[Case Study of Kasaba] Sake Brewery (Cooling, Pressing, Low-Temperature Air Conditioning)
Almost sterile airflow is possible! Introducing the achievements of introducing Casabar in the sake production process!
We would like to introduce a case study of our wet-type humidifier "Kasaba" being implemented in the sake production process. In the pressing and sake lees storage process, the pressing room tends to have high relative humidity due to a large amount of cleaning water, creating favorable conditions for the growth of bacteria and mold. By supplying low-temperature dried air from our product, the drying speed of indoor moisture increases, preventing the proliferation of bacteria and mold. Additionally, since our product is made of FRP (fiber-reinforced plastic), there is no concern about corrosion. With regular maintenance, it can be used for an extended period. 【Main Target Processes】 ■ Soaking: Providing the necessary moisture to the rice for steaming ■ Cooling: Cooling the steamed rice ■ Yeast starter: Mixing steamed rice with koji, water, and yeast ■ Moromi (fermentation): Adding more steamed rice, water, and koji to the yeast starter for fermentation ■ Pressing: Pressing the moromi to separate new sake from sake lees ■ Sake lees storage *For more details, please refer to the related links or feel free to contact us.
basic information
【Merits】 ■Cooling Process - Easy to create low-temperature, low-humidity air - Clean air blowing is possible ■Pressing and Sake Lees Storage Process - Quick drying after washing - Clean air blowing is possible - Pungent odors are mitigated - Growth of black mold on indoor walls is suppressed ■Soaking, Yeast Starter, Fermentation - Stable supply of low-temperature environment - Casabar device can be used for an extended period *For more details, please refer to the related links or feel free to contact us.
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For more details, please refer to the related links or feel free to contact us.
