Japanese Sake | Winter-Only Sake Brewery Experience: Hands-On Rice Steaming, Koji Making & Precision Rice Washing
Itinerary Details
Inside the Koji Room: Where the Heart of Sake Comes to Life
Enter the warm, humid wooden koji room, one of the most important and closely guarded spaces in a sake brewery. Here, you’ll work alongside the brewers and take part in the delicate process of making koji, carefully handling the steamed rice as it transforms. The work requires concentration, physical effort, and a finely tuned sense of touch. As you experience the process firsthand, you’ll begin to understand the traditional saying that koji is the foundation of sake. It’s an insight into Japanese craftsmanship that no book or brewery tour can fully convey.
Rice Washing by the Second: The First Step Toward Exceptional Sake
Rice washing may sound simple, but in sake brewing, timing is everything. Brewers carefully adjust the washing and water-absorption time according to the rice variety, as well as the day’s temperature and humidity. Even a few seconds can affect how much water the rice absorbs and ultimately influence the character of the finished sake. Take part in preparing the rice for the following morning’s steaming and experience firsthand how precision at this seemingly simple stage can shape the final product.
Itinerary
Morning: Rice Steaming & Brewery Work
Steaming the Rice: Setting the Foundation for Fermentation
After arriving at the brewery and changing into your workwear, begin the day with one of the most demanding stages of sake brewing: steaming the rice. Work alongside the brewers and learn how the texture and firmness of steamed rice directly affect the fermentation process that follows. Experience the heat, pace, and teamwork that make the early morning hours in a working brewery so unique.
From Steamed Rice to Koji: Joining the Brewing Team
Once the rice has been steamed, help move it to the next stage of the brewing process. Depending on the day’s schedule, this may involve transferring the steamed rice to the fermentation area or into the koji room for koji making. Working alongside the brewers, you’ll experience the fast-paced teamwork and coordination required to keep a traditional brewery running smoothly.
Cleaning & Organizing: The Discipline Behind Great Sake
Take part in cleaning and organizing the brewery’s equipment and work areas. While it may seem like a small part of the process, meticulous hygiene is essential to maintaining consistent quality in sake brewing. See firsthand how professional brewers treat cleanliness and order as an essential part of their craft.
Afternoon: Precision Rice Washing & Koji Making
Precision Rice Washing & Water Absorption
Prepare the rice that will be steamed the following morning. Learn how brewers control washing time and water absorption with remarkable precision, adapting to the rice and conditions of the day. By handling the rice yourself, you’ll discover how much craftsmanship goes into this seemingly simple first step of sake brewing—and how strongly it can influence the finished sake.
Koji Making: Finishing the Day with the Brewers
Wrap up the day’s koji work alongside the brewers. Before leaving the brewery, take a moment to reflect on what you learned and exchange impressions with the craftsmen. After changing out of your brewery gear, the experience comes to an end with a deeper appreciation for the time, precision, and dedication behind every bottle of sake.
Important Information & Cancellation Policy
Important
Information &
Cancellation Policy
Important Notes
- This experience is for guests aged 20 and over. ID verification is required on the day of the experience.
– Participants should have a basic understanding of the sake brewing process and be in good physical condition. - Strict hygiene rules must be followed throughout the experience.
- Sanitary clothing, boots, and gloves provided by the brewery must be worn during the experience.
- Please do not wear perfume or use strongly scented skincare products on the day of the experience.
- Please do not eat natto for breakfast on the day before or the day of the experience, as natto bacteria may affect the brewing environment.
- The brewery floor may be slippery and heavy equipment is in use. Please follow the brewers’ instructions at all times and do not move around independently.
- Due to the brewery’s production schedule, reservations must be requested at least one month in advance.
- The exact meeting point within the brewery will be provided after your reservation is confirmed.
Cancellation Policy
- A 5% system cancellation fee will be charged for cancellations made for personal reasons after the reservation has been confirmed.
- 30 days or more before departure: 30%
- 29–14 days before departure: 50%
- 13–0 days before departure: 100%
