August 3rd, 2020
A Sake brewery has opened at Tokyo Station

​

We are the only one sake brewery inside the station in the world. All the sake brewing processes, from washing rice, steaming rice, making Koji, fermentation, bottling, and Hiire carries out in a small 22.8㎡ brewery.

 

Through the glass window, you can see three 256L tanks lined up on the concourse side. The fermentation tank is usually 5000-10000L, so it is about 1/20 of the size. The inside of the tank has a multi-layer structures, which enables strict temperature control. Each tank is named TYO (Tokyo), NYC (New York), LON (London), and the names of cities around the world. In these tanks, doburoku ferments for about 20 days, and sake ferments for about 25 days.

​

You can see Koshiki from the small window on the backside of the brewery. It is an electric Koshiki, and the inside has four layers; we can steam 10 kg of rice at each layer and a total of 40 kg at a time. In addition to steaming rice, we can use it for various processes, such as the Hiire process.