造りBREWING

1　Unpolished ric

Yamadanishiki

Banzai

2　Polished rice

Yamadanishiki　Rice polishing rate 35%

banzai　Rice polishing rate 70％

3　Rice washing / Soaking

Wash rice by 10kg（water temperature 10℃, Limited water absorption）

Wash while removing the bran and dirt on the surface of the rice after milling.

4　Rice steaming / Cooling

1 hour with steam at 108 ° C

Stable steaming by using a steamer

The ideal steamed rice is outer hard and inner soft

Adjust the steaming time by rice and rice polishing rate

Use a cooler depending on the intended use

5　Koji making

Jiuqu is a breeding of Jiuqu

Koji converts the starch from the rice into glucose

6　Shubo (yeast starter)

The process of culturing a large amount of excellent yeast

Yeast is a microorganism that breaks down glucose into alcohol and carbon dioxide.

7　Moromi (fermentation mash)

Jiuqu, water, and steamed rice are added to the shubo to promote saccharification and fermentation.

Jiuqu, water, and steamed rice are prepared in 3 batches = 3 steps (Low temperature fermentation for about 30 days)

10　Bottling / Storing

Immediately bottled after pressing

Do it with a pastorizer

Bottle storage that determines the storage temperature according to the quality and condition of sake