How to make Japanese Sake
Steam rice 50minutes, and cool rice to preparation 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.
We use good quality rice (for Japanese Sake) and, make Japanese Sake by hand and a few workers.