Mukune Internship - Day 3

A quick update on Day 3's work. The team is heading to Fushimi shortly.


A device for circulating the moto. Daimon-san uses as much technology as he can while maintaining a hand-crafted approach.


Yesterday's odori has progressed nicely - super lively.


This is the colour of shin-shu - new sake. Unfiltered and unaged, and very, very green!


Preparing the koji-kin for it's part in this play. Here, the rice is being separated so that each grain is free.


Passing the koji-kin through the window to fellow intern Rick Smith. If you are in New York, please visit his shop, Sakaya. This is the second oldest shop in the U.S. devoted solely to the sale of sake. He won't lead you wrong.


In an adjacent room, a highly automated process deposits the koji-kin into individual 5kg trays. In this room, the rice will be subjected to a temperature profiling over the next few days.


Rice pouring into trays.


The combs on the top of the machinery mix the rice, making sure air exposure is even.

And the team is off! Could be epic!

Go to Mukune Internship Team Outing to Fushimi