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| Fermentation
Rooms |
Here, fermentation
takes place in a kura where the kurabito (brewers) all work
in unison, and the sounds of traditional sake brewing songs
can still be heard.
(Visitors welcome, depending on the season) |
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| Storage
Tanks |
There are holes in
the floor of the second floor so that visitors can see the condition
of the fermenting mash, such as the rising foam.
You can see down into the tanks from above. This makes it easy
for the brewers to do their job, and improves efficiency. |
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| The
"koji muro," where koji is made |
| We are proud of our
koji muro, which was made using sugi (Japanese cedar) from Akita
Prefecture at the strong insistence of our toji, Mr. Takahashi.
The cedar expands and contracts, automatically adjusting the
humidity, and thereby creating a good environment for making
koji. |
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| Underground
Spring Water |
The plentiful spring
water coming down from Mt. Shinzan flows into this canal.
In terms of mineral content, the water is slightly on the soft
side, and is very good for sake brewing. |
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| Zelkova
Trees |
| Zelkova trees, or
"Keyaki," grow in the space between the buildings
in the neighborhood. The branches spread out and cover the roof,
blocking the sun from the west, which helps keep the temperature
inside the kura stable. |
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