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Racking Process
Learn About the History and Culture of Kokushu
Learn About the History and Culture of Kokushu
As there is still alcohol left in the sake lees after pressing, it is distilled to make shochu. Sake lees is removed from the cask and mixed with rice husks so that steam can easily pass through (front). Two distillation equipments can be seen in the center and on the right.
Artist: Toyohara Kunichika
Produced: Meiji 13 (1880)
Suzuki Brewery
https://www.sakekura.net
