014 The 3 M's, “Mold, Mash, Make!” Part 2: Mash In Part 1 of "The 3 M's" we took a look at the biology of kōji mold. In Part 2, "Mash", let's trace the journey of kōji's adoption and...
004 Rice washing processWe are pleased to introduce the fourth essay titled "Rice washing process”. In this essay, we introduce an important process, which is...
003 Even if the sake brewery ages, the inside of the sake brewery should not ageWe are pleased to introduce the third essay titled "Even if the sake brewery ages, the inside of the sake brewery should not age". In...
Japanese Sake - 002 Arrangement and structure of sake breweryIn this essay, we focus the decision factors Matsumoto Sake Brewing decided the relocation plan to Fushimi, Kyoto and the detail structure o