Culture
Sake - How is sake or Japanese rice wine made?
Seishu,that means pure Sake, is made from rice, rice-fermented Koji, and water.
First, wash the rice to remove the rice bran.
After letting the rice absorb water, drain it, steamed it, mix it with Koji and water. And let it ferment for 20 days.
The ingredients are compressed by machine to separate them into Sake and Sakekasu(leaving).
The Sake , by letting it stand for while, is separated into Seishu and Ori( dregs).The Seishu is filtered, and its flavor and taste are adjusted.
Disinfected by heating, Seishu is cured at a temperature lower than 20 degrees for more than 6 months.
After that, Final adjustments are made before it is re-disinfected by heating. The Seishu is then bottled and shipped.
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