Gekkeikan Sake Officialさんのインスタグラム写真 - (Gekkeikan Sake OfficialInstagram)「. ----- Best Season for Brewing Sake Gekkeikan Uchigura Sake Brewery ----- 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. . #gekkeikan #gekkeikansake #sake #japanesesake #ricewine #sakebrewery #sakegram #japan #kyoto #fushimi #cooljapan #japanesestyle #月桂冠 #月桂冠大倉記念館 #日本酒 #清酒 #酒蔵 #京都 #伏見」1月20日 17時00分