various

Sake & Tea

(artistic portrait of a) lion(morohaku)

Japanese rice wine

A method of sake production in which white rice is used for both koji and kakemai. It is said that Nanto Morohaku was invented at Kofukuji Temple in Nara during the Muromachi period (1333-1573). Until the Edo period (1603-1867), katashira, a cloudy sake in which only the koji rice was polished, was the mainstream, and morohaku was considered the superior type of sake. Morohaku spread during the Edo period, and Itami Morohaku was established as a production method in present-day Itami City, Hyogo Prefecture. Itami City became famous as a representative production center of high-grade sake.

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