Baisho-zukuri (roasted-rice brewing method)

Baisho-zukuri (焙炒造り) is a technique in which rice is briefly exposed to high-temperature hot air, being heated at around 290°C for about 45 seconds. This treatment helps keep the amino acids and fat in the rice to a minimum, making it possible to produce sake with a Tanrei (light and smooth) character and a crisp, clean taste. Baisho-zukuri is attracting attention as part of modern production technology, and it is used in particular by breweries seeking a sake profile with a clean, sharp drinking character. It is one of the important techniques that broaden the diversity of sake.