Steaming

Steam soy beans, the base ingredient

Stirring

Roast and crush wheat. Add it with seed malt to the steamed soy beans. Stir together.

Storing

Stirred ingredients are stored in the kojimuro (koji room).

Making Koji

Make koji malt by fermenting the ingredients under controlled temperature for 48 hours.

Making Moromi

Make moromi mash by adding salt water and koji malt into cedar tubs.

Aging Moromi

Stir to facilitate natural fermentation over a 2 to 3 year period.

Straining

After sufficient aging, wrap moromi mash in cloth to strain out the liquid.

Firing

Heat the strained liquid to pasteurize and to adjust the flavor and color.

Bottling

 

Completion