1. Understanding

SakuraMasamune’s brewing traditions have been passed down for 400 years. The brewery relies on Miyamizu spring water from the Rokko mountain range, quality Hyogo sake rice, and artisan techniques honed over generations. Yamada Nishiki, the sake rice used in brewing, is carefully cultivated by local farmers. Understanding rice cultivation and honoring those who came before is foundational to the brewing process.

2. Diligence

The brewery pursues exceptionally high polishing ratios to achieve clean sake with minimal impurities, earning recognition as a pioneer in highly polished rice. Brewing here reflects the skills and diligence brewers have cultivated over time. After undergoing polishing at the brewery’s facility, the rice rests before being washed and soaked. The higher the polishing ratio, the more readily rice absorbs water̶sometimes requiring soaking times that are controlled down to the second. Steamed rice is prepared with a firm exterior and soft interior, then quickly cooled to the ideal temperature.

3. Refinement

Koji-making (cultivating koji mold on steamed rice to generate enzymes for fermentation) is essential to sake brewing. The brewery uses modern equipment and technology to maintane consistent koji production while preserving traditional handcrafted methods that draw on artisan skill and experience. In ginjo brewing, koji spores are evenly hand-sprinkled onto steamed rice in the koji room. Over the next two days and nights, brewers carefully monitor temperature and repeatedly tend the koji to encourage growth until a chestnut-like aroma emerges.

4. Intuition

Shubo-making cultivates yeast essential for alcohol fermentation. Steamed rice, koji, and brewing water are added to the cultured shubo to create moromi (the main fermentation mash), which ferments over 15 to 40 days. During fermentation, brewers stir the mash while applying their trained senses to note subtle shifts in aroma, foam, a nd temperature.

5. Entrusting

Slow fermentation at low temperature draws out rice’s inherent umami taste, producing sake with a clean, smooth character free of impurities. The work is then entrusted to the yeast, and brewers patiently await the results. Some labels mature further in storage tanks to develop a greater depth of flavor.

6. Acceptance

Pressing the fermented moromi to separate sake from kasu(sake lees) is called joso(pressing). For certain labels, the moromi is poured into sake bags, gently stacked, and pressed only by its own weight over time. Though more labor-intensive and time-consuming than mechanical pressing, this method produces sake with delicate, clear flavors.

7. Gratitude

Every year on the first Saturday of November, the brewery hosts a Kura-biraki open house to pray for the Uozaki district’s prosperity and safe brewing while expressing gratitude to the local community. The brewery works closely with its farmers̶the foundation of sake brewing̶to cultivate the quality rice essential for fine sake.