B. United International Inc.

2001 International Beer & Wine Summit
• Gold Medal - Hitachino Nest Beer White Ale (Herb and Spice Beers)
• Gold Medal - Hitachino Nest Beer XH (Belgian Style Dark Strong Ale)
• Gold Medal - Hitachino Nest Beer Red Rice Ale (Sake-Yeast Beer)

2002 The Brewing Industry International Awards
• Gold Medal - Hitachino Nest Beer White Ale
(International speciality beer with other speciality ingredients)
• Champion Beer - Hitachino Nest Beer White Ale
(International speciality beer)

2004 World Beer Cup 2004
• Gold Medal - Hitachino Nest Beer White Ale (Herb and Spice Beers)

What is Sake?

Sake is a fermented alcohol beverage made from rice, water, koji(enzyme), and yeast, classified in the same category with wine and beer. History of sake dates back to 300 A.D., after the practice of wet rice cultivation was introduced from China.

Sake is brewed with an unique fermentation process called "multiple parallel fermentation" where Saccharification and alcohol fermentation occur at the same time. This process gives sake complexity in flavor and a alcohol content up to 18% that is higher than any other fermented beverages in the world.

How to Make Sake:

Rice Polishing (Seimai)

The Sake Rice (sakamai) is first polished (milled). Polishing must be gentle to avoid cracking the rice kernels, and must be done slowly to avoid too much heat being generated. The quality of the rice's polishing is based on the grade of sake it will produce. More polished for a higher grade sake.

Washing & Soaking (Senmai & Shinseki)

The rice powder (nuka) is washed from the polished rice. Nuka contains unfermentable acids and fats that produce undesirable flavors and cause hangovers. The kernels are then soaked to absorb water. The more the rice is polished, the less time it takes to absorb water. Time for soaking can range from one minute to overnight.