{"id":79,"date":"2017-06-22T19:35:35","date_gmt":"2017-06-22T10:35:35","guid":{"rendered":"https:\/\/www.kankyo-shuzo.co.jp\/?page_id=79"},"modified":"2026-03-24T18:03:09","modified_gmt":"2026-03-24T09:03:09","slug":"sakeflow","status":"publish","type":"page","link":"https:\/\/www.kankyo-shuzo.co.jp\/en\/about\/sakeflow\/","title":{"rendered":"How to make Japanese Sake"},"content":{"rendered":"
In the privileged environment
of Owari<\/div>\r\n
At the Noubi part we make good quality sake from old times.<\/div>\r\n
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How to make Japanese Sake of KANKYO<\/div>\r\n
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Steam rice<\/p>\r\n

Steam rice 50minutes, and cool rice to preparation tank.<\/p>\r\n <\/dd>\r\n <\/dl>\r\n

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Moromi tank<\/p>\r\n

Inside tank, we add water , rice koji, steamed rice (after cooling).<\/p>\r\n <\/dd>\r\n <\/dl>\r\n

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Prepare on storage tank<\/p>\r\n <\/dd>\r\n <\/dl>\r\n

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Squeezing<\/p>\r\n

After about 1 months, squeeze Sake moromi.
\r\n Squeeze means separate raw Sake from Sake lees. We also sell Sake lees<\/p>\r\n <\/dd>\r\n <\/dl>\r\n

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Bottling<\/p>\r\n

Bottling in clean rooms to defend contamination.<\/p>\r\n <\/dd>\r\n <\/dl>\r\n

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Shipment<\/p>\r\n <\/dd>\r\n <\/dl>\r\n <\/div>\r\n

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Our commitment<\/div>\r\n

We use good quality rice (for Japanese Sake) and, make Japanese Sake by hand and a few workers.<\/p>\r\n

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