※Our products are also available for customers live in Japan, however home brewing is prohibited in Japan so refrain from using them inside Japan.
Sake brewing is truly the orchestra of microorganisms. Alcohol, acidity, sweetness, Umami, aroma.. all these things are produced by Various action of invisible microorganism such as Yeast and Koji Yeast.
Sake brewing is to lead those microorganisms. The conductor’s job is to lead them to the target flavor…. At times bring out their power and at times suppress it by giving them comfortable environment and harsh environment on occasion.
There are various works have been performed simultaneously in parallel within a tank; saccharification, alcohol fermentation, producing umami, acidity and aroma etc… And taste various depending on what, when and how the operation has been performed.
Though the ingredients of Sake is quite simple… Rice, water and koji… but various flavor are created and therein lies the beauty of Sake.
Sake brewing is like playing musical instruments; it is fun itself. Kuramoto(Sake brewer) is, so to speak, a professional musician, however instruments are not just for them.
Music is pleasant not only listening but also playing by yourself. Also, you can appreciate the magnificence of professional music if you have an experience of playing.
This is true of Sake too. Sake could be more fun making by yourself as well as drinking.
MiCURA "Kotohajime" Ver 1.1
You can make 4.4ℓof Ginjo Sake (60% rice polishing ratio) in 33 days.
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.
・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.
・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.