Hanaharu's commitment

[Part 1] Delicious rice
Aizu is a basin sandwiched between the Echigo Mountains and the Ou Mountains, with deep snow in winter and severe heat in summer. This climate with different temperatures, the large rivers that flow into the Sea of Japan, and the fertile land grow good quality and delicious rice. Hanaharu uses 100% Aizu rice for sake brewing. We believe that Aizu's local sake can only be made from Aizu rice. Rice grown in Aizu's nature, which is hot and humid in summer and cold in winter, may resemble Aizu people. The main product of Hanaharu, which develops Junmaishu, is Maihime, a variety that is resistant to the cold and has a large body. For Junmai Daiginjo Sake and Daiginjo Sake, we use "Yume no Kaori", a rice suitable for sake brewing in Fukushima Prefecture.

[Part 2] Good quality groundwater



[Part 5] Sake brewing commitment rice washing

[Part 6] Sake brewing commitment steamed


[Part 8] Sake brewing commitment moromi brewing

[Part 9] Sake brewing commitment bag hanging

Fermentation building
It is a place to ferment the raw materials sent from the raw material processing building. The large fermentation tank is a tank for preparing 200 stones (36,000 liters). A maximum of 13 tons of white rice can be prepared per bottle. The finished raw sake is about 37,000 liters, and it is possible to produce a little less than 30,000 bottles of commercial sake in terms of 1.8 liters at a time.




