Breathing Life with “Mushimai” (Steamed Rice)」
The morning at the brewery begins with rising plumes of white steam. Carefully selected sake rice is steamed all at once in a large Koshiki (traditional steamer). The core of the rice is thoroughly heated while keeping the surface dry, achieving the ideal balance of a firm exterior and a soft interior. This fleeting moment of perfect steaming profoundly shapes the subsequent fermentation.
The rich aroma of rice unfolds within a blanket of pure white steam. ➤➤➤
Harmonized Precision: Loosening & Natural Cooling
Freshly steamed and scalding hot, the rice is immediately spread out for “hogushi” to distribute the heat evenly. This process gently yet swiftly incorporates air, ensuring every single grain is perfectly conditioned for its journey ahead. With strict temperature limits, this is a true race against time, guiding the rice to its ideal thermal state.
Skillfully spreading the rice, bringing down the temperature with absolute precision. ➤➤➤
The Next Step: Transporting the Steamed Rice to the Fermentation Tanks
This is where the meticulous and rapid handwork unique to a microbrewery truly shines. To protect the freshly steamed, precious rice from any damage, the team moves with both utmost care and swift precision, carrying it up to the second-floor tank area.
Moving in perfect harmony to transport the precious steamed rice. ➤➤➤
