SAKE MAKER IN KANZAWA
The oldest sake maker in Kanazawa.
Established in 1625. Water, essential for sake making, is pumped up from a 100 year- old groundwater 150m down below, blessed by the holy Mt.Haku.
Sake is brewed with the highest quality rice and malt in the traditional process and method.
Sake rice is decomposed and alcoholized in a tank.
Side story: Sake ? Wine ? What is the difference ?
Its stable rich body is completed by the 4 factors; water, rice and malt are intricately interwoven with an experienced sake craftsman called "toji" while wine, no need of saccharification, is influenced by the year's grape harvest , which makes wine change in taste. And the changes of taste are adored by connoisseurs.