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 from the moromi. The sake is then aged for a period of time, which varies depending on the brewer's preference, to give it a complex and rich flavor.

Ikkinkochidan is often associated with daijo, a type of junmai sake, as it produces a similar rich and complex flavor profile. However, the method can be used for other types of sake, including other junmai types.

The name "ikkinkochidan" literally translates to "narrow, deep soil method", which refers to the type of bamboo sake barrels used traditionally in this brewing process. These barrels allow for a wider temperature range and are able to hold more sake than traditional kegaku barrels.

The results of the ikkinkochidan process can produce a variety of flavor profiles, often described as complex, rich and rustic. Sake brewed with the ikkinkochidan method are often sought after by sake enthusiasts for their unique flavor profiles and the traditional methods used in the brewing process.

While the exact origins of ikkinkochidan are unclear, this method has been mentioned in sake literature dating back to the 19th century and it's believed to have been influenced by earlier unrecorded methods. The practice of ikkinkochidan is mainly used by regional breweries in Japan, where it has been passed down through generations of brewers.