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The History of "Sake" Brewing
The past and present of "Sake" Brewing

Hakutsuru, since the inauguration of the company in 1743 (the 3rd year of Kanpo), has come to establish its present "sake" brewing techniques by maintaining the tradition of "sake" making while at the same time collecting information on the latest developments in new techniques. By moving forward, we have continued to always maintain the "heart and techniques" of our traditional "sake" making. Below, we introduce the "sake" making steps (in order) of years past (starting with the early part of the Showa period) and of the present through valiable photographs.


Long Ago
 
Today

Panoramic view of the old main brewhouse

 

Panoramic view of the present Hakutsuru

Panoramic view of the old main brewhouse
The state of the front yard of the main brewhouse facility. Preparation vats are lined up in a vat field.
  Bird's eye view of the head office


[ Steps ]

Rice Polishing
Steaming
"Koji" Making
("Seikiku")
Seed Mash
("Shubo")
Main Mash
("Moromi")
Pressing
("Assaku")
Storage
Bottling



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