How to make Japanese Sake
In the privileged environment
of Owari
of Owari
At the Noubi part we make good quality sake from old times.
How to make Japanese Sake of KANKYO
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Steam rice
Steam rice 50minutes, and cool rice to preparation tank.
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Moromi tank
Inside tank, we add water , rice koji, steamed rice (after cooling).
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Prepare on storage tank
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Squeezing
After about 1 months, squeeze Sake moromi.
Squeeze means separate raw Sake from Sake lees. We also sell Sake lees
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Bottling
Bottling in clean rooms to defend contamination.
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Shipment
Our commitment
We use good quality rice (for Japanese Sake) and, make Japanese Sake by hand and a few workers.
