[Customer Case] Suwa Goko Tsuruzake Brewery

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

At Suwa Mikoko Tsuru Sake Brewery, during the process of making koji, which is the main ingredient of sake, we use "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 have implemented this system. The timer is set to operate for "30 minutes, followed by a 180-minute break, and then repeat for another 30 minutes," and we leave it running until the next morning for the subsequent tasks. 【Utilization of Ozone Cluster 1400】 - Operates to disinfect the koji room on days when there is nothing in the room. - Used in the cycle of "30 minutes of operation, 180 minutes of rest, and then another 30 minutes of operation." - Not only disinfects general bacteria but also prevents the koji mold used in the previous koji making from contaminating the next batch. *For more details, please refer to the PDF document or feel free to contact us.

Ozone Generator