The production of rice music with a long history

The people who participated in the production of rice koji have very good skin, just like the rich sweetness of a cup of rice koji. Many people believe that rice koji sweet wine is made by adding sugar to lees to make it sweeter. In fact, the sweetness can be extracted by just adding rice koji to the rice, and it does not contain alcohol. It is essential for many fermented foods, such as miso, mirin, and Japanese sake. Especially in Japanese sake brewing, one rice malt, two sake mother, and three brewing methods are considered to be the most important. The nutritional value of rice koji after saccharification is extremely high. It can even match the bit by bit. In the Edo period, people seemed to like to have a drink in the intense heat of anorexia. Also, there is a saying in the wine world: "Drink rice koji sweet wine after childbirth." Because of its high nutritional value, it is said that women before and after childbirth actively drink it. [The rice koji sweet wine mentioned here is not made from sake lees, made from non-alcoholic rice koji].

Tanesuhara Amazake

The unmixed rice made from 100% "Tanesuhara rice" grown in the rice terraces and spring water of the former Yamakoshi district and the amazake made from domestic 100% rice koji are very easy to drink and have a refreshing taste.

Furumachi Koji Factory

Long time ago, at an Onigiri shop in Ginza called Furumachi Koji, the owner was amazed by the glass of rice koji that he drank when he visited Niigata to learn the ingredients and the beautiful skin of the craftsmen who made the rice koji. Nowadays, we have more opportunities to see and hear the word "糀"Amazake", but the reaction of people at that time was "糀"Amazake"?", rice koji sweet wine is considered a kind of non- Such a good drink. However, only the use of rice koji can reflect the charm of rice sweetness and fashion expression, making the Furumachi Koji Factory play a pivotal role in this field, and the charm of rice koji sweet wine is now known throughout the country. The Furumachi Koji Factory has also become the origin of various fermented foods.