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 Brewing award-winning saké year after year requires a seasoned team of expert brewers, top-quality ingredients, and precision brewing processes. Click the flowchart (108 kb) on the left to view the tradition-based processes that Momokawa Brewing has developed to produce the world's finest saké. For additional information, see the Q&A below. Is the type of rice used to brew saké different from regular table rice? To what degree is the rice used to brew saké milled (polished)? Where does the water used to brew Momokawa saké come from? How long does it take to brew saké? How much Momokawa saké can be produced with one kilogram of milled rice?  Is the type of rice used to brew saké different from regular table rice?
Momokawa uses two types of rice in its brewing processes: saké rice, which is exceptionally suited to saké production, and regular table rice. Saké rice is a large-grain, soft, and highly-absorbent type of rice that is characterized by a low protein-fat content and a white core that is loosely packed with starch granules. Momokawa saké is commonly brewed using these high-quality brands of saké rice: Yamadanishiki, Hanaomoi, Miyamanishiki, and Gohyakumangoku. Table rice brands include Mutsuhomare and Yumeakari. TOP To what degree is the rice used to brew saké milled (polished)?
Normal table rice is milled to the extent that about 91% of the rice grain remains. However, rice used to brew "futsu" (non-premium) saké is milled to around 75-60% or less, and rice used to brew "ginjo" saké (a higher quality product) is milled to 60% or less. The milling process removes the undesirable fats and proteins that surround the starchy centers of the rice grains. TOP Where does the water used to brew Momokawa saké come from?
The water used to brew Momokawa saké is tapped from the Oirase River aquifer, located 250 meters below the surface, where it undergoes a natural filtering and softening process. This pristine water is extremely soft (1 degree KH) and gives Momokawa saké a particularly smooth and mellow texture. TOP How long does it take to brew saké?
Here is a breakdown of the processes involved:
It generally takes about 45-50 days from milling to pressing. TOP How much Momokawa saké can be produced with one kilogram of milled rice?
It depends on whether you are talking about premium saké, such as "daiginjo" and "ginjo-shu," which require highly milled rice, or non-premium saké. It also depends somewhat on whether the saké is "karakuchi" (dry) or "amakuchi" (sweet). Generally speaking, however, one kilogram of milled rice can produce two to three liters of commercial saké. TOP |