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The kyo-ya distillery have been using kume- large unglazed ceramic pots- for almost 200 years. These sit within the ground, and are neither heated or cooled to give a very natural fermentation. The sweet potato and water are mixed with koji and poured into the kume. Here they will sit for anything between 1-2weeks where the enzymes will convert the starches into sugars and help develop part of the flavour profile.
