FUKUI, Japan, Dec. 25 (Xinhua) — Japanese alcoholic drinks, together with sake (nihonshu), shochu and awamori, are constructed from grains and water. Craftsmen use koji mildew to transform starch in substances into sugar, and oversee the method to verify mildew grows in optimum circumstances.
Jozan, a brewery situated in Fukui prefecture, a area famend for its high-quality rice, has upheld conventional sake-making for over 220 years. The brewery exemplifies its ongoing efforts to deal with challenges in a contemporary period whereas preserving conventional craftsmanship.
With trendy methods, Jozan has realized meticulous management over the brewing course of, guaranteeing the consistency of product high quality with out compromising the essence of conventional strategies.
