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- One of the characteristics of Chiyogiku's sake brewing is the distinction between small and large brewing. In the small brewing process, the rice is washed, the sake mother is made, and koji (malted rice) is made by hand. Even today, we continue to make koji using the lid koji method, which is said to be a time-consuming and labor-intensive process. Daiginjo, junmai ginjo, ginjo, and junmai are all made by hand. We are determined to pass on the traditional Chiyogiku sake brewing tradition to the next generation.