Sake

How to make Japanese Sake – Mushi and Horeiba(Steaming and cooling) Part 2 日本酒の作り方 - 蒸しから放冷場 その2

Kidoizumi’s Sake Brewing Process
Exept for the rice which is taken to Kojimuro for making yeast starter, steamed rice is taken to this room for cooling.
Put the rice in each tank and carry to the room for cooling.

木戸泉酒造の日本酒の醸造工程
麹室へ運び入れるもの以外(麹となる米以外)の蒸した米が、こちらの放冷場に運び込まれます。

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