At a brewing company in Kure City, Hiroshima Prefecture, "cold brewing", in which sake is brewed by taking advantage of the severe cold, is at its peak.
The "Miyake Honten", which was founded in 165 years and is known for making sake for the Navy, which was also loaded on "Battleship Yamato", makes "cold preparation" of sake every year at this time when it gets colder. ..
On the morning of the 27th, 765 kg of sake rice was steamed with a special machine and moved to a room called "Jiuqu Room" where the room temperature was kept around 32 degrees Celsius.
Then, Mr. Mori and the brewers spread sake rice on a table, spread it by hand, and then sprinkled it with Jiuqu to make Jiuqu, which plays an important role in sake brewing.
The finished koji is fermented with sake rice and brewed water to complete sake, so the brewed sake on the 27th is scheduled to be shipped as Daiginjo around mid-March.
Mr. Tomio Seto of Mori said, "It is a delicious sake that you can feel the taste and aroma of rice. I want you to drink it at home with seasonal ingredients."
This "cold preparation" will continue until around the middle of next month.