DAISHICHI SAKE BROUWERIJ DAISHICHI SAKE BROUWERIJ DAISHICHI SAKE BROUWERIJ

Site Map

 
Home
  Daishichi fs Sake-Making Ideals
  About Daishichi
    Nihonmatsu Climate
  Daishichi Theme Park
    The definitive kimoto brewing compendium
      The pleasures of kimoto
        The harmony of sake's rich flavours
        The natural and delightful scent of sake
        The wonderful marriage of sake and food
        The pleasures of warm sake
        Enjoying the maturity of sake 
      Sharing some kimoto secrets
        1. The eve of battle 
        2. Lactic acid conquers all
        3. And then there were none
        4. Yeast victorious 
        5. More kimoto secrets
        Kimoto Chemistry: integrated graph
        Changes in microbial population over time
        Relationship between time and acidity, nitrous acid and direct reducing sugars
        The time-temperature relationship
      Kimoto Database
        Audio and video of kimoto brewing
        The complete kimoto process
      Super-flat Rice Polishing Technique
        Introduction
        Problems with old rice polishing techniques
        The solution: flat rice polishing
        A new benchmark: the flat rice polishing ratio
        Diagram: Comparison of polishing methods
        Daishichi's flat rice polishing technique: research and results
        A comparison with traditional daiginjo rice
      Sake brewery tour
        Rice: the raw material
        Polishing the rice
        Steaming the rice
        Making koji
        Making the starter mash: start
        Making the starter mash: grinding (yamaoroshi)
        Making the starter mash: mash warmers
        Making the main mash (moromi)
        Moromi control
        Shibori (wringing)
        Storage (maturation)
      Next-generation bottling line
  Our Sake
  Our Agents



FAQ

DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com

Uw vragen gesteld in het Engels of Japans zullen wij graag beantwoorden.