Kanazawa Sake Blends Tradition and Modernity

Sake making begins with washing the rice.

The kome kōji mold culture is made by adding spores of Aspergillus oryzae mold to the washed rice.

Preparing the shubo yeast starter is a vital step in the process.

The rounded bottoms of the fermentation tanks encourage the ingredients to circulate naturally.

Sake making depends on maintaining an ideal balance for the microorganisms that do the most important work.

Ishikawa brewers continue honing their skills to produce distinctive sake.