The old sign welcomes the visitors by the entrance.
This is the machine used for washing rice prior to steaming.
Sprinkling Koji Yeast. As you can see through the lens, it is humid and hot (38-40C/100-104F) in there.
Breaking up Koji Rice clusters.
Looking inside one of the tanks (capacity: 4,463L)
Some Notes about Dassai:
* They are meticulous and systematic in their production so that young staff can make very good sakés consistently.
* Incidentally, I believe the youngest staff is Mr. Hirotsu in Koji Room at 23 years old, and Toji (Nishida-san) is 36 years old.
* They were bottling about 2,000 bottles on this day.