精米
根據每年大米粒的狀態,需要調整大米拋光率。將精選的山田錦米或愛山米研磨拋光的工作,由精通酒米的首席釀酒師親自擔當。
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蒸米
開水壺,用木製器具慢慢地蒸米。由於木材吸收了沸騰的水分,變成釀酒師想要的蒸米
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制曲
這是在清酒釀造中最重要也是難度最大的工作。在大曲製造室中讓大曲菌繁殖,培育出能最大限度誘導出大米風味的強曲。
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培養發酵劑
劍菱繼承傳統的「山廃」方式,利用空氣中的天然乳酸菌來純粹培養酵母。利用在窖里培養出的酵母的這種作法,是堅守劍菱的味道的必經之路。
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宮水
宮水是指最適合造酒的水,"灘的清酒"就是因此聞名全國。至今還有很多不解之謎,被稱為"神秘之水"。
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準備醪
加入蒸米、酒母、大曲和宮水,一邊用用老式木製漿攪拌,一邊等待清酒發酵。強曲將山田錦米分解,酵母慢慢將其轉化為清酒。
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擠酒
從陳年醪中分離出清酒和酒糟。從醪中將米的風味徹底擠出,可以使清酒的味道變得深奧復雜。
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裝瓶
通過品酒確認酒的風味,同時檢查是否有異物混入或者標簽的不備。最後再次目視檢查後發送給客戶。
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