The sake that is born from such a place is also something special.
One of Nara’s many world heritage sites is Shoryaku-ji temple.
It was here that the foundations of today’s sake brewing techniques were created.
・Pasteurization to prevent spoiling
・”Sandan shikomi” – splitting the mashing the raw materials into three separate stages
・”Moro-haku” – the use of white rice for both the koji-mai
(that forms the base for the koji malt) and kake-mai (which is the rice added after steaming)
・The “bodaimoto” method, which was the prototype for today’s yeast starter mash