(241224) — FUKUI, Dec. 24, 2024 (Xinhua) — A employee stirs the combination of steamed rice, koji, water and Shubo at Jozan Brewery in Fukui, Japan, Dec. 17, 2024. Japanese alcoholic drinks, together with sake (nihonshu), shochu and awamori, are constructed from grains and water. Craftspeople use koji mould to transform the starch within the components into sugar, and oversee the method to ensure the mould grows in optimum situations.
Jozan, a brewery situated in Fukui Prefecture, a area famend for its high-quality rice, has upheld conventional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in dealing with challenges in trendy period whereas preserving conventional craftsmanship.
With trendy methods, Jozan has realized a meticulous management over the brewing course of, guaranteeing the consistency of product high quality with out compromising the essence of conventional making strategies. In 2017, Jozan additionally renovated its brewing house, combining performance with trendy design to accommodate each manufacturing wants and guests from all over the world.
The United Nations Educational, Scientific and Cultural Organization (UNESCO) inscribed conventional data and abilities of sake-making with koji mould in Japan on the Representative List of the Intangible Cultural Heritage of Humanity in December this yr. (Xinhua/Zhang Xiaoyu)