What is “Katahira”? What kind of process is it? Words related to Sake(katahaku)
A method of sake production practiced from the Heian period (794-1185) to the Edo period (1603-1868). White rice is used for kakemai (rice that is steamed and fermented with koji and sake mother to make moromi), and unpolished brown rice is used for koji (rice that is steamed and used to make koji by cultivating koji mold). The name “koji-mai” comes from the fact that only one of the two is made of white rice. The method in which polished rice is used for both koji and kake rice is called “morohaku. Katabaku was considered inferior to morohaku in quality.
