discovery sake

Sake eyes

These are just a few examples. Please contact us for more details

Inaka

Brewery regions are very pretty around now, so green and lush, and brewery people are nice. Sake breweries make Sake ,especially premium from Yamadanishiki ,a rice grown in Hyogo. There’s certainly nothing wrong with that, but when we visit a brewery in, part of the fun of the visit is tasting Sake made from rice grown in the province , near where we’re standing.

Rice

Same as wine the Sake production starts after the harvest. Plenty of rain in early summer and dry weather in late summer to autumn is suitable for rice production. Rice is placed on the straight line that creates a fantastic view from train and bus.

Winter

Sake brewing is best suited for the winter months when the temperature drops, and the work is done with careful attention to temperature and moisture. In the old style, the toji performs a rhythmic process called “kaiire, Kaiei、stirring of fermention mash ,
to the tune of a traditional song.The prepared sake is shipped out about a month later.

Water

Most Sake breweries have their own water source.Water is most important ingredient affecting sake quality and Eighty percent of sake is made up of water. This brewery own a well which is dressed up like a Shrine. Their gratitude to water is well expressed here. Their low mineral water ,called soft water, gives a smooth and clear Sake taste

Toji

The toji is responsible for the management of the factory, the handling of ingredients, and the process of sake brewing.
Sake was historically made by seasonal workers during the off-season, and part-time toji ,
seasonal toji were the norm. Since the rapid economic growth period following World War II, social conditions have changed dramatically, and the number of full-time “yearly toji” has increased, either by hiring employees or by having the manager take on additional duties himself. In the 2019 survey, the average age of the part-time Toji was 62 years old and the full-time was 49 years old. My impression is that there are more and more young Toji in recent years.

Fermentation

yeast breaks down sugar into alcohol and carbon dioxide whose gas bubbles out of the fermenting solution into the air leaving a mixture of ethanol and water.In making bread, the yeast is mixed with the dough and kept warm. The carbon dioxide produced by fermentation makes the bread dough rise and the alcohol evaporates.

koji muro

scene from at koji muro room to increase the number of Koji spores. . Generally Sake is made primarily in winter season , however koji mold (Aspergillus oryzae) grows at 30°C-40°C and requires suitable humidity levels. koji muro room is a space separated from the outside.

Tokkuri

Tokkuri, generally ceramic bottle, used for selling sake was lent by sake trader and the name of the shop, was written with calligraphy and bold‐faced characters.discovery old bottle is one of the biggest joy in Sake brewery visit.