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Behind this wall is a rice steamer, and in the back is the koji room. In that room, koji mold is added to rice, and allowed to propagate. This is a very important step in the sake-making process, during which the koji turns rice starch into sugar.
Throughout the sake-brewing process, we handle live cultures of yeast, koji mold, and other microorganisms. So, maintaining hygiene standards is a top priority for our brewery.
If you are interested in seeing this process, you can see a video in our shop.
