Sake to read — 酒造りのこだわり(Sake brewing)

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"Bag hanging" ~ Sake brewing commitment vol.6 ~

"Bag hanging" ~ Sake brewing commitment vol.6 ~

It is a method of hanging a liquor bag containing mash and collecting naturally dripping drops (raw sake), which is also called "tobintori". Since no pressure is applied, the sake has a delicate taste with no unpleasant taste and a gorgeous aroma.

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"Moromi" -Sake brewing commitment vol.5-

"Moromi" -Sake brewing commitment vol.5-

Mix steamed rice, sake mother, and jiuqu to make moromi. When fermented, it has the taste and aroma of sake. Hanaharu uses "Himehanzukuri", which is made from porridge-shaped rice porridge.

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"Jiuqu brewing" ~ Sake brewing commitment vol.4 ~

"Jiuqu brewing" ~ Sake brewing commitment vol.4 ~

The most important thing in sake brewing is koji brewing. The room (Muro) / Jiuqu room (Seikikushitsu) is located at the end of a heavy door with strict temperature and humidity control.

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"Steaming" ~ Sake brewing commitment vol.3 ~

"Steaming" ~ Sake brewing commitment vol.3 ~

Steam the rice washed in a large bowl. While spreading evenly using a machine, cool it so that the aspergillus can easily grow and sprinkle the seed koji. After this, the work of making Jiuqu will be done in the room.

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