Reigen Fermentation

Reigen sake brewery is located in a former Berlin bowling alley, was renovated in 2022 and has been operated as an open manufactory since 2024.

Sharing space with aru, Ernst Cave, and Julius, we blend traditional techniques with fresh ideas: Reigen brews European sake. Using the Bodai Moto method, our fermentation process yields stronger, deeper, and more complex flavors than conventional sake. We offer handcrafted premium products with a full and ‘funky’ character that delight European sake drinkers and wine lovers alike.

In addition, our portfolio includes Sake Kasu, a high-quality byproduct of sake pressing. It can be used to flavor various dishes or as a bread starter.

We consciously select the ingredients for our products and take the utmost care when processing them. The result is a drink that impresses with its flavour and genuine craftsmanship.

For each batch, we use rice from De Tacchi, an Italian farming company with a centuries-old tradition. Instead of importing the rice from Japan or polishing it to a high degree, we use roughly polished or unpolished grains - for a full-bodied, intense aroma.

Another important factor is the in-house koji production. The rice inoculated with koji spores matures for 2 to 3 days - a process that is controlled with great care to guarantee top-quality sake.

In addition, Berlin’s filtered water is essential for our brewing process. It’s enhancing the profile of our sake and connects it with the city to which we belong.

Working with fermentation means in the first place to learn how to respect and cooperate with all the small factors that make the creation of delicious products possible. Every single step is crucial in crafting our sake.

1. We wash the rice to remove excess starch, then steam it, preparing it for koji-making and brewing.

2. Koji-making follows, during which the ‘magic mould’ is cultivated on the rice to unlock its rich and complex flavours. At the same time, this also produces the enzymes that are essential for converting rice starch into fermentable sugar.

3. All ingredients are then mixed together. Fermentation takes over, allowing the transformation of sugar into alcohol and the natural development of flavors over time.

(4. To create a sparkling sake, a small addition of rice, koji and water is made shortly before the pressing. New sugars are thus available and trigger the 2nd in-bottle fermentation - similar to the production of pet-nat wines.)

5. When fermentation is complete, the mesh (traditionally called "moromi") is gently pressed through our custom-made traditional-style "fune" device.

6. Our sake then matures at room temperature, with some batches undergoing tank aging with slight oxidation. In most cases we keep it "nama" (unpasteurized) for immediate enjoyment. Alternatively we pasteurize it for longer stability and longer ageing potential. In sake-making this is common, as no preservatives are used.