Trade Resources

Photos

Includes images of kura activities
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 		Loading the steamer
Layering the steamer is a critical step to ensure rice is evenly steamed and has proper moisure content.
Tending to the koji table
Image of associate brewer layering the koji table.
Sakemaster in koji room
Image of Sakemaster Greg Lorenz in koji room - 806 x 757
Sakemaster adding yeast
Image of sakemaster Greg Lorenz adding yeast
Sakemaster steaming
Image of sakemaster Greg Lorenz steaming
Associate checking temperature
Associate Patrick checking temperature
Unpollished Rice
Unpollished rice showing the starting point
Steamed rice ready for koji
Fresh from the steamer, this rice is ready to have the koji spores applied.
Fresh Koji
Image of fresh koji rice - 864 x 576
Koji
Koji sample
Up close and personal with koji-kin
See the koji spores growing
Pouring a little glass of G
Pouring a glass of premium G Sake
Pouring a glass of Momokawa - Oregon Craft Sake
Nothing like a glass of Oregon craft sake.