Brewing Mechanisms

What is hi-ire in sake brewing? Hi-ire is the process of heating sake to around 60–65°C to stop yeast and enzyme activity and stabilize quality. This article clearly explains the purpose of pasteurization and the differences between namazake, nama-chozō-shu, nama-zume-shu, and standard sake.

What is dan-jikomi in sake brewing? This article clearly explains the purpose of sandan-jikomi (three-stage addition) and the role of “odori,” from the perspectives of yeast growth and parallel multiple fermentation. A solid foundation for deeper understanding and exam preparation.

What is “parallel multiple fermentation,” the core of sake brewing? Learn how saccharification by koji and fermentation by yeast occur simultaneously, explained clearly within the full brewing process. Understand the structure behind the yeast starter, multi-stage additions, and pasteurization.

A detailed explanation of the final steps in sake production from "pressing" to "bottling"! Learn about the deep aspects of sake through important processes like separating sake lees during pressing, sediment removal, filtration, pasteurization, storage, blending, and dilution.

From rice milling to bottling — a plain-English walkthrough of the full sake brewing process. Covers koji, shubo (yeast starter), moromi fermentation, pressing, and pasteurization.

How is sake made? The secret lies in "fermentation." This article explains the roles of koji and yeast and the unique parallel multiple fermentation process of sake. Learn about the profound world of sake!