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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

The process of creating sake

Washing and soaking

1. Washing and soaking

Koji production

2. Koji production

Koji making

3. Koji making

Koji making (tanetsuke)

4. Koji making (tanetsuke)

Shubo (yeast) making

5. Shubo (yeast) making

Main fermenting mash (moromi)

6. Main fermenting mash (moromi)

Fermentation and pressing

7. Fermentation and pressing

Upper vat(straining) – completion of new sake(rebuilding of the sugitama) The entire process requires about 2 to 3 months.

8. Upper vat(straining) – completion of new sake(rebuilding of the sugitama) The entire process requires about 2 to 3 months.