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 24th Online Sake Brewery Study Abroad event.Daichi Sake Brewery (Oita Prefecture)We would like to introduce♪
About Ochishuzo
Located in the southernmost part of Oita Prefecture, KyushuFounded in 1885 in the gourmet town of Saeki City.
It has long been popular as a purveyor of sake to the Mori family, which ruled the Saeki clan.
Such a historic sake brewery was also faced with a succession problem during the era of the fifth generation brewer, Shoichi Daichi.Risk of going out of businessI fall into this.
The current sixth-generation brewer, Takashi Ikeda, has been familiar with the local liquor culture since childhood as the son of a liquor store owner.
When I grew up, I realized that I had to preserve Saiki's sake and shochu culture for future generations.I stood up.
President Ikeda jumped into Daichi Sake Brewery, which was going out of business, with all his might, learned sake brewing under the fifth generation, and in 2019 (Reiwa 1) decided to take over the brewery as a business succession.
He then invited his younger brother, Tsukasa Ikeda, who had experience making sake at several sake breweries, as the chief brewer, and restarted the new Daichi Sake Brewery.
In 2020 (Reiwa 2), we relocated our brewery from Funato-cho, Saiki City to Kamiura in search of better water, which is the most important factor in sake brewing.
Along with the brewery, we have also updated the quality of our work, including fully air-conditioning the preparation room and storage room, and controlling the room temperature using an app.
Image source: Daichi Shuzo HP
With a fresh start, Shinsei Daichi Sake Brewery will be producing new sake."Hanaemi" was born with the wish that "everyone who drinks it will smile".
As mentioned above, Saiki City, Oita Prefecture is a gourmet town blessed with both seafood and mountain delicacies.
That's why I have special feelings towards food.
What kind of alcohol should you use to make your meal 120% satisfying?“Sake with a mild aroma and deep flavor”
Don't interfere with your meal, don't get tired of drinking, enhance your food, and enjoy the synergistic effect with alcohol.
That's the kind of alcohol I try to drink.
At Daichi Sake Brewery, there are several things we are particular about when brewing sake.
First, for the preparation water“God’s water”We use groundwater (soft water) from Gyoran Falls, which is said to be famous for its water.
The raw rice used is Yamada Nishiki, grown in-house, and locally grown rice grown by contracted farmers, and the producers' feelings and love are put into the sake.
To provide an even more concentrated taste“Unfiltered”We are particular about the quality of our products, and are very particular about not using any chemicals or additives.
Also,“Alcohol that touches your heart and leaves a lasting memory”Aiming forThe amount of koji used is higher than usual.
Of course, as the amount of koji increases, the amount of time and effort required increases, but the sake brewing is done without compromising on taste and without sparing time and effort, aiming to create sake that will impress.
Hearing this alone may give you an image of a sake brewery with a serious attitude, but it is actually a brewery with flexibility.
Most recently, they have been attracting attention for their innovative planning ability, such as the production of ``Bukkamai,'' a Japanese sake brewed using rice grown by musician Mark Panther himself, and the creation of ``Zuikaku,'' a junmai sake shochu produced in collaboration with Kotegawa Sake Brewery.
Succession from business closure crisis. President Takashi Ikeda has a deep-rooted passion for Saiki's sake culture.
The fifth-generation brewer had no successor... At that time, Daichi Sake Brewery was considering going out of business.
The current sixth-generation president, Ikeda, who was working at his parents' liquor store at the time, says he couldn't stand still.
"I wonder if you can somehow let me take over this storehouse..."
With this in mind, I bowed to the brewery many times.
Although there was no obvious rejection, for some reason I was never given a nod. I think that breweries at the time naturally had concerns about the historical background of people becoming less interested in sake, the aging of the population, and whether they would really be entrusted with taking over the brewery.
When asked, ``Wasn't the brewery surprised by your sudden offer?'', President Ikeda recalls, ``Were you surprised by your sudden offer?''
"I've been running a liquor store with my father since I was in my 20s. When we started our liquor store, the previous owner of Daichi Sake Brewery was an appraiser for the National Tax Bureau, and he worked extremely hard to help us get our license."
To begin with, the relationship with Daichi Sake Brewery began before Mr. Ikeda was born. I also grew up visiting Daichi Sake Brewery since I was a child and seeing the sake brewing process up close. Therefore, President Ikeda was never a "third party who suddenly appeared."
However, the succession process did not proceed easily. Although he started visiting the brewery frequently around 2000, he says that for a while he was not talked to at all.
“It was around 2011, about 11 years later, that I was finally able to learn a little bit.But even then, it was still not good at all.”
Visit the brewery, see the work being done, and listen to the stories. However, when the topic of succession comes up, the atmosphere changes completely.
I couldn't find an answer.
The turning point will come around 2014. One day, a casual comment from the brewer stuck in President Ikeda's head.
“I only use Yamada Nishiki.”
“In that case, if you make your own Yamada Nishiki and bring it to us, maybe they will make sake for you.”President Ikeda looked back with a smile.
“I had no knowledge of farming at all, but I still decided to try growing it myself from seeds.”
Unfortunately, the results were not easy. In the end, it is said that most of the rice that was harvested was waste rice.
Still, President Ikeda heads to the warehouse with the rice in his arms.
“Now, please make some sake.”
What I got back was a harsh word.
"I can't use this kind of scrap rice," he said.
Still, I wonder if my enthusiasm got through?
They said, ``Well, it's rice that we've taken the trouble to make,'' and they managed to get the rice used for making sake.
This step moved the brewer's heart slightly.
Since then, I have continued to grow rice and go to the brewery every day.
In fact, around this time, sake was created using Yamada Nishiki, which Mr. Ikeda had cultivated and brought to Japan.
The inscription includes the ``dragon'' of the dragon god, which is the symbol of the brewery, and the desire to deliver a refreshing scent."Ryu Souka" - the name that represents it is "Sachikaze"It is.
This sake is an important sake that led the current young brewer Hitoshi Ohno to quit his job and join Daiji Sake Brewery.
When Mr. Ohno worked at a liquor store, he drank many famous sakes, and found that he went beyond the simple word "delicious."Sake that touches the heart with the passion of the brewerI say it was.
Driven by his passion, Mr. Ohno visited the company president and is currently active as a brewer.
Its taste is, so to speak, a "straight ball in the middle."
Refreshing and easy to drink, the alcohol content is 16%. Even though the rice polishing ratio and basic manufacturing methods are the same, the difference in the koji ratio gives the sake a distinct individuality.
Although this wonderful sake was created through the passion of President Ikeda, who did not yet know anything about sake brewing, the brewery at the time was struggling with the issue of successors, and even then, they did not receive an official response regarding succession.
``I've been doing the same thing over and over again for about five years now.He never shook his head.''
Meanwhile, President Ikeda calls out to his younger brother.
``Because of these circumstances, I'm thinking of taking over the brewery, but you love making sake.Will you do it?''
The answer I received from my younger brother was without hesitation.
"If my brother does it, I'll do it too."
When he relayed his brother's words to the brewer, the situation changed completely.
``If your younger brother is going to do it, then yes,'' he said.
After many years of twists and turns, the succession was finally decided.
Although President Ikeda himself had no experience in making sake, he had a younger brother who had experience as a professional brewer.
In addition to that, President Ikeda's ``actions'' as he continued to grow rice for many years can be said to have been the final deciding factor.
And in 2019, Daichi Sake Brewery will make a new start. The decision was made to move the storehouse to Kamiura and build a new storehouse. President Ikeda explains the reason for this as follows.
"Kamiura is where my younger brother was born and raised, and as a liquor store we have always been supported by the local people. I wanted to give back to them."
Yet another big reason.
「The water at Azamui Well in Kamiura is really good.We've known for a long time that groundwater is wonderful."
Giving back to the land and having absolute confidence in water.
These two factors coincided, and Daichi Sake Brewery decided to start brewing sake in a new location.
``Tsukasa Ikeda'' is the brewer who supports his older brother who ``wants to approach sake brewing with a smile.''
Now, let's take a look at the history of another key player in Daichi Sake Brewery's sake production, Mr. Tsukasa Ikeda, the brewer's younger brother and master brewer.
Ikeda chief brewer did not follow the path of a brewer from the beginning. After graduating from high school, he got a job at a liquor wholesaler.
"Actually, at that time, I couldn't drink alcohol at all."
I look back with a smile.
However, as I handled a variety of alcoholic beverages as part of my job, I gradually came to know more about alcoholic beverages, first learning about wine, then sake, and then shochu over a period of 10 years.
“At first, all I thought was, ``This is delicious.'' But as I kept drinking it, I started to feel more impressed, and in the end I felt kind of disappointed.''
――I wonder how they can make this kind of sake.
--Maybe I can do it myself.
It seems that this feeling began to grow quietly, little by little, but surely.
And when I was 44 years old. Ikeda chief brewer quits his job as a wholesaler after many years and decides to become a brewer.
"It's a little late, though."
Even though I say that, I am serious about that step. He entered a brewery in Oita Prefecture, gained experience at several famous breweries, and has been involved in sake brewing for approximately 11 years.
In fact, when he was working at a wholesaler, he would often find time during his working hours to visit various breweries.
"I can tell you now (lol)," he says, sounding a little embarrassed.
The big turning point for Ikeda Chief Brewer was when his older brother, President Takashi Ikeda, asked him if he would like to take over the brewery with him.
"Honestly, I thought it wouldn't be possible for you to do it alone (lol). So, we thought, why don't we do it together?"
I guess they were determined that because they were brothers, they could understand each other. However, he says that doesn't mean he wasn't worried.
"I was anxious then, I'm still anxious, and I think I'll probably be anxious until the day I die."
Through trial and error, he must have the feeling that there is no end to his pursuit of the ideal sake. Mr. Ikeda himself expresses it this way.
"I'll be training until I die, right?"
In fact, during a TV program he was interviewed on, the caption ``Bio Brewer in Training'' appeared, and he said he was happy because it felt like his feelings were being expressed to many people.
So, what kind of sake is this brewer Ikeda aiming for?
"It's thick from the moment you pour it. It's a satisfying drink."
What underpins this flavor is Daichi Sake Brewery's water.“God’s waterI strongly say so.
"Water is the most important thing after all. Of all the raw materials, water is the most abundant. It's all thanks to water."
Toji Ikeda Tsukasa's sake brewing process is never complete, and is based on the humility of ``training.''
Thoughts behind the “Hana Smile” label
Daichi Sake Brewery “Hana Emi” series──
The biggest feature is how to enjoy sake by choosing based on the flowers and taste depicted on the label!
The 6th generation brewer inherited Daichi Sake Brewery, and the sake series ``Hana Emi'' was born as a new step.
As the name suggests, we aim to create a drink that softens people's expressions, like a flower blooming.
``Hana Emi'' starts with Junmai 80, the red label, and gradually increases in sweetness. From dry to umami-rich types, the direction of flavor is visualized so that you can intuitively understand the color of the label.
Regarding alcohol quality, each
・Acidic and refreshing type
・Type that gradually spreads the flavor of rice
It is characterized by a wide range of variations that can be enjoyed by everyone from sake beginners to sake enthusiasts.
Another big appeal of the “Hana Smile” series is the label design with a flower motif.♪
Each sake label features a different flower, and the flower language is layered with an image of the taste.
The symbolic thing is the center of the series.``Flower smile special pure rice''.
When they squeezed this sake, they got a sharp impression, so they searched for a ``sharp flower'' and came up with the design of a dahlia.The flower language of dahlia is ``splendid'' and ``gratitude''.
The brewer says that he wanted to express his gratitude for the support of so many people in passing on the brewery - that is how he put this feeling into this book.
In this way, the selection and naming of flowers is like a self-introduction of the sake, where the craftsman uses flowers to describe the taste of the sake when it is actually squeezed and the desired quality of the sake.
This is the basis for creating labels for the "Hana Smile" series.
Ikeda's consistent goal is to create a ``melty'' sake that you can sit down and drink slowly.
In particular, for the green and pink labeled ``Hana Smile,'' Kumamoto yeast No. 9 is used to ``create that sticky feeling.''
In previous interviews with TV programs, the sake was often described as ``sticky'' and ``melty,'' and the brewer himself said that he felt a positive response to those words.
Also, what is depicted on the green label of ``Hana Smile Junmai'' is Gypsophila. The language of flowers is "innocence" and "pure heart".
It is said that Gypsophila was chosen because of its ``change in expression'' of the sake.
Drinking it chilled immediately after squeezing gives it a refreshing and light taste. However, when it was warmed, the taste completely changed and became more voluminous.
“Is there such a difference between cold and hot?”
At that moment, the chief brewer's mind came to mind."Naughty"The word.
From this, we derived Gypsophila, which has the flower language of "innocence".
``Hana Emi'' is a sake that includes the ``fun of choosing.''
Flowers, colors, flower language, and taste all come together, making the time of selection itself enjoyable.♪
Therefore,Even if you don't know much about sake, it's a good idea to start by choosing your favorite flower.♪
Choose an alcoholic beverage with a flower label that you, your family, or the person you want to send it to will like. Isn't this sake brewed with a unique Japanese sensibility?
Daichi Sake Brewery's ``miracle'' aged sake ``Zuiho 30 Year Old Sake''
Image source: Daichi Shuzo HP
The brand that is written in large letters on the old storehouse in Funamachi"Zuiho"。
This is a legendary brand of the now defunct Daichi Sake Brewery that was loved by the local community for a long time.
During World War II, when the naval aircraft carrier Zuiho docked in Saiki, the captain liked Daichi Sake Brewery's sake, so the name was given to him.
Zuiho continued to be loved by the locals, but unfortunately in January 1995, Daichi Sake Brewery was damaged by a large fire, and most of its equipment was destroyed.
In such a hopeless situation. For some reasonMiraculously, only one enamel tank containing "Zuiho" survived.It was.
Sake breweries have long had a culture of enshrining gods with particular importance, and whether by coincidence or necessity, the Zuiho that was being stored was apparently located under a household altar.
30 years have passed since then.
After President Ikeda took over Daichi Sake Brewery, he discovered an enamel tank sitting quietly in a corner of the brewery.
When I checked inside, I found that the alcohol had been stored in good condition. The ripeness was good and the taste was perfect.
President Ikeda decided to commercialize this aged sake so that people could feel the history of Daichi Sake Brewery.
In this way, ``Zuiho'' miraculously escaped being destroyed in the fire, and after a sufficient period of maturation, it has now been revived as an aged sake in limited quantities!
Its color is a beautiful amber with a shine, and its aroma is mellow and rich, like maple.
The taste is very mellow, with a deep flavor similar to sherry or high-quality Shaoxing wine.
This is a truly miraculous old sake that has been matured through the history and hardships of the brewery.
The young chief brewer of Daiji Sake Brewery, affectionately known as "Wakadanna," decided to share the charm of this 30-year-aged sake with everyone.
As mentioned above, the passionate brewer fell in love with the ``Ryusoka Sachikaze'' that was brewed when the Daichi Sake Brewery took over, so he quit his job at a liquor store and joined the brewery.
Although he has only been making sake for a short time, he has been entrusted with the production of ``Hana-Emi Junmai 80,'' which is released for a limited time every fall and winter, and he has been upgrading both his technique and the quality of his sake every year.
Through 30-year-old sake, which is unusual in the industry, Mr. Ohno
“One of the charms of Japanese sake is the way its taste changes over time! ”
I was impressed.
With the desire for everyone to experience this feeling, we are launching a hands-on SAKE crowdfunding service."SAKE Crafan"It is still fresh in my memory that the project was implemented.
*You can see the details of the project here.
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[Daichi Sake Brewery]
〒879-2601
277-1 Asamiiura, Kamiura, Saiki City, Oita Prefecture
TEL:0972-48-9388
FAX: 0972-48-9387
HP:https://oochi.saiki.jp/
Online store:https://sake1.base.shop/
Introducing Daichi Sake Brewery's sake and pairings♪
Flower smile special pure rice
The name ``Hanaemi'' reflects our sincere wish for the revitalization of the brewery, ``to bring a smile to the person who drinks it.''
Among them, “Special Junmai” with its impressive orange label is Daichi Sake Brewery’s representative brand.A book that plays the core of the series.The flower on the label is ``dahlia,'' and the flower language is ``gratitude/splendor.''
It has a clean, sharp, and slightly dry taste. The philosophy of Daichi Sake Brewery is honestly reflected by using mainly locally produced rice and finishing it with no filtration and pasteurization.
According to President Ikeda,
``It has a slightly gorgeous aroma and a sour flavor.It is a sake that has a body made of acid to go well with food."It goes well with all fish dishes"It's designed like this."
■Flower smile special pure rice specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Yamada Nishiki |
| Rice polishing ratio | 60% |
| yeast | KA-4 |
| Alcohol level | 15 degrees |
| Japanese sake level | +5 |
| acidity | 1.9 |
Recommended pairing for “Hana Emi Special Junmai”
We asked Mr. Ohno, the young master, about the pairing that goes well with this special Junmai.
``This ``Hanami Special Junmai'' has a slightly orange hue and a refreshing acidity,'' says Ohno.
This sourness. It goes well with sweet soy sauce unique to the Kyushu region.
"When it comes to sushi and sashimi, I especially recommend amberjack. The sweetness of the soy sauce and the acidity of the sake create just the right balance."
We then moved on to the topic of Oita's local cuisine, which has a reputation among local gourmets.
``Eat with ponzu sauce“Tori-ten” also goes very well!It's lighter and refreshing than fried chicken, so it goes even better with alcohol."
As many of you may know, "Tori-ten" is a well-known soul food in Oita. In fact, Oita City is said to have the highest consumption of chicken per household in Japan.
I purposely chose "chicken tempura instead of fried chicken." You can clearly see the richness of Japan's food culture by region.
In addition, Ohno says, ``Just adding a little bit of soy sauce to whitebait can dramatically change the flavor.''
We want you to enjoy your favorite seafood freely and without any worries.
This kind of ``Hana Emi Special Junmai'' is a bottle that enhances dishes and gently colors conversations at the dinner table.♪
Flower smile Junmai Daiginjo
"It may not be like Daiginjo, but..."
The words of the brewer Ikeda, who speaks after the introduction, clearly express the uniqueness of this sake.
When you think of a typical Daiginjo, many people probably think of the gorgeous aroma that rises up.
However, ``Hanaemi Junmai Daiginjo'' is a sake that is a little far from such a classic.
First of all, the recommended way to drink it is ``chilled and in a wine glass.''
Or lukewarm.
What the chief brewer Ikeda aimed for was to"It's not a sake that makes a statement with its aroma, but a Daiginjo that goes well with food."
"If the aroma is too strong, it can interfere with the cooking process. That's why we aimed for a flavor-based dish."
As the name suggests, the scent is subtle, reminiscent of banana and melon, with a hint of yogurt, giving a very gentle impression.
As mentioned above, "Hana Emi Junmai Daiginjo" is unfiltered. Therefore, it is not completely colorless and transparent, but has a slightly amber hue.
The rice polishing ratio is 50%. This is a relatively standard number for Junmai Daiginjo, but for some reason the flavor feels deeper than the number.
It doesn't feel as spicy as the specs say, it has a subtle sweetness and flavor from the rice, and the body is not too light, but a little on the rich side. According to Toji Ikeda, one of the reasons is,Koji ratio heightIt seems that it is.
``By using more koji than usual, we are able to bring out the flavor while also making the sourness a little higher.''
The reason for this is,
“I want people to feel happy with alcohol that they can enjoy with their meals.”
As intended, ``Hanami Junmai Daiginjo'' is a bottle that shows its true value with food. The calm design of the phalaenopsis orchid on the purple label perfectly expresses the design of this drink.
The language of flowers is ``Happiness comes flying''.
This is a drink that clearly expresses Daichi Sake Brewery's philosophy of ``sake that brings happiness with rich ingredients.''
■Flower smile Junmai Daiginjo specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Yamada Nishiki |
| Rice polishing ratio | 50% |
| yeast | KA-4 |
| Alcohol level | 16 degrees |
| Japanese sake level | +2 |
| acidity | 1.8 |
Recommended pairing for “Hana Emi Junmai Daiginjo”
``Hana Emi Junmai Daiginjo'' is a sake with a gentle and elegant sweetness and a modest, gentle aroma.
Its delicate taste goes well with cheese or cream-based pasta.
The richness of the dairy products and the sourness of the alcohol overlap, complementing each other's flavors.
It also goes well with meat dishes that have a distinctive aroma, such as sausages made with herbs.
This is because it's a Junmai Daiginjo that doesn't have a too strong aroma, so it doesn't interfere with the individuality of the dish and allows it to blend in with nature!
Furthermore, Mr. Ohno especially recommends Japanese sweets!
The Japanese sweets you actually proposed are:Shiroyamado is a salted yokan made by Shiroyamado, a long-established confectionery shop in Saiki that has been in business for over 100 years.
A dish made with sun-refined salt and a filling made from 100% Hokkaido red beans. It has a reputation for being elegant in terms of saltiness and sweetness!
By combining this with the soft sweetness of ``Hanami Junmai Daiginjo'', the sweetness becomes firmer and the aftertaste becomes clearer, which blends well with the sweetness and saltiness of the yokan.
Information about “Shirozando” is[Click here]
Furthermore, Mr. Ohno recommended whitebait, a Saiki specialty, as an accompaniment to sake.
Saiki City is known as a region in Kyushu where you can taste raw whitebait, and the fresh whitebait is so caught that a "whitebait fair" is held during the season.
"Whitebait and Junmai Daiginjo go perfectly together. Please give it a try."
Along with Shirozando's salted yokan, ``Hana Emi Junmai Daiginjo'' can be said to be ``a sake that can be enjoyed in a wide variety of ways.''
Cheese, Western food, seafood, and even Japanese sweets.Sake that can be enjoyed across genresThat's right♪
Daichi Sake Brewery Q&A
Here are some of the questions we were asked about Daichi Sake Brewery during our study abroad trip.
- What is usually used as a suspending agent?
- There are several types of starch lowering agents, including powder types and liquid types.
By adding these and stirring, you can settle the lees in a relatively short time, and some breweries use charcoal to remove the lees more quickly.
Of course, that's not necessarily a bad thing. The way of thinking and circumstances of construction differ from each other.
However, we have a strong desire to ``deliver alcohol in as natural a form as possible,'' so we don't do anything unnecessary and just wait for the alcohol to settle down on its own. - How do you decide which Kumamoto yeast to use?
- By using different yeasts for each alcoholic beverage, we bring out its individuality.
First of all, ``KA-4 yeast'' is characterized by a slightly more gorgeous aroma than Kumamoto No. 9 yeast, and a moderate amount of acidity.
That's why we use it in ``Hanami Special Junmai'' and ``Hanami Junmai Daiginjo,'' which emphasize the balance of aroma and taste.
``Kumamoto No. 9 Yeast'' has a mild aroma and is easy to produce sake with a strong richness and flavor, so we use No. 9 yeast when designing sake with a heavy drinking sensation, such as ``Hana Emi Junmai Sake'' and ``Hana Emi Junmai Ginjo.''
- When you think of ginjo sake, you have an image of a refreshing and light sake, but how did you imagine the smooth quality of ``Hanagi''?
- During my time as a liquor wholesaler, I drank many different types of alcohol, but the one that started my journey was a bottle of sake I encountered in Toyama.
The moment I drank this sake, which had a smooth texture and deep flavor, I felt a little regretful. I will never forget that experience, and I feel that it led to my decision to pursue a career in sake brewing.
So, ``Hana Emi'' was born based on my memories, aiming for a sake with a smooth and delicious taste.
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!
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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! !
