Sake Brewing

Sake has over 1,000 years of history, and it is produced by the unique process passed down from early times. The following three aspects are the characteristics of sake brewing.

Rice Koj Since Asia has a monsoonal climate with high-temperatures and humidity, koji is used for saccharification, unlike the western culture which uses malt. Koji is a mold grown in grain. In Japan, granular koji, which is purely grown in rice, is uniquely used.
Fermentation process Fermented alcoholic beverages made from grain have two processes. One of them is saccharification in which starch in the grain is converted to sugar, and the other is fermentation in which sugar is converted to alcohol. In sake brewing, because the saccharification and fermentation processes occur in parallel in the same container at the same time, the process is called “multiple parallel fermentation.”
Three steps of addition Rice koji and steamed rice are added to the main fermentation mash in three steps, because saccharification and fermentation gradually progress in open systems to prevent the entry of unwanted bacteria. The unique three steps of addition allow sake to have an original aroma and create an unusually high alcohol content of over 20%, compared to other fermented beverages of the world.

Sake Brewing

Song for Sake Brewing

Song for Sake Brewing “The song for sake brewing” has been passed down and sung by Toji, the master brewers. Many of the steps in brewing took place at odd hours of the day and night. The sake brewers continuously sung in unison to endure the hard work and to concentrate on producing steps correctly. “Sake is alive and does not wait for us.” “The song for sake brewing” expresses the good old tradition that the people struggle with nature. A lesson that people at present day tend to forget.

  • Akiarai-uta
  • Yamaoroshimotosuri-uta
  • Sanbongai
  • Shimai-uta
  • Motokaki-uta

Temperature for drinking

The set temperatures that are suitable for drinking sake have unique expressions in the Japanese language. All of them are expressions of delicate care by Japanese people. Sake can be enjoyed at any preferred temperature.

Serve chilled
Chilling sake brings
the subtle taste and pleasurable aroma.
Glass tokkuri can be cooled in a glass or ceramic bowl with ice to prevent it from becoming tepid. Chilling accelerates the coolness of Ginjo-shu and Nama-zake. The types of sake suitable to be served chilled tend to be in stylish bottles or 720ml bottles. Those bottles of sake can be chilled with ice in a wooden bucket. However, please bear in mind that the certain type of sake, such as Ginjo-shu, may lose its flavor if it is overcooled.
Serve at room temperature
Enjoy sake’s original
aroma and flavor.
This is the way to drink sake without heating or chilling. It is not always the same as room temperature, but sake may be cooled in summer and slightly warmed in winter. This way of drinking can maximize the taste of sake. The type of sake which is suitable to drink at room temperature has excellent taste and balance and maintains the original taste of sake. That is why sake lovers appreciate this style of sake.
Serve heated
Drinking warm sake is good for
your body both in summer and winter.
TThe temperature of heated sake is widely ranges from 30 centigrade to over 55 centigrade. It is natural and suitable for the body to drink heated sake which suffers from summer heat in summer as well as in the cold season. Heating enriches sake’s original taste. Serving sake at body temperature leads you to get tipsy faster because your body absorbs sake faster. So, it leads you to drink the appropriate amount of sake. If you taste heated sake little by little in your favorite cup, it provides you with relaxation.

Song for Sake Brewing

Before opening bottles

Sake should be stored in a dark space.
Sake should be stored in a dark place.
As direct ultraviolet sunlight is not good for the skin, it not good for sake either. Other kinds of lights, such as fluorescent light, are also not good for sake. Sake should be stored in a dark place where it can be protected from light as much possible.
Sake should be stored in a cool space.
Sake should be stored in a cool place.
We tend to upset our health at the change of seasons when there are big temperature differences between day and night. Since sake does not do well with temperature changes, it should not be stored in a place with high temperatures or big temperature differences.
Delivered date and month.
Keep appropriate amount of stock
It is essential to manage stock with the date of delivery, and to follow a first-in first-out order to preserve freshness.

After opening bottles

It is best to finish up the bottle soon after it is opened.
After opening a bottle of sake, it is recommended to finish at the earliest possible time. This is because once sake is opened it begins to gradually be damaged due to various bacteria. Once a bottle is opened, it should be properly sealed and stored in a cool and dark place. Finish the bottle as soon as possible after opening.