As we at Hanaizumi Sake Brewery conduct the “mochi rice 4-stage process” on all our brands. Normally, Japanese sake is prepared through a 3-stage process that processes the rice, water, and koji malt in three steps. However, we use a method that includes an additional step in which steamed mochi rice is added to moromi. We have added our own evolution year by year to the traditional way of handed down from olden times. Through the method that have been maintained and passed down through the years, we create a taste that is representative of Hanaizumi Sake brewery; gentle and sweet, yet also clean and sharp. Although this 4-stage process was carried out by many breweries in the past, fewer and fewer breweries continue to use it. Currently, it is said that our company may be the only brewery in Japan that uses the “mochi rice 4-stage process” to all Sake we made.
From the 2019BY, we use a renewed “mochi rice 4-stage process” to some SAKEs such as Junmai Daiginjo or Junmai Ginjo. In the new method, we cool mochi-rice to an appropriate temperature before use it as “mochi rice 4-stage process”. With this method, the SAKEs will be more delicate and clear,delicious taste.