We have been using the traditionl hand-made methods for more than a hundred years.
The carefully selected sake rice is polished with a rice- cleaning machine. Some premium sake requires the rice to be polished to 35%, leaving just the core of the rice. It makes the sake smooth, mild, and flavourful..
After the sake rice has been drained,1000kilograms of rice is steamed in a large wooden vat, called a "Koshiki".This stage is called "Joukyo".
In the sauna like "Muro" room, steamed rice is sprinkled with "Kojikin" which are yeast spores.
Over a period of about 48 hours, it becomes "Koji" or malted rice.
Koji is a vital ingredient, and greatly affects the quality of the sake.
The next stage is "Moto". Water and steamed rice are added to the Koji to make seed mash known as "Moto"..Moto is sometimes called "Shubo" meaning "Mother of Sake".
To make "Moromi" or unrefined sake, more steamed rice and water are added to the Moto. This process is done in three stages.
The brewers use long wooden poles to stir the seed mash.
This helps the yeast to grow and keeps the temperature constant throughout the vat.
This action in the picture is called "Kaiire".
After about 30 days, the final "Moromi" mash is packed into bags and pressed to produce fresh sake, After pressing, only the sake lees remains.
Now it is the birth of the clear fresh sake that flows from the "Funakuchi".
After bottling and labeling, we bring our delicious hand-made sake to the customers.