This photo taken on Dec. 16, 2024 shows a view of Jozan Brewery in Fukui, Japan. (Xinhua/Zhang Xiaoyu)
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.
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.
Workers weigh steamed rice at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)
Workers spread steamed rice mixed with koji mold at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)
A worker waits for moromi to flow into the filter at Jozan Brewery in Fukui, Japan, Dec. 16, 2024. (Xinhua/Zhang Xiaoyu)
Samples of fresh sake are pictured at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)
A worker examines samples of fresh sake at a laboratory of Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)
A flower basket marking the 220th anniversary of the establishment of Jozan Brewery is pictured in Fukui, Japan, Dec. 16, 2024. (Xinhua/Zhang Xiaoyu)■
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