Nanbu Traditions and State of the Art Techniques

Sake brewers have made use of three main elements to perfect their art: koji, moto (yeast starter), and superior brewing techniques. The fermenting process is unique in that brewers masterfully mix three primary microorganisms (yeast, koji mold, and lactic acid bacteria) together and then leave this sake mixture in an open state to brew and grow rich at low temperatures. Saccharification and fermentation take place at the same time. These sake brewing techniques have proven to be effective through experience and hard work for generations, stretching all the way back to the days when people could not see the microorganisms in action. Brewers still continue to use techniques built on years of experience today, but they have also perfected their craft through the use of scientific evidence. Komaizumi uses only the finest rice and purest water, and we hope to preserve and protect traditional sake brewing methods.