Fujiwara Techno-Art's DNA

The fermentation technology that Fujiwara Techno-Art has been refining for more than 70 years throughout the history of our company represents our DNA.

Using state-of-the-art technology, we can reproduce the traditional fermentation techniques that developed over more than 1,000 years in Japan. Our technology, moreover, realizes mass-production, unmanned operation, as well as delicate control. As we have done in the past, we will continue to advance fermentation technology into new frontiers.
For this purpose, we are pouring our energies into research and development.

Fujiwara Techno-Art's processing engineering, plant engineering, and system engineering are founded on several elemental technologies, such as technology concerning the heat treatment of raw material grains, controlled microbial cultivation and fermentation, solid-liquid separation, and pasteurization. The new production technologies engendered by our research and development ultimately enhance our culinary life and contribute to enhanced food safety in Japan and abroad.

Continuous Rice Washing & Soaking Equipment (For manufacture of ginjo-shu grade sake)	Non-airflow Type VEX Ginjo Koji Making Equipment (For manufacture of ginjo-shu grade sake)

Rotary Type, Fuzzy Control Automatic Koji-Making Equipment (For manufacture of soy sauce)