Our sake brewing starts by questioning the conventional wisdom. Sometimes this means choosing a different method to the one described in the textbooks and papers, in order to produce great sake.
Sake brewing is a series of processes with teamwork at the heart: polishing, washing the rice, making koji, making yeast starter and brewing the mash. While working at Aramasa Brewery, in charge of making koji, Okazumi learned that even if you make what you think is the best koji, you can’t make great sake unless the next team in the process also thinks it’s the best.
We work backwards from the ideal taste and consider each step of the process. For example, for the process of making koji, we take less time than a typical sake brewery. This is because the younger the koji is, the more drinkable the resulting sake will be. At every stage of the process, all the brewers get to know the texture, smell the aroma and taste the flavour. It is the accumulation of the changes that make each moment delicious that leads to the final taste. We learn from the texts, but we do not take them for granted.