Development plans for MiCURA


  • How to make “Sparkling Nigori Sake(活性にごり酒)” PART2
  • How to make “Sparkling Nigori Sake(活性にごり酒)” PART1
  • STAY HOME & BREW SAKErnEnglish (beggining~), 中文(2:40~) , 日本語 (6:02~)
  • Crisp Moromi Day 16~19
  • Crisp Moromi Day 13~15
  • Crisp Moromi Day 10~12
  • Crisp Moromi Day7~9
  • Crisp Moromi Day4~6
  • Crisp Moromi Day 1~3
  • Tome-jikomi
  • Naka-jikomi
  • Odori
  • Soe-jikomi
  • Tips for Temperature Control
  • [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.