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Moromi control

Once the addition of materials is complete, the contents of the tank begin to grow active. The action of the koji saccharises the rice starch, and the yeast fermentation turns the glucose into alcohol. During fermentation, the tank surface foams and the state of the sake is judged by this foam. There are different names for each condition of foam.


Moromi changes
1.Suji-awa
Suji-awa
2.Mizu-awa
Mizu-awa
3.Iwa-awa
Iwa-awa
4.Taka-awa
Taka-awa
5.Ochi-awa
Ochi-awa
6.Tama-awa
Tama-awa
7.Ji
Ji

A condition for making good sake is to ferment it gently and at a low temperature. This suits the healthy yeast cultivated in the kimoto mash. A low temperature prevents undesirable flavours from appearing, and by taking time to slowly deepen the flavour - as if gradually adding one thin layer at a time - a rich body develops and the final sake maintains a clear bouquet.
By using a kimoto mash starter, healthy fermentation of the moromi is possible, even at a low temperature. Other mashing methods let through weak yeast whose activity will decrease part of the way through, or which will die off and dissolve fungal elements in the moromi, resulting in undesirable flavours. It is therefore vital that strong, healthy yeast is used.


The moromi undergoes the kai-ire process


FAQ

DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com

We welcome your inquiries in either English or Japanese.