In breweries, annual [annually Sake-building training] has begun!
INATAYA In every winter, staff is Sake go to the brewery Inada head office to learn the building.
　

This year, Ichikawa Food INATAYA NIHONBASHI was the leader.
From January 15, 2018, as one of the brewers Sake we are inosine in the building!
　

The main ingredients of Sake are rice, koji and water.
To put it simply, Sake is made by steaming rice and fermenting it with koji.
In order to create the “desired taste”, not only raw materials but also the environment and processes are very important.

Rate of rice milling (rice polishing rate), washing time, steaming time, cooling temperature ...
Environment, temperature, humidity, time of room for koji mold, koji room (koujimuro)…
Fermentation time (fire timing), squeezing, etc.

Sake, like creatures, changes its taste due to small environmental changes.
In winter the brewers eat and sleep together,
Grow Sake carefully and carefully like raising a baby.
　

Kura, we accept trainees in a homely atmosphere every year,
Sake can not say "I remade" in the building.
So, the participants are nervous and face a serious game.

Here are the letters and photos from the warehouse.
Mr. Ichikawa's struggle,
Your Sake or building is how to continue to progress, please visit together.





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Letter from Kuramoto Inada Main Store
January 16 (Tue) AM 9:48

Good morning.
Ichikawa's warehouse training began in earnest this morning.
(On the first day yesterday, we fetch water after we arrive)

6am, the best job is
From the koji room *, carry out the koji made yesterday,
After that, it is ready for steaming rice.

※ Koji room (Kojimuro)
A room dedicated to growing koji. Koji rice is made in a room where temperature and humidity are thoroughly controlled.




After breakfast before rice is steamed,
Carry the steamed rice in front of the koji room,
Cool to about 37 degrees with outside air.


Turn the temperature upside down many times to lower the temperature evenly.



Bring it to the koji room and keep the temperature even
Lower the temperature little by little.



Shake the seed koji evenly.



Once thinly spread steamed rice is put together,
Mix again while spreading thinly again.


After that, just mix the steamed rice back
Wait for the temperature to drop to about 35 degrees.

The room temperature of the koji room is about 35 to 6 degrees, so it is a very hot work.
This is a work while checking the temperature change that gradually decreases in the slow flow of time.

That was the morning work.


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Since then, letters have arrived from the warehouse one after another,
Let me introduce you little by little.

stay tuned!