How to make Japanese Sake

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In the privileged environment
of Owari
At the Noubi part we make good quality sake from old times.
How to make Japanese Sake of KANKYO

Steam rice

Steam rice 50minutes, and cool rice to preparation tank.

Moromi tank

Inside tank, we add water , rice koji, steamed rice (after cooling).

Prepare on storage tank


After about 1 months, squeeze Sake moromi.
Squeeze means separate raw Sake from Sake lees. We also sell Sake lees


Bottling in clean rooms to defend contamination.


Our commitment

We use good quality rice (for Japanese Sake) and, make Japanese Sake by hand and a few workers.