Climate and features of Motomiya City, Fukushima Prefecture
Protected by Mt. Adatarayama on the west side, Motomiya City is the land endowed with rich nature and scenic beauty with Abukuma River running through the city from north to south.
Atmosphere of the post town of Oshu Road still remains in the town, where you can feel history and people’s warmth.
The town is blessed with the optimum environment for sake brewing, or the environment where abundant water is available and rice grows healthily.
Brewer’s rice
We mainly use Fukushima original brand ‘Yumenokaori’ mainly grown by contract producers with JGAP certificates in Motomiya City.
Koji preparation
Koji mold is grown in the steamed rice.
Koji mold is sprinkled over the steamed rice and loosened.
Koji mold enters rice grains and turns white with heat.
Once the temperature sufficiently rises, the entire mixture is dried.
Koji (rice malt) is thus completed.
Preparation of soft sake cake
Yeast starter = Koji + water + yeast + lactic acid
The yeast starter is put in the preparation tank, and steamed rice, Koji, and water are added to the tank for several times to start alcohol fermentation.
Rice dissolves, ferments and emits bubble popping sound.
Rice is left in the tank for fermentation for 20 to 30 days.
The sake meter value and alcohol content are measured every day.
The number of fermentation days are determined depending on ambient temperature and targeted sake quality.
Yeast: We use Fukushima original yeast ‘’Utsukushima Yume yeast’’ that materializes specific fruity flavor and gorgeous, less acid, soft and mild taste and ‘’Utsukushima Kilameki yeast’’ that highlights aroma like apple or strawberry.
Pressing
Sake is brewed only in a small quantity per session and manually brewed in almost all the processes. We employ ‘’squeezing of unrefined sake in sake casks ‘’in which uniform pressure is applied to the entire surface and it takes three days.
Bottling
While bottling is performed by machines, sake is manually filled into Tengu bottles one by one. Ardently and carefully.
Shipping
Sake of Daitengu is thus produced.
Each product is thus completed and shipped to you.
Small and free sake brewing
Other brand
Usake, Mikan, Motomiya
Daitengu Umeshu
Umeshu is used Japanese prum and Junmai. It is sour and fruity.
For cold, ice rock, and with soda.
Big dream of Daitengu Brewery
We want to enjoy Daitengu sake with many people in many localities.
We want Daitengu to make people to want to visit the brewery and Fukushima Prefecture in the future.
