Tezukuri (handmade sake brewing)

Tezukuri (literally "handmade") refers to a style of sake production that follows traditional methods. In this approach, brewers carry out the work by hand, using tools such as the koshiki (a large steamer for rice) and koji-buta (wooden koji trays). It is found mainly in Junmai and Honjozo sake, and the shubo (yeast starter) used is often of the kimoto type or the sokujo type. In tezukuri brewing, the skill and experience of the craftspeople are important, and they give rise to sake with a distinctive flavor and texture. However, there are no clear quality standards or regulations for what may be called tezukuri, so the style and taste vary from product to product. Tezukuri sake is valued for its careful handwork and individual character.