About Sake brewing
Take care of every single task
We are small brewery located in the mountains. The amount of production is not so large. During the brewing period, four workers are assigned to work under the toji (chief brewer).
We don't have any fancy machinery, but rather the experience and knowledge of our toji and the teamwork of all the people working in the brewery to create the taste of today's sake.
What makes a sake good or bad is the ingredients and the way they are processed. For all grades of sake, the rice washing and soaking process is controlled to the nearest 10 kg per second, and the ingredients are carefully processed.