DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY DAISHICHI SAKE BREWERY

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


Sharing some kimoto secrets

Did you know that micro-organisms are vital in making sake? A type of mould called koji draws sweetness out of the rice; yeast turns that sweetness into alcohol; and lactic acid bacteria prevent contamination by other bacteria. Many other microbes operate like clockwork to produce great-tasting sake. Let's see exactly what those microbes do.

1. The eve of battle
2. Lactic acid conquers all
3. And then there were none
4. Yeast victorious
5. More kimoto secrets

The various chemical reactions occurring during kimoto brewing can be seen in graph form. We would like to extend special thanks to Dr. Yuichi Akiyama, Chairman of the Brewing Society of Japan, for his assistance in making these graphs.

Kimoto secrets: the whole picture
Kimoto Chemistry: integrated graph Kimoto Chemistry: integrated graph
Changes in microbial population over time Changes in microbial population over time
Relationship between time and acidity, nitrous acid and direct reducing sugars Relationship between time and acidity, nitrous acid and direct reducing sugars
The time-temperature relationship The time-temperature relationship

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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.