This photograph taken on Dec. 16, 2024 exhibits a view of Jozan Brewery in Fukui, Japan. (Xinhua/Zhang Xiaoyu)
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 components 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.
Workers weigh steamed rice at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)Workers unfold steamed rice blended with koji mildew at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)A employee waits for moromi to move into the filter at Jozan Brewery in Fukui, Japan, Dec. 16, 2024. (Xinhua/Zhang Xiaoyu)Samples of recent sake are pictured at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. (Xinhua/Zhang Xiaoyu)A employee examines samples of recent 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 institution of Jozan Brewery is pictured in Fukui, Japan, Dec. 16, 2024. (Xinhua/Zhang Xiaoyu)â–
