kume

The kume here within the fermentation room will be filled with the mash that has been cultured with koji and rested for a few weeks. Here yeast will be added and a slow process of 2-3 weeks fermentation will take place and a complex body of flavours will be developed and alcohol produced.



Here the kume can be seen during the winter/new year period with festive decorations adorning the room.



Below are the clay kume that have been cleaned and dried. The spirit once it comes off the still, will be stored and aged within these clay pots, then later mixed with soft local water.