03伝統醸造Brewing
冬の仕込みWinter brewing
10月下旬から3月までの冬のあいだに、牧野酒造の杜氏と蔵人が麹造りから搾りまでを行います。From late October to March, the toji and kurabito of Makino Shuzo take the sake from koji-making to pressing.
仕込みの流れHow the brewing season runs
The Bushido series is brewed at Makino Shuzo Goshi Kaisha, at the foot of Mt. Fuji. The season starts in late October. Under the toji (master brewer), the kurabito wash and steam the rice, make koji, and build the mash through the winter.
Koji is grown on cedar trays in a warm, humid room (muro) for about forty hours, with the temperature and humidity checked throughout. Yeast is first multiplied in a small starter (shubo); the main mash (moromi) then ferments at low temperature for three to four weeks.
Most batches are pressed with an airbag press; some are drip-pressed in cloth bags (fukurozuri). The sake then rests at the brewery before bottling.
武士道シリーズは、富士山麓の牧野酒造合資会社で造られています。仕込みは10月下旬に始まり、杜氏のもとで蔵人が洗米・蒸米・麹造り・仕込みを冬のあいだ続けます。
麹は麹室で約40時間かけて育て、温度と湿度を確かめながら管理します。酒母で酵母を増やしたあと、本仕込みのもろみを低温で3〜4週間発酵させます。
搾りは主にエアバッグ式の圧搾機で行い、一部の銘柄は、もろみを袋に入れて吊るし自然に落ちる雫を集める「袋吊り」で搾ります。搾った酒は、しばらく蔵で寝かせてから瓶に詰めます。
数字で見るBy the numbers
- 仕込み期BREW SEASON冬のあいだThrough the winter
- 10月下旬〜3月Late Oct → Mar
- もろみ日数MASH TIME低温発酵Low-temp fermentation
- 21〜28日21–28 d
- 麹室KOJI MURO杉箱で製麹Cedar-tray cultivation
- 32℃ / 60%32°C / 60%
- 杜氏TOJI醸造の責任者Head brewer
- 一人1 master
順を追ってStep by step
麹造りKoji
麹造り
蒸した米に麹菌をつけ、温かい杉の麹室で四十時間かけて育てます。Steamed rice is cultured with koji-kin for forty hours in a warm cedar muro.
酒母Shubo
酒母
本仕込みの前に、少量の酒母で酵母を増やします。Yeast is multiplied in a small starter before the main mash.
本仕込みMoromi
本仕込み
四日間に三度、米・水・麹を加える三段仕込みで、もろみを仕立てます。Three additions of rice, water, and koji over four days build the main mash.
搾り・熟成Press & Rest
搾り・熟成
もろみを搾り、できた酒を蔵で寝かせます。The mash is pressed and the new sake rests at the brewery.