Kōji mold is sprinkled onto steamed rice and the rice is then mixed by hand to ensure an even growth of the mold. (Courtesy of Asahi Shuzō)
Yamada-nishiki brown rice grains are milled down to 23% of their original size. (Courtesy of Asahi Shuzō)
Left: The shop before it was pulled down and the new brewery. Right: A conceptual drawing of the main brewery after its planned completion. (Courtesy of Asahi Shuzō)
Sprinkling kōji mold onto the steamed rice. (Courtesy of Asahi Shuzō)
Stainless steel tanks are used for fermenting the steamed rice.
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