Alcohol is not something to make but "to nurture".
Raise, shine and steam rice. Sake is made with the help of "Aspergillus" which promotes saccharification there and the "Yeast Fungus" necessary for promoting fermentation. That is, microorganisms called yeast bacteria eat sugar and naturally produce alcohol. Should it be said that the process is just "feeling like raising living things"? As if we raise our own child, we stare at sake, sometimes reach out and spend together until we leave our hands.
Therefore, in Sawanotsuru, thinking that sake making is "human making". Those working in sake brewery will grow up to a single employee as they learn rice from farmers, looking at the state of water and sake, and remembering sake making, from young people to refine human nature under their seniors . The 300-year business that has been repeatedly repeated like this is building today's Sawanotsuru.
Sawa 's crane' s deputy director Favorite items are here.
The tradition that inherited successively throughout 300 years and the playfulness for new innovation is the secret of the deliciousness of sake of Sawanotsuru.