Japanese Sake | Winter Limited Edition Sake Cellar Expert Experience: In-depth Training in Rice Steaming, Koji Room Work, and Rice Washing Techniques 105
| Departure / Meeting Point: | 預約成功後通知特定酒藏位置 |
|---|---|
| Duration | One-day experience |
| Operating Period | 2026-12-15 ~ 2027-02-10 |
| Minimum Number of Participants | 1 ~ 20 people |
| Price (per person) |
Adult: ¥50,000 |
| Age Restriction | 20 歲以上（需核對身份證明） |
Itinerary Details
A space to commune with the divine: Stepping into the heart of the brewery, the "koji room".
The koji room is the most mysterious and secluded place in a sake brewery, holding the key to the flavor and soul of Japanese sake. Stepping into this warm, humid wooden space, you can follow the rhythm of the craftsmen and participate in the koji-spreading or koji-making process, feeling the subtle tactile sensation of the rice grains slowly transforming in your hands. This is a true test of physical strength and concentration—only through hands-on experience can you truly understand why “one koji, two koji, three koji” is a timeless saying passed down through generations of sake brewers. This kind of understanding cannot be given by any book or documentary.
The art of rice washing with second-level precision: the starting point for the quality of Japanese sake.
The first step in brewing is washing the rice, but this is far from a routine chore. The artisan precisely controls the washing and watering time based on the day’s air and water temperature and the type of rice, often with precision measured in seconds—a difference of even a second can drastically alter the flavor. By personally handling the rice washing process for the next day’s steaming, you will truly understand that those seemingly tedious cleaning and timing steps are the core keys to maintaining ultimate quality. The saying “Wine is made by people” will carry a completely different weight here.
Itinerary
Morning: Steaming rice and finishing work
Steamed Rice: The Battle Between the Rice's Core and the Steam
After gathering and changing clothes, we plunged into the most intense rice steaming operation in the early morning, personally understanding the decisive impact of the hardness of the steamed rice on the subsequent fermentation.
Shigema and moving into the Koji room
Put the steamed rice into the fermentation tank or move it into the koji room for koji making, and experience the most fast-paced and team-testing moment in brewing.
Cleaning and tidying: Doing a good job requires doing one's best.
Participate in the cleaning and organization of equipment and workflow. It may seem insignificant, but it is the most uncompromising part of quality management, allowing you to experience the ultimate pursuit of hygiene by professionals.
Afternoon: Finishing with meticulous rice washing and koji making.
Rice washing and precise water absorption management
Perform the pre-washing process for the rice to be steamed the next day, learn precise timing and water control techniques, and personally experience the profound impact of raw material processing on the flavor of the finished product.
Finishing and Summary of Koji Manufacturing
After finishing today’s koji work, we exchanged our experiences and feelings with the craftsmen, and then dismounted and dispersed.
Important Information & Cancellation Policy
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Precautions
Eligibility
- This experience is limited to those aged 20 and above (identity verification is required on the day of the experience).
- Must have a basic understanding of Japanese sake production processes, be physically fit, and be able to strictly adhere to hygiene regulations.
Hygiene and Clothing Regulations
- You will need to change into sanitary clothing, boots, and gloves provided by the brewery for the experience.
- Do not spray perfume or use skin care products with strong scents.
- Do not eat natto for breakfast the day before and on the day of the experience (to avoid the natto bacteria affecting the brewing bacteria).
Safety regulations
- The brewing site is slippery and contains heavy machinery. Please strictly follow the instructions of the Tibetans and do not act on your own.
Appointment Instructions
- Due to the difficulty in scheduling manufacturing, please be sure to inquire and make an appointment at least one month in advance.
- After successful reservation, you will be notified of the specific wine cellar meeting point.
Cancellation policy
- Once a reservation is made, a 5% system cancellation fee will be charged if the reservation is cancelled due to personal reasons.
- Cancellation 30 days before departure date: 30%
- Cancellation 14 days before departure date: 50%
- Cancellation 7 days prior to departure or on the day of departure: 100%
