Gekkeikan Sake Officialのインスタグラム(gekkeikansake) - 2月9日 17時00分

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Best Season for Brewing Sake
Gekkeikan Uchigura Sake Brewery
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In the initial stages of sake production, uncooked rice is washed, soaked in water, and then steamed once it has absorbed enough moisture. A quarter of the steamed rice is cooled down to about 30 degrees to make koji mold, while the remaining three-quarters is cooled down to about five degrees and sent for fermentation to prepare moromi mash. The photo shows the steamed rice being cooled. The Uchigura sake brewery still uses traditional brewing techniques; fans are used to help cool and dry the steamed rice, and its large entrance doors are left wide open to let in the chilling air of winter in Kyoto.
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