1.THE Steaming Vat AREA

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Welcome to the Watanabesahei Sake Brewery. 

Founded in 1842, the current owner is a seventh-generation of sake brewer.

For the past 50 years, this brewery has focused on “Junmaishu,” known as pure rice sake. Now, about 90% of the sake we produce is Junmaishu, which is unusual in Japan.

This room is where the rice used for sake-brewing is steamed. About 900 kg of rice can be steamed at one time. It is very important to monitor the moisture content during this process. Unlike the rice that you would eat at home, we do not want the sake rice to absorb a great deal of water, as this has a negative effect on fermentation. So, sake rice is carefully steamed.

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