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Sake brewery tour

Making koji

The steamed rice is partially cooled, and taken to the koji room once the temperature and moisture are balanced. (This is known as hikikomi.) The rice is spread onto a platform known as a toko. Here it is further cooled in a process called te-ire. At this point the koji mould spores (mould starter) are scattered evenly across the rice. Once the spores have developed to a certain degree, the mixture is put into little boxes of cedar wood. The temperature and humidity are then carefully controlled to complete the koji. The growth of koji mould results in the production of a variety of enzymes; the koji is essentially a storehouse for enzymes. The whole process takes 48 hours.


Daishichi koji, whether for regular or premier quality sake, is entirely handmade. There are even four independent koji rooms to provide a perfect environment for each koji used in a sake: moto-koji, soe-koji, naka-koji and tome-koji. We are the only brewery in Japan with this uncompromising commitment to quality.


The koji room prevents bacteria from entering, and provides total temperature control.


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.