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Sake brewing

So that "good liquor is done this year ..." and prayer.
At first I wash it.
Move the rice which you steamed,
And it is steaming rice.
I cool it.
I let you lay you on "unrefined sake" around 20th and take effect.
It is finally made with the material of the liquor. To a yeast tank.
I filter it.
Work to take the refuse at a diaphragm opportunity.
The last process, field firing.
A drunk chief brewer, sampling of the liquor.
I do a bottle and ship it.
Kondo brewing
1002, Omamachoomama, Midori-shi, Gunma
TEL. 0277-72-2221
FAX. 0277-73-1603

Sake brewery, liquor retail business
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