How Sake is Made in Japan
Japanese Sake Factory Asahi Shuzo. This is how sake made in a Japanese brewery include what ingredients used. If you’re any kind of sake lover, you already know about their world famous signature Japanese sake brand Kubota dating back to 1830 in Nagaoka Japan, where they were originally founded as Kubotaya. Almost 200 years later, they're still in the same location, now with a total of 170 skillfull workers, crafting the highest quality Japanese sake each day, who’ve all mastered the secret Japanese sake brewing techniques passed down from generation to generation. The entire sake factory sits on about 57,000 square meters of Niigata land consisting of 5 separate buildings all working together to make it all happen. Rice is the main ingredient for making sake. This factory alone uses about 3600 tons of rice a year from fall to spring, with deliveries 2-3 times a week. In fact, the Niigata area produces the highest rice crop yield in all of Japan. It’s commonly said by Japanese sake producers that “’The quality of sake can never exceed the quality of its ingredients.’’ which is probably why the Japanese sake factory grows and cultivates its very own rice in order to craft its unique sake with its signature fragrance and taste.
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ASAHI-SHUZO SAKE BREWING
- https://www.asahi-shuzo.co.jp/ (Japanese)
- https://www.asahi-shuzo.co.jp/global/ (English)