Aichi Fermented Food Village |

Brewed food
promote beauty and health with its deliciousness.

Brew in Aichi

Utilising the Aichi brewing culture that has been nurtured since the ancient times, fermented foods and brewed foods from Aichi Fermented Food Village are carefully selected ingredients and handmade.

Fermentation and brewing are important not only for our health but also for the environment. Let’s touch on about fermentation and brewing.

What is fermentation, and how is it different from brewing?

Fermentation is said to be a chemical breakdown in a substance by microorganisms acting in foods such as rice. Whether the product produced by the change is useful for human health or not is determined as a fermented food. Well-known and beneficial microorganisms include Neisseria gonorrhoeae, lactic acid bacteria, and Bacillus natto.

On the other hand, brewing is said to produce alcohols and foods using fermentation. Common products include breweries such as Japanese sake and wine and seasonings such as miso and soy sauce.

Regarding the characteristics of fermentation and brewing, in contrast to fermentation, which has long contributed to the human diet by changing ingredients, brewing is said to be able to produce stably while being controlled by human technology and experience.

Creating food that cares about human health and the environment

Sake lees Baumkuchen delivered by Aichi Fermented Food Village uses carefully selected sake lees. When producing sake, rice is important. We are particular about making rice. Farmers in Tobishima Village in Aichi Prefecture make soil with organic materials and weed them by hand without using herbicides to grow healthy and good-quality sake rice: Yumeginga, a brewing suitable rice cultivated by Aichi Prefecture, and local rice Aichi no Kaori. In addition, the sake brewery in Aisai City makes sake with this rice. Environmental consideration is enough.

Online Shop
Sake lees baumkuchen