B. United International Inc.

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Kiuchi Brewery

Steaming (Mushi)

The rice is then put in a steaming vat (koshiki) and steam is pumped up from the bottom of the vat through all the kernels. This produces cooked rice with a harder outer shell and a softer inside. A small portion of cooked rice is removed and cooled, set aside to be seeded with a special mold spores (koji-kin).

Koji

Next koji-kin , a black powdered mold (Asperillus Oryzae), is sprinkled over the cooled, steamed rice and propagated in a warm humid room. The molded rice (koji) is stirred regularly while the temperature and humidity is strictly controlled for the 36-50 hour duration of this process. The end product will look like rice with frosting on it. The koji will now have a sweet chestnut aroma.

The Yeast (Moto / Shubo)

The koji is then mixed with the plain, steamed rice, water and pure yeast. This mixture is known as shubo. Shubo is matured for two weeks, over which time it will develop about 100 million yeast cells/teaspoon.

Moromi

The shubo is transferred to a large fermentation tank where more rice, koji, and water are added in three stages over four days. Each addition roughly doubles the batch size. This is now the moromi, or the main mash. The moromi is now fermented at a closely monitored temperature for the next 18-32 days. For lower grade and honjozo sakes this is the point where alcohol would be added.