Sake has been known since the dawn of Japanese civilisation, and probably since rice was first introduced to Japan from Asia about 2,000 years ago.
Lovely Relaxed Atmosphere of the Sake Gives You a Positive.
Tours include an interesting explanation of the sake making, its long history, culture and tradition as well as a look inside the workings of the sake brewery. Tastings of the freshest and finest products are also included in the tour.
Bookings are essential. Brewery tours explore all facets of the unique brewery.
Tour fees: Adults $3.00 / Concession $2.00
We make Sake with a thought of our customers
Sake has had an honoured role throughout the evolution of Japanese society. In early times, sake drinking was an integral part of celebrating the harvest and was offered to the gods when praying for peace and prosperity. Konishi, Sun Masamune’s parent company, started brewing sake in Japan in 1550 as a sideline to its herbal medicine production.
Expertly brewed with all natural ingredients including the highest grade Australia medium-grain rice.
After being polished to 70-40 per cent of its original size, the rice is washed, soaked and steamed under the watchful eyes of our experienced brewers. A special pure mould culture, Koji (aspergillus oryzae), is then added to the steamed rice and then incubated for 45-48 hours. The Koji, rice and special sake yeast are blended with ultra-pure water and the co-fermentation begins. The rice is digested by the Koji enzymes and converted into glucose, and the yeast converts the glucose to alcohol. The sake yeast greatly affects the fragrance and flavour profiles.
After 20-25 days, all of the rice has been consumed and the fermenter contains raw sake. Raw sake is about 18 per cent alcohol and is milky in appearance, due to the yeast, Koji and rice fibre suspended in the liquid. The raw sake is filtered to remove the suspended sediment and cloudiness, and the draught sake is then pasteurised and stored in tanks for 3 months to mature and mellow prior to bottling.