Sake brewing tour

1Start the tour with the brewer.

At our company, we purchase raw rice from brown rice and polish it in-house at our own rice mill in Hanaharumachi.
Polished white rice is carefully washed, soaked rice is steamed, and after cooling, the temperature and humidity are controlled in the koji room to make koji rice.
We change the structure depending on the product, from large-scale preparation to small-scale preparation.

2To the raw material processing building.

Here, after steaming and cooling the kake rice, the rice with koji rice and enzymes is pumped to the fermentation ridge and prepared in three stages.
The moromi mash made in the next ridge is squeezed again in this ridge and separated into raw sake and sake lees.

3To the storage building. It is a masterpiece that 62 60 stone tanks (about 11000ℓ) are lined up!

Here, the undiluted sake squeezed in the squeezing room of the raw material processing building is burned (sterilized) and stored and managed according to the quality of the sake.
The inside of the building is kept at a constant temperature (17 ℃ or less) by air conditioning equipment.

4Experience the scent of freshly squeezed sake for the first time.

The entire storage building is wrapped in the scent of sake!
Here, we also perform pre-bottle preparation, filtration, and water splitting processes.
On the other side of the wall, the room itself is a refrigerator, and high-quality, high-value-added treasured sake is always stored at around 3 ° C.

5To the bottling process

This filling building is the final process of product work to be delivered to customers.
In addition to bottling, labeling work is also added.

6A bite of the taste of high-quality famous water that is indispensable for sake brewing.

There is Mt. Bandai and Mt. Inawashiro overlooking Lake Inawashiro.
The snow that has accumulated on this mountain has penetrated into the earth, creating abundant groundwater veins.
The quality of the water pumped up by digging a deep well up to a water vein about 80m underground is soft water with few minerals. Our characteristic "gentle aroma, soft mouthfeel,
clean taste, and smoothness" is born from this water.

7Find your favorite product at the shop.

(The tasting place may change depending on the number of people.)
Depending on the month you visit, you may be able to meet seasonal items and treasured items only at the shop!
Please try the features of the product such as the rice polishing rate, the difference between rice and yeast. You can taste it for free.
Please find your favorite dish.

Reservations are required for the sake brewery tour. Please contact us by phone at least one week before your desired tour date. We also accept reservations via the inquiry form on this site, fax, and e-mail.
When making a reservation, please let us know the desired date and time, the number of people, the name of the representative, and the telephone number that can be contacted on the day.
Please note that the places you can visit may be limited depending on the work situation.

所在地 24-1, Omimae, Kozashimachi Oaza, Aizuwakamatsu City, Fukushima Prefecture  Open with MAP
phone 0242-22-0022
business hours 9:00 to 17:00
Regular holiday Saturdays, Sundays, and holidays (The direct sales shop is open all year round.)
(* If the desired date for the brewery tour is a regular holiday, please contact us as soon as possible. We will respond.)
Admission fee Free
Access method ≪For those arriving by car≫ 10 minutes by car from Aizu-Wakamatsu I.C.
≪For those arriving by train≫ 15 minutes by taxi from Aizu-Wakamatsu Station
Customers who wish to visit Please make a reservation (one week in advance) before you come.
Time required About 40 minutes (visit → tasting → shopping)
Parking lot 10 ordinary cars, 3 large cars (free)
Toilet Yes (Please contact the staff when using)
Smoking area None (Please refrain from smoking on the factory premises)
Credit card VISA MasterCard