We will guide you through the process of making sake Akagisan and how it is brewed.
How Akagisan is Made
1. Rice Polishing/Washing/Soaking
First, the brown rice is polished.
For regular sake, the rice is polished about 65%, and for daiginjo, about 35%.
After that, the white rice is washed with Akagisan underground water to remove the bran and soaked in water.
2. Steaming
After draining the white rice, we steam it for 40-60 minutes.
3. Making Koji
We spread out the steamed rice, let it cool down, and inoculate it with koji mold.
4. Making Shubo
The koji and steamed rice are put into Akagisan underground water and yeast is added to make shubo.
5. Making Moromi
Koji, steamed rice and Akagisan underground water are added to the shubo and fermented for about a month.
6. Extracting
The aged moromi is separated into new sake and sake lees.
7. Pasteurizing
The new sake that has just been separated is cloudy, so it needs to be filtered.
After that, the filtered sake (raw sake) is heat sterilized at around 65℃.
8. Preparation/Blending
After pasteurization, the stored (raw) sake is left to rest for about half a year.
After storage, the sake in several tanks is blended to adjust the quality of the sake.
9. Pasteurization/Bottling
After further filtration, water is added to adjust the alcohol content.
After being pasteurized again, it is bottled, rapidly cooled and shipped.
After being pasteurized again, it is bottled, rapidly cooled and shipped.
Sake Brewing Snapshots
I pray for good sake every year.
First, wash the rice.
Move the place to make it easier to spread the steamed rice.
After moving, spread the steamed rice.
Allow the steamed rice to cool.
Let it rest for about 20 days to ferment and make moromi.
Move the moromi to the yeast tank.
Filtration.
Sake lees are removed with a squeezing machine.
The final process of pasteurization.
Mr. Ueto tastes the Akagisan that has been made.
After bottling, it is shipped.
