Know-How
Thanks to the succession of superior brewing craftsmanship honed over the course of many years by our predecessors, the sake brewing culture is now recognized as a proud Japanese tradition throughout the world
Introduction
“The deep, romantic passion of our chief brewer”
In sake brewing, the character and devotion of the brewer is reflected in his product.
And for this reason, each year we endeavor to brew with renewed focus, making sure to never forget the intensity and spirit of challenge required. We listen to the voices whispering from the koji and moromi, so that we can harness the unique elements in the ingredients, and put our heads together in discussion as we focus all of our efforts into creating the best possible brew.
Funasaka Sake Brewery Chief Brewer Seiji Hiraoka
From Rice to Saké
The brewing process has been handed down through many generations, using unique techniques to steam rice to make koji(malted rice), and through the reading of the behavior of invisible microorganisms.
More than anything, we endeavor and dedicate ourselves to brewing sake, to devote our deep love and heart into creating each single drop, in our ambition to make “truly delicious local sake.“
History
1688-1704
Creation of Funasaka
September 2009
Kazuomi ARISU becomes chief executor
April 2010
Expansion of the shop, Daiginjo yotsuboshi sales debut
Mai 2010
Creation of the Aji no yohei restaurant
October 2010
Website renovation
December 2013
Relocation of the bottling process factory
March 2013
Disposal of the factory to Eikoku company
Mai 2015
Hiroki ARISU becomes chief executive
April 2016
Start and sales debut of Junmai daiginjo kurasu
October 2016
First successful attempt of brewing along all a year
January 2017
Reorganization of the restaurant to host groups
The process of creating sake
1. Washing and soaking
2. Koji production
3. Koji making
4. Koji making (tanetsuke)
5. Shubo (yeast) making
6. Main fermenting mash (moromi)
7. Fermentation and pressing
