Brewing Daiginjo

We began to brew daiginjo on January 5 in 2000. Look at those 4 pictures, please. We are washing rice which is polished until 35% of its original weight. We have never used so much polished rice, so we are very nervous.

At first we wash the polished rice, which bags is filled with, in tubs quickly and thoroughly, and water it enough.

After washing rice we steep it in tubs for a few minutes. The time of steeping is very important. The brewing leader called toji watch his watch and rice which is absorbed water, and he decides when rice is took out of the tub.

When toji shouts "OK", everyone takes out of a rice bag at the same time and swing enough right and left.

We have to repeat a series of this work many times, because we wash a little rice. It looks simple but it needs great skill.


We began to make the main mash at the end of January. The boiler is ignited at 5:30 a.m.. An hour later steam is come out of a big iron pot, and it is passed through the roof.@

Steamed rice is took out at 8:30 a.m.

The cloth made from flax is laid all over the brewing factory, and then steamed rice is spread on. And it is moved at the center of the cloth and is spread the whole cloth many times, until it get be cooled.

After the temperature of steamed rice falls as expected, steamed rice is put in the tank which the seed mash and Koji were mashed into.

It is necessary to mix them together enough. This work is repeated three times during 4 days. The fermentation of the main mash called moromi goes on slowly during about a month.


The daiginjo mash was filtrated on February 28. It is 56 days since we began to brew daiginjo. We feel extremely tense because we devoted all energy to the work.

We pour the mash into the many cotton bags, and tie them to the stick with strings. Before long daiginjo sake is dripping from the bags without being pressed. Toji has to wait patiently until the bottle get full of sake.

We are moved to tears when we watch it dripping so. Brewing sake is never easy work, because we adopt traditional method. I guess all staffs, including toji, feel very tired. But they look really bright.

We want you to drink this Sake.

This drop is filled with our soul.


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