Sake made from sprouted brown rice: Filled with life

Brown rice has an invisible “life force.” When the seeds of dehulled brown rice are planted in soil, they sprout, spread roots, and eventually grow into new rice grains. Each grain has the power to grow 1,000 times or 10,000 times more. When Keisuke became ill due to an intestinal disorder, a brown rice diet became essential for his recovery. This experience made him question the common view that considered sake to be higher in quality the more it is refined. With a strong conviction that he was able to survive thanks to the invisible life force of brown rice, he began experimenting with ways to brew sake by using it.
 However, he was soon confronted by the challenge of making koji only from brown rice. No matter how many times he tried, he could not get the koji mold to penetrate into the kernel of the rice. While struggling to find the solution, he found an old document archived in Ise Shrine that explained about a sacred sake named “Honashinokiyosake.” It was written that the sake was made without using koji, and the old recipe was revived by using the amylase released from brown rice during its sprouting period. This gave him a great tip for a long-awaited success in making koji from brown rice.

　

“I didn’t realize that I had to soak the brown rice in water to let it sprout.”

MUSUBI: A product that can revolutionize the concept of sake

MUSUBI is the first brown rice sake that Terada Honke has succeeded in commercializing after seven long years of research & development into effective techniques to brew sake from sprouted brown rice. It tastes sour and has a characteristic smell similar to the fermented rice bran used for pickling known as nukazuke. The common reaction from consumers that take a sip of this sake for the first time is that of surprise. It is so interesting that there is complete opposite feedback on this sake, as some say “it’s sour and doesn’t taste good,” while others exclaim that “it’s so delicious!” Keisuke even used to market this product as the “worst-tasting sake in Japan.” Fortunately, MUSUBI has been loved by many to this day, regarding it as a brand that offers an unforgettable taste that makes them beg for more and want to come back again and again.
 What is the secret behind this strong demand? We think that it is the synergic effect created by the microorganisms contributing to the natural fermentation process and the inherent power of brown rice, which is appealing to many consumers. The natural yeasts and microorganisms are still alive even after the freshly brewed sake is bottled. In other words, this sake is still living and changing its taste as it ages in the sealed bottle. This process, in fact, does not stop even after the bottle is opened, allowing the consumers to enjoy the taste that subtly changes every day. We would love for you to try this sake, as it can “ferment even while in your stomach” via the natural fermentation power of sprouted brown rice and all the microorganisms taking part.