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process
 
Sake brewing begins with the introduction of koji, which break down rice starch into glucose in a process known as gsaccharification.h@Next, sake yeast is added and fermentation begins.This process, in which saccharification and fermentation take place in the same vat at the same time, is called gmultiple parallel fermentation.h
This is a unique feature of sake brewing that distinguishes it from every other brewing process.
 
Rice Milling

Rice Milling

Freshly harvested rice is milled. The degree to which the rice is milled is called the "seimai buai," and the style and flavors of the sake will vary based on this factor.

Rice washing & steeping Rice washing & steeping

The rice is washed and then soaked in water for a specified amount of time.
Rice steaming Rice steaming

After absorbing the right amount of water, the rice is steamed in a large vat.
Koji Making Koji Making

In a special room, koji mold is sprinkled on the rice and allowed to grow, with the resulting moldy rice being called kome-koji. It is all made carefully by hand.
Yeast Starter Yeast Starter

The yeast starter, called the "shubo" or the "moto" is made. This step calls for careful sanitation and temperature control.
Fermentation Fermentation

Kome-koji, rice and water are added to the yeast starter. Alcohol is created through a slow, low-temperature, long-term fermentation.
Filtration Filtration

Completed "moromi" is squeezed and remove Kome-koji and rice which did not melt during fermentation, and sake is completed.
Bottling • Shipping Bottling • Shipping

It is filtered, and passed, and leaved a bottle, and shipped heating sterilization, a process such as the aging.
 
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