What You Need to Know
Utilizes Aspergillus oryzae koji enzymes for staged saccharification while Saccharomyces cerevisiae yeast conducts alcoholic fermentation, creating a balanced environment where glucose production matches yeast consumption rates. The stepwise addition prevents osmotic shock to yeast while maintaining 18-20% moromi (mash) solids.
Critical for producing complex, aromatic sake varieties by controlling fermentation speed and temperature to influence ester and amino acid production.
Key Parameters
Temperature
15°C
9°C - 18°C
Time
18-21 days
14 days - 30 days
Equipment
Wooden or stainless steel koji-making room (muro)Cedar fermentation tanks (kioke)Rice steaming baskets (koshiki)
Steps
- 1.
Ginjo-shu (Hyogo prefecture): Enables slow fermentation at 10°C for floral aromas
- 2.
Kimoto-zukuri (Nada region): Natural lactic acid development before main fermentation