Toshimori SAKE Brewery is located in Akaiwa- city
Toshimori Shuzo
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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.


In "Step 3", let's look at "Making Malt" (or seikiku), "Starter Mash" (or shubo)and "Must" (or moromi)


Rice Washing

The process of converting starch to glucose in sake brewing process is called malt making or seikiku.
It's the most important process in sake brewing, and there is even an old saying about sake brewing which goes “First koji(seikiku), second moto , third tukuri(moromi) ”.
The key to seikiku process is temperature control. It has several steps such as "hikikomi" "yukamomi" "kirikaeshi" "mori" "nakashigoto" "shimaishigoto", and it's essential to keep the appropriate temperature at each step.

Starter Mash (Shubo)

Then next comes "Starter Mash" or shubo (also called moto).
Shubo means mother of sake, and for good fermentation, we need to create starter mash prior to fermentation.
The point of mash making is to get rid of contaminating bacteria and to cultivate only the good yeast.

Must (moromi)

Then comes or Must ,or moromi (it means "fermentation" or "brewing").
It's the heart of sake brewing process, and the reason we check the quality of koji and shubo is for this process to go as planned, and to obtain the desired quality of sake.
First we put shubo in the jar, then we add water, koji, steamed rice in 3 separate stages (called hatuzoe, nakazoe, and tomezoe) to increase shubo effectively..
The important factor at this stage is again temperature control. By keeping the best temperature, we can obtain the desired quality of sake.