Inside a Sake Brewery in Saijo

Producing sake began over 2000 years ago. Now, in the 21st century, production techniques have been transformed by technology

Inside Kamoizumi brewery, awaiting the President of the company

A glimpse into the sake barrel packaging process

Ceramic figures soon to be placed on the brewery's roof - Gargoyles to ward off evil and pigeons invite happiness

Before the rice can be used to make sake, it must be rinced, washed and steamed

Producing sake began over 2000 years ago. Now, in the 21st century, production techniques have been transformed by technology

The koji mold area of the brewery, where starch is converted to sugar

These large barrels can hold up to 12,000L of sake at any one time

The bottom section of the barrels, where all the controls are located

These loops indicate that there is currently no sake inside the barrel

Rice plants on display just outside the Kamoizumi brewery

The President of the company's wife has an art studio beside the brewery where she sells her work and runs workshops

Inside the Kamoizumi art shop

This is where the sake tasting takes place at Kamoizumi. The chairs have been made from old sake barrels