This is where we the brew sake. The yeast starter, koji, water, and steamed rice are put into this tank for fermentation.

For every 1,800 kilograms of steamed rice, about 2,500 liters of water is used. At the peak of the winter sake-brewing season, this quantity is brewed every two days.

To make a quality sake, temperature control, frequency of mixing, and water quantity are all monitored closely as the fermentation progresses. Toji, the master sake-brewer, oversees all of this.

We hope you will enjoy our sake. Made with pure water and rice, every step of the process carried out with care to amplify the blessings of nature.