Discovery Sake

image

We offer a variety of experiences

Sake is fermented Japanese liquor. Sake is brewed from rice grains and there are many kinds of Sake throughout Japan. Their uniqueness varies from region to region. We offers exclusive Sake programs such as “Visit Sake brewery”,“Private Sake Tasting ”and “First Hand Brewing experience at Brewery”.

text2995-8
25bar

Visit Sake brewery

ptasting3

Recommended for those who have much time and want to touch a Sake culture.
Location:Tokyo Area, Kyoto Area,Nara Area, Hyogo Area,Shizuoka Area
Duration: approx half day

Dates Available :Daily throughout the year

Video :Sake brewery Visit

Highlights・See and touch Japanese sake culture ( historical buildings and fine arts )
・work with brewer
・Enjoy premium Sake and local luxury food.

.
.

Private Sake Tasting

ptasting

Recommended for those who do not have much time but still want to touch a Sake culture.
Host: the owner of brewery or Toji, chief brewer
Location:both at all times and all places
Dates Available :Daily throughout the year

Highlights・Enjoy premium Sake
・communicate with brewer

.
.
.Buddha Bar, Kanpai!with Buddha /Private Sake Tasting

img_3969
Visitors are invited to witness the huge Buddha and Sake tasting
Host: owner of brewery or Toji, chief brewer
Location:central Kyoto Area, Central Nara, Hyogo Area,Shizuoka Area
Dates Available :Daily throughout the year

Highlights・Enjoy premium Sake
・See and touch Japanese sake culture ( historical buildings and fine arts )
・communicate with brewer

.
.
.

First Hand Brewing Experience At Brewery

12239969_947465075315283_7673602473307071178_n

Recommended for those who want to experience Sake brewing with brewers.
Location:Tokyo Area, Kyoto,Hyogo Area
Dates Available :Daily throughout the year

highlights・See and touch Japanese sake culture ( historical buildings and fine arts )
・work with brewer
・Enjoy premium Sake and local luxury food.

.
.


our Sake &Arts programs are offered on a private basis, personalized for each group of guests. As a result, basically we do not publish a pricing menu for our programs and travel itineraries. Each is tailored to the guests’ needs, and quotations are provided on request based on program content.


14567487_1148422715219517_6327931640189769905_o
Brewery regions are very pretty around now, so green and lush, and brewery people are nice.

13781819_1087813107947145_6689199213888210180_n

Breweries hang Sugidama, cedar ball outside to signal that fresh production was on its way.
fullsizerenderBreweries make Sake ,especially premium from Yamadanishiki ,a rice grown in Hyogo. There’s certainly nothing wrong with that, but when we visit a brewery in, part of the fun of the visit is tasting Sake made from rice grown in the province , near where we’re standing.

img_0419The label is the Sake bottle’s shopfront, where it displays its logo design to attract custom. to see and touch the vintage ones is one of joys at a brewery..

image

image-55
Most Sake breweries have their own water source.Water is most important ingredient affecting sake quality and Eighty percent of sake is made up of water. This brewery own a well which is dressed up like a Shrine. Their gratitude to water is well expressed here.Their low mineral water ,called soft water, gives a smooth and clear Sake taste

image (53)


A scene from at koji muro room to increase the number of Koji spores. . Generally Sake is made primarily in winter season , however koji mold (Aspergillus oryzae) grows at 30°C-40°C and requires suitable humidity levels. koji muro room is a space separated from the outside.

05d2b1e0-5333-4e7a-836e-6ce5aaa83625-original

Sake is an alcoholic drink made from fermented rice.
Renowned rice-producing regions are sake-producing regions.

image


Tokkuri, generally ceramic bottle, used for selling sake was lent by sake trader and the name of the shop, was written with calligraphy and bold‐faced characters.discovery old bottle is one of the biggest joy in Sake brewery visit.

16508486_164998113994717_6229609945772133193_n

Fermentation: yeast breaks down sugar into alcohol and carbon dioxide whose gas bubbles out of the fermenting solution into the air leaving a mixture of ethanol and water

In making bread, the yeast is mixed with the dough and kept warm. The carbon dioxide produced by fermentation makes the bread dough rise and the alcohol evaporates.

Share Button