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Easy Japanese Recipes
Storage
"Chozo"

 Long Ago
"Sake" that was pasteurized was put into storage barrels, the bubbles floating on top were skimmed and then the barrels were covered. At this time, 10 heavy stones were arranged over the lids, the barrels and lids were sealed very tightly and the "sake" was stored until autumn.
Inside of a storage facility

 Today
Fresh "sake" ("namazake") and pasteurized "sake" are sent to automatic temperature controlled jacket-type outdoor storage tanks controlled by computers, and are stored (forty-two 40000-liter tanks and six 11000-liter tanks).
Outdoor "sake" storage tanks

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