Traditional knowledge and skills of sake-making with koji…Japón
Lista representativa 2024
EN: Sake made by traditional craftmanship is enjoyed during many Japanese meals, and is deeply rooted in the lives of Japanese people
EN: Traditional sake brewer’s house
EN: Harvesting rice (ingredient of sake) in the rice field near the brewery with support from local residents
EN: Sprinkling koji mold spores onto steamed rice
EN: Mixing koji mold and steamed rice with full attention to the temperature and humidity
EN: Koji mold on the steamed rice
EN: Craftspersons working in harmony
EN: Repairing wooden tools suited for sake-making
EN: A training course on sake-making for beginners
EN: A purification ritual praying to deities for the safety of craftspersons and the successful production of the year’s sake
