The Birth of Saké

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Making Koji rice

Making Koji rice

 
Preparing Koji rice in the early morning.

Preparing Koji rice in the early morning.

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten

 
Steaming rice for ‘Daginjyo’ (premium) sake process

Steaming rice for ‘Daginjyo’ (premium) sake process

 
Preparing Koji rice.

Preparing Koji rice.

 
Workers kneading Koji rice.

Workers kneading Koji rice.

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten

 
Head Brewmaster Yamamoto Toji. The head brewmaster is responsible for creating the unique taste of each years sake season. He is also responsible for controlling all the variables involved in sake making including the workers.

Head Brewmaster Yamamoto Toji. The head brewmaster is responsible for creating the unique taste of each years sake season. He is also responsible for controlling all the variables involved in sake making including the workers.

 
Yoshida Yasuyuki (28).  Tedorigawa brewery is his namesake. He will be the 6th generation president of Tedorigawa brewery after his father. He works 6 months during the winter to make sake and then the remaining 6 month he tirelessly promotes his sake all over the world.

Yoshida Yasuyuki (28).  Tedorigawa brewery is his namesake. He will be the 6th generation president of Tedorigawa brewery after his father. He works 6 months during the winter to make sake and then the remaining 6 month he tirelessly promotes his sake all over the world.

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten

 
Yamazaki Chicahiro (Chi-chan). The oldest and kindest worker at the Tedorigawa brewery. He is 72 years young.

Yamazaki Chicahiro (Chi-chan). The oldest and kindest worker at the Tedorigawa brewery. He is 72 years young.

 
Yamamoto Yoichi

Yamamoto Yoichi

 
Drying rice sacks

Drying rice sacks

 
Ugaki Tomio is in charge of the Koji room. This year will be his 13th year at Tedorigawa brewery.

Ugaki Tomio is in charge of the Koji room. This year will be his 13th year at Tedorigawa brewery.

 
Shiyake Tadahiro is the youngest worker at the brewery. He started working at Tedorigawa brewery at the age of 19.

Shiyake Tadahiro is the youngest worker at the brewery. He started working at Tedorigawa brewery at the age of 19.

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten

 
Yamamoto Hideki is the son of Yamamoto Toji (head brewmaster).

Yamamoto Hideki is the son of Yamamoto Toji (head brewmaster).

 
Moromi (Main fermentation mash).

Moromi (Main fermentation mash).

 
Yamada Hirofumi, this will be is his fifth year at Tedorigawa brewery.

Yamada Hirofumi, this will be is his fifth year at Tedorigawa brewery.

 
Demura Masayuki. This season will be the 3rd year for Demura-san. He handcrafts traditional pots during his off-time in the summer.

Demura Masayuki. This season will be the 3rd year for Demura-san. He handcrafts traditional pots during his off-time in the summer.

 
Tools

Tools

 
Shintani Hayato, this will be is his fifth year at Tedorigawa brewery

Shintani Hayato, this will be is his fifth year at Tedorigawa brewery

 
Yoshida Toji

Yoshida Toji

 
Sake kasu is the sediments left behind after the pressing out the liquid from the fermentation mash.  Sake kasu is packaged and is commonly used for pickling vegetables and feed for livestock.

Sake kasu is the sediments left behind after the pressing out the liquid from the fermentation mash.  Sake kasu is packaged and is commonly used for pickling vegetables and feed for livestock.

 
Koji making

Koji making

 
Toasting at the beginning of the sake season.

Toasting at the beginning of the sake season.

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten

 
Tedorigawa Brewery / Yoshida Shuzoten

Tedorigawa Brewery / Yoshida Shuzoten