The end of Winter is the time the sake is finished brewing. The five steps to brewing sake are: 1. Rice is collected and milled, 2. Rice is washed and steamed, 3. Mix with yeast and koji (rice cultivated with mold), 4. allow mix to ferment and add more rice/water (very fine water)/koji in 3 bathes over 4 days to ferment in large tanks called shikomi, 5. let mix brew for 18-32 days and drink! I like the dinking part best. The better and finer milled/polished the rice is, the more premium the sake. When the sake is initially made, a green moss ball is hung upon the front gate of the sake factory. Once the moss ball turns brown, the sake is ready to drink; letting the passerbys know when to stop by!
Time to drink!
Here is the rice being steamed.
The shikomi where the sake is brewed.
Porcelain sake barrels to deliver to izakyas.
So you can either help yourself and drink their sake...which was by far my favoirte of all the samples...
Or get in line and drink to your hearts delight with other samples provided. Like wine tasting but for free! I was feeling pretty good by the end of this day!
No comments:
Post a Comment