Steaming
Steam soy beans, the base ingredient
Stirring
Roast and crush wheat. Add it with seed malt to the steamed soy beans. Stir together.
Storing
Stirred ingredients are stored in the kojimuro (koji room).
Making Koji
Make koji malt by fermenting the ingredients under controlled temperature for 48 hours.
Making Moromi
Make moromi mash by adding salt water and koji malt into cedar tubs.
Aging Moromi
Stir to facilitate natural fermentation over a 2 to 3 year period.
Straining
After sufficient aging, wrap moromi mash in cloth to strain out the liquid.
Firing
Heat the strained liquid to pasteurize and to adjust the flavor and color.
Bottling
Completion