10/10/2026
The art of sake brewing is said to rely on three pillars: koji, moto, and brewing technique—yet steaming the rice is the foundation that dictates them all. To achieve the ideal steamed rice, Daishichi has maintained the traditional method using a Wagama (traditional iron cauldron) and Koshiki (rice steamer).
With the widespread adoption of automated steaming machines, the manufacturing of traditional Wagama for sake brewing had ceased nationwide since the 1970s. To ensure we could continue making sake with Wagama-steamed rice into the future, we knew we had to bring the creation of a brand-new cauldron to life.
In 2009, Daishichi made the bold decision to cast a new Wagama—the first of its kind in Japan in roughly 40 years. Because the manufacturing techniques had died out, we had to search for a new partner willing to take on the challenge. It turned out to be a massive undertaking that began with creating giant molds while incorporating cutting-edge technology.
A Wagama withstands intense flames, generating superheated steam well exceeding the 100°C boiling point. This superheated steam—difficult to replicate with automated steaming machines—is precisely what produces the ultimate steamed rice: dry on the exterior, yet retaining rich moisture within.
Master Toji Sato of the Nanbu Toji guild says that great steamed rice is born only when you steam with powerful heat, never fearing that the cauldron might crack.
Daishichi will continue to protect and pass down this sacred tradition of rice steaming.
