Katakuchi (historical brewing method using brown rice for koji)

Katakuchi is a sake-brewing method used mainly before the Edo period. In this method, brown rice is used for the koji rice, while polished white rice is used for the kake rice (the rice added to the mash after the koji). In other words, by leaving part of the rice unpolished, the method produces sake with a distinctive flavor and character. The name Katakuchi comes from the fact that white rice is used for only one of the two types of rice, the kake rice or the koji rice. This method has been practiced since a relatively early era and was the mainstream approach from the Heian period to the Edo period. In contrast, the method that uses polished rice for both the kake rice and the koji rice is called Morohaku, and Katakuchi is regarded as a method representative of the era before it. Because sake made with Katakuchi offers a distinctive flavor, it is still used today by some sake breweries.