Sake brewing is like playing musical instruments; it is FUN itself.
※Our products are also available for customers live in Japan, however home brewing is prohibited in Japan so refrain from using them inside Japan.
What is MiCURA ?
MiCURA is the world's first and only brand of sake home brewing kit that realized authentic sake home brewing easy and simple.
You can make 2ℓ of Junmai Ginjo Sake (60% rice polishing ratio) in about a month.
・DIifferent from doburoku and bodaimoto/mizumoto, you can make authentic Junmai Ginjo Sake(60% rice polishing ratio) using special koji and rice for ginjo.
・Our Sake bag is made of the same material as those used for Fukuro-shibori of premium Sake and specially made in home brewing size.
・You can learn how to arrange your Sake in various ways, such as making it into a sparkling (e.g. active nigori sake), different methods of pressing, and with or without hi-ire (pasteurization).
MiCURA offers a choice of 2 types of rice for Koji(Yellow-koji): "Yamada-nishiki", which is often used for premium Sake and is called “the king of Sake rice”, And "Gohyaku-mangoku", a representative variety of light and dry sake.
*Kake-rice of all products and White-koji of NANA are 100% Japanese grown Rice.
・MiCURA is designed for authentic yet simple Sake home brewing. It removes the process of making shubo and instead uses a “kobo-jikomi" technique.
・The rice and koji are specially processed and can be used directly without steaming.
・The rice and koji are pre-measured, so all you have to do is open the bag and pour the contents into the container.
・The container* is the perfect size for MiCURA moromi that it will take up minimal space in your refrigerator.
・The mouth of our Sake bag perfectly fits to the container that one person can easily perform the pressing process.
*Containers are included in the complete set. One is for moromi and the other one is for shibori (pressing).
・You can observe the fermentation process from all sides.
・It's so much fun watching moromi changes day by day.
・You can enjoy the tasting of moromi (Sake mash) and super fresh nama-zake straight from the tank, something only home-brewers can enjoy.
NANA 🌷NEW RELEASE🌷
Brewing sake is truly an orchestra of microbes. Alcohol, sourness, sweetness, flavor, scent...and all kinds of other things are born out of the work done by invisible microbes like yeast and koji mold. It's those sorts of microbes that take command when brewing sake. By giving those little guys a comfortable environment, and with sometimes putting them in harsh environments, it nurtures them, sometimes draws out their power, keeps them in check, and even adjusts their strength. Doing that brings out the intended flavor.
Inside the tank, tons of different things are going on at the same time like starch being converted into sugar, alcohol fermentation, and the creation of the flavor, sourness, and aroma. Depending on how you change things up at a given stage will greatly affect the taste. The basic ingredients of sake are rice, water, and koji mold, but although these ingredients may be simple, what makes sake so fascinating is that all kinds of flavors can be produced depending on how its made.
Brewing sake is similar to playing a musical instrument, and it's a fun thing to do all by itself. You could liken a brewery to a professional musician, but instruments aren't just for professionals. As well as listening to music, what also makes it fun is when you try to play something yourself.
And when you try it out yourself, that makes you realize just how incredible professional music is. Similarly with sake, making it yourself could be even more fun than just drinking it.
This kit was developed with those sorts of thoughts in mind.