ALWAYS $15 OFF

ORDER $250 UP!!

CODE:250up15off

*Please key this code in the cart page.
*Premium Sake and single order are not subject to this coupon.

Subscribe by 15 Jun Deliver on 27 Jun
  • CONTACT
  • FAQ
SAKEMARU SAKEMARU
  • 0
  • 0
  • Subscription
  • Shop
  • DRAWING
  • Brewery
  • FEATURE
  • HIDEOUT
  • Blog
  • FAQ
  • Contact Us

Koji Mai & Kake Mai

Taichi|SAKEMARU
on Wednesday November 14th, 2018 in LEARN

Sometimes, two different types of rice are used to brew one label. Each brewery has their particular recipe to differentiate themselves to the others.
To make use of 2 different rice, they don’t just mix them and process. Each rice has own characteristic so that the processing of rice has to proceed separately.

 

KOJIMAI

 

Usually, rice is used twice in the brewing process. One is producing Koji, which is a necessary step for converting starch to glucose. The rice used for this process is called Koji mai(Koji rice).

The other is called Kake mai(Kake rice). In the last brewing step, Moromi production, Kake mai is used. Kake mai is just the steamed rice and thrown into the barrel to proceed the fermentation.

 

KAKE MAI

 

Also, sometimes, Sake is produced with the same brewer’s rice but the polish rate is different between Kake mai and Koji mai. It’s also the special recipe of each brewery.

Please take a look at the label. If two different rice is mentioned there, let’s try to guess how they used two different rice!

 

LABEL DESCRIBING KAKEMAI AND KOJIMAI

 

Previous Reading
Should Drink Up in One Day?
Next Reading
X’mas Promotion “Isoji-Month”

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

YOU MAY LIKE

    • LEARN

    Always want to have lots more variety of sake while traveling in Japan

    Continue Reading
    • LEARN

    Premium Sparkling Junmaidaiginjo – Brewer’s Interview by Asahara Shuzo

    Continue Reading
    • LEARN

    130 Years’ Self Cultivated Yeast – Brewer’s Interview by Asahara Shuzo

    Continue Reading
    • LEARN

    Flash News:Announced the Winners of 10th Omachi Summit

    Continue Reading

WHAT’S HOT

  • What is the SPEC of SAKE? SMV? Acidity? Amino acid rate?

    What is the SPEC of SAKE?...

    Continue Reading
  • “KAMOSHITA” means in Japanese, well fermented, they have many dishes using fermented ingredients.

    “KAMOSHITA” means in Japa...

    Continue Reading
  • Cosy and nostalgic place to enjoy sake and chat with "Okami" Jun-san

    Cosy and nostalgic place...

    Continue Reading
  • 9 Asian-Inspired Sake Cocktails to Quench Your Summer Thirst

    9 Asian-Inspired Sake Coc...

    Continue Reading
  • Company
  • Terms and Conditions
  • Privacy Policy
© 2017 SISI LTD
  • Subscription
  • Shop
  • DRAWING
  • Brewery
  • FEATURE
  • HIDEOUT
  • Blog
  • FAQ
  • Contact Us
Login/Register

What are you looking for?