WHAT IS JUNMAI SAKE
Sake making involves very unique fermentation process called "multiple parallel fermentation" where saccharification and fermentation take place at the same time and the whole process is carried out in open tanks at low temperatures. (~10℃) Thus, sake making is suitable during winter. The main ingredients of sake are only rice and water.

RICE

Rice good for sake brewing is called shuzo kotekimai (sake rice) and it is slightly different from ordinary rice that we usually eat; the grain is larger and it has a white center part called Shimpaku, where much of starch is concentrated. Having shimpaku in the grain is quite important since the part is turned into sugar that is necessery to produce alcohol. There are several kinds of sake rice, and each type has it own character that gives distinctive flavor.
RICE

WATER

Water is very important ingredient to make sake, and quality of water can affect flavor of sake. Water to be used for sake making should be good to drink, with proper amount of minerals such as calcium and magnesium.
WATER

HOW TO MAKE JUNMAI SAKE

Preparation of Rice

  • The outer layer of rice grain contains proteins, lipid and other components which could influence negatively the aroma and flavor of sake. To remove this part, rice is milled. Then it is washed, soaked and then steamed. The steamed rice to become harder outside and softer inside is the key to brew fine sake.
  • Preparation of Rice
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Making Koji

  • Koji is steamed rice that has had koji mold spores cultivated onto it. It takes around two days. Its enzymes work for breaking down the starch of rice into sugar. Making koji is one of the most important procedures of making sake.
    Making Koji
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Making Shubo (Moto)

  • Shubo is a fermentation starter, cultivating large numbers of yeast cells which convert sugar into alcohol. We select types of Shubo to produce different fragrance, flavor, body and acidity.
    Making Shubo (Moto)
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Brewing Moromi

  • Adding koji, steamed rice and water into shubo in a larger tank. Saccharification and the main fermentation proceed in a fine balance.

    ○ Multiple Parallel Fermentation
    The starch of steamed rice is converted into sugar with koji, then the sugar is changed to alcohol by the yeast. The saccharification and the fermentation take place at the same time.
  • Brewing Moromi
  • ○ Three-step preparation of fermentation mash
    Adding ingredients (shubo, koji, steamed rice and water) is divided into three portions and added over four days. This method is effective to prevent microbial contamination. The main fermentation process takes around 20 days under strict temperature control.
  • Brewing Moromi
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Making Shubo (Moto)

  • The complete Moromi is pressed to separate into sake and sake-kasu(sake lees). The sake is pasteurized (around 65℃) to stop fermentation and block enzymes. After stored, the undiluted sake is blended and charcoal filtered and water is added to adjust its flavor, color and aroma. Then it is pasteurized again and bottled.
    Making Shubo (Moto)
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