Sake Making in 19th Century Japan

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