~How to brewed traditional high quality Sake !!~~おいしい日本酒はこうして生まれる!!~

17 Jun 2015

~How to brewed traditional high quality Sake !!~

Sake is expanding to all over the world.  Sake online customers might know about Sake making steps.

This time I visited very famous and special Sake brewery, Kumamoto prefecture sake brewing research center
(Kumamoto ken Shinzo kenkyusho) (brand name:Kohro) in Kumamoto !!
Their sake brand "Kohro" is the most famous Sake with traditional Sake product range in Japan.
They won so many prizes and award both in Japan and oversea alcohol beverage competitions.
And then, they were well-known as the very first Ginjo Sake in Japan.  They are quite famous.
But, they do not have even website.  Sake lovers in Japan and overseas know about Kohro.
But, it is hard to find out brewery detailed information.  They are interesting Sake brewery, aren't they ?
They do not open to public basically.  This time we were lucky we got a chance to visit this brewery !!
I know the most of Sake online customers know about Sake production steps.
This time we will focus into saccharification, Kai ire mixing way, filtration, and the way of storage sake.

Now, the main elements for making sake are ready. Let's make moromi, the main mash.
Put the steamed rice, rice koji, water, and shubo into a fermentation tank.
When the main mash is prepared, the 'sandan-jikomi' (three-step addition method) is used.

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Each of these materials (except the seed mash) is divided into three portions with increasing volume,
and a portion of each material is added in sequence.
This three-step addition method is effective to avoid lowering the yeast density
and the acid level in the mash and to prevent bacterial contamination.

of the total volume of steamed rice, rice koji, and water are used (the first step).
On the second day, no addition.
Little by little yeast will grow. It is called the “Odori”stage. On the third day,
1/3 of the steamed rice, rice koji, and water are added (the middle step). On the 4th day,
1/2 of the steamed rice, rice koji, and water are added (the final step).
After proceeding through the three steps, punching down of the tank (a process called 'kai-ire') is
carried out every day. The fermentation tank should be kept at a low temperature (about 15 ̊C).
After three weeks of fermentation, the alcohol concentration of the moromi will reach 18% and level off.

After the fermentation, the main mash contains sake and a lot of solid substances, such as undissolved rice and
koji. It is mushy at this point. To obtain sake, the mash is pressed with an automatic moromi press
or a traditional press called a 'fune' (because it looks like a boat, or fune).
The solid material that is separated out is called sake cakes (sake-kasu).
After this pressing process, we have new sake with a pleasant aroma.

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kohro

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~おいしい日本酒はこうして生まれる!!~

今、世界中で愛される日本酒。
Sake Onlineをご利用いただいているお酒好きのアナタなら、
日本酒がどのように造られているかある程度ご存知かもしれません。

今回、お酒造りが行われる蔵へお邪魔しました!
直接目で見る蔵の酒造り風景はとても独特な空気で、圧倒されました。
時間をかけてゆっくりおいしいお酒が出来上がるまでをお見せします!!

特に注目したのは大きなタンクに酵母に麹、蒸米、水をいれ“仕込み”を行ったあとの・・・
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「糖化」
薄暗い蔵の中に入るとひときわ目立つタンクを発見!
階段を上り上からタンクの中をのぞくとビニールカバーの下には真っ白な液体が見えました。この白い液体は今まさに発酵中の“モロミ”で表面を見ると小さな泡がプチプチ音を立てています。
20日~30日間かけて米でんぷんが麹の酵素によりブドウ糖へと分解されていきます。
これが糖化!!と呼ばれ、ここでお酒の出来が左右される重要な工程になります。

「櫂入れ」
タンクの真ん中にある木の棒が見えますか?
なかのモロミをかき混ぜる為の棒で“櫂棒”と呼ばれます。
糖化を促す為この櫂棒を使い人の手で丁寧に調整しながら毎日、櫂入れをします。
細かい温度調整が非常に大切だそうです!

「濾過」
発酵が終わると日本酒と酒粕に分けられます。
蔵の奥に進んでいくと・・・大きな機械が見えてきました。
これは漉し機と呼ばれ発酵が終わり日本酒と酒粕に分けられたものを、この機械で濾過し
濁りをとり透明な清酒に完成させます。
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「貯蔵」
清酒になった後はタンクのなかで寝かしお酒のおいしさを引き立てます!!
大きな貯蔵タンクの中には透明なできたてほやほやのお酒がいっぱい。
タンクに外壁には何のお酒がいつできたかなど、貯蔵中のお酒の情報がかかれていました。
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こうして一つ一つ丁寧に作られた酒蔵自信作の日本酒を飲ませていただきました!!

フレッシュな飲み口の中に残るまろやかな香りが特徴の特別純米、
芳醇な香りが口いっぱいに長く広がる純米大吟醸をぜひ飲んでみてください!!

kohro

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