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Storage (maturation)

Junmai Kimoto
Junmai Kimoto
Details

The sediment in the wrung sake is allowed to sink before being removed (oribiki). Once the embryonic sake has become smooth through the activity of the remaining enzymes, it is heat-pasteurised (hi-ire) at the low temperature of 60 degrees Celsius. This neutralises the enzymes. Junmai sake and honjozo sake are stored in tanks in the cool storage facility. Ginjo sake-types are bottled and put into refrigerated storage. The sake is left to mature for anywhere between several months and several years. A very small amount is sold unpasteurised as fresh, newly-wrung sake.


The timing of the hi-ire process can make or break a sake. Up to this point, intense concentration is required. Only after the hi-ire has taken place at the optimal moment can the brewers relax.
It is after this that Daishichi's kimoto sake enters its most exciting phase: reaping the blessings of maturity with each moment that goes by, improving with every day. We feel that maturation is extremely important for liquor made by fermentation, and so we make very few fresh, immature nama varieties.


This is the first sake storage facility to use a groundwater circulation device to maintain a cool temperature.


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.