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Alcoholic drinks from Japan
Kijoshu is sake brewed with finished sake in place of part of the brewing water, usually at the last of the three mash additions. The extra alcohol slows the yeast, so more sugar is left and the sake comes out sweet, thick and often yellow to amber. The method was developed in 1973 at the national brewing institute, now NRIB. Made in 5 steps over 23 days – 30 days. The longest step, ferment the main mash, takes 21–28 days (Japan Sake and Shochu Makers Association and…) and runs at 8–18 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae (sake yeast), slowed by the added alcohol do most of the fermenting.
| Main step | 21–28 daysReported[jss-nrib2011] | Ferment the main mash |
|---|---|---|
| Temperature | 8–18 °CReported[jss-nrib2011] | Ferment the main mash |
| Steamed rice and koji rice · As for ordinary sake, added in three stages[jss-nrib2011] |
| Water · Used for the first two additions[saketimes2021] |
| Finished sake · Replaces some or all of the water, usually the third (tome) addition[saketimes2021][jss-nrib2011] |
| Starter: koji/qu/mold-starter (koji rice) with sake yeast |
Total time across the recorded steps: 23 days – 30 days
What changes: Koji mould spreads over the steamed rice and fills it with enzymes
As in all sake brewing; the guide gives no kijoshu-specific value. Output: koji rice.
Microbes at work in this step
Aspergillus oryzae grows through the rice and makes the enzymes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ordinary sake uses water for all three mash additions. Kijoshu replaces part of that water, usually the last addition, with finished sake. The extra alcohol slows the yeast early, so the sake stays sweet instead of fermenting dry.
No safety issue beyond that of ordinary sake.
Every number is labelled with how it is known. How this atlas is made
The Engishiki (927) records shiori, a mixing method that used sake instead of water. The national brewing institute developed modern kijoshu in 1973, and Enoki Shuzo in Hiroshima began producing it in 1974, the first brewery in Japan to do so. The name is a trademark of the Kijoshu Association, so non-members label similar sake with other names.
