Museum of Sake Journal Summer 2015 - Page 30

AN INTERNSHIP AT NØGNE Ø HANDCRAFTED SAKE Nøgne Ø currently has four sakes on the market; above from left to right: a Junmai, a Junmai Ginjo, a Yamahai Motoshibori and their newest sake which is a sparkling version. All sakes are 100% handcrafted and made with imported Ginpu sake rice from Hokkaido with a rice polishing ratio (seimaibuai) of 68%, except for the Junmai Ginjo which is made on 45% (koji) and 55% seimaibuai. All sakes furthermore utilise the earlier described Yamahai method. The water for the sake comes from a nearby lake called Rore that has a very soft water. The Junmai and Ginjo sakes are made with sake yeast from yeast banks in the United States while the Yamahai Motoshibori and the sparkling sake is made with naturally occurring yeast. In the beginning all their sakes were nama (unpasteurised) but today all their sakes are pasteurised to give a better stability to the product. The Nøgne Ø sake brewery occupies around 100 m² and is located in a separate part of the beer brewing facility. Some of the equipment is repurposed beer brewing equipment from the original beer brewery, while other equipment has been specially designed and custom made in Norway. The koshiki (rice steamer) was originally the lauter tun from the beer brewery while the fune