Sake brewing at Fukumitsuya, a long-established sake brewery with 390 years of history in Kanazawa [Part 2]

A traditional cedar box used for making koji, called the "lid koji method" or "box koji method."

The bottom of Fukumitsuya's brewing tank is spherical. By utilizing natural convection, the balance between saccharification fermentation and alcoholic fermentation is maintained at an ideal level. It also makes it easier to maintain hygiene under the flo/ (c) FASHION HEADLINE

The temperature of the mash rises due to heat caused by fermentation, so temperature control is important. The fermentation status inside the tank is checked and analyzed daily./ (c) FASHION HEADLINE

Add water, koji, and steamed rice, then add yeast to increase the amount/ (c) FASHION HEADLINE