Sake Brewing in the 19th Century

A quick look at the differences between the sake brewing process of the 19th century and today.

I have been reading a little about brewing in the 19th century and find it to be quite similar to current brewing methods. The current brewing method consists of the following steps:

  • Rice milling
  • Koji production
  • Moto – yeast mash (Any of kimoto, yamahai moto or sokujo moto)
  • Hatsuzoe – first addition
  • Nakazoe – second addition
  • Tomezoe – third addition
  • Moromi – main mash
  • Yodon – stabilization
  • Joso – pressing
  • Hi-ire – pasteurization & bottling Continue reading “Sake Brewing in the 19th Century”