Hanaharu's commitment

[Part 2] Good quality groundwater

Winter snowfall is nostalgicly stored in magnificent mountains and basins and polished to good quality groundwater. Only delicious water can produce the delicate taste and aroma of sake. Aizu is a basin surrounded by mountains on all sides. It is a land with a lot of snow and abundant water. Where there is delicious water, there is delicious rice and there is delicious sake.

About 80% of the ingredients of sake are water, about 15% alcohol, and a few percent extract, and "water" accounts for a large proportion. Water has some ingredients that are effective and some that are not. Water containing an appropriate amount of inorganic components necessary for yeast growth is suitable for sake brewing. Water that you can make and drink deliciously is also suitable for sake brewing. The water quality of Aizuwakamatsu is groundwater with a moderate altitude, and it is easy to give "sweetness" and "thickness" to sake. It seems that it is easy to put out "sa".

In order to bring out the clean taste of Wakamatsu's water quality, it is necessary to polish the rice whiter and ferment it at low temperature for a long period of time, or reduce the hardness of the water. Hanaharu Sake Brewery has introduced an ultrapure water production system that does not energize electricity so that the hardness of water can be changed according to the type of sake. Various measures have been taken so that even if the same water is used, the taste will be different. I think it's fun to think about water when comparing sake from various breweries and regions.

[Part 3] Climate for growing sake

By storing freshly-born sake, you can bring out the umami, mellowness, and deep taste. The snow and cold weather in Aizu is the best climate and climate for this storage. By adding techniques devised from our commitment to goodness to these elements, we can create even better sake.

Fermentation building

It is a place to ferment the raw materials sent from the raw material processing building. The large fermentation tank is a tank for preparing 200 stones (36,000 liters). A maximum of 13 tons of white rice can be prepared per bottle. The finished raw liquor is about 37,000 liters, and it is possible to produce a little less than 30,000 bottles of commercial liquor in terms of 1.8 liters at a time.