Otani Shuzo Co., Ltd.

　

We use homemade rice, and each rice is slowly polished over time.The rice is hot and dry, so slowly lower the temperature for about ２ weeks to restore the water.

Rinse the rice bran with water that has been adjusted to a temperature of 10 ° C, and let it absorb the water. By adjusting the temperature to 10 ° C each time, it is possible to change the delicate water adjustment in seconds. If you let it absorb water until the schedule, drain it quickly.

The rice that was washed the day before and absorbed water is steamed in a large steamer called Koshiki for about 1 hour to make it shiny.

Sprinkle bean sprouts (spores of Jiuqu) on cold steamed rice and carefully adjust and care for the temperature for about 48 hours to make pure white Jiuqu.

Yeast starter is truly the mother of sake, and it is a small preparation to increase the amount of sake yeast for alcoholic fermentation. By increasing the amount of good quality yeast here, the fermentation condition and the aroma of sake will be improved.

Mixing the brewed water, koji, and steamed rice with the finished liquor is called brewing.
The powder is mixed three times (three-stage preparation), and the ingredients are analyzed and the temperature is controlled for about 3 days, and the sake is fermented to achieve the desired alcohol quality.

By passing the fermented mash through a squeezing machine, it can be separated into sake and sake lees. There are still sake yeasts in the squeezed sake, so filter them with a 0.45 micro filter to remove them. Finally, heat it at 68 ° C to keep the sake in good condition.