Reigen Fermentation

Reigen is a Berlin-based sake brewery located in the basement of a former bowling alley. The old Keglerklause was renovated in 2022 together with our neighbors aru, Ernst Cave, and Julius. Since 2024, it has been home to Reigen: an open manufactory for high-quality European sake and other koji-based beverages.

At the heart of our work is sake made using the traditional Bodai-Moto method. This ancient fermentation technique brings out complex, layered flavors: bolder, more expressive, and sometimes funkier than conventional sake.

Alongside sake, our range includes sweet and savory non-alcoholic amazake and sake-kasu, the aromatic lees left after pressing.

Handcrafted in small batches, our products are made for sake connoisseurs, wine lovers, and anyone curious about new flavors, whether in the glass or in the kitchen.

Good sake starts with good ingredients and a close eye for every detail.

Our rice comes from De Tacchi, a family-run farm in Northern Italy with centuries-old agricultural roots. Instead of importing highly polished sake rice from Japan, we use Italian risotto rice with a low polishing rate. This keeps more of the grain intact, creating a fuller flavor while reducing transport emissions.

Our koji is made in-house. Over two to three days, steamed rice is inoculated with koji spores and carefully cultivated. This drives the subsequent fermentation process and gives our sake its depth, structure, and complexity.

And then there is the water: filtered Berlin tap water, clean, mineral-rich, and closely tied to the place where our sake is made.

Fermentation is where the sake comes to life. But what happens before, during, and after is just as important: each step shapes flavor, structure, and balance.

1. We start by washing the rice to remove excess starch, then steam it as the base for both koji cultivation and brewing.

2. Warm rice is inoculated with Aspergillus oryzae. Over two to three days, it develops aromas and the enzymes needed to convert starch into sugar: the foundation of fermentation.

3. The ingredients are brought together and fermentation begins. Sugar turns into alcohol, while flavor, structure, and complexity build layer by layer.

4. Once fermentation is complete, the mash, traditionally called "moromi", is gently pressed in our custom-made, traditional-style fune press.

5. For our sparkling varieties, we bottle the sake while fermentation is still clearly active. This allows the carbon dioxide to develop naturally through a second fermentation in the bottle, similar to Pet Nat. Depending on the style, we disgorge selected batches before topping up and sealing the bottles.

6. The sake then matures at room temperature. Some batches develop gently through light oxidation in tank, while others are bottled fresh. All remain "nama", unpasteurized, for maximum flavor. We never use preservatives.