Shikomi haigō

Sake brewer’s recipe

This is the term for the “recipe” for each specific batch, giving the proportion of shubo to be used, and stipulating the quantities of steamed rice, koji-mai, and kumi-mizu to be used at each stage of mashing, and the volume (if any) of brewer’s alcohol to be used. The figure below shows a typical Nada recipe.

It is normally considered that a recipe with high ratios for shubo, kumi-mizu and koji will tend to see fermentation proceed quickly in relation to saccharification, leading to a “strong-starting” batch tending to give kara-kuchi (dry) sake. Recipes where those ratios are smaller tend to give slower-starting batches resulting in ama-kuchi (sweet) sake. Further, where the size of the first soe stage is larger than for the standard and the amount used at the last tome stage is smaller, the result will tend to be a “strong -starting” batch, and vice versa.



Stage of brewing shubo hatsu-zoe naka-zoe tome-zoe alcohol addition
Total Rice
140 316 566 978 2000
Steamed rice
(kake, kg)
93 217 423 813 1546
Koji rice
47 99 143 165 454
 30% alcohol 900 900
(water, L)
170 270 670 1330 2440