JAPAN
In the steam of rice rooms, Japan shapes sake as true brewing: polishing ratio, water chemistry and kōji govern enzymatic conversion, while multiple parallel fermentation in the moromi couples saccharification and alcohol production in one tank, guided by strict temperature curves. Moto work, hygiene and staged additions build stability and texture. Alongside sake, the country’s spirits culture is equally exacting: Japanese whisky follows pot-still logic and is matured under curated cask programs, including mizunara and ex-bourbon, and shōchū distills kōji-driven mashes to preserve raw-material character. Precision, microbiology and wood strategy converge in one coherent craft landscape.JAPAN
In the steam of rice rooms, Japan shapes sake as true brewing: polishing ratio, water chemistry and kōji govern enzymatic conversion, while multiple parallel fermentation in the moromi couples saccharification and alcohol production in one tank, guided by strict temperature curves. Moto work, hygiene and staged additions build stability and texture. Alongside sake, the country’s spirits culture is equally exacting: Japanese whisky follows pot-still logic and is matured under curated cask programs, including mizunara and ex-bourbon, and shōchū distills kōji-driven mashes to preserve raw-material character. Precision, microbiology and wood strategy converge in one coherent craft landscape.
