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Non Pressure Steaming ・Cooling

Ginjyo Koshiki (Steaming machine specialized for a quality sake)

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The ideal steamer for flawless steaming

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Exceptional
Steaming Results

High quality steaming
even in small batches

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■ Outline

For steaming a small batch of rice (finest rice used for making Ginjyoshu, a quality sake), Koshiki (steamer) is widely used. For the usual Koshiki, sticky rice is generated. And a small batch of rice is difficult to steam evenly.

To prevent such sticky rice, we made the side surface of the Koshiki double heat-insulated. In addition, ideal dry steam supplied through our steam cleaner blows up evenly by a baffle plate at the lower part of Koshiki, which achieves high quality steaming without unevenness often seen in steaming a small batch of rice.

■ Point

1. Ideal steaming (hard outer skin and soft inside)

2. Main body of Koshiki has double structure to keep steam warm, which can prevent generation of sticky rice.

3. Steam blows up evenly by the effect of baffle plate. The high quality steaming has no unevenness of steaming and moisture distribution without using “Gigi-mai” (Plastic beads put on the bottom of Koshiki to prevent uneven steaming).

4. Super-heat steam is applied in the latter half of steaming, which can evaporate water on the steamed rice surface.　
5. Simple structure, easy cleaning

6. Multi-stage type Koshiki is also available. Please contact us for more information.

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■ Customers comment

"I can’t be satisfied more, I should say."

Tsukasabotan Brewery Co.,Ltd. Chief brewer Toru Asano
Old version of “Divided Ginjo steamer” used to face challenges such as sparsely steamed rice and unstable percentage of water the steamed rice contains. FTA persistently repeated trial and error to turn the old version into the developed version. “I can’t be satisfied more, I should say”, Asano now speaks highly of FTA’s Koshiki.
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