ) MAKING
More steamed rice, Koji Rice and water are added.
The final mash, with a high concentration of alcohol, is taken out for
F: PRESSING · FILTERING
(A) Moromi is poured into long sacks made of heavy cotton cloth.
After settling about 10 days, the sake is pasteurized at 65°C-70°C.
H: AGING · BOTTLING