As the staple spirit at Roka Akor, we wanted to teach you a thing or two about how sake is brewed.
Five crucial elements are involved in brewing sake:
- technical skill
- land & weather
The technical skill needed to brew sake is dependent on the toji (head brewers), the type of yeast used and the limitations entailed by local land and weather conditions.
- Rice is washed and steam-cooked then mixed with yeast and koji (rice cultivated with a mold known technically as aspergillus oryzae).
- The whole mix is then allowed to ferment, with more rice, koji, and water added in three batches over four days. This fermentation, which occurs in a large tank, is called shikomi.
- This mash is allowed to sit from 18 to 32 days, after which it is pressed, filtered and blended.
Our Sake Offerings
Roka Akor features a lengthy and eclectic sake menu. Our extensive selection includes:
- Kire (‘Beautiful-Clean Sake’ Simple, pristine, subtle sake)
- Aji (‘Flavorful’ Rich sakes that express the richness and flavor of the rice)
- Kaori (‘Pleasant Aroma’, wine like aromas often floral and or fruity)
- Asobi (‘Playful Aroma’ Unusual sakes, sparkling, unfiltered or flavored – always fun.
Click here to see the rest of our Sake, Shochu and Cocktail Menu. Come in today to experience the rich flavors of Roka Akor sake.