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Sake brewing is like playing musical instruments; It is FUN itself. Kuramoto is, so to speak, a professional musician...

But instruments are not just for them.

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Our Philosophy

MiCURA "Kotohajime" Ver 1.1

  • To realize simple home brewing, This kit adopt “kobo-shikomi”, a style of Sake making without using Shubo(yeast starter). Also omitting steaming and Koji-making process by using dry koji and pregelatinized rice for kake-rice. Both style are being used in the actual site of Sake making.
  • Moromi starts bubbling up and making fizzy sound from day 1 and changes from day to day.
  • You can enjoy tasting of moromi and fresh Sake straight from a tank only home-brewers can enjoy.
  • You can make about 4ℓ of Sake from a kit.
  • MiCURA "Kotohajime" Ver 1.1

    R (Refill)

    40 USD
    refill
    • Yeast
    • Dried Koji
    • kake-rice(60% rice polishing ratio / pregelatinized rice)
    • Lactic Acid
    MiCURA "Kotohajime" Ver 1.1

    C (Complete)

    180 USD
    complete
    • Membership Card
    • Direction for Brewing
    • Yeast
    • Dried Koji
    • kake-rice(60% rice polishing ratio / pregelatinized rice)
    • Lactic Acid
    • Sake Bag
    • 2 Acrylic Container
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    • One Acrylic container is for moromi and the other one is for shibori (pressing).
    • You can observe the generation of bubbles and the convection of moromi as the container is transparent.
    • Our Sake bag is made of the same material as that of used for fukuro-shibori of premium Sake and specially made in home brewing size.
      We prepare sake bag actually used for fukuro-shibori method of premium Sake, we’re also studying other pressing method which can be executed at home brewing.

    Development plans for MiCURA

    • [Rice] Who doesn't like tasting Sake different in rice? We will prepare various rice different in rice polishing ratio, type and area etc…

    • [Type] We're working on developing method of producing different types of Sake and unique ones like fizzy nama-zake that only home brewers can enjoy.

    • [Yeast] We develop method of producing Sake with different Sake yeast and different yeast such us wine yeast.

    • [Pressing] Taste of Sake differ largely depending on pressing method. Though in MiCURA "kotohajime Ver 1.1, we prepare sake bag actually used for fukuro-snibori method of premium Sake, we're also studying other pressing method which can be executed at home brewing.

    • [Temperature control] Temperature control is one of the most difficult part in home brewing. We are studying on simple temperature control method for home brewing.

    • [Component analysis] To make higher quality Sake, we will adopt component analysis method of moromi available at home brewing level.

    • [Tools] We will prepare Sake tools that make home brewing more delightful such us wooden barrel and kai (stirring tool).

    • [Model] MiCURA "kotohajime" Ver 1.1 is an entry model which omit shubo and koji-making process. We will develop more advanced model which include koji-making using koji yeast and shubo-making.

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