SPOT2

DAIICHI SAKE BREWERY

2.Courtyard

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This is the courtyard, the center of our brewery.

Here is a question for you. What is essential to making good, quality sake?

The answer is the use of two, quality main ingredients; rice and water, applied with the technique of the craftsmen.

First, rice.
Rice is a key ingredient greatly affecting the sake’s quality. As we still grow rice, we are able to select the rice best suited to our sake and cultivate it ourselves. Only 2% of sake breweries in Japan are able to do this so this is something we take a lot of pride in.

Next, water.
Water also has an equally large impact on the sake’s quality. This area is home to a high-quality water source (yes, but what is “it”, specifically) known to be one of Japan’s top 100. This top-quality water is perfect for making sake and is a vital ingredient used in making ours.

Finally, technique.
Aside from top-grade rice and water, good sake requires a high level of skill and experience to make the most of its ingredients’ qualities. Our brewery has five certified top-class brewing specialists, winning awards at sake competitions inside and outside Japan every year.

Next, we will cover the rice milling room. Please make your way there now.

SPOT2

2.Courtyard

Daiichi Sake Brewery (第一酒造)

Daiichi Sake Brewery　(第一酒造)