First Step, Rice Koji
Water is prepared by adding rice koji and yeast.
The moromi mash from this first step is transferred to large earthenware crocks.
After about a week, the first moromi stage is completed.
Preparing the Sweet Potatoes
The Kogane Sengan sweet potatoes, from Minami Satsuma in Kagoshima, are meticulously washed. All stems and imperfections are removed.
The skin is peeled off selected potatoes for the Jinku product line.
Steaming Sweet Potatoes
The sweet potatoes are then steamed for about an hour and a half.
Once steamed, the potatoes are crushed down to a mash and combined with the moromi from the initial process into a large tank.
Prepared in Large Earthenware Crocks
All the contents are transferred to another set of earthenware crocks and laid to ferment for eight days.
Moromi Mash
The gasses produced by the fermentation naturally saturate the Moromi Mash, evenly conducting heat throughout the mash.
Distillation
The liquid is then transferred to two small atmospheric distillation units specifically designed to distill quickly for the Jinku product line.
There are plenty of amazing technologies onsite. While standard education is very important, understanding the logic behind these technologies first hand is the first step in the learning and passing down of our traditions.
We regularly hold seminars with the Sake Brewers Association so as to ever improve Fukuoka Prefecture’s standards.
Good Japanese sake enriches your diet and is of significant cultural heritage.
- About the Brewers
- About the Sakamai(Rice for sake)
- About the Brewing Process
- About Yame
- About the Brewery
● To apply for Brewery Tour, fill out the Contact Form below.
-
Contact via Form
-
Purchase Kitaya products at a sake dealer near you!
-
Contact via Telephone
-
9:00 AM – 5:30 PM (Closed Weekends and Holidays)
FAX: +81 (0)943-23-2156
374 Motomachi YameFukuoka 834-0031, Japan
