Brewing Sake starts at early morning, and koji-making needs many meticulous work day and night. So brewers are required delicate feeling.
Preparation starts in autumn which the harvest of rice finished, and Brewing is charged from winter to spring. Once preparation starts, we can’t stop it in the middle of brewing during six months. And so brewers need physical strength and concentration. Therefore Safety and health management under the work are the most important. Master brewer is considered priority to the health and safety of the brewers, through adequate rest and frequently communication, and strive in the management of the entire brewing.