Online sake brewery study abroad report
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is.
You can also taste the thoughts and personality of the creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
In this article, we will introduce the sake breweries that have participated in the online sake brewery study abroad program!
Please take a look at the sake brewery's thoughts and commitment through this article.♪
This time, we will be featuring the 22nd Online Sake Brewery Study Abroad event.LIBROM (Fukuoka Prefecture)We would like to introduce♪
About LIBROM
In a corner of Takasago, in the middle of urban Fukuoka City, there is a brewery with a bar that is vividly rewriting the conventional wisdom of Japanese sake.
The name is "LIBROM Craft Sake Brewery".
2021,"We want to get people who are not familiar with alcohol and women to take an interest in it."With this in mind, we opened our store in a city that is easily accessible from Tenjin.
This challenging and unconventional spirit can't help but look forward to new possibilities for sake.
The company name "LIBROM" contains two Italian words.
LIBERTA: Freedom
ROMANZO: Romance
President Yagyu and chief brewer Anami Toji.
The word was coined by the two, who were once soccer players and had a fierce rivalry, combining their favorite words.
President Yagyu had a dream of ``producing sake in Italy,'' and invited the chief brewers, Anami, to each train in separate breweries.
The company name is ``Bring romance to sake brewing with a free brewing style.''
What LIBROM handles is``Craft salmon'' is a new genre of sake that is fermented by adding auxiliary ingredients such as fruits and herbs during the sake manufacturing process.
This is a free challenge that was realized from the desire to ``go beyond the previous image of sake.''
``The president is young, so I guess this is a brewery that emphasizes efficiency.'' But instead of using it as the main ingredient, they manually peeled 30kg of mangoes as a secondary ingredient and made it into a paste, and pounded mint leaves one by one to bring out the fragrance.We spare no effort in moving our bodies to make sake.
The craft salmon that the two of them create, full of their commitment and individuality, quickly became a hot topic of conversation and gained rave reviews.
[Milano Sake Challenge Platinum Award]It has received numerous awards including.
LIBROM's craft salmon has been accepted as a new genre of alcohol due to its ability.
Stop by on your way home from work and indulge in craft salmon along with the exquisite snacks offered at the bar.
LIBROM is still located in Fukuoka.It fits in with the daily life of the city.
A major feature of LIBROM is its flexibility, which cannot be expressed in just one word: ``free thinking'' sake brewing.
When you think of sake brewing water, you probably have images of "groundwater" or "river water."
However, LIBROM does not limit itself to this and instead uses tap water from Fukuoka City for its brewing water. This is thanks to advanced water purification technology.
In fact, we don't do anything special because the water is delicious, clean, and safe to drink as is.
The definition of "what is good water?" has been redefined as "water for making delicious sake."
In that case, it is very natural to use high-quality tap water. It is a hybrid brewery that updates the stereotypes of Japanese sake while also using traditional sake brewing, and it can be said that it is a brewery with a vision for the future.
On May 6, 2025, LIBROM celebrated its 4th anniversary, and we have renewed the lineup of alcohol and snacks we offer.
In addition, we continue to produce new sake that will keep our fans happy, such as the 2025 Zodiac label that combines ``mandarin oranges and mint'', and collaboration products such as ``UNITED ARROWS'' and ``Kibana no Brewery'' that can only be achieved through small brewing.
Through LIBROM's efforts, we indirectly ask the question ``What is the future of Japanese sake?'' to people who have been involved in Japanese sake, both past and present, and to sake drinkers, through their attitude and products.
I feel that it is also a storehouse of such existence.
Aiming to make sake in Italy. LIBROM representative “Mitsuto Yagyu”
A young enthusiast who is looking to the world and creating a revolution with "craft salmon" that goes beyond the boundaries of sake.Mr. Mitsuto Yagyu, representative of LIBROM.
Currently, we have moved our base from Fukuoka to Italy and are expanding the possibilities of new sake brewing in Italy.
President Yagyu actually said that he "couldn't drink alcohol" until his fourth year at university.
What led him to jump into the field of sake brewing from such a situation, and to aim for brewing in Italy? We asked him about his turbulent journey and what he envisions for the future of alcohol.
First of all, President Yagyu and sake came into contact by chance. It wasn't a path I had set out to pursue, but I happened upon it by chance and was immediately drawn into the depth of sake, its history, and traditional techniques.
“The more I learned, the more I fell in love with the fun and deliciousness of sake.”
From then on, his passion became so strong that he persuaded his university professor to move out of his apartment and take a three-month apprenticeship at Shintani Sake Brewery in Yamaguchi Prefecture.
After graduation, you can get a job and further study. He says that the emotion he felt when he tasted his first alcoholic beverage remains his driving force.
After working at Shintani Sake Brewery for a year, Mr. Yagyu aimed for even greater heights. The person who knocked on the door was the research institute of Noto chief brewer Naohiko Noguchi, who is known as the ``god of sake brewing.''
He says that the three years he spent there taught him not only the techniques but also the spirit of sake brewing. In his third year of hard work and perseverance, he was appointed as the head of the koji making process, which can be said to be the heart of sake brewing.
“Noguchi Toji was a really strict person when it came to making koji.I learned a lot from that place.The feeling that ``alcohol is a living thing'' is the basis of who I am today,'' says President Yagyu.
The splendid koji room in the current LIBROM was built with this experience in mind, saying, ``We can't compromise on this area.''
No matter how much modern technology and efficiency we try to incorporate, we will continue to strive to achieve what we learned under the ``god of sake brewing.''"The spirit of koji making is at the root."This is the ``core'' of President Yagyu, and it is the unwavering foundation for ``sake production overseas'' such as Italy.
However, even though they had a strong desire to produce sake overseas, why did they decide to start their business in Fukuoka, Japan?This may seem like a detour. However, it was later discovered that everything was actually a preparation for expanding into Italy.
In fact, in LIBROM,Unlike general sake brewing, we brew rice at a polishing rate close to that of edible rice (92% etc.)。
The current situation is that European countries such as Italy do not have the same rice milling environment as Japan. Therefore, we decided to use low-polishing rice to brew delicious Japanese sake even in Italy. There is a reason.
In fact, President Yagyu is steadily making preparations for establishing a brewery in Italy.
Looking at his SNS and official website, he is posting information about on-site inspections and project progress, and his "romance" is finally taking shape in Italy!
It all started with “flowers”――
LIBROM Craft Sake Brewery has a special drink that can be said to be the origin of the brewery, and there is an impressive story about brewing sake using edible flowers.
When LIBROM was born in 2021, it was released to the world through crowdfunding.First work.
These were the edible flowers "Viola" and "Sennichiko".
President Yagyu and chief brewer Anami.
As I mentioned earlier, we were rivals on the soccer team since middle school. Moreover, he says that it was not a typical rivalry.
It was such a fierce rivalry that you would say, ``I don't want to pass to him.''
After his high school days, President Yagyu decided to graduate from soccer and go on to university.On the other hand, Anami Touji aims for even greater heights and goes to Germany to study soccer in earnest.
But unfortunately, it's a harsh world out there. I almost reached the professional world, but I couldn't make it one step and returned to Japan.
At the time, the chief brewer Anami must have been deeply disappointed and felt like his dreams had been cut short, but President Yagyu had a great interest in and admiration for Europe, the home of soccer, and Italy in particular.
I talk about my dream: ``Would it be possible to make Japanese sake in Italy?''
Toji Anami replied, ``I want to do it too!''
If that's the case, the former rivals make a promise that they will each train in separate breweries, and then once they are done training, they will work together again.
With this in mind, we once again teamed up to take on the challenge of preparing sake in the memorable ``Units 1 and 2.''
“It started with the idea that Anami and I each took responsibility and wanted to turn the results of our training into alcoholic beverages.”
President Yagyu was in charge of this ``blue one'' viola.
Why was it called “flower”?
LIBROM handles "Craft Sake," which is fermented by adding auxiliary ingredients during the sake manufacturing process. However, at the heart of President Yagyu is the deep respect for the history and traditional techniques of sake that he learned during his training.
President Yagyu, who studied at Shintani Sake Brewery (Yamaguchi), one of the aforementioned training destinations, and under the god of sake brewing, Mr. Naohiko Noguchi, seems to have had a desire to make pure sake.
However, due to the current situation where it is difficult to obtain a new sake manufacturing license, we obtained a license under the framework of ``other brewed sake'' that adds auxiliary ingredients.
“I thought that if I used flowers, I could get the flavor closest to Japanese sake.I wanted to use something that would not affect the taste of the sake even if added to it.”said President Yagyu.
While preserving the traditional taste of sake, we will establish it as a new category. Through such trial and error, ``Viola'', which embodies the delicate scent of viola, was born.
Initially, the flower was chosen for the elimination method of creating something close to Japanese sake, but now it has become LIBROM's identity symbolizing its ``freedom and romance,'' and even the logo features ``edible flower petals'' as a motif.
Even today, the series that uses flowers and herbs, such as marigolds and berbere, remains very popular with fans.
"We are where we are today because of viola back then."
Because the brewery has a young history, the first step must have been both freeing and anxiety-inducing.
The two have been soccer rivals since middle school, and as a result of their passionate competition with each other, this series was born, and the sake became loved for its unique characteristics.
From rival to partner. LIBROM JAPAN chief “Shunpei Anami”
President Yagyu says,
``Actually, I turned him down once. I didn't think I would be responsible for the life of an Anami brewer.But when he trained in Hiroshima and came back saying, ``Sake brewing is interesting,'' I was convinced that he was serious.''
The reason why Anami Toji, who is currently in charge of LIBROM JAPAN, entered this world is as follows.“I want to expand the range of Japanese sake.”It seems that there was a pure thought.
``Manly sake'' President Yagyu vs. Anami brewer ``close to wine.''
The first of the memorable 1st and 2nd machines mentioned above.
The chief brewer Anami was in charge of the ``red one'', Sennichiku.
President Yagyu's ``Viola'', which studied under Mr. Noguchi, has a ``manly frame'', while Anami Toji, who trained at Abe Sake Brewery in Niigata, has a ``wine-like'' style of sake that is popular among women.
As a result, Toji Anami's ``Sennichi Bene'' sold better.
In this study abroad video, President Yagyu also showed a sense of rivalry, saying, ``It's really frustrating... (lol).''
However, the collision of these different personalities is what led to the creation of LIBROM's current diverse lineup.
LIBROM is a unique category of ``Craft Salmon,'' which uses rice and koji as a base, but also combines auxiliary ingredients such as fruits and herbs.
Under the Liquor Tax Law, it is classified as "other brewed liquor" rather than refined sake, so it has a different position from existing Japanese sake.
However, this is not a position to deny sake.
Rather, we are seeking a form that will naturally reach not only people who are familiar with traditional sake, but also people who enjoy wine and cocktails, and even people overseas.
So to speakI was fascinated by “sake translation” and jumped into this world.Mr. Anami says:
In an industry with a strong culture of protection, we dare to "expand".
What was particularly impressive about Mr. Anami's remarks was his talk about renewal.
Rather than simply changing the label, we will reorganize and redesign the brand's position. Born in that"Pulcino" series.
Pulcino means "chick" in Italian.
A symbol of new possibilities, an existence that is about to take flight. It has such a meaning.
This new series reflects the desire to reorganize the brand's philosophy and create an easy-to-understand entry point for drinkers.
The first bottle of the new series "Pulcino" is "Amaouto Hop".
It is designed as a ``low-alcohol series'' that aims to have an approachable taste for those who are enjoying alcohol for the first time and those who are not strong drinkers.
``Amaouto Hop'' is a bottle that has the sweet and sour taste of ``Amaou'', a brand representative of Fukuoka prefecture, and the tropical aroma derived from hops.
Alcohol content is low at approximately 4%. If you chill it and pour it into a glass, you will be able to enjoy the light and friendly taste of a fruit cocktail.
The overall concept of the Pulcino series is“Gentleness that even people who are new to drinking can easily enjoy.”It is.
The label features a cute chick, making it easy to pick up.
For suggestions on how to enjoy it,
・Chill well and serve in a glass
・Can also be used as a toast like a light sparkling wine
・With sweet and sour fruit dessert
``Amaouto Hop'' goes beyond the traditional sense of sake and is a bottle that can be enjoyed in a variety of situations!
However, craft salmon is a genre that is still not well-recognized. That's why "how to communicate" and "how to communicate without misunderstanding" are important. And I felt that the person responsible for the design was Anami Toji.
Also, although craft salmon tends to have a glamorous impression, it is by no means flashy in the field. As long as auxiliary raw materials are used, raw material procurement is influenced by weather and harvest conditions. Striking a balance between reproducibility and individuality seems to be a more delicate task than one might imagine.
Furthermore, craft products are not limited to sake, but also require ``always newness.''
However, fermentation is a living thing. Behind the scenes of flashy concepts, it is the fate of sake brewing that steady temperature and hygiene management is necessary.
In particular, President Yagyu's ``view of overseas markets'' is an important theme.
How can we get recognition overseas as a ``new Japanese fermented sake'' while leveraging the recognition that the word ``sake'' has?
Development that includes not only taste but also story, design, and way of communicating is required.
A new everyday drink proposal. A presence that expands the possibilities of the sake industry as a whole = hope.
Pulcino--The chick has just taken off.
However, just like fermentation, which is the accumulation of small activities by microorganisms that cannot be seen with the naked eye, producers must also carefully make small changes over time.
This steady process may be what will create the next landscape of sake.
Each departure ~ LIBROM Around the World ~
At the time of our interview during the online sake brewery study abroad program (2022), LIBROM was led by a trio of classmates, President Yagyu, Chief Brewer Anami, and Chef Nishijima, who were daily exploring and serving sake brewing and the dishes that go well with it.
Before President Yagyu and Chief Brewer Anami began his training in sake brewing,Chef Nishijima entered the culinary world immediately after graduating from high school, trained for 10 years at a famous restaurant in Okayama, and eventually worked as a chef at a restaurant, gaining ample experience and accomplishments.
When Chef Nishijima returned to Fukuoka,
President Yagyu says he asked, ``Would you be willing to cook some food for me?''
Since then, Chef Nishijima has supported the brewery by creating dishes that fit the unknown genre of craft salmon.
Because we were a trio of classmates who knew each other well, rather than just business owners with mutual interests, we were able to continue to create sake and food with free ideas and operate the brewery.
However, Chef Nishijima also had ideals and dreams. Approximately four years have passed since the three of them got together, and in 2025, Mr. Nishijima set out on his own path to further pursue Japanese cuisine.
He left behind the foundation of cooking that goes well with craft salmon, and is now pursuing his own path at a Japanese restaurant he has opened.
President Yagyu is a sake brewer in Italy. Anami Toji brews new craft salmon while protecting the brewery, while Nishijima continues to explore Japanese cuisine.
At this time, LIBROM announced on SNS that the three of them were moving forward in their own paths with faith, using the expression "Around the World."
LIBROM has left behind stories like this kind of youth story.The story of a brewery with a long history is very interesting, but I think the unique history of this young brewery is also wonderful.
Finally realized! ?[LIBROM ITALY] Getting started!
LIBROM's challenge is more than just overseas expansion. In other words, it is a "grand experiment in reconnecting the culture of sake with the land."
This is evidenced by the fact that the first place they chose to make sake overseas was Barbaresco, Italy, which is famous as a sacred place for wine.
The sake brewing project in this area received a lot of support through crowdfunding, and preparations were steadily progressing.
However, the barriers of local laws and regulations and brewing licenses were thicker than expected, and the plan was at one point in danger of being derailed.
However, I will not stop moving forward because I feel that I cannot let it end here.
Without abandoning our belief in "brewing with local rice and water," we chose Vercelli in northern Italy as our next venue. It is one of Europe's leading rice producers.
A shift in direction from being a wine mecca to a rice capital. I think their philosophy and flexibility are condensed here.
That's why LIBROM's sake brewing is quite bold compared to the common sense of sake. The rice polishing ratio is 92%. In other words, there is almost no cutting.
This was not just a unique feature; it was a strategic technological development in anticipation of Italy's lack of advanced rice milling equipment like Japan.
In a sense, the three years I spent in Fukuoka could be called an "experimental period."
"Is it possible to make delicious sake using local edible rice? Is it possible to create flavors through fermentation design without relying on rice polishing?"
The result of our continued search for the answer is the current taste of LIBROM.
The outer part of rice contains a lot of protein and fat, and these are generally thought to be the cause of the off-flavor of sake. However, at the same time, it is also a source of umami and complexity for the delicate Japanese palate.
"Should I remove it to improve its purity? Should I leave it alone to bring out its individuality?"
LIBROM chose the latter, and in September 2025, construction of its own Italian warehouse finally began.
This action is not just an "export" of Japanese culture. In the case of export, all you need to do is export the sake made in Japan overseas. However, brewing it locally indicates "resonance" and "coexistence" with the local climate.
In other words,What they are trying to do is liberate sake from the ``Japanese framework''.
For example, just as wine speaks about the climate of a region, this is an experiment in which sake could become a unique entity that connects with the region of Europe.
Of course, there are risks and there is a possibility of failure, and I'm sure President Yagyu, Chief Toji Anami, and other staff members are aware of this. However, if you don't try, you won't even be able to verify it. Just like science, culture is also an accumulation of hypotheses and experiments.
Currently (2025), LIBROM's challenge in Italy is still in its infancy, but we wonder what kind of expression the sake brewed with Italian water and rice will show in the future.
How will "fermentation," a mysterious and ancient wisdom that is common throughout the world, come to fruition in Europe, where the environment and raw materials are different?The LIBROM adventure is just beginning.
[LIBROM]
〒810-0011
Bonfur Takasago 103, 1-21-27 Takasago, Chuo-ku, Fukuoka City, Fukuoka Prefecture
TEL:0927-53-9298
MAIL：info@librom.jp
HP:https://librom.jp/
Introducing LIBROM's craft salmon and pairings♪
MINT
“Sake and mint.”
When you write it down, it instantly becomes "?".
However, what if you think about it logically instead of using preconceptions?
In the first place, sake is a drink that has layers of sweetness, sourness, and umami through fermentation.
What happens when you add the volatile aroma components of herbs, especially carvone (the main component of spearmint's refreshing scent), to it?
The answer is "giving a light and refreshing feeling."
When poured into a glass, the color is slightly cloudy and soft. What rises up is the refreshing scent of green mint. When you put it in your mouth, it has a soft sweetness → a gentle herbal taste → a mild acidity. The aftertaste is surprisingly light.
We recommend chilling it and enjoying it in a wine glass.
People who have been prepared for the ``heaviness'' and ``strength'' of sake will find the lightness and refreshing sensation to be overwhelming.
Moreover, LIBROM is particular about using all raw materials from Fukuoka Prefecture, so this mint is also from Fukuoka Prefecture.
Also, the alcohol content is 9%. I think this 9% figure is quite revolutionary.
This is because typical Japanese sake is around 15%. On the other hand, 9% tastes lighter than wine and closer to beer.
As a result,"You can drink it like a juice"The result is a finish that is by no means an exaggeration.
The origin of the idea for this drink is the ``Mojito,'' a cocktail that originated in Cuba.
President Yagyu looked back on the occasion as follows.
``I happened to go to a nearby bar for a drink, and it turned out to be a bar called ``Mint Bar,'' which used hydroponics to grow mint on-site and serve mojitos as its main dish.
I'm not a strong drinker, so when I go out to bars I drink something light, but when I drank a mojito there, I thought, ``It would be interesting to use mint in sake.''
From there, you will learn how to handle mint from the bartender.
The point is - don't grind. Hit.
Mint tastes bitter if crushed too much. By hitting it, only the scent is released.
With this knowledge, LIBROM is stocking mints one by one by pounding them.Of course, it's inefficient. But the scent is clear.
The bartender's wisdom and sake brewing techniques overlap.
“What if sake was more free?”
“What if ``local sake'' was associated with local herbs and fruits?''
This mint craft salmon may be an answer to the possibility that sake can still be transformed.
■MINT Specs■
| raw materials | Rice (produced in Fukuoka Prefecture), rice malt, mint |
|---|---|
| Rice polishing ratio | 92% |
| yeast | Association No. 9 |
| Alcohol level | 11 degrees |
Recommended pairing for “MINT”
What was introduced as a pairing for “Librome Mint”?``Yurinchi''.
This mint is characterized by a distinct acidity and a gentle, slightly effervescent feel.
"I have the image of a 'wash' that instantly resets the inside of the mouth."
To take advantage of this refreshing feeling, I chose ``Yurinji''.
The richness of the fried chicken and the richness of the sweet and sour sauce are perfectly balanced by the coolness of the mint, and the heaviness disappears, leaving only the flavor.
It's a perfect pairing because it's a refreshing drink.
Furthermore, what was prepared for the participants of this “Online Sake Brewery Study Abroad” was"Homemade egg yolk pickled in soy sauce and koji".
``Since we are involved in making koji, we wanted to create something that would allow people to experience koji,'' says President Yagyu.
The egg yolk is soaked in homemade soy sauce malt to bring out the sticky richness and flavor.
The soft salty taste derived from koji makes it a perfect accompaniment to sake.
Refreshing herbal sake with the flavor of fried food and koji. It's a pairing that allows you to enjoy lightness and satisfaction at the same time.♪
passion fruit
"The only passion fruit sake in Fukuoka"And among the LIBROM lineup, this is one that gives you a particularly tropical feel!
The brewing design is based on the flavor of the rice, while creating a balance that brings out the individuality of the fruit.
When you pour it into a glass, the first thing that comes to mind is the tropical scent. When you put it in your mouth, you will be greeted with bright acidity and fruit sweetness.
What makes it unique is the "bubbly" texture and aroma created by using the whole seed.
The passion fruit used is from carefully selected farmers in Fukuoka Prefecture.
``He's a very unique producer who takes passion fruit seriously.'' That's why once he starts talking, he can't stop,'' laughs President Yagyu.
The strong sourness and punch of the fruit itself is due to the careful cultivation method.
Although it is Japanese sake, it also has a hint of a tropical cocktail. However, at the core, there is a strong flavor of rice.
Each bite is filled with the passion of the farmer and the inquisitive spirit of the brewery!
■Passion fruit specs■
| raw materials | Rice (produced in Fukuoka Prefecture), rice malt, passion fruit |
|---|---|
| Rice polishing ratio | 92% |
| yeast | Association No. 9 |
| Alcohol level | 8 degrees |
Recommended pairings for “passion fruit”
President Yagyu mentioned the following:"Tataki Tuna with Ginger Orange Sauce".
The image was a tropical flavor.
The sourness of passion fruit and the flavor of tuna. The refreshing taste of ginger and orange combine to give it a fluffy, tropical feel.
You can create a world view that includes not only alcohol but also food. This is also a major strength of LIBROM.
LIBROM Q&A
Here are some of the questions that were asked to President Yagyu during this study abroad trip.
- Is it better to mix the lees?
- my answer is"It's more delicious when mixed with fruit."It is.
The lees are the parts where yeast and rice components remain. Mixing this together brings out the flavor and thickness.
Especially for fruit-based wines, the uniqueness of the fruit can be brought out by mixing in the lees.
I've been making a lot of things lately, and I've come to understand this clearly.
Especially in the summer, it has a slightly effervescent and refreshing feel, so I usually serve it with the lees mixed in.
Just mix it gently and slowly before drinking. I think it's a complete product, including the lees. - Are there any difficulties in making craft salmon?
- I have been involved in Japanese sake for a long time, so I know a little about it. ButThe difficult part is the auxiliary raw materials.
Mint is pounded one by one, and fruits are peeled one by one and made into a paste before being added. The processing is really time consuming.
I've been studying the characteristics of fruits and herbs, but each time is a new challenge, and I feel like I haven't found the right answer yet.
Also, it's basically a one-shot match, so I get nervous every time, but that's all part of the fun. It's both difficult and exciting because we're not doing the same thing.
- Does the aroma of No. 9 yeast affect the aroma of the sub-ingredients?
- I have the impression that No. 9 has a rather gorgeous scent, but so far,The scent of yeast does not interfere with the secondary ingredients.
We use sub-ingredients with strong characteristics, such as passion fruit and mint, so the so-called ginjo aroma derived from yeast is masked in a good way.
So, rather than the yeast aroma coming to the fore, it feels like it's a foundation that supports the individuality of the fruits and herbs.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
