Fukumitsuya Sake Brewery has run a business since 1625.
Sake rice, Yamadanishiki harvested in Hyogo Prefecture.
A grain of rice is polished 50 percent for Junmai-Daiginjo Sake.
Shimenawa, sacred straw rope is decorated in front of Sakagura, rice wine cellar. Making Sake is regarded as a sacred event in Japan.
Hyakunensui, one hundred years old water, taken from 150 meter deep underground, which is rich in minerals is used for sake brewing.
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.
Making Shubo, yeast starter
Yeast cells are developing in a tank.
Moromi making
Steamed rice, koji, water and shubo are mixed togeter.
Temperatures are controled low.
Moromi tanks shape round at bottom to get smooth mixtute.
Press machine is used to separate Moromi into clear sake and sake lees.
Sake Kasu, white sake lees are nutritious ingredients,which are rich in protein and minerals.
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