Wooden barrel is hard to clean that you have to take more time and labor than stainless barrel to avoid fermentation failure. Even using wooden barrel for sake brewing is an inefficient way, it could make the sake flavor with full of personality. Although it is rather difficult to predict the final flavor of sake brewing by wooden barrel, there many Toji want to try.

Now only few Toji can control sake brewing in wooden barrel, and only brave Toji use wooden barrel brewing personality sake. If you have the chance of meeting the “Kioke Jikomi” sake, please won’t miss it.