 |
 |
|
 |
|
|
| HOME > NEWS RELEASE > 2009 > Orders Received for a Shochu Residue Treatment System |
|
| NEWS RELEASE |
| June 9, 2009 |
| Orders Received for a Shochu Residue Treatment System |
| |
Sumikin Bussan Corporation commenced its environmental business endeavors in 2007 with the development of a residue treatment system for Japanese distilled spirit, shochu, in cooperation with Biso Giken Co., Ltd. In October 2007, the Company established a subsidiary, Sumikin Bussan Green Team, Co., Ltd., 100% funded by Sumikin Bussan, to put the system into operation, and commenced sales, primarily to the shochu industry in Kyushu. Recently, the company received its first order from a long-standing shochu manufacturer in Miyazaki Prefecture, Kyoya Distiller & Brewery Co., Ltd., based on the system's high acclaim as a shochu residue treatment and recycling plant.
Kyoya was established in 1834 in Miyazaki Prefecture, and is renowned for such shochu brands as "Kameshizuku," "Kanro" and "Kappa no Sasoimizu." The company carries out natural, environmentally friendly shochu production, while maintaining respect for traditions. Instrumental to this approach are the organically fertilized cultivation of the sweet potatoes that serve as the principal ingredient for its shochu products and Kyoya's cultivation using the "Aigamo Method" of rice farming with ducks. The Shochu Residue Treatment System is environmentally considerate, with focus on resource recycling. Accordingly, it is compatible with the environmental perspective of management that Kyoya promotes.
In addition, the Japan Sake Makers' Central Association authorized a grant for the introduction of the system in recognition of its effectiveness.
The plant ordered by Kyoya is a medium-size unit with a daily treatment capacity of 10 tons. Work on the order began in April 2009 and is due to be completed in September.
The eco-friendly resource-recycling system functions by separating shochu residue into solid and liquid components, then treating the liquid fraction by effectively utilizing a specialized "SBN enzyme." The formerly problematic generation of unpleasant odors is controlled using a continuous batch-type treatment layer to purify the separated liquid, which also realizes purity levels for the treated water significantly below effluent standards for discharge into waterways and for sewage disposal. Furthermore, the separated solids are dried as 100% purity shochu residue in vapor superheated to 350°C using a low-fuel-consumption specialist drier mounted with a high-efficiency heat exchanger, without using a desiccating agent. The resultant solid is of suitable quality for recycling as animal feed.
Sumikin Bussan Green Team is taking advantage of this delivery to highlight the effectiveness of the system to other shochu manufacturers in a bid to expand orders. In the future, the company aims to utilize its know-how in the processing of effluent and wastewater from the production of other foodstuffs and is promoting business of use in the prevention of water contamination and other forms of environmental pollution. |
| |
| |
|
|
 |
|
|
|
|
 |
