A sake brewery in Kyotamba, Kyoto Prefecture, has mixed steamed rice with rice malt and water in a traditional, mostly manual fashion so fermentation will yield the season's new products.

The Chourou brewery, founded in 1903, has maintained the sake brewing method inherited from masters from the Tajima northern area of neighboring Hyogo Prefecture, one of Japan's major sources of craft sake brewers.

Articles are excerpts from reports and news in the Kyoto Shimbun. Translated by Kyodo News.