No room for error in preparation. A nine-day record of attempting to brew "strawberry craft liquor" for the first time.

I've compiled a summary of the brewing process for the sample I submitted for the "Osaka Product Project" selection committee.

Osaka Product Project
A project in collaboration with Osaka Prefecture that supports small and medium-sized manufacturers and producers within Osaka Prefecture, from product development to market development.
Source: Osaka Sangyo Kyokai (Public Interest Incorporated Foundation)

This was my first time brewing craft sake.

Furthermore, it was a rather challenging mission, as it was for a sample but also served as a trial brew. The textbook procedure would normally involve repeated trial brews to finalize the recipe before the actual production.

However, there was no such luxury this time. It was a one-shot deal where "first brew = direct sample." Under the pressure of not being allowed to fail, brewing began.

The recipe was based on my master's teachings, with my own arrangements.

The base recipe for brewing was one I received from my master, used as a "starting point."

However, since I adopted a unique method of mixing in strawberry juice this time, I couldn't use the existing recipe as is.

As the sugar content, acidity, and water content of the strawberries affect the fermentation balance, I carefully reviewed the proportions of each step and adapted it into my own recipe.

In craft sake brewing, when using fruit, adjusting the timing with fermentation is challenging.

Adding the juice too early can disrupt fermentation, and too late can cause the aroma to dissipate.

To maximize the fresh flavor of the strawberries, determining the optimal timing for addition was the most crucial point this time.

Small-scale brewing in a 15L pail.

This time, the brewing volume was a compact 15L.

Instead of a large brewing tank, brewing was done using a pail.

Small-scale brewing carries the risk of being more susceptible to temperature changes and contamination due to its smaller scale.

The concerns were endless: "Will it be ruined by bacterial contamination midway?" "Will I accidentally knock over the pail?"

So, this time, we decided to monitor the brewing process 24 hours a day.

During brewing, the air conditioner was run at full capacity, maintaining the room temperature at a constant 25 degrees Celsius.

We continuously maintained the optimal temperature environment for fermentation.

Thanks to this, brewing was completed in just 9 days, achieving an ideal speed.

Facing strawberries with the traditional "Sandan Jikomi" (three-stage preparation) plus "Oizoe" (additional preparation) method.

The method adopted this time was "Sandan Jikomi" (three-stage preparation) plus "Oizoe" (additional preparation).

Sandan Jikomi is a traditional Japanese sake brewing method where steamed rice, koji, and water are not added all at once, but in three stages.

This gradual preparation ensures stable activation of yeast and creates an environment where various bacteria are less likely to proliferate.

The crucial timing for adding strawberry juice this time was decided at the "Tomezoe" (final preparation) stage, when the alcohol content exceeded 10 degrees.

If the alcohol content reaches a certain level, the risk of bacterial contamination is low even when fruit juice is added, and the fermentation intensity can be easily controlled.

The day after adding the strawberries, I confirmed that the fermentation activity had calmly settled down.

Upon final analysis, the alcohol content was approximately 12 degrees, an ideal state.

At this point, I decided it was time for "fukurozuri" (bag-hanging) and carefully proceeded with the pressing process.

The result was a perfect bottle.

As for the finished product... if I do say so myself, it turned out perfectly.

From the 15L brew, I yielded about 6L.

Approximately 1L was used as a sample for analysis during the process, so what remained as product was about 8 bottles in 4-go size.

The rest is carefully stored for observation and preservation.

Just as the fukurozuri (bag-hanging) was completed, the president of Yamane Shuzo, who I always rely on, visited and tasted the finished sake.

"The color, aroma, taste, and the balance of acidity and sweetness are all superb, and it has a perfect umami."

The president's words were the highest praise: "a perfect 100-point achievement."

To receive such words from a professional brewer was, honestly, an unexpected result.

When the first brew goes this well, I honestly feel a bit "scared of what comes next."

I shouldn't get carried away, but expectations and pressure for the next step are simultaneously overwhelming me.

To the next stage: towards the Osaka Product Project selection committee.

This strawberry craft brewed sake was made as a sample for the Osaka Product Project presentation.

The sake itself is a bottle I can be proud of.

Now, all that remains is to clearly convey the appeal of this sake in words and aim to pass the selection.

A three-stage preparation that carefully incorporates strawberry juice.

Nine days of temperature control and 24-hour monitoring.

A bottle arranged with my own sensibility, based on my master's recipe.

I will continue to share the passion and technique poured into this craft brewed sake.