In 1987 this brewery became the first to change to producing only Junmaishu. This was an epoch-making event. The brewers' emphasis was on ageing the sake.
Breweries make sake in winter, so I could not see the sake making process. However I got some interesting things from this visit.
This summer in Japan was really hot. Over 30˚C outside everyday.
A big beetle in the backyard. This beetle is a symbol of summer in Japan.
At the office, his favorite cat クララ (Clara) is happy in her box.
Shinkame sake ageing in the sake tanks.
This is the cold ageing room (-10˚C). Daiginjo & Ginjo sake is in this room for couple years.
The top of the sake fermentation tanks.
They use these parts on top of the tanks. So there is no chance the workers will fall into the large tanks.
These tanks are for the middle brewing stage between the yeast starter and the main mush. I haven't seen these middle size tanks at other breweries, but Mr Ogawahara says everyone used to use them a long time ago. The temperature control is easy by using these tanks.
Return to the office, Mr. Ogawahara is happy with his favorite cat, クララ (Clara).
The 'Shinkame shop' next to the brewery building.
They have a good selection of sake (Of course!).
No comments:
Post a Comment