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Kurashiki Okayama Sake Sanzen
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The Sake brewing process is the most complicated fermentation system in the world alcohol drinks, because the process is consist of conversion of rice starch into sugar and alcohol fermentation in the same tank ,at the same time. This complicated process is the traditional skill has been built by long time ,and is handed down to each brewery 'Toji' who is the person in charge of the Sake brewing.

Our Company President Kikuchi and 'Kurabitos'(who are members of brewing Sake) respectfully brew Sake with using this traditional skills of brewing Sake, in winter season;from in early November to in late April ,in Kikuchi Sake Producing Co., Ltd.

In the following, we introduce the process of brewing Sake in Kikuchi Sake Producing Co., Ltd.
Okayama Prefecture where Kikuchi Sake Producing Co., Ltd is located in is the major production area of the appropriate rice for Sake like 'Omachi' and 'Yamadanishiki' ,and the rice for eating and Sake like 'Asahi' and 'Akebomo'. Sanzen is mainly brewed by using these Okayama Pref. Rice.
The rice washing and steeping are very important brewing processes of Sake, these processes are done for washing away the rice bran, and adjust the water absorption rate of rice. More the rice is polished , the more we rigidly keep up washing and steeping time for the water absorption rate becoming desired rate. Especially 'Daiginjo' Sake's rice is washed by hand works, and washing and steeping time is rigidly controlled with stop watch.
Next, the washed and steeped rice is steamed for about one hour in 'Koshiki',and then the steamed rice is cooled to intended temperature. Especially the high quality Sake like 'Daiginjo' rice is cooled slowly in natural chilliness and loosened by Kurabitos hand works for equable cooling.
Making 'Koji '(rice malt for Sake) is the most important brewing process of Sake. In the high temperature room called 'Muro', Kurabitos sprinkle 'Aspergillus oryzae' on the steamed rice ,and then 'Aspergillus oryzae' grows proliferously on the rice. Thus, Koji is completed in about two days. Koji's diastatic enzyme breaks down starch of steamed rice into glucose in 'Shubo' and 'Moromi'
'Shubo' is used the next brewing process 'Moromi', it consists of a large amount of growth yeast made in the small tank. The yeast is microorganism which breaks down glucose into alcohol (fermentation). 'Shubo' is completed in about two weeks, and smells high quality flavor in the end stage of this.
Next ,steamed rice ,Koji, Shubo and water are put into same tank ,this process is devided into three stages for yeast well growth. After that , this 'Moromi' is controlled strict temperature about 25 days. During these days ,in 'Moromi', the two processes(Saccharification of steamed rice starch by Koji,and alcoholic fermentation by yeast) maintain a fine balance. And Kurabitos agitate Moromi called 'Kaiire' every day for equalizing contents and temperature,and removing gas. Especially 'Ginjo' Moromi is controlled lower temperature and lasts into longer fermentation period for higher flavor and fine taste.
The end stage of 'Moromi',Toji determines the pressurization timing by reference to observation Moromi's surface,temperature and the some value about taste like 'Nihonshudo'. By pressurization, 'Moromi' is separated into liquid Sake and solid Sakekasu. Especially the most high quality Sake of 'Daiginjo' is by hand works . Generally these pressurized Sake are bottled and shipped through some processes of heat sterilization, adjusting quality , storing and so on.

You must not drink Sake if you are younger than 20 years old in Japan, and must follow the rules about alcoholic beverages of your country.