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Sake brewery tour

Making the starter mash: start

Steamed rice, koji and water are placed in hangiri tubs and mixed by hand in a process called temoto.

The process of cultivating a concentration of good yeast is called moto and the most traditional method of doing this is the kimoto method. The kimoto mashing process involves first putting a certain volume of moto-koji, steamed rice and water into hangiri tubs, which are wide and shallow. Eight hangiri tubs are filled at one time and the contents are mixed well.

The kimoto method that follows is a vital process for cultivating yeast. A difference in mash may result in huge changes in the flavour of the finished sake. You can find out more about Daishichi's kimoto method at the Kimoto Brewing Compendium area of this website.


The kimoto room where natural micro-organisms live


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.