Kouji (sake malt) and Sake philosophy
As like other alcoholic drinks in brewery, Japanese Sake is also made after the alcoholized process, which occurs in a step that Kouji yeast（麹）eats a sugar amount of the rice material. Japanese sake rice scarcely holds the sugar amount, but holds rich amount of starch, instead. This leads the necessary step, typical in Sake brewing, that the starchy amount shall be transformed into the sugar amount. The “Kouji” (Japanese sake malt) takes this role. It works to transform the amount, from starch into sugar, in sake material of rice. They say good wine from good grapes; good Japanese sake by good Kouji.
To brew good sake needs to have good Kouji. It is only available after the high-level processes; rice-polishing, rice-washing, rice-steaming and mixing technique of yeast on the steamed rice.
To have good Kouji, it is just one of many processes of Sake brewing works. Good and tasty sake can be after nice finish of such the many processes which requires high sense and techniques by all the brewing folks of cooperation at their best.
The Sake brewing further includes how-to-lay in stock, and how-to-mature and etc. after the completion of brewing works, because these are on the direct line to the quality finally offered to you.
Fine configuration of the processes and sake brewing folks at the best condition, by which, the Sake of Heiwa Shuzou is.
