Making Koji rice
Preparing Koji rice in the early morning.
Tedorigawa Brewery / Yoshida Shuzoten
Steaming rice for ‘Daginjyo’ (premium) sake process
Preparing Koji rice.
Workers kneading Koji rice.
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.
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
Yamazaki Chicahiro (Chi-chan). The oldest and kindest worker at the Tedorigawa brewery. He is 72 years young.
Yamamoto Yoichi
Drying rice sacks
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.
Tedorigawa Brewery / Yoshida Shuzoten
Yamamoto Hideki is the son of Yamamoto Toji (head brewmaster).
Moromi (Main fermentation mash).
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.
Tools
Shintani Hayato, this will be is his fifth year at Tedorigawa brewery
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.
Koji making
Toasting at the beginning of the sake season.
Tedorigawa Brewery / Yoshida Shuzoten
Tedorigawa Brewery / Yoshida Shuzoten