Gekkeikan

Japanese sake company

Gekkeikan (月桂冠) is a renowned Japanese sake company based in Fushimi-ku, Kyoto, Japan. Established in 1637, it is one of the oldest sake companies in the world and has played a significant role in the development and popularization of sake both domestically and internationally.

History

Gekkeikan was founded by Jiemon Ōkura in the early Edo period, a time when sake brewing was becoming increasingly sophisticated. The company originally operated under the name "Kasagiya" and was located in the Fushimi district of Kyoto, an area known for its high-quality water, which is essential for sake production.

In 1905, the company adopted the name "Gekkeikan," which means "laurel crown," symbolizing victory and success. This change marked a new era of innovation and expansion for the company. Gekkeikan was one of the first sake producers to implement modern brewing techniques, which helped improve the quality and consistency of their products.

Production Process

A traditional sake barrel at the Gekkeikan Okura Sake Museum

Gekkeikan's sake production process combines traditional methods with modern technology. The company uses high-quality rice and pure water from the Fushimi region. The brewing process involves several key steps:

• Rice Polishing: The outer layers of the rice grains are polished away to remove proteins and oils, leaving the starchy core. This is crucial for producing high-quality sake.
• Washing and Soaking: The polished rice is washed and soaked to achieve the desired moisture content.
• Steaming: The rice is steamed to make it suitable for fermentation.
• Koji Making: A portion of the steamed rice is inoculated with Aspergillus oryzae mold to create koji, which is essential for converting starches into sugars.
• Fermentation: The koji, steamed rice, water, and yeast are combined in a fermentation tank. This process, known as moromi, lasts several weeks.
• Pressing: The fermented mash is pressed to separate the liquid sake from the solids.
• Filtration and Pasteurization: The sake is filtered and pasteurized to stabilize the product.

Products

Gekkeikan offers a wide range of sake products, from traditional junmai and ginjo styles to innovative flavored sakes. Some of their popular products include:

• Gekkeikan Traditional: A classic junmai sake with a balanced flavor profile.
• Gekkeikan Horin: A premium daiginjo sake known for its smooth texture and fruity aroma.
• Gekkeikan Nigori: An unfiltered sake with a creamy texture and sweet taste.

International Presence

Gekkeikan has a significant international presence, with exports to over 60 countries. In 1989, the company established Gekkeikan Sake (USA), Inc. in Folsom, California, to produce sake for the North American market. This facility uses California-grown rice and local water to create sake that meets the tastes and preferences of American consumers.

Cultural Impact

Gekkeikan has contributed to the global appreciation of sake through its commitment to quality and innovation. The company operates the Gekkeikan Okura Sake Museum in Fushimi, which educates visitors about the history and production of sake. The museum showcases traditional brewing tools and offers sake tastings.

Related pages

• Sake
• Fushimi, Kyoto
• Japanese cuisine