A letter arrived again from the brewery.
(Thank you)
Please take a look with the photos.
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Sunday, January 31 PM 2:11

Currently, the brewery is in the middle of Daiginjo preparation.

Daiginjo's preparation scale is less than half of the usual size,
The work volume is also compact.
Just like facing each rice grain,
Very delicate work continues.

Today in the morning "pure rice Sake lightning was princess powerful" expected to be in the Sake mother for hanging rice,
Sake-koji and Naka-koji for Tokusen Daiginjo Inadahime,
The steamed rice was used for “Super Special Daiginjo Inadahime”.

The temperature at which work is performed differs depending on the polishing rate and the usage.
Understanding all this and working well requires a great deal of skill.


"Junmai Sake Inatahime powerful"


"Specialty Daiginjo Inadahime"


`` Super special selection Daiginjo Inadahime ''

Daiginjo moromi advances fermentation at low temperatures.
By keeping the state that yeast can be active or rest or barely,
A gorgeous aroma unique to Ginjo is born.
When warm steamed rice is put into the mash, the temperature of the whole mash rises,
The temperature of Kakemai (rice used for putting rice as it is without koji) is also
I need to lower it.

Today, some nice cooler Sake was chilled hanging rice in the mother room.
Sake room temperature is 4 degrees of mother chamber, sweat scratched in the koji room of 37 degrees was totally cool at once.



It is hot or cold and my body seems to be surprised, but at lunchtime I am relieved,
After lunch, let your body reset with a break for about an hour.



In the afternoon, the used equipment is cleaned.


All cleaning is done with boiling water.
Detergents and chemicals are not used because the smell shifts and some residual components are affected.
There are cloths used for steamed rice, baskets for washing rice, tarai, and a good amount of washing.
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"to be continued"