Sake Brewing is a time-perfected process that starts with the highest quality ingredients.
The rice is first polished to remove protein and oils from grains, leaving behind only the starch, which is allowed to rest and absorb moisture from the air so that it won’t crack when immersed in water.
The remaining starch is washed clean of rice powder produced during milling and is steeped in water. The length of time depends on the degree to which rice was polished. Highly polished rice only needs to be steeped for a few minutes, while ordinary milling is steeped for a few hours or sometimes overnight.
The rice is steam cooked. This step must be carefully monitored. Overcooked rice ferments too quickly to develop rich flavors, while undercooked rice will only ferment on the outside.
Koji-kin, a mold used to break down the starch molecules into sugar molecules, is mixed into the steamed rice. The mixture sits for 5-7 days. The resulting by product is known as Koji
Yeast and water are mixed with the Koji. The Koji, yeast and water mixture incubates for about 7 days.
Steamed rice, fermented rice, and water are added to the fermented mixture in a staggered approach over the next 4 days to form Moromi (the Main Mash). The staggered approach allows the yeast to keep up with the increased volume.
The main mash ferments for the next 2-3 weeks. Fermentation can be slowed down by lowering the temperature of the fermenting environment. This will lead to a higher grade of Sake
Sake is extracted through a filtering process. In some cases brewer’s alcohol is added, although in premium Junmai Sakes, such as Fu-Ki, no brewer’s alcohol is added.
Finally, the sake is carbon filtered and pasteurized.
The sake is allowed to rest and mature. Before bottling, the sake is usually diluted with water to lower the alcohol content from around 20% to around 15%.
These time-honored methods and the finest possible ingredients ensure that every bottle of Fu-Ki is perfect.