ikkinchidan
Ikkinkochidan is a type of Japanese sake brewing method. In this process, the brewer first makes moromi sediment, a mixture of rice, koji, and yeast, and then ferments it at a slightly lower temperature than usual shiboritate method.
The brewing process of ikkinkochidan includes a series of steaming and cooling cycles to extract the flavors
Ikkinkochidan is often associated with daijo, a type of junmai sake, as it produces a similar rich
The name "ikkinkochidan" literally translates to "narrow, deep soil method", which refers to the type of bamboo
The results of the ikkinkochidan process can produce a variety of flavor profiles, often described as complex,
While the exact origins of ikkinkochidan are unclear, this method has been mentioned in sake literature dating