Nøgne Ø SAKE: Kojimaking for a new sake

fredag 17. august 2012

Kojimaking for a new sake

Our Toji started the kojimaking for a new upcoming sake today!

Weighing the mold spores- Aspergillus Oryzae

The tool for spreading the mold

Mold spores are sprinkled

Mixing rice and mold spores

The rice needs to rest for a day

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WELCOME

After years of waiting, the time has come for Nøgne Ø to start brewing sake. One cold day in late January the Japanese rice arrived to our brewery. Part of it is Yamada Nishiki, while the majority is Ginpu from Hokkaido.

We have allocated a corner of our brewery to the brewing of sake only. It is not big, but then we are a micro brewery and we will make ji-zake.

We have decided that we would like to avoid making sokujo moto. Hence our first moto was started by using the yamahai method. To ensure that this process would work out in a natural manner, the water was collected from a mountain stream.

fredag 17. august 2012

Kojimaking for a new sake

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