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精米
Rice Polishing
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洗米
Rice Washing -
白米に残ったぬかを洗い落とす
Washing away the remaining rice sediment.
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浸漬
Rice Soaking -
蒸米の出来に影響する
The greatly influences the quality of the rice when steamed.
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蒸し
Steaming -
強い蒸気で米を蒸す作業。蒸米は、製麹や酒母造り、仕込みに使われる
Powerful steam is used to prepare the rice.
The steamed rice is then used in Koji making, mashing and the creation of our yeast.
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蒸し米
Steamed Rice
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製麹
Koji Making -
蒸し米に麹菌の胞子を繁殖させ、麹を造る作業。菌が相手の作業のため、昼夜を問わず温度や湿度の管理が行われる
The work of making Koji consists of propagating the Koji spores on the steamed rice. Koji is a living thing, and we therefore work to its pace, regardless of day or night.
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麹（こうじ）
Koji
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酒母造り
Making the yeast starter -
酒母とは純粋で元気な酵母を大量に培養するためのものです。
The purpose of the yeast starter is to cultivate a pure and healthy yeast for the main mash.
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酒母＝酛（もと）
Yeast starter
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仕込み
Mashing
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醪（もろみ）
Main fermenting mash
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上桶
Pressing -
発酵を終えた醪を搾り、原酒と酒粕に分ける。どのタイミングでどのように搾るかが酒質を左右する繊細な作業
When fermentation has finished the main mash is pressed in order to separate the liquid from the rice solids (lees)
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原酒
Undiluted Sake
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おり引き・ろ過
Filtration
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火入れ
Pasteurization
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貯蔵
Storage
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加水（割り水）・火入れ
Dilution, pasteurization -
貯蔵されていた原酒は、出荷直前の工程に至るまで、蔵人が理想とする日本酒に近づけるための調整作業が続けられる
The brewery staff work to keep the stored sake in the ideal conditions right up until the point that it is shipped.
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瓶詰
Bottling
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発送
Shipping