Kanzukuri at Kenbishi

A video that records the sake brewing process at Kenbishi Sake Brewery in detail, including footage such as the making of koji and the making of moto used in yamahai-moto. ‘Kanzukuri’ is sake brewing that is carried out during the cold winter months. During this time, it is difficult for germs to propagate and easier to control moromi temperature, resulting in the production of high quality sake. Kanzukuri began in the middle of the Edo period, and Nada, where Kenbishi Sake Brewery is located, gained fame across Japan with its high-quality sake produced by the Tamba Toji.

Original Provider: Kenbishi Shuzo