Toshimori SAKE Brewery is located in Akaiwa- city
Toshimori Shuzo
Spirit towards local sake
How Sakehitosuji is made
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How Sakehitosuji is Made

Sakehitosuji is brewed by polishing rare and valuable Omachi-rice of the Karube district. Because each and every process has deep impact on the quality of sake, distinguished taste of Sakehitosuji is made possible. We control the quality of Sakehitosuji with unceasing care until the very last minute of shipping.

Step1.

In "How Sakehitosuji is made- Step 1" , let's take a look at "Rice Milling"
 

Components on the outer layer of brown rice has great effect on the taste of sake, and too much of it will deteriorate the taste. So the outer layer is removed, leaving only the core of the rice.
This removing or the polishing rate is called seimai-buai , and the ratio is stipulated as follows:

Requirements such as name ingredients seimai-buai rice malt ratio flavor etc
ginjo-shu rice, malted rice, brewer's alcohol less than or equal to 60% 15% or more 
ginjo
particular flavor, good color
daiginjo-shu rice, malted rice, brewer's alcohol less than or equal to 50% 15% or more 
ginjo

particular flavor, good color

junmai-shu
("pure rice sake")
rice, malted rice, - 15% or more  ood flavor, good color
junmai-ginjo-shu rice, malted rice, less than or equal to 60% 15% or more 
ginjo

particular flavor, good color

junmai-daiginjo-shu rice, malted rice, less than or equal to 50 % 15% or more 
ginjo

particular flavor, excellent color

special junmai-shu rice, malted rice, less than or equal to 60% or special brewing method (information label rquired) 15% or more particular flavor, excellent color
hon-ginjo-shu rice, malted rice,
brewer's alcohol
less than or equal to 70% 15% or more particular flavor, good color
special hon-jozo-shu rice, malted rice,
brewer's alcohol

less than or equal to 60% or special brewing method (information label required)

15% or more particular flavor, excellent color
This rice milling process is the key to brewing high-quality sake.
In this process, rice grains may generate heat, causing rice grains to crack.

Cracked rice is called hunmai , and hunmais cannot be used in the subsequent process.

Because of that, rice milling at high seimai-buai for premium sake such as ginjo-shu is a difficult process in which temperature rise needs to be controlled and done slowly with care.

The bran that is removed from rice in the rice milling process is recycled as nutritious fertilizer.