Japanese Sake Brewery in Hokkaido for the Pioneers !

by Kazu

This is the inside of the old Japanese sake brewery in Hokkaido Historical Village. The recreated brewery seemed to be so comfortable to stay in summer. The place of sake brewery was filled up with the wooden buckets.

The old wooden tank reached to the ceiling. Washing up the inside was so tough for the seasonal workers in the brewery. The procedure to make Japanese sake should be conducted in autumn and winter. 

Steaming up a hectic amount of rice was also tough. In the process of making sake, females were prohibited to enter the brewing room. Fermented soybeans "Natto" made with Natto bacteria is good for our health but gives so fatal damage to the fermentation of making Japanese sake that the brewers were and are prohibited to eat Natto during the days of  sake brewing process.