Japan’s national beverage, sake, has played a pivotal role in Japanese culture for at least 2,000 years. At Artisan SakeMaker, traditional techniques are combined with a modern winemaker’s approach.
Sake is shaped by a small number of essential elements, rice, water, koji, and yeast. The quality and treatment of each one has a direct impact on the final product. Select OSAKE releases are made with Hokkaido-origin rice seeds, from Japan’s northern island known for exceptional rice and sake, while British Columbia’s clean, soft water helps produce a lighter-bodied style.
Milling and Steaming
After harvest, the outer layer of the rice grain is gently polished away. The rice is then washed thoroughly to remove rice powder and impurities before being steeped in water. Steaming softens the grains and prepares them for the growth of koji.
Koji Making
In the wooden koji room, koji mould produces the enzymes that convert rice starch into sugar. The rice is laid on wooden trays and mixed by hand to carefully manage temperature, moisture, and the growth of koji. Once the koji has developed, the rice is cooled and dried.
Mixing and Fermentation
The completed koji is mixed with water, steamed rice, and a yeast starter to begin fermentation. This starter, known as moto, is then added to fermentation tanks with additional steamed rice, koji, and water. Temperature and timing are carefully controlled to produce the desired style of sake.
Pressing
After fermentation, the mixture is hand pressed to release a clear liquid. The sake is then pasteurized and matured in stainless steel tanks before bottling.