D-7 Fermentation

Fermentation

The mashing and lautering processes produce a clear malt extract. Yeast converts its sugar content into alcohol. There are thousands of known yeast strains in the world. Based on Kiuchi’s two centuries of sake brewing experience, we select and combine the best yeasts from among them and cultivate them for in-house use.

 

We cool the wort to the optimum temperature for fermentation, then add live yeast, which converts sugar into alcohol. The mechanisms behind fermentation are too complex to describe here. At Kiuchi, we utilize techniques cultivated over our two centuries of sake brewing history. Natural yeast living in the wooden fermentation vats we use adds a wild flavor, while stainless-steel fermentation tanks maximize the fragrance of purely cultured yeast.

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Video
Inside a fermentation tank