Sake Brewing
Fusion of traditional techniques and advanced equipment
Inheriting traditional manufacturing methods in Tsushima,
While preserving the quality of handmade manufacturing, we skillfully combine it with the latest technology.
Temperature data of koji, yeast starter and mash, which are essential for sake brewing
Consolidating data on the cloud enables 24-hour low-temperature management.
Every step is done with the utmost care to ensure that the flavor of the rice is fully utilized in the sake.
We are working on developing better sake.
polish
"Gazan" Junmai Daiginjo is
We use Yamada Nishiki rice that has been highly polished to 35%.
65% of the rice is removed, which is the source of unpleasant flavors.
By polishing the surface, depth is added,
Produces a clean taste,
With an elegant and gorgeous fragrance,
You can enjoy the distinct flavor of rice.
yeast
Listen to the silent voice of yeast,
Fermentation at low temperatures makes temperature control extremely difficult.
So as not to affect the quality of the sake,
Pay close attention to the paddle case.
Created by the master brewer's technique and ginjo yeast
The charm of Gazan is its delicate and rich aroma.
Chief brewer
Japan's leading group of sake brewing experts
He is a famous Nanbu Toji brewer.
The skills and knowledge of sake,
His rich sensibility matches the traditions of the sake brewery.
It creates delicious sake.
