TASTING ROOM   SAKE MAKING IN 19TH CENTURY    
 
TASTING ROOM
SAKE MUSEUM
SAKE MAKING IN 19TH CENTURY
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A: WASHING · SOAKING


1. Tawara
2. Komebitsu
3. Ittomasu


Rice is washed in tubs, by foot stomping.

4. Fumioke
5. Gonburi


Soaking helps heat penetrate rice in the steaming process, and accelerates the speed of starch-glucose conversion.

6. Kakimasu
7. Tsukeoke



B: STEAMING RICE


After steaming for 50-60 minutes, the rice is removed from the Koshiki.

8. Kama
9. Koshiki
10. Kyudai
11. Bunji
12. Mushitorigutsu
13. Meshidame



C: KOJI RICE MAKING


Rice is cooled, and mixed with Koji. The Koji mold grows in the wooden trays.

14. Murodai
15. Kaiwari
16. Kojihiroge
17. Morimasu
18. Kojibuta


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.

18. Kojibuta



D: MOTO ( STARTER ) MAKING


Koji Rice, steamed rice and water are mixed together.

19. Ninaibo
20. Ninaioke
21. Bokai


Mixing of the mash (Yamaoroshi) continues until the mixture reaches a paste-like consistency.

22. Motokai
23. Hangiri


The use of a sealed hot water bucket (Dankidaru) to warm the mixture accelerates the fermentation process.

24. Dankidaru
25. Motooke



E: MOROMI ( FINAL ) MAKING


Further mixing accelerates brewing.

26. Hanyaku
27. Kaburakai


More steamed rice, Koji Rice and water are added.

28. Kamajaku


The final mash, with a high concentration of alcohol, is taken out for filtering.

29. Terehangiri
30. Shikomioke
31. Shamisen



F: PRESSING · FILTERING


(A) Moromi is poured into long sacks made of heavy cotton cloth.
(B) The press is called a Sakafune, meaning "sake boat."
(C) The filtered sake is called "Raw sake" or "New sake."


28. Kamajaku
32. Kitsune
33. Sakafune
34. Suino



G: SETTLING · PASTEURIZING


After settling about 10 days, the sake is pasteurized at 65°C-70°C.


35. Oribikioke
36. Kaeru



H: AGING · BOTTLING


The lid is sealed airtight for aging.


  30. Shikomioke
37. Komodaru



   
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