[Customer Case] Suwa Goko Tsurusake Brewery

To prevent the intrusion of bacteria during the koji-making process, sterilization is carried out in the koji room.

At Suwa Mikoko Tsuru Sake Brewery, during the preparation of koji, which is the main ingredient in sake, we use the "Ozone Cluster 1400" to disinfect the koji room and prevent the intrusion of bacteria. To produce high-quality sake, we believe that hygiene measures should be uncompromising, which is why we implemented this system. The timer is set to operate for "30 minutes, then rest for 180 minutes, and repeat the 30-minute operation," and we keep it running until the next morning for the following tasks. 【Utilization of Ozone Cluster 1400】 - Operates to disinfect the koji room on days when there is nothing in the room. - Used with the cycle of "30 minutes of operation, 180 minutes of rest, and repeat 30 minutes of operation." - Not only disinfects general bacteria but also prevents the koji mold used in the previous koji preparation from contaminating the next batch. *For more details, please refer to the PDF document or feel free to contact us.

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