TECHNOLOGY
HERITAGE AND EVOLUTION
Techniques
Inherited and evolving techniques
In addition to preserving the techniques we have inherited,
we must also continue to study and refine our skills
as we search for better sake brewingmethods in these ever-changing times.
We carry out sustainable sake brewing in this region
while preserving the art of fermentation and distillation,
selecting the right ingredients, managing our own farms accordingly,
and maintaining harmony with the surrounding natural environment.
Research and selection of Wakan botanicals
The idea of medicinal cooking is to "increase the vitality of life and harmony for a healthy body
through food and Chinese herbs."
Using this concept of medicinal cooking as inspiration,
we began researching "Wakan" (Japanese and Chinese herbs) in order to create sake
that takes your health into consideration.
However, after trying to collect the best Wakan herbs and blending them in large quantities,
we still were not able to obtain a good flavor, and the effects of the herbs were not as expected,
as they inhibited each other.
So, we attempted our own selection process and discarded a vast amount of Wakan herbs.
Finally, we were able to perfect our "Wakan botanicals"
with a good flavor and balanced efficacy.
We are constantly researching not only Wakan botanicals,
but also herbs from all over the world and local ingredients from Kyoto in our lab, day and night.
Because they are blessings from nature, they do not have a consistent flavor,
but have their own unique characteristics.
Since the temperature and time of distillation, the condition of the botanical ingredients,
and the state of the botanicals determine the flavors,
we experienced numerous obstacles, failures, and setbacks.
Even so, we repeatedly changed the conditions and methods,
and the result of our research was the recipe that we developed today.
And because we constantly have been facing botanicals,
each bottle of gin has its own unique personality that shines through.
Fermentation techniques
Inheriting fermentation techniques
• One and only house yeast from our brewery •
Yeast-fermented active lactic acid bacteria K-1860
We have discovered our own house lactic acid bacteria from our 100-year-old brewery
and inherited its fermentation techniques.
We use carefully selected ingredients from Kyoto as botanicals
by conducting a "unique two-stage fermentation process"
with these lactic acid bacteria and yeast used in sake brewing in Kyoto.
The unique floral aroma that can only be produced from the fermented extract of these ingredients from Kyoto has resulted in
the birth of an entirely new type of gin.
We commissioned an analysis of the lactic acid bacteria from our 100-year brewery to
an official microbiology organization in Kyoto.
The existence of the one and only Weizmannia sp. K-1860 was confirmed.
The "K" stands for Kyoto, and the "1860" comes from the year our brewery was founded, in 1860,
during the Edo period.
![[Unique Two-Stage Fermentation] Primary: House Lactic Acid Bacteria K-1860 + Secondary: Kyoto Sake Brewing Yeast = One-of-a-kind Fermentation Metabolites](/application/files/7517/1039/6327/techniques_figure_01_en.png)
Weizmannia sp. K-1860 Microscopic image
Distillation techniques
Latest distillation technology
magic of COPPER
Special copper pot still
We commissioned Arnold Holstein of Germany, the premier distiller manufacturer,
so we will have distillers handmade by experienced craftsmen with our intentions in mind.
The lantern-shaped distiller is made of copper from the swan neck to the line arm
to maximize the catalytic effect.
Copper swan neck
Mori no Kyoto
Mori no Kyoto has long supported Kyoto's food culture
with the natural blessings of Kyoto
Water
Groundwater from the Yura River system refined through Kyoto
The charcoal from the bamboo trees in our bamboo grove makes the water smoother and more refreshing
Climate
To the Tamba fog, where a sea of clouds surrounds
the mountain peaks and replenishes the land
The morning fog generated by the large temperature difference between day and night brings moisture and changes with the changing of the seasons
Operation of our own farms
BOTANICAL FARM
Botanical farm -Cultivating the finest ingredients-
Currently, we collect botanicals from all over the world….
However, we want to nurture them with the finer qualities of the forests of Kyoto as well.
We aim to create an ideal terroir in Kyoto, a region blessed with distilleries and nature.
Soil
Nutrient-rich soil provided by water from the mountains
This soil has nurtured a variety of delicious crops.
It is used to harvest crops from our own farms.
