Hakkaisan Sake Production Process

1. Rice Milling

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Using a rice milling machine, sake rice is polished down to isolate just the starch in each grain.

2. Washing/Soaking

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Rice is then washed and soaked to begin introducing moisture into the grain and preparing the rice for
steaming.

3.Steaming

スライド45Rice is then steamed at about 100℃(212℉) for about 1 hour.

 

 

4.Making Koji

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Steamed rice is then sprinkled with koji mold spores. After 48 hours of attentive care, the result is molded
Koji Rice.

5.Yeast Starter

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Over a 2 week period, yeast starter or “Shubo”is then made using rice, koji rice, water, yeast, and lactic acid.

6.Brewing

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Next is preparation of the main mash or “Moromi”. The yeast starter is combined in the main brewing tank
with 3 additions of water, rice and koji rice. The koji helps break down rice starch into sugars and the yeast
converts the sugars into alcohol.

7.Pressing

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After about 30 days of brewing, the sake is ready to be pressed. This process separates the fresh
sake from the unfermented rice solids known as “Kasu”.

8.Filtering

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Fresh sake is then filtered to remove any impurities and make it clear.

9.Pasteurization

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Next, pasteurization quickly heats the sake to kill any remaining enzymes and bacteria, making it shelf stable
without refrigeration.

10.Maturing

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The sake is then stored underground for a few months to mellow and smooth the flavo

11.Dilution/Bottling

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Water is added to bring the alcohol percentage to around 15% and then the sake is bottled.

Finished Sake

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