Sake-Making Begins with Human Resource Development

Japanese sake is a living product. While Taiwagura Sake Brewery is equipped with sate-of -the-art facilities and system, many years of knowledge and experience are indispensable for making delicious Japanese sake. A typical example is koji making. As expressed in a common saying of the sake-word "first koji, second shubo (seed mash), and third moromi (main mash)", koji making is the most important process that determines the quality of the Japanese sake. Since the result of this process is directly reflected in the taste and flavor of our sake, we spare no effort and value time-honored handwork to make excellent koji. In the midst of increased automatization, it is also an essential task for Toji (master sake brewers) to pass on traditional craftsmanship to future generations.
We believe that making good sake begins with human resource development. Following this recognition. Taiwagura Sake Brewery places emphasis on fostering young people by providing them with training and opportunities for practice, as part its efforts to raise the technical revel of sake brewery workers. Even though most of the sake-brewery precess has been automized, after all it is people who hold the key to success in sake-making. It is our mission and strong desire to deliver rich-tasting Japanese sake to customers of the world, while fostering craftspeople of the next generation.

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