Visit Sake brewery
Private Sake Tasting
.Buddha Bar, Kanpai!with Buddha /Private Sake Tasting
First Hand Brewing Experience At Brewery
Brewery regions are very pretty around now, so green and lush, and brewery people are nice.
Breweries hang Sugidama, cedar ball outside to signal that fresh production was on its way.
Breweries make Sake ,especially premium from Yamadanishiki ,a rice grown in Hyogo. There’s certainly nothing wrong with that, but when we visit a brewery in, part of the fun of the visit is tasting Sake made from rice grown in the province , near where we’re standing.
The label is the Sake bottle’s shopfront, where it displays its logo design to attract custom. to see and touch the vintage ones is one of joys at a brewery..
Most Sake breweries have their own water source.Water is most important ingredient affecting sake quality and Eighty percent of sake is made up of water. This brewery own a well which is dressed up like a Shrine. Their gratitude to water is well expressed here.Their low mineral water ,called soft water, gives a smooth and clear Sake taste
A scene from at koji muro room to increase the number of Koji spores. . Generally Sake is made primarily in winter season , however koji mold (Aspergillus oryzae) grows at 30°C-40°C and requires suitable humidity levels. koji muro room is a space separated from the outside.
Sake is an alcoholic drink made from fermented rice.
Renowned rice-producing regions are sake-producing regions.
Tokkuri, generally ceramic bottle, used for selling sake was lent by sake trader and the name of the shop, was written with calligraphy and bold‐faced characters.discovery old bottle is one of the biggest joy in Sake brewery visit.
Fermentation: yeast breaks down sugar into alcohol and carbon dioxide whose gas bubbles out of the fermenting solution into the air leaving a mixture of ethanol and water
In making bread, the yeast is mixed with the dough and kept warm. The carbon dioxide produced by fermentation makes the bread dough rise and the alcohol evaporates.