One with the sun.

We light the fire below the steamer before dawn. Then as dawn appears, the freshly steamed rice is cooled to exact temperatures to make koji or melted rice, yeast mash and kakemai.

Growing koji by traditional handiwork.

In a temperature-controlled room, well experienced craftsmen sprinkle koji mold (Aspergillus oryzae) onto the steamed rice, adjusting their delicate hand movements accordingly.

The secret of the special taste lies in the handling of ingredients.

A highly sensitive process requiring decision-making by the second. For each kind of rice, processing time and fluid volume must be adjusted.

Literally, the mother of sake.

For two weeks, we grow the yeast under strict temperature control and monitoring.

A mellow fragrance ofsake fills the brewery.

Now the real process beings. Alcohol fermentation advances in a tank. Look closely to see the bubbles rising like a fountain.

We check if fermentation is progressing as planned daily.

Component analysis is indispensable in the fermentation process of sake production.

An outpouring of fresh, new sake.

Sake brewing has finally reached its climax. When we compress and filter the completely fermented moromi or sake mash, fresh sake is born. At last, the craftsman tastes and checks its quality, and genshu or undiluted sake has been perfected.

“Sake, fills your heart”

Pure Sake and pasteurization, filtration, bottling We present sake bottling freshly pressed umami to each one. Please enjoy “Kankiku’s Sake”, which connects traditional techniques with the customer’s drinking experience.