DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY

Daishichi Theme Park

| Daishichi Theme Park | The definitive kimoto brewing compendium | Super-flat Rice Polishing Technique |
| Sake brewery tour | Next-generation bottling line |

Sake brewery tour

Shibori (wringing)

Funagake
Funagake

The climax of the sake-brewing process is shibori. The step is also known as joso, and it involves separating the sufficiently fermented moromi, the sake and the sake lees. There are three methods: the conventional one involving an ordinary compressor; the traditional method using sake bags and tanks; and a hanging method that uses only the sake bags.
The newly-wrung sake still contains active enzymes. It has a roughness due to the carbon dioxide produced by fermentation. But as time passes, it matures to produce the true sake flavour.

Funaba
Funaba

In its final stages, moromi changes from moment to moment. Timing is critical, and the decision to move on to shibori must come at the precise moment when the moromi is at its best. This is one of the crucial jobs handled by the master brewer. Good sake presents a very faint green tint called ao-zae.

??
The new sake is finally born.


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.