Nanbu Traditions and State of the Art Techniques

Nanbu Traditions and State of the Art Techniques

Sake brewers have made use of three main elements to perfect their art: koji, moto (yeast starter), and superior brewing techniques. The fermenting process is unique in that brewers masterfully mix three primary microorganisms (yeast, koji mold, and lactic acid bacteria) together and then leave this sake mixture in an open state to brew and grow rich at low temperatures. Saccharification and fermentation take place at the same time. These sake brewing techniques have proven to be effective through experience and hard work for generations, stretching all the way back to the days when people could not see the microorganisms in action. Brewers still continue to use techniques built on years of experience today, but they have also perfected their craft through the use of scientific evidence. Komaizumi uses only the finest rice and purest water, and we hope to preserve and protect traditional sake brewing methods.


We analyze the moromi (fermenting mash) extracted from the brewing tank using state of the art devices. We measure acidity and amino acid levels to determine when the pressing process can begin. Data collection also supports the future of sake brewing.


Steamed Rice Sake brewers come together when the pleasant aroma of steamed rice fills the air. This is a sign which tells them to begin the brewing process. Brewers skillfully use a crane to sort and chill the steamed rice. Koji, yeast, kakemai rice (fermenting mash rice), and other ingredients used in brewing come from this steamed rice.


Floor Exposure This process involves drawing steamed rice into a vessel called a muro and keeping at a suitable temperature. In order to eliminate moisture on the surface of the rice, brewers spread the rice out like a sheet on the floor. The brewers are focused and work quietly, and only move their fingertips to complete this task.


This is a process in which paddles are used to stir the ingredients in a tank. This helps the brewers check the condition of the ingredients while evening out the temperature and action of the koji in the moromi (fermenting mash).

(Bag Suspension)

Daiginjo-shu sake pressing is done by hand by gently placing the sake into bags and suspending them one by one. Brewers then let the power of nature do the pressing for them. Drops of sake can be heard dripping from the bags, and this is a wonderful time for the brewers because they get to savor the heavenly aroma which fills the entire brewery while this process is taking place.