Fermenting, Pressing, Distilling and Refining Technology

Enhancing the quality of brewing – fermentation, pressing, distilling, and refining technologies

Fermentation Technologies

Drastically shorter fermentation time-frames and larger tank sizes are called for in fermentation processes in order to improve quality, save manpower and cut costs.Our outdoor fermentation tanks are of sizes that boost productivity, and our yeast and lactic acid bacteria culturing equipment utilize useful microorganisms to speed up fermentation. That’s why we boast the highest deliveries of such products in Japan.

Pressing Technology

In soy sauce-making, it is the pressing process that separates the soy sauce out from the thoroughly matured moromi. By automating this time- and effort-consuming pressing work, we have achieved labor savings for customers.Our moromi charging device, in particular, incorporates various ingenious features derived from long years of achievement and experience.

Distillation Technologies

Our distillation technology has been nurtured in the field of shochu brewing.A single-batch distillation equipment is essential for making honkaku (authentic) shochu, and our version of this equipment – the “vacuum-distillation type flavor-material separation equipment” – is highly rated by shochu brewers for dissolving the raw materials’ flavor components to give a distinctive aroma and taste.

Refining Technologies

The soy sauce or other product liquid that is separated out in the pressing process undergoes meticulous filtration, followed by pasteurization to activate its enzymes and sterilize it.As for the refining technologies that constitute the overall finishing of brewed and fermented products, here too we have available a diverse range of processing methods to suit your use purpose and the scale of your operations.


Fujiwara Techno-Art Co.,Ltd.

Fujiwara Techno-Art is a brewing machinery pioneer enterprise that broke the path to fully automated unmanned koji (rice mold) production for the brewing of soy sauce, miso, sake, shochu and similar. Our technological capability has won high appraisal ever since, to the point where our machines account for a roughly 80% share of the koji production capacity inside Japan.
With the global spread of Japanese food culture, we now export our products to more than 20 countries worldwide. Further, we have utilized our expertise built up in the field of brewing to develop machinery for filtering and powder sterilization. Striking out into the general foodstuff and bio industries, we are blazing trails to the affluent eating of the future with our outstanding plant engineering capabilities.