Our commitment to brewing sake made purely from rice, koji, and water, and nothing else.
Since 1988, Moriki Shuzō has produced only junmaishu, pure sake that is made only with rice, kōji, and water, without any added alcohol. Our aim is to make sake that is less about fragrance and more about flavor: ideal to enjoy—sometimes cold, sometimes heated—with food.
Making kōji using the wooden tray method
We make all of our kōji using the traditional futakōji-hō, or tray kōji method.We consider it the most reliable way of producing the quality of kōji we require.
Steaming the rice
At Moriki Shuzō, we steam our rice using an old-fashioned Japanese cauldron and a fuel oil burner.
Producing Kimoto and Yamahai brews without adding yeast
Since 2016, we have been producing our kimoto and yamahai brews without adding yeast, depending entirely on naturally occuring yeast and lactobacilli to develop the starter mash.
Growing organic rice
For Hanabusa and our other product lines using the Yamadanishiki variety of brewing rice, we also grow our own rice.