Brewed with Ozeki
Here, we will explain the brewing process that Ozeki values, including the "Sake Course" where you can learn about sake, the "Taste Map" which maps out the flavors of sake in an easy-to-understand way, and "Recommendations for Warm Sake" which is full of content that will help you enjoy warm sake.
Japanese Sake Course
Here, we will study while answering questions about sake sent to Ozeki.
About sake
About sake
About the taste of sake
What is rice koji?
Rice koji is made by growing koji mold spores on steamed rice. The enzymes produced in rice koji (amylase, protease, etc.) break down the starch in the steamed rice and convert it into sugar, providing the material for yeast to ferment alcohol, and breaking down rice protein to produce amino acids, peptides, and other flavor components of sake. The process by which koji mold penetrates into the rice grains is called hasekomi (breaking in). The quality of this hasekomi affects the parallel multiple fermentation process and determines the quality of the sake.
Can you tell me about yeast?
It is a type of microorganism, a fungus that ferments sugar to produce alcohol and carbon dioxide. The alcohol in alcoholic beverages is produced by yeast breaking down sugar. When raw materials contain sugar, such as grapes, yeast ferments the sugar to produce alcohol. However, starch, such as in grains, cannot be fermented as is, so it is converted into sugar by the starch-degrading enzymes of koji mold or malt, and then fermented by yeast to produce alcohol. In the case of sake, saccharification and fermentation occur simultaneously, so this is generally called "multiple parallel fermentation." There are various types of sake yeast, and they are sold by the Brewery Society of Japan.
What is a yeast starter?
The yeast culture used to ferment the mash is called the yeast starter or moto.
The yeast starter contains
1) Kimoto-style yeast starter (Namamaru, Yamahaimoto, etc.)
2) There are fast-fermenting yeast starters (fast-fermenting yeast starters, high-temperature saccharification yeast starters, etc.).
However, in recent years, a method called "yeast preparation (shubo-omie preparation)" has been adopted, which omits the shubo stage by providing conditions for a large amount of yeast and lactic acid, and our company has been using this method since 40. This method allows for the production of pure mash using the desired yeast, making it the most rational and advanced shubo method.
The yeast starter contains
1) Kimoto-style yeast starter (Namamaru, Yamahaimoto, etc.)
2) There are fast-fermenting yeast starters (fast-fermenting yeast starters, high-temperature saccharification yeast starters, etc.).
However, in recent years, a method called "yeast preparation (shubo-omie preparation)" has been adopted, which omits the shubo stage by providing conditions for a large amount of yeast and lactic acid, and our company has been using this method since 40. This method allows for the production of pure mash using the desired yeast, making it the most rational and advanced shubo method.
What is moromi?
The production of sake is
They are called 1) koji, 2) moto, and 3) tsukuri (moromi).
In order to produce high-quality sake, it is as important as koji and yeast starter, and it is no exaggeration to say that its quality determines everything. In the moromi, the starch in the steamed rice is broken down into sugar by the koji, and this sugar is then fermented by yeast to become alcohol; the two processes of saccharification and fermentation occur in parallel. This is called multiple parallel fermentation. This multiple parallel fermentation, combined with the protection of the yeast by a substance called proteolipid contained in the koji mold, allows for the production of a highly concentrated sake with an alcohol content of 20% that is unparalleled anywhere in the world.
They are called 1) koji, 2) moto, and 3) tsukuri (moromi).
In order to produce high-quality sake, it is as important as koji and yeast starter, and it is no exaggeration to say that its quality determines everything. In the moromi, the starch in the steamed rice is broken down into sugar by the koji, and this sugar is then fermented by yeast to become alcohol; the two processes of saccharification and fermentation occur in parallel. This is called multiple parallel fermentation. This multiple parallel fermentation, combined with the protection of the yeast by a substance called proteolipid contained in the koji mold, allows for the production of a highly concentrated sake with an alcohol content of 20% that is unparalleled anywhere in the world.
Do you only make sake in the winter?
Various conditions are involved in the brewing of sake, and to produce high-quality sake, environmental conditions such as "low temperature and low bacteria levels" are necessary. For this reason, in the past, sake was only brewed in the "winter" when these conditions were met. Even today, many manufacturers only brew sake in the winter, but at the Ozeki factory, which has established environmental conditions, computers are used to automatically control fermentation and predict sake meter readings, and automatic rice processing equipment for ginjo sake is used to make sake year-round.
About the ingredients and components of sake
What kind of rice is Yamadanishiki, the best for sake brewing?
Yamada Nishiki is considered the ideal rice for sake brewing, and is grown in the Banshu Plain in western Hyogo Prefecture, in the upper reaches of the Kakogawa River in Miki City, Kako District, and Kasai City. It is now widely cultivated outside the prefecture as well. Its characteristics include soft, large-grained, white-core rice, which allows koji mold to penetrate the interior of the grains easily (hazekomi), and a fine texture. It is considered the best rice for making a wide range of high-quality sake. However, cultivation is labor-intensive, and the yield per hectare is low, which are problems.
What are sake meter value and acidity?
[Sake meter value]
This is the value measured using an instrument called a sake meter, which measures the specific gravity of sake relative to water (±0), and is a numerical value that serves as a guide to its sweetness or dryness. Sake with a lot of extract, mainly sugar, will have a large negative value and will taste sweeter. Conversely, sake with little extract will have a large positive value and taste dryer. It is also affected by the acid content in the sake; if there is a lot of acid, it will taste dry, and conversely, if there is little acid, it will taste sweeter.
【acidity】
This is a number that indicates the relative amount of organic acids (malic acid, citric acid, succinic acid, lactic acid, acetic acid, etc.) that make up the taste (sourness and umami) of sake. The subtle balance between acidity and sugar creates different flavors.
This is the value measured using an instrument called a sake meter, which measures the specific gravity of sake relative to water (±0), and is a numerical value that serves as a guide to its sweetness or dryness. Sake with a lot of extract, mainly sugar, will have a large negative value and will taste sweeter. Conversely, sake with little extract will have a large positive value and taste dryer. It is also affected by the acid content in the sake; if there is a lot of acid, it will taste dry, and conversely, if there is little acid, it will taste sweeter.
【acidity】
This is a number that indicates the relative amount of organic acids (malic acid, citric acid, succinic acid, lactic acid, acetic acid, etc.) that make up the taste (sourness and umami) of sake. The subtle balance between acidity and sugar creates different flavors.
What kind of sake is Nama Chozo Sake?
Normally, sake undergoes a heat treatment called "pasteurization" twice, once during storage and once during bottling. "Nama-chozo-shu" is sake that is not pasteurized during storage, is stored at low temperatures as "nama" sake, and is only pasteurized when bottling, resulting in a "fresh flavor." Furthermore, sake that is not pasteurized when bottling is also called "namazake."
What is the rice polishing ratio (%)?
This refers to the weight ratio of polished rice to brown rice. A 70% polishing ratio means that 30% of the outer layer of brown rice has been removed. The germ and outer layer of rice contain proteins, fats, ash, vitamins, etc. These components cause unpleasant flavors, so the less of them there are in sake, the better. Note that designated sake is required to display the polishing ratio (%).
How do you distinguish between special selection, top selection, and excellent selection?
This is a ranking voluntarily assigned by the manufacturer to help customers select products.
At our company, we mainly decide based on the variety of rice used and the rice polishing ratio. In terms of the old grade classifications, Tokusen is equivalent to special grade, Josen to first grade, and Kasen to second grade. Generally, the higher the grade, the higher the proportion of rice suitable for sake brewing, the less polishing ratio, and the more time-consuming the brewing process.
*We only display ranks for some products.
At our company, we mainly decide based on the variety of rice used and the rice polishing ratio. In terms of the old grade classifications, Tokusen is equivalent to special grade, Josen to first grade, and Kasen to second grade. Generally, the higher the grade, the higher the proportion of rice suitable for sake brewing, the less polishing ratio, and the more time-consuming the brewing process.
*We only display ranks for some products.
Is it safe to drink gold leaf?
Gold leaf is not absorbed into the body and is not harmful if ingested (it is a nationally approved food additive).
It also dissolves in the sake, without affecting the aroma or ingredients.The purpose of adding it is to create a glamorous atmosphere.
It also dissolves in the sake, without affecting the aroma or ingredients.The purpose of adding it is to create a glamorous atmosphere.
What kind of rice is "Yamada Nishiki"?
"Yamada Nishiki" is a rice variety that is suitable for sake brewing and is considered to be the best. It is mainly produced in the northwestern area of Mount Rokko in Hyogo Prefecture. "Yamada Nishiki" is mainly used for high-quality sake such as ginjo sake and junmai sake. Our company also sells "Special Junmai Sake Yamada Nishiki" made from 100% Yamada Nishiki rice.
What is the raw material brewer's alcohol?
This is a nearly tasteless and odorless alcohol made by fermenting grains such as corn and sugarcane, and then continuously distilling it. By adding distiller's alcohol, a clean, well-balanced flavor can be achieved. Using this makes for a clean, well-balanced sake.
What are the sugar ingredients?
These are starch syrup, glucose, powdered starch syrup, etc. made from grain starch, and they give sake a sweet taste. They are usually used together with an acidulant. (Their safety as sake ingredients has been confirmed and they are approved by law.)
What is the acidulant ingredient?
In some products, organic acids such as succinic acid and lactic acid are used together with sugars to adjust the flavor.
(Its safety as a sake ingredient has been confirmed and is legally recognized.)
(Its safety as a sake ingredient has been confirmed and is legally recognized.)
How many calories are in one cup?
One bottle of "Josen Kinkan One Cup 180ml Bottle" contains approximately 190 kcal.
It is said that one bowl of rice contains about 250 kcal.
It is said that one bowl of rice contains about 250 kcal.
How much sugar is in one cup?
One bottle of "Josen Kinkan One Cup 180ml Bottle" weighs approximately 8.5 grams.
It is said that one bowl of rice contains about 55 grams of carbohydrates.
It is said that one bowl of rice contains about 55 grams of carbohydrates.
About sake containers
What does it mean when it says on the pack, "Wash immediately after drinking"?
After drinking, please rinse the container with water immediately, as mold in the air grows using the extract that remains at the bottom as a nutrient source. (Since sake contains alcohol, mold will not grow.)
Can I heat One Cup in the microwave?
When heating sake in a household microwave (600W), be sure to remove the metal lid and heat it for no more than one minute. For commercial microwaves (1500W), heat it for no more than 20 seconds. If you heat it any longer than that, the hot sake may suddenly spray out as soon as you remove it from the microwave or place it on the table, which can be very dangerous.
This is a phenomenon known as bumping, where heating in a microwave makes it difficult for convection to occur in liquids, resulting in a state where the liquid does not boil (overheating) even when heated above the boiling point. Because this is a type of unstable state, even the slightest change in conditions can cause explosive boiling in an instant. This phenomenon occurs not only with alcohol, but also with coffee, milk, miso soup, etc., so great care must be taken when heating in a microwave.
This is a phenomenon known as bumping, where heating in a microwave makes it difficult for convection to occur in liquids, resulting in a state where the liquid does not boil (overheating) even when heated above the boiling point. Because this is a type of unstable state, even the slightest change in conditions can cause explosive boiling in an instant. This phenomenon occurs not only with alcohol, but also with coffee, milk, miso soup, etc., so great care must be taken when heating in a microwave.
Can I warm a One Cup by simply immersing it in hot water without opening it?
The water temperature should be below 60°C. Anything hotter can cause problems such as the One Cup's metal lid lifting or the bottle breaking. Also, if the temperature difference between the water and the One Cup is more than 42°C, the bottle will be subjected to thermal shock the moment it is immersed in the hot water, increasing the likelihood of it breaking. (One Cup bottles are not made of heat-resistant or tempered glass.)
Can I dispose of One Cup bottles as recyclable waste?
It can be recycled with regular glass bottles, so please dispose of it as recyclable waste.
The metal lid on the One Cup is hard to open.
If you pull the pull ring straight up (vertically), the notches on the left and right sides of the lid will catch on the mouth of the bottle, making it impossible to open. Insert your finger into the pull ring, pull it toward you at a 45-degree angle from the horizontal, and then lift it upwards to open it easily.
How to open the cap
Best before date and storage method for sake
Why are alcohol bottles coloured to protect them from sunlight?
The components of sake, such as amino acids and organic acids that give it umami, vitamins such as flavin, and deferiferichrysin produced by koji, undergo complex changes when exposed to sunlight, resulting in the formation of colored products. Furthermore, sake made with water that is high in manganese, or sake that has been opened and is half-drinking, undergoes these changes more quickly and becomes more colored when exposed to sunlight. For this reason, sake bottles are carefully designed to protect them from sunlight.
What is the expiration date for sake?
If unopened, the best quality will be about one year from the date of manufacture if stored in a cool, dark place. For unpasteurized sake, it will last about one year if stored in the refrigerator. (These are estimates and may vary depending on storage conditions.) (The year displayed on Ozeki products is in the Gregorian calendar.)
[Example] 11.06.AB ⇒ June 2011. AB is the batch number. Please consume as soon as possible after opening.
[Example] 11.06.AB ⇒ June 2011. AB is the batch number. Please consume as soon as possible after opening.
What is the shelf life after opening?
Sake's color, taste, and aroma change rapidly when exposed to air, so please consume it as soon as possible after opening. After opening, please keep the container opening and cap clean and store in a cool, dark place.
Can I drink alcohol after the expiration date?
If the sake is unopened, the taste and aroma will change due to aging, but there is no problem with drinking it. If it does not suit your taste, please use it in cooking such as simmered dishes. Sake has the effect of reducing the odor of meat and fish and tenderizing ingredients.
Why is the year of manufacture displayed instead of the expiration date?
The Food Sanitation Act requires that food products be labeled with a use-by date or best-before date, but sake is required to display the date of manufacture.
How to store sake
Please store in a cool place out of direct sunlight. Sake continues to mature even after it has been sold. The higher the temperature, the faster the maturation will progress, and if it matures too much, the color of the sake will change from yellow to brown and the flavor will deteriorate.
about sake
When is "Sake Day"?
October is the month when sake brewing begins. The character for sake, "tori," is the tenth of the 12 Chinese zodiac signs, and originally a pictograph representing a jar, which also meant sake.
What is the origin of the sake ceremony "Kagamibiraki"?
It is said that the origin of this tradition is the Shinto ritual of "opening a mirror." It is believed to have evolved from an event in which the sacred mirror on the seat of the enshrined deity was opened and worshipped at a shrine festival. The roundness of the sake barrel is likened to the shape of the sacred mirror, and the opening of the barrel came to be called "opening the mirror," as the surface of the sake is likened to a mirror. Originally a New Year's event, it is now performed at wedding receptions and other occasions where new beginnings are celebrated, as a prayer for good health and prosperity.
Is it true that alcohol is the best medicine?
Moderate alcohol consumption improves blood circulation and stimulates appetite. It also reduces mental inhibitions, reducing stress. Above all, enjoyable alcohol can be a means of communication and create a lively rhythm in life. Data suggests that approximately 60% of healthy centenarians drink a moderate amount of alcohol daily. Enjoying alcohol is also associated with good physical health. Therefore, the Alcohol Health Medical Society promotes "moderate drinking." As the saying goes, "slight intoxication is like a flower half-opened," being slightly tipsy is good for the mood. It's also recommended for health reasons. Specifically, the recommended daily intake is two cups of sake, two medium-sized bottles of beer, or two double shots of whiskey.
Is it true that sake makes your skin beautiful?
It's true!
With the cooperation of wrestlers from Takasago stable, we obtained the following data.
Drinking alcohol and changes in body temperature (These are the average values of body temperatures measured under the armpits of five wrestlers who drank sake and whiskey over 30 minutes.)
As you can see, changes in body temperature occur depending on the type of alcohol consumed. Thermography studies have shown that when drinking sake, body temperature remains about 2 degrees higher for a longer period of time than when drinking other types of alcohol. A higher body temperature means better blood circulation on the surface of the skin. When this state continues for a long time, nutrients are distributed sufficiently throughout the body. Sumo wrestlers who drink sake on a regular basis have a lustrous, glowing skin. The above results show that the same effect can be achieved even when drinking sake at room temperature, without having to heat it up. It is also recommended for women who are prone to feeling cold.
Source: "Sake Reader" Published by: Japan Sake and Shochu Makers Association
Mr. Eiroku Hayashi (Doctor of Medicine, born in Chiba Prefecture in 1926, doctor at the Japan Sumo Association Clinic)
Is it true that sake has anti-cancer effects?
In postwar Japan, statistics have shown that the number of people dying from cirrhosis and liver cancer varies greatly by region. Comparing the "national standardized mortality ratio by municipality" with the "national alcohol consumption" by type yielded some interesting results. It turns out that the mortality rate from cirrhosis and liver cancer is extremely low among people in eastern Japan, particularly the Tohoku region, where people drink a lot of sake. Next, in an experiment in which concentrated sake was added to human cancer cells, the growth of the cancer cells was significantly suppressed. These results are not observed with whiskey or brandy. While identifying which components in sake have anti-cancer properties remains a challenge, we hope that people will recognize the effects of sake as a fact.
Is it true that sake and diabetes are unrelated?
Diabetes is caused by a deficiency of hormones such as insulin, which converts sugar in the blood into energy. It is a disease in which ingested sugar builds up in the blood without being effectively utilized. It is believed to be triggered by genetics, obesity due to overeating or lack of exercise, or stress. The most important factor in prevention and treatment is "reducing total energy intake." Therefore, it is necessary to carefully consider the energy content of alcohol and control your overall food intake. While there is no direct connection to sake itself, you must be extremely careful about the amount of food and drinks you eat with it and avoid drinking too much. Some people say that sake is high in calories, but alcohol contains 7 kilocalories per gram, which is the same for any type of alcohol.
Does alcohol really increase good cholesterol?
"Serum total cholesterol" promotes arteriosclerosis of the heart. There are two types of total cholesterol: good and bad cholesterol. The good cholesterol transports cholesterol accumulated in blood vessels and tissues back to the liver for processing. Therefore, even if total cholesterol is high, if there are more good cholesterol, arteriosclerosis is less likely to occur. Drinking moderate amounts of alcohol can increase good cholesterol. High blood pressure and hypercholesterolemia are cited as the main causes of myocardial infarction. It is now commonly believed that alcohol has no adverse effects. There is also a wealth of data showing that people who drink alcohol regularly are less likely to suffer from myocardial infarction. If there is a connection with blood pressure, it is better to be careful about excessive salt intake and obesity.
Is it true that food and alcohol go hand in hand?
Most alcohol is broken down by the liver. During this process, enzymes involved in alcohol metabolism, such as alcohol dehydratase, are depleted. Protein and vitamins are needed to replenish these enzyme systems. Therefore, lack of protein and vitamins weakens the enzymes' function. Drinking without these nutrients places a great strain on the liver. It's also known that B vitamins are poorly absorbed when drinking alcohol. If you drink alcohol, you need to consume sufficient high-quality protein and vitamins in your daily life. This is also necessary to maintain a healthy liver. Consuming sufficient protein reduces the production of acetaldehyde (an intermediate produced during the oxidation of alcohol), which can cause hangovers and hangovers. To enjoy drinking, snacks rich in protein and vitamins, such as sashimi, are effective.
Sake (other)
Where can I buy sake lees?
Our company sells sake lees, a by-product of sake brewing, to food manufacturing and processing companies as a food ingredient. Unfortunately, we do not sell to the general public. The bags with the Ozeki mark sold in supermarkets and other places are manufactured by food processing companies.
I don't know where to buy the product.
We will investigate and contact you,
Please contact us below with the product name (volume), number of bottles required, area, name, etc.
● Inquiries by phone
TEL: 0798-32-2016 (9:00-17:00, excluding Saturdays, Sundays, and holidays)
*We record all phone calls received from customers to ensure that we understand the details accurately.
Please contact us below with the product name (volume), number of bottles required, area, name, etc.
● Inquiries by phone
TEL: 0798-32-2016 (9:00-17:00, excluding Saturdays, Sundays, and holidays)
*We record all phone calls received from customers to ensure that we understand the details accurately.
About Ozeki
About Ozeki
What is the origin of the company name "Ozeki"?
Origin of the trademark
The Ozeki trademark used the "Manryo" seal until 17. However, Yamashita Masakichi, a buyer for Nakai Shin'emon of Harimaya, a Tokyo sake wholesaler in Kitashinkawa, sent the Ozeki trademark, and from then on, the Ozeki trademark was used. The Ozeki trademark consists of a Yokozuna's shimenawa (sacred rope) and a military fan with the words "Tenka Musou" (unrivaled in Japan), with the name "Nakai" written inside the clay seal. Furthermore, the two characters for "Ozeki" are written with the "large" character in the upper right and the "seki" character in the lower left, with two red lines, one large and one small, drawn above them to form the complete form. The two red lines are derived from the design on a sumo wrestler's loincloth, and all of these are related to the way of sumo.
The origin of the word Ozeki
The origin of the word "Ozeki" comes from ancient times, when the most skilled wrestlers from all over Japan were gathered to compete in a powerful contest among the defenders guarding the Imperial Palace. The most outstanding among them were promoted to Ozeki. Next were the ranks of Sekiwake, Komusubi, and Maegashira, with a number of wrestlers ranked in the Maegashira division. Honshu was divided into Kanto and Kansai regions based on the defenders' place of origin, distinguishing between the eastern and western regions. Every year during the Kamo Festival in May, a sumo tournament was held for the Emperor to view, encouraging the defenders to further their skills. Thus, the title of Ozeki was an honorary title bestowed upon the most outstanding wrestler. Since the Taisho era, the title has been given the name "Sake no Tsukasa" (the "sake master"), and in the early summer of 1939, Nagabe Shoten has released a special "Ozeki" sake bearing the "Aoi crest" (hollyhock crest), offering two varieties: "Sake no Tsukasa Ozeki" and "Aoi crest Ozeki." The title of Yokozuna, the highest rank among sumo wrestlers today, was established during the Edo period, when sumo tournaments were held in front of the shogun.
The relationship between sumo and ozeki
Since 1958, the Ozeki Cup has been presented to the winning sumo wrestler in sumo, Japan's national sport, as the name of the title comes from the way of sumo. The winning wrestler holds a victory parade on the final day of the tournament, returns home triumphantly to his stable, announces his victory to his stablemaster, his mistress, and members of his supporters' club, and then drinks sake from a large cup in celebration, a scene that is often reported on television, in newspapers, and in other media. This large silver cup is the Ozeki Cup.
We are currently offering the following prizes:
・Ozeki Cup (with wrestler's name engraved)
40 bottles of premium Kinkan 1.8L sake
・ Josen One Cup Ozeki 180ml bottles, 360 bottles
・ Prize of 500,000 yen
Choose by taste and occasion
Taste Map
We have developed a "Sake Taste Map" that combines the analytical results of the latest equipment with the taste of our master brewers and technicians. By visually mapping the tastes of a wide variety of sake, customers can easily select their favorite products.
According to three axes
Sake tastes divided into five areas
First taste/Aftertaste axis
The further to the top left, the less the aftertaste of the sake will linger, and the further to the bottom right, the more the sake will leave a lingering aftertaste.
light/dark
The further down you go to the left, the lighter the sake, and the further up you go to the top right, the stronger the flavor.
sweet/spicy
The higher up the scale, the drier the sake will be, and the lower down the scale, the sweeter the sake will be.
Recommendation for warm sake
What is hot sake?
What is hot sake?
Kanzake is a general term for the temperature range from "Hyugakan (around 30 degrees) to Tobikirikan (around 55 degrees)." It is a refreshing drink that warms the body, not only in winter but also in summer when the air conditioner can make your body feel cold. Here we will introduce how to enjoy "kanzake" deliciously.