The purchased rice is first sorted, foreign substances are removed, and it is put into the brown rice tank. (Some of the rice is covered with bags.) After the drying period, the rice is polished according to its purpose. One rice milling machine with 30 bales and one with 15 bales are in operation. It takes a little less than 20 hours with white rice for sake, 30 to 45 hours at 60% polishing, and 72 to 90 hours at 40% polishing without stopping the rice polishing machine even once. At this time, our brewery uses flat rice polishing. This is a method of uniformly polishing rice, which is usually made into beads, into the shape of brown rice. By this method, it is possible to reduce excessive ingredients that are considered to be obstacles in sake brewing.

80% of sake is determined by koji It is no exaggeration to say that 80% of sake brewing is determined by koji. Koji affects most of the aroma, sweetness, sourness, bitterness, astringency, spiciness, swelling and sharpness of the taste of sake. Koji helps the yeast starter, transforming starch into glucose. Our brewery has a koji making machine called KOS. Place it in a closed space of about 30 degrees at all times to make koji. In this room, it is possible to reproduce futa-koji, which is said to be the best for ginjo-koji. The structure is divided into upper and lower parts. Shengtana is a structure that contains four large koji lids. Aspergillus oryzae is applied to the steamed rice and the temperature is lowered to 30 degrees. Make it a constant thickness of about 25 cm and wait for the growth of bacteria for 24 hours. The next day, judging from the aroma, texture, etc., the thickness of the filling is decided and transferred to the serving shelf. After about 7 hours have passed, the racks are changed one by one to further homogenize the koji. At our brewery, this is what we refer to as “intermediate work.” After a few hours, the maximum temperature is reached and the koji is grown until the next morning at about 42 degrees Celsius, where it is rapidly cooled and ready for koji production. It takes about 45 hours to make koji. This is the birth of plump koji with a sticky seam. The aroma of chestnuts wafts in the room, and the malted rice has a slightly sweet taste.

Ryoshu is a phrase that says, "Sake brewing is created by the harmony of the brewers." Rokkasen adds harmony with microorganisms to it. Sake is made by microorganisms, and human beings are based on how we can create an environment for microorganisms and understand them. can you give love Rokkasen believes that this is the basis of handcrafting. In all cases, we do not work with numerical values ​​such as time and temperature, but work using the five human senses. Modern equipment is just a part of the tools and hands and feet, and we will continue to stick to high quality, keeping in mind that we cannot brew sake without sensitivity. This is because Rokkasen's sake is a fusion of modern equipment, human wisdom, and microorganisms with nature.

Wajo Ryoshu is a phrase that says, "Sake brewing is created by the harmony of the brewers." Rokkasen adds harmony with microorganisms to it. Sake is made by microorganisms, and human beings are based on how we can create an environment for microorganisms and understand them. can you give love Rokkasen believes that this is the basis of handcrafting. In all cases, we do not work with numerical values ​​such as time and temperature, but work using the five human senses. Modern equipment is just a part of the tools and hands and feet, and we will continue to stick to high quality, keeping in mind that we cannot brew sake without sensitivity. This is because Rokkasen's sake is a fusion of modern equipment, human wisdom, and microorganisms with nature.

Freshly squeezed is also delicious. Rokkasen is performed in two ways: the Yabuta method (pressing machine) and the bag removing method. Refined sake is born for the first time by squeezing. And lees are produced as a by-product. The lees are separated into board lees and Neri lees in the summer, shipped and aged. Our brewery is doing sake brewing that produces sake lees. This will give you a nice clean finish. In addition, since we always wash thoroughly, you can enjoy the taste as it is, such as unfiltered raw. For cleaning purposes, the height of Yabuta is raised to a level where a person can stand underneath it. One of the factors that allows us to ship fresh sake is the thoroughness of washing down to the bottom.