The Latest in Fashion Trends | FASHION HEADLINE

[Sustainable Field Trip] Making sake that can only be made in Yoshino's natural environment. The story of circulating trees -- vol.3（7/9）

Miyoshino Brewery in Yoshino, Nara

Miyoshino Brewery in Yoshino, Nara/ Photo by Saori Shinohara（c）FASHION HEADLINE

Miyoshino Brewery in Yoshino, Nara

Miyoshino Brewery in Yoshino, Nara/ Photo by Saori Shinohara（c）FASHION HEADLINE

Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice.

Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice./ Photo by Saori Shinohara（c）FASHION HEADLINE

Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice.

Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice./ Photo by Saori Shinohara（c）FASHION HEADLINE

Temperature and humidity are controlled using an electric heater and humidifier. Cedar is also excellent at controlling humidity.

Temperature and humidity are controlled using an electric heater and humidifier. Cedar is also excellent at controlling humidity./ Photo by Saori Shinohara（c）FASHION HEADLINE

The Yoshino cedar wooden barrels are a project in collaboration with mountain guardian Shota Nakai and others.

The Yoshino cedar wooden barrels are a project in collaboration with mountain guardian Shota Nakai and others./ Photo by Saori Shinohara（c）FASHION HEADLINE

The yeast-free starter fermenting in a wooden barrel

The yeast-free starter fermenting in a wooden barrel/ Photo by Saori Shinohara（c）FASHION HEADLINE

Hashimoto suddenly becomes talkative when talking about sake brewing

Hashimoto suddenly becomes talkative when talking about sake brewing/ Photo by Saori Shinohara（c）FASHION HEADLINE

I was surprised at how different the flavors of sake from the same brewery were.

I was surprised at how different the flavors of sake from the same brewery were./ Photo by Saori Shinohara（c）FASHION HEADLINE

PREV
NEXT
  • Miyoshino Brewery in Yoshino, Nara
  • Miyoshino Brewery in Yoshino, Nara
  • Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice.
  • Currently, we use "Gin no Sato" produced in Nara Prefecture. The whitish part of the brown rice is the defining feature of sake rice.
  • Temperature and humidity are controlled using an electric heater and humidifier. Cedar is also excellent at controlling humidity.
  • The Yoshino cedar wooden barrels are a project in collaboration with mountain guardian Shota Nakai and others.
  • The yeast-free starter fermenting in a wooden barrel
  • Hashimoto suddenly becomes talkative when talking about sake brewing
  • I was surprised at how different the flavors of sake from the same brewery were.
Back to Article
  1. TOP
  2. [Sustainable Field Trip] Making sake that can only be made in Yoshino's natural environment. The story of circulating trees -- vol.3
  3. [Sustainable Field Trip] Making sake that can only be made in Yoshino's natural environment. The story of circulating trees -- vol.3（7/9）
Back to Top