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 25th Online Sake Brewery Study Abroad event.Okamura Honke (Shiga Prefecture)We would like to introduce♪
About Okamura Honke
Toyosato Town, Inukami District, Shiga Prefecture is the smallest town in Shiga Prefecture.
Located slightly east of Hikone, this place is famous as the birthplace of Omi Beef, Japan's oldest brand of beef.
It is also a production area for high-quality Omi rice, and the Okamura Honke brewery is located in an area with a view of rice fields rich in nature.
A land with gentle winds and close proximity to water. This atmosphere is the same as the taste of the sake.
The company's founding dates back to 1854, and there are records that it began producing sake at the request of the Ii family, the lords of Hikone at the time.
It has such a long historyOne that can be said to be the symbol of the Okamura Honke is,"Longevity Golden Turtle"。
This name comes from the other name of Hikone Castle, ``Konkijo'', which symbolizes the authority and tradition of the Hikone clan.
I believe that the story of receiving this name from the feudal lord shows how much the first brewery had expectations from the feudal lord, and how the brewery responded to those expectations.
Furthermore, there was an episode that shows that the first generation brewer was very particular about building a storehouse in this area.
"It took us two years to decide on the location for our warehouse."It is.
It was a time when we were able to stick to our belief that ``the conditions suitable for sake brewing are non-negotiable'' when brewing sake here.
The first clue to understanding these "two years" deeply is "land."
The area around Yoshida, where the brewery is located, is a fertile area created by rivers flowing from the Suzuka Mountains, and in the past, it was a low-lying area that suffered from frequent floods. However, where water gathers, rice fields naturally spread and rice grows.
This explains why the first generation set up a sake brewery in this area.
Yoshida was originally called ``Zenda,'' which literally means ``good rice field.''
The first generation decided to put down roots in this area, as it was a thriving area for producing high-quality Omi rice, and it was also ideal for sake brewing.
Okamura Honke's unique feature is that this historical background is firmly connected to modern sake brewing.
The fact that we only use rice grown in Yoshida that is certified as ``environmentally conscious agricultural products'' shows our commitment to rice.
Furthermore, the cold winds blowing from Mt. Ibuki are ideal for sake brewing, making it easy to control fermentation.
These are the reasons why the first generation chose a location that had all the necessary conditions.
After a long and long history since the first generation, the Okamura Honke reached a turning point in the 1990s.
Okamura Honke isSake brewing was temporarily stopped in 1992.That's what I'm doing.
At the time, the sake industry was experiencing problems such as young people becoming disinterested in sake, problems with successors, and intense price competition.
However, the following year, in 1993, the company restarted sake brewing with three people: Tatami Chief Brewer, Otsubogashira, and Managing Director.
The year leading up to its reopening must have been a period of constant conflict, as it forced people to reconsider whether or not they should continue, and if so, what they should do.
However, I feel that the decision was made based on the unwavering thoughts of the three of us, the heavy responsibility and pride of the brewery that has a long history since its founding, and our strong beliefs.
Above all, we have a simple desire to make good sake. The idea is to create a drink that is more satisfying.
From here, a new trend that led to the current Okamura Honke began.
First, in 1994, we started offering sake brewery tours as a new experiment, and suspended sales activities to focus on self-sales.
This was a swift and major turning point, as we considered not only the sake brewing itself, but also how to deliver the taste to consumers.
There are no special performances on the Okamura Honke sake brewery tour.
However, he does tell us the story before drinking.
Inside the brewery, the sound, temperature, and aroma remain as they are, and it is a time to quietly follow the process of ``rice being steamed, koji growing, and turning into sake'' along with the words of the brewer.
The cup you drink after such a long time will make you feel a little deeper than before.
Next, the company-managed restaurant is the place where the Okamura Honke style of thinking about how the customer drinks is most clearly conveyed.
Taste the world of sake that can only be experienced at directly managed restaurants, which can be said to be the comprehensive production of Okamura Honke.♪
[Directly managed restaurant information] Yukame Gion store, Torikame
The “color” of “Choju Kinki” comes from a wide range of rice polishing ratios.
When you hear “Okamura Honke”, the first thing that comes to mind is"Kingame commission series"。
This is the brewery's greatest feature, and it is brewed with a wide range of rice polishing ratios worthy of a Nobel Prize.
The breadth of it"From 20% to 100% brown rice"！！
"Kingame commission series"The feature is “ease of selection”!
The commission series started about 27 years ago.
Looking back on those days, President Okamura says:
"Originally, Kinki was also labeled as Daiginjo or Ginjo, but it was difficult for customers to remember it. So, we thought about what could be the easiest way to understand it."
Even if you make good sake, if you can't tell what kind of sake it is, it won't be remembered or picked up. So I choseKeep the rice polishing ratio as it isA simple method.
「40、50、60、70、80、90」。
It is a visualization method that allows anyone to instantly understand how much rice has been shaved.
Furthermore, we purposely avoid using words such as ``Ginjo'' and ``Daiginjo.''
“I thought all I needed was the number for the degree of polishing and whether it was pasteurized or raw.I changed the color of the bottle accordingly, so that the difference could be visually communicated.”
Even if you don't read the labels carefully, you can see the difference the moment you put the bottles side by side.
The color coding of bottles is not based on design either. By changing the color for each rice polishing ratio, you can intuitively choose which one to use this time.
Understand with numbers and feel with colors.
It covers everyone from sake beginners to sake enthusiasts, and is a natural choice.
In fact, it was only recently that this "commission series" ranged from 20% to 100% brown rice.
“Everything was completed several years ago” (as of 2023).
After about 27 years, one "mold" was finally completed.
Let's try 60 today and 70 next... Alternatively, it can be said to be ``sake that is left to the drinker to choose depending on their mood and cuisine.''
Emphasizing what each drinker thinks of what they like and what goes well with them = ``You can imagine a specific image of the drink before you buy it.''
This will change the pairing selection, and conversely, the pairing will also change the alcohol selection."The fun of choosing one"will spread out.
However, things have not been like this since President Okamura returned to the brewery. The previous generation mainly produced sake with a somewhat classic polish, such as 60% or 70%.
From there, due to the trends of the times, the idea that ``If you want to make Daiginjo, let's polish it to 50%'' was born.
“One of the reasons was that my father produced 80% of the production,” says President Okamura.
At first, 50%, 60%, 80%. From here, Kinkame's commission series began to move.
While the brewer's desire is to ``make more refined sake,'' President Tanaka is struck by the record that ``in the past, we used to make 90% more refined sake.''
“On the other hand, I wanted to try unpolished sake, so I told the brewer about it.”
What came back was a very simple statement.
"Let's just try it."
In this way, the range of rice polishing ratios will gradually expand naturally.
And that flowThe ultimate destination is “Choju Kinki 100% Brown Rice.”It is.
Can you make koji or sake with brown rice? When asked by President Tanaka, ``I think there are many people who wonder if it's really alcoholic...''
“Well, I was able to do it (lol),” he says with a laugh.
In fact, there is no clear law that says ``rice must be polished.''
Germinated brown rice is not allowed, but brown rice itself is not a problem.
So around 2016, we started trial production of 100% brown rice.
At first, I tried washing, steaming, and preparing rice in the same way as white rice, but the results were quite poor.
Normally, about 80% becomes sake and 20% remains as sake lees, but in the first attempt, ``5% sake and 95% sake lees'' remained, and the alcohol content was about 2%.
Even so, President Okamura and the brewer's curiosity and passion persisted.
The following year, we will carefully review everything from rice washing time, water absorption time, steaming time, and temperature control of koji.
Then, 30% becomes alcohol and 70% becomes sake lees.
“I thought this was an opportunity.”said President Tanaka.
The outline of the sake is clear, and you can clearly feel the aroma unique to brown rice.
"I thought it was delicious."
As we continued to make improvements and prototypes, the color and taste gradually improved.
Initially, we planned to use a red bottle, but now we use a transparent bottle, and the sake itself has a brown rice color, making it a surprisingly beautiful sake.
Even with this, the color is about half as dark as the one prototyped in the first year.
``I don't know what to say, but I would like to give the brewer a Nobel Prize. He's done a great job of making sake.''
It seemed like a joke, but there was a real sense of respect.
"The more you polish it, and the less you polish it, the more sake will show you a completely different face."``Gold Turtle Commission Series''.
If you have a chance, please try it out for yourself.
Commitment to “full Omi rice”
At Okamura Honke,All sake brewed is made with 100% Omi rice.
This sake brewing process, which now seems natural, was actually developed little by little over a long period of time.
Okamura Honke was founded approximately 168 years ago. It is said that one of the reasons why the first generation set up a brewery in this area was because it was a land rich in rice.
Even so, when the current brewery president Okamura returned to his parents' home, the brewery did not use sake rice from Shiga Prefecture.
“In my father's generation, we had already collected good sake rice from outside the prefecture.”
At that time, it was a natural choice for sake brewing to use sake rice with a well-established reputation in order to stabilize quality.
Another reason was that there were very few farmers growing sake rice locally.
Even if you want to make sake with local rice, you won't be able to take the plunge as a brewery unless you have a system that can provide a stable supply.
In order to change this situation,About 20 years ago, Okamura Honke began contract farming with local farmers.
We have built relationships with farmers from Shiga Prefecture, especially those within a 10km radius of our warehouse, while sharing our ideas on how to grow rice.
Now,Rice suitable for sake brewingGinfubuki, Tamasakae.
We now mainly handle rice varieties such as Nipponbare, Koshihikari, Kinuhikari, and Mizukagami.
The initiative to ``make sake using local rice'' eventually expanded to activities where sake breweries and farmers were involved in rice cultivation from the same point of view.
One of its symbolic efforts is“Hikomai Sake Association.”
At this meeting, people from the sake brewery also go into the rice fields and watch the rice planting and growth together with the farmers.
Rice is not just something you buy, but something that is involved from the beginning as part of the sake brewing process.This idea is the basis of our activities.
The current 100% Omi rice sake brewing has been possible because we have spent time cultivating relationships between farmers, brewers, and the land.
In addition, at Okamura Honke, we do not separate koji rice and kakemai, we use the same rice and polishing ratio for all rice. The rice of that year is expressed more honestly in the sake. We value this kind of sake brewing.
Furthermore, Lake Biwa is essential when talking about rice production in Shiga Prefecture.
Over a long period of time, the awareness of treating water with care has taken root in the region, not only for rice field water but also for domestic use.
As a result, high-quality water is used in rice fields, and farmers are growing rice carefully.
The current state of brewing sake with 100% Omi rice may not have been the goal envisioned from the beginning.
There was a time when we could not use local rice, so we had time to build relationships with farmers, and after many days of visiting rice fields,
By connecting rice, water, and people in the same land, Okamura Honke's sake has developed into a flavor with a quiet and gentle profile.
“Kibunefukuro Shibori” handed down from the Noto chief brewers
The Okamura Honke's sake brewing techniques have been passed down from generation to generation, including the current chief brewer.
The form that still remains today is``Shibori'' is the final stage of sake brewing.
This is the process of separating sake and sake lees from moromi.
Recently, the Yabuta type automatic press has become mainstream, but the Okamura Honke has the Sase type."Kibune"is standing calmly.
Bags containing moromi (moromi) are lined up in a wooden tank and squeezed by weight, so-called"Funshibori"The biggest feature of this is that it can be squeezed without stressing the sake, resulting in a mellow taste.
However, squeezing in a wooden tank bag is quite hard work.
President Okamura spoke about this work in a very physical way.
It was around the time that President Okamura returned to the brewery and began brewing sake to take over. It was when I worked with the previous master brewers and masters who were in their 70s and 80s to squeeze the sake.
The piping bag is approximately 1 meter 20 cm long. Pour the moromi until it reaches the bottom.
"My lower back smiles just by handling two or three bags."
What it means is a feeling of not being able to hold on and feeling like you're about to break. It's such hard work.
However, the reason why I continue to do this is because
“It is because of this squeeze that the sake is gentle and mellow.”says President Okamura.
Slowly divide the sake with time and weight. As a result, it tastes like it has no edges.
Sake lees are still highly valued in this region.
Sake lees, which contains a good amount of alcohol, is highly valuable as a food ingredient and does not go to waste.
"Use up both sake and lees properly."That's why I continue to use this old-fashioned wringer.
Now, this squeezing process doesn't end once you put the bag down.
``Previously, we moved the bag three times.Now, to reduce the strain on the body, we have reduced the number of times to two, but we still move the bag to the center after it has been squeezed to a certain extent and squeeze it out even more,'' says President Tanaka.
If you don't do this, this machine won't be able to reach its full potential, but to be honest, it's hard on people who aren't machines.
``Of course, there are some good points, but it's still a lot of work,'' says the president with a quiet laugh.
The squeezer I'm using now is actually an old machine. .
“I think it was really difficult for people in the past, when machines were older than this one.”
Deep in his words, there was a sense of respect not only for the taste of the sake, but also for the history of the brewery itself.
11 years of progress as “Shiga Sake”. ALL SHIGA Sake Brewery Collaboration Pure Rice Sake
October (Kannazuki) --
For Kura, this month is a slightly special time that helps us settle our spirits every year.
It is the month of the rooster, which is the 10th month of the zodiac.
The character ``tori'' was originally a hieroglyph representing the shape of a pot, and it is said that it actually meant alcohol.
Furthermore, October is also the season when new rice is harvested and sake brewing begins in earnest, so in the past, the sake brewing year also started on October 1st.
Against this background, in 1978, the Japan Sake Brewers Association designated October 1st as Sake Day.
In the first place, sake is an important entity that has been offered to the gods since ancient times.
In addition, the word "cheers" can be used to describe people in the same place."Sharing the same thoughts"This is a wish that is expressed.
This idea of ``Japanese Sake Day'' was born by fusing Shiga's sake culture."Shiga local sake 10,000 people toast project".
In 2015, Shiga Prefecture enacted the ``Ordinance to Promote Hospitality and Popularization of Omi Local Sake,'' and with the support of the government, efforts to promote local sake began to take effect.
Among these, the ``10,000 People Cheers Project'' has continued to play a central role.
The concept at the heart of this project is very simple♪
Around October 1st, restaurants, homes, event venues, etc. in the prefecture,Get the same sake at each location and toast at the same time.That's what it means.
Trying to do this with 10,000 people was a somewhat daring attempt that would be somewhat exciting for sake lovers.
What is essential when talking about this initiative is“All Shiga 32 Sake Brewery Collaboration Pure Rice Sake”.
Sake breweries in Shiga Prefecture bring their own sake and combine them all to create a single bottle of sake.
Every year, sake with different characteristics is divided into four themes and blended: ``dark, light, sweet, spicy.''
The finished sake will be a bottle that reflects Shiga that year.
This project has been ongoing for approximately 11 years.
At the main venue, a simultaneous toast uttered by the governor was held, and it is said that approximately 50,000 people have raised their glasses so far.
But unfortunately,In 2025, this initiative will reach a turning point.
However, the reason is positive.
It was determined that this initiative had played a certain role, as the exchange between breweries deepened and the exchange of technical information progressed.
On the other hand, it is also true that the environment for sake brewing has become harsher in recent years due to factors such as the rising price of raw rice and climate change.
That's why this was an important turning point for my next attempt.
Currently, while facing various challenges, we continue to hold seminars and share techniques with the aim of raising the quality of sake throughout the prefecture.
And speaking of recent topics, the next generation of sake rice ``Shiga Sake No. 85'' has been released.
A large number of people participate in the Shiga Local Sake 10,000 People Toast Project"The time when we raised the same cup at the same moment"will continue to be quietly connected to Shiga's sake.
[Okamura Honke]
〒529-1165
100 Yoshida, Toyosato-cho, Inukami-gun, Shiga Prefecture
TEL:0749-35-2538
FAX: 0749-35-3500
HP:https://uozushuzo.co.jp/
Online store:https://hongoshuzo.base.shop/
Introducing Okamura Honke's sake and pairings♪
Longevity Golden Turtle Ai 40 Pasteurized
This rice has a gentler and calmer taste than the polished rice number (40) suggests.
The rice is milled to the right level, giving it a well-balanced aroma and a gentle flavor that spreads in your mouth.
Of course, "pastoring" gives the flavor profile and structure a soft texture.
Although it is not a flashy sake, you can feel that it is a carefully brewed sake and the position of longevity Kinki sake.
■ Longevity Kinkame Ai 40 pasteurized specs ■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Omi rice |
| Rice polishing ratio | 40% |
| Alcohol level | 14 degrees |
Recommended pairing for “Choju Kinko Ai 40 Pasteur”
President Okamura mentioned the dishes that he would like to pair with this one dish:Assortment of "Marinated Biwa Trout", "Prosciutto", and "Sashimi".It is said that fish with fat and flavor, such as yellowtail and tuna, go well together.
However, to be honest, there may be many people who don't get it when they hear the term "Biwamasu."
After President Okamura explained to me,
``Biwa trout, simply put, is salmon from Shiga.It has a strong aroma and flavor, but even with such a strong-tasting ingredient, this sake is well received.''
The fat is gentle, yet the aroma of the fish itself stands out.
That's why the calm aroma of ``Ai 40 Pasteur'' and the strong taste work together so well.
What makes this pairing so interesting is that even with the sourness of the marinade or the rawness of the sashimi, the presence of sake remains.
This Biwa trout is one of the endemic species that only lives in Lake Biwa. They belong to the salmon family, and after spending several years in lakes, in the fall they swim upstream to the rivers where they were born to spawn.
In Shiga, local dishes such as ``ame no rice (masmeshi)'' and ``kokera sushi'' are also popular.
Recently, cultivation has begun, and attempts are being made using Okamura Honke's sake lees.
Since it is said to be a high-quality fish, it is often enjoyed at restaurants rather than casually at home.
Dishes with a strong taste“The power to accept”It can be said that there is one.
Longevity Golden Turtle Green 60 Pasteurized
A sake that makes you want to stop and taste it in your mouth! The rice polishing ratio is 60%. Don't remove too much, don't leave too much. The good balance of lightness and slightly dryness is appealing!
The aroma is mild, but when you put it in your mouth, the flavor of the rice and the slight sweetness gradually spread out.
This also has a stable flavor profile due to pasteurization, and the overall design is rounded.
If you are looking for a flashy personality, it may feel a little plain,"Properly designed sake"This is the type of book that you will notice.
■ Longevity Golden Turtle Green 60 Pasteurized Specs ■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Omi rice |
| Rice polishing ratio | 40% |
| Alcohol level | 14 degrees |
Recommended pairing for “Choju Kinka Midori 60 Pasteurization”
It is designed to be a very light and natural drink to enjoy with meals.
The taste is light, but the roundness of the rice and the subtle sweetness spread quietly in your mouth.
President Okamura suggested ``Nanban pickled fish'' and ``Salted grilled mackerel'' as dishes that would go well with this drink.
``I think it would be best to use fish that people commonly eat on a daily basis.I think 60 fish would be the most suitable.''
It goes perfectly with the fish dishes that naturally appear on the daily table.
First, "Fish pickled in Nanban".
This dish has a relatively clear flavor profile, with the richness of the fried fish, the sourness of the vinegar, and the sweetness of the vegetables, but the dryness of the ``Choju Kinki Midori 60 Pasteur'' smooths out the aftertaste and resets the palate. Therefore, the chopsticks and the sake cup proceed naturally.♪
"Salt-grilled mackerel"The compatibility with him also gives a very honest impression.
The mackerel has a simple taste of fatty fat and salt, but without cutting too much fat, the deliciousness and salty taste of the fish remain naturally.
Just enjoy the simple and natural combination with sake on a night with fish dishes. I feel that it is in such situations that the goodness of this alcohol comes through.
Longevity Golden Turtle White 80 Pasteurized
The meaning of leaving rice behind. The rice polishing ratio is 80% (only 20% is polished).
It stands in the opposite position from the mainstream "shaved sake" and has a unique personality.
When you put it in your mouth, you feel"A rustic aroma reminiscent of grains and a distinct sweetness of rice."A slightly primitive richness and thickness spreads in your mouth.
The taste has been calmed down by the "pastoring" process, and the roughness and edges have completely disappeared.
This sake is not a sake that is aromatic, light, or easy to drink.
"Sake is made from rice."This sake may once again remind us Japanese people of the emotion that we had overlooked because it was so commonplace.
For those who want to enjoy the sweetness and richness, and taste the changes caused by temperature, this is a bottle that will give you an honest answer.
■Choju Kinkame White 80 Pasteurized Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Omi rice |
| Rice polishing ratio | 80% |
| Alcohol level | 14 degrees |
Recommended pairing for “Choju Kinkame Shiro 80 Pasteurized”
Because it is made with plenty of rice left in it, you can clearly feel the flavor and sweetness of the rice from the moment you put it in your mouth.
The pairing that Mr. Okamura suggested for a sake with such flavor was a bit surprising.
"Dried fruit pineapple" and "teriyaki chicken".
Although it is different from the so-called "sake-like side dishes," Mr. Okamura told us the following.
``I think it's good to pair it with sweet treats, or pair it with flavorful ingredients.''
First of all, "dried fruit pineapple".
The sweetness of the fruit is tightly concentrated in the pineapple, with a slight sourness remaining, and when the rich sweetness of the sake is further layered on top of that, it feels like the boundary between alcohol and sweets gradually disappears.
It has a bit of a dessert wine feel to it, so it might be a good drink to enjoy a little after a meal.♪
On the other hand,"Teriyaki chicken"is a dish with the richness of the sweet and spicy sauce and the strong flavor of the chicken.
The reason why you can take this richness head-on is because of the tolerable sweetness and flavor inherent in rice.
Rather than the sweetness clashing with each other, the whole thing is rounded and gently brought together.
``Choju Kinki Shiro 80 Hiire'' is not the type of sake that you can easily drink down, and rather than enhancing the food, it is a sake that complements the sweetness of the food with a softer sweetness.
It can be said that it is a product that directly conveys the unique characteristics of rice.
Okamura Honke Q&A
Here are some of the questions asked to President Okamura during this study abroad trip.
- In the case of 100% brown rice, won't the tax office get angry if the lees percentage is high?
- To be honest, at first I was told it was okay (lol).
``Why would you do that?'' ``No one else would do that.''
Getting permission for test brewing didn't come easily, and to be honest, I felt like, ``Why don't we just stop doing it first?''
However, the timing was good and I had the opportunity to talk about various things.
We decided, ``Okay, let's give it a try.'' Of course, as I progressed through my second, third, and fourth years, I received a lot of guidance, so it wasn't an easy path.
Even now, there are still some difficulties in making it using only brown rice, but I feel like it's gradually taking shape. - Which of the 30 types of alcohol is the most popular?
- As expected, the ``60'' and ``80'' products in the commission series are popular because they have distinct tastes such as ``spicy'' and ``sweet'', making it easy for customers to choose.
Still, each of the other alcoholic beverages has their own unique characteristics, so I want to preserve them as much as possible. - How do you plan to develop Okamura Honke's matured sake business in the future?
- Actually, I didn't start with the idea of making old sake from the beginning.
Even before we expanded the Choshu series to this extent, we happened to have old sake in our brewery.
. It all started when I returned to my parents' house and drank some leftover alcohol from my second and third years that I had no intention of selling as old sake.
I honestly thought, ``This is surprisingly delicious.''
At first, I thought it would be a good idea to age the sake for about 3 or 5 years, but as I thought to myself, ``I want to add a little more flavor,'' the period gradually got longer, and before I knew it, I had some aged sake that had been aged for 28 years.
We are thinking about the best timing and how to drink this.
So, to be honest, I would like to hear from people who have tried it. I've always wanted to commercialize something.
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! !
