At a sake brewery in Himeji City, Hyogo Prefecture, new sake brewing began using the old-fashioned method of squeezing out sake using a tool called a balance stick.

At a sake brewery in Himeji City that has been around for about 190 years, they have revived the old-fashioned method of tenbin squeezing, which takes time to create a mellow flavor, 20 years ago.



In the new sake brewing that started on the 28th, cloth bags containing moromi, the raw material for sake, are lined up tightly in a wooden box called a cistern. , 2 and 3 stones weighing about 30 kg were hung.



Then, using the principle of leverage, pressure was applied to squeeze the sake, and a wooden board was placed on top of the tank to adjust the pressure.



This sake brewery will continue this work for three days, and will squeeze 400 liters of new sake in total, and will sell it on the Internet, in liquor stores in the city, and in department stores in Osaka from December 4th.



Mr. Yoji Sugawa, the chief brewer of Tanaka Sake Brewery, said, "I think it will be a sake that is fully packed with the sweetness of starch and the umami of rice. I would like to continue to teach this method to young people."