‘Sake’ カテゴリーのアーカイブ

One of old-established Sake breweries in Kanazawa

2011年1月28日 金曜日

fukumitsuyasakeshop

Fukumitsuya Sake Brewery has run a business since 1625.

yamadanishiki

Sake rice, Yamadanishiki harvested in Hyogo Prefecture.

50percentmilling

A grain of rice is polished 50 percent for Junmai-Daiginjo Sake. 

sacredstrawrope

Shimenawa, sacred straw rope is decorated in front of Sakagura, rice wine cellar. Making Sake is regarded as a sacred event in Japan.

onehundredyearwater

Hyakunensui, one hundred years old water, taken from 150 meter deep underground, which is rich in minerals is used for sake brewing. 

winecellarforsake

A sugidama, symbol of sake brewery is decorated.  The needles of Japanese cedar come from O0-miwa Shrine in Nara Prefecture, where the guardian deity of the human life including brewing  sake is enshrined. A new sugidama ball is made and decorated every November to show that new sake is brewed.

shubomaking

Making Shubo, yeast starter

 shubointank

Yeast cells are developing in a tank.

moromimaking

Moromi making

moromitank

Steamed rice, koji, water and shubo are mixed togeter.

temperaturecontrol 

Temperatures are controled low.

bottomoftank

Moromi tanks shape round at bottom to get smooth mixtute.

pressmachine

Press machine is used to separate Moromi into clear sake and sake lees.

sakelees

Sake Kasu, white sake lees are nutritious ingredients,which are rich in protein and minerals.

Old-established Sake Brewery in Kanazawa

2011年1月14日 金曜日

facade

A front view of YachiyaShuzo Sake Brewery

sakebusinessroom

Sake business room with two adjustable pot hooks over the hearth

One is for cooking and the other is for warming sake to serve for customers.

highceiling

High ceiling suported by big beams, and a window to ventilate smoke and to take the light inside of the room

leaningpillar

One of the pillars is installed leaning toward outside intentionally, which resembles in bowing to customers.It shows the sake brewery’s wishes to invite more customers.

varietyofsake

Variety of Sake is produced by YachiyaShuzo Brewery.

ricesteaming

A big pot for rice steaming

kojimaking

Keep off Koji making room

sakemash

Sake mash sits about 20 days.

mixingstick

Mixing Sticks for sake mash “Moromi”

pressingmachine

A pressing machine to get clear sake