In this room you can see our sake-brewing tanks. 

After adding starter yeast, koji, water, and steamed rice to this tank, fermentation starts. For a 6000-liter tank, we use 1.5 tonnes of rice and 2000 liters of water. The rice is added in three stages and slowly fermented. Throughout this process, the fermentation state and temperature are strictly controlled.

Please put your ear close to the tank. Can you hear the sound of popping bubbles? During the sake-brewing season, you can hear the activity of live yeast producing gas inside the tank.