Brewing Process of Ginjo Sake and Local Brand Beer to Be RevealedKizakura's New Facility18 August 2016 - Business/Company
On August 25, Kizakura, a major sake brewer located in Fushimi Ward, Kyoto, opened a new facility "Fushimigura," on its headquarters' premises. Ginjo sake, or high-grade finely-brewed sake, and microbrews are brewed there, and visitors can also take a tour of the facility. The brewer publicizes its passion for quality both at home and abroad through showing its brewing process and offering freshly brewed sake.
The new facility is a five-story building with a total floor space of 5,000 square meters. Malt is fermented with fine local spring water in the microbrewery set up on the second floor. A line for filling cans is installed on the fourth floor. On the fifth floor, high class Ginjo sake is brewed, and rice malt, which is the key to sake, is produced. All of these processes can be observed through glass. The total construction cost has not been disclosed.
In addition, a restaurant with a seating capacity of 200 has been built, and eight local microbrews and three Ginjo sakes are available there. There is also an area introducing the company's history and products from its foundation.
With operation of the new facility, production capacity for microbrews will increase to 20 times the current capacity of 200 kiloliters per year. Kizakura will focus its future efforts on increasing their sales. They also intend to increase the sales volume of specific class name sake, including Ginjo sake and others, by 10 percent from its current 1800 kiloliters by increasing emphasis on high class products.
The facility is expected to attract 200,000 visitors a year. In the preview on August 18, Shinji Matsumoto, company president, said, "We would like people to actually witness our passion and attitude towards sake brewing utilizing Fushimi water." There is no admission fee, but reservations are required. For reservations, call Kizakura at 075-644-4488.(translated by Galileo, Inc.)