Exploring the Charms of Akita with an American Couple〜6

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The next process is to make the yeast starter.
Water, rice koji, lactic acid, steamed rice, and yeast are mixed.

The enzymes convert the starch in the steamed rice into sugar, and the yeast changes the sugar into alcohol and carbon dioxide.

After about two weeks, the yeast starter with strong fermentation power is ready.

This process is called multiple parallel fermentation, where saccharification and fermentation occur simultaneously.

Water, rice koji, and steamed rice are then added to the yeast starter three times over four days.
Fermentation is completed after 21 to 25 days with careful temperature control. This is called moromi.

The moromi is pressed, and sake is made.

The sake brewery tour ends at the store near the entrance.

The American couple understood the process quickly.
They had visited many wineries before, so they already knew the difference between making wine and sake, and they were very interested in sake brewing.

We went back to the cruise terminal in my car.
Some kinds of sake were sold at the terminal,
but the sake the couple tasted could only be enjoyed at Tenju Brewery.

They were very happy because they were able to tour inside the brewery and taste such rare sake. I was also very happy.

If you would like to join this wonderful tour, please contact me.