Alcohol is not something to make but "to nurture".
Grow, polish and steam rice. sake is made with the help of "Koji", which promotes saccharification, and "Yeast," which is necessary for fermentation. In other words, microorganisms called yeasts eat sugar and produce alcohol naturally. The process can be called the "feeling of nurturing living things". We look at alcohol, sometimes reach out, and spend time together until we leave our hands, as if we were raising our own children.
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.
Sawanotsuru of Toji(Master of sake brewery) behalf favorite products 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.