Experience our dedication to Sake
Sake brewing
麹Koji making process
This is a process that we sprinkle koji fungi over a well-prepared rise which is meticulously through the process of polishing, washing, and steaming to make fine “Koji.”
Koji is a special fungi which is propagated on grains such as rice, wheat, soybean.
Koji is an essential ingredient for Sake making.
醪Moromi (fermentation mash) process
There is a certain order to put ingredients , firstly brewing water, secondly Koji, thirdly Kakemai, into the tank in each of these three steps called “Soe”, “Naka” and “Tome” in this Moromi process.
This is due to the reason to extract the enzymes from the koji into the water first, so that it can be absorbed by the “kakemai” to be put in later. This process may look so dynamic but it’s required sensitive work.
The tanks lining up in our Sake brewery are very much outstanding scenery.
瓶Bottling process
We have been running the newest filling machine to improve our product quality. We have achieved to bottle our products with preventing oxidation due to introduce this Italian-made monoblock filling machine, which injects nitrogen gas to fill and seal products with less oxygen.
We are making our fine sake also with paying close attention to the inspection process to ensure a safe and secured product quality to deliver our fine sake to customer.