FUKUI, Japan, Dec. 25 (Xinhua) -- Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftsmen use koji mold to convert starch in ingredients into sugar, and oversee the process to make sure mold grows in optimal conditions.
Jozan, a brewery located in Fukui prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. The brewery exemplifies its ongoing efforts to cope with challenges in a modern era while preserving traditional craftsmanship.
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With modern techniques, Jozan has realized meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional methods.
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