| |
Steaming |
|
|
Pressing (Filtration) |
|
Pressing (Filtration) |
|
|
Quality confirmation |
|
| Master Brewer of brewery@Mr. Toichi
Takahashi (Akita Sannai Toji) |
| Sake brewing calls for lots of experience.
When we make daiginjo, we the best rice and mill it down as much as
possible, and brew it slowly in small tanks, with great care and attention
to detail. The balance of flavors is determined by the direction that
a number of things take. From the selection of raw materials to the
choice of milling rate, down to the amount of time given for maturation:
all of these exhibit a subtle effect. |
|
|
