Nara’s Sake

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Nara’s Sake

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