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 26th Online Sake Brewery Study Abroad event.Uozu Sake Brewery (Toyama Prefecture)We would like to introduce♪
About Uozu Sake Brewery
Uozu City, Toyama Prefecture is a port town with a “Toyama-like topography” close to the Sea of Japan and mountainous areas.
A mirage floating in the harbor in summer.
A ``buried forest'' is a very rare natural monument where a 2,000-year-old cedar forest sank to the bottom of the ocean due to an eruption or flood and is preserved intact.
Seafood offers a variety of seafood throughout the year, including firefly squid.
Uozu Sake Brewery is located in the Hokuriku region, which has such a diverse climate.
Uozu Sake Brewery was just reborn in 2023, but the brewery has a history of about 100 years.
Its predecessor was Motoe Sake Brewery, which was founded in 1926 (Taisho 15), and has been in business for a long time."North Sea"The brand has been loved by the locals.
The origin of the name ``Hokuyo'' is said to be that the local Uozu Port was a base for the Beyoyo fishing industry, which was bustling with salmon and trout fleets, so the name was chosen to honor the prosperity of the Uozu port, and the sake brewing has always been carried out in a way that is close to the people of the sea.
Uozu has a climate full of contrasts unique to Hokuriku, but the cold winters in particular are an ideal environment for sake brewing, suppressing bacterial activity and allowing stable low-temperature fermentation.
Of course, winter is extremely harsh for brewers who prepare sake, but it is the best season for sake.
In addition, Motoe Sake Brewery has continued to create sake that lives up to the origins of its brand and goes well with seafood, based on the abundant underground water of the Tateyama foothills, Yamada Nishiki from Hyogo Prefecture, and Toyama Prefecture's first independently developed sake rice, Oyama Nishiki.
However, despite being the perfect location for sake brewing, in recent years,Due to aging equipment and the lack of a successor, the continuation of sake brewing was in doubt.
This was around the time when people were starting to ask, ``Will we no longer be able to drink local alcohol?''
That"We must not lose the natural potential of the land"A man with a strong desire to do so is targeted.
Who is that person?Sake brewery revitalization professional - Representative of Sake Capital, Bungo Tanaka (BIGBOSS) president。
Based on our track record of rebuilding many breweries, including Akita's ``Akura Sake Brewery'' and Iwate's ``Shinami Sake Brewery'', which is known as the birthplace of Nambu Brewery."BIGBOSS"A person with another name.
However, contrary to the image given by his nickname, President Tanaka laughs a lot, talks a lot, and is by no means a scary person (lol).
In fact, it feels even more familiar.
"I don't feel failure as a failure. That's why there is no failure in the first place. There is no success without failure."
As symbolized by these words, his philosophy of regeneration is very positive.
I was convinced that ``Uozu's water and climate still have a lot of potential,'' and decided to take over the brewery.
Thus, in 2023, Motoe Sake Brewery changed its name to Uozu Sake Brewery.Recycled warehouseI started on the path to.
Inheriting the brand names "Hokuyo" and "Mirage View Town" from the Motoe Sake Brewery era, R4BY has created a brand that allows you to feel the original flavor and aroma of rice.Changed to Junmaigura.
In addition, a new brand that focuses on unfiltered unprocessed sake and is distributed exclusively through special dealers."Honami"Released.
This "Honami" suddenly won an award at the [Reiwa 5th National Sake Awards].
In addition, Uozu Sake Brewery has been making excellent progress even though it has only been a short time since taking over the business, winning top prizes in the [SAKE COMPETITION] Junmai Daiginjo category.
This revival was possible because of the thoughts of BIGBOSS, the sake brewery restoration contractor, the brewer of Uozu Sake Brewery, and the people who love Uozu's local sake.
Uozu Sake Brewery is taking a big step toward the next 100 years while continuing to grow its roots in the port town.
Regeneration contractor! Sake Capital representative “Tanaka Bungo BIGBOSS”
In 2022, Uozu Sake Brewery was saved from the crisis of going out of business in the form of business succession."Sake Capital Co., Ltd."Representative President Bungo Tanaka.
After graduating from university,As a member of Asahi Beer Silver Star, a powerful American football teamWorked at Asahi Breweries, Ltd.
While working in sales, I met many Japanese sake breweries, and every time I heard about their current situation, my heart ached.
In 2010, he started a sake brewery business rehabilitation company hoping that his experience would be useful, and has rebuilt 12 sake breweries.
After that, he wanted to develop his business with his own sense of speed and rhythm, so he founded Sake Capital in September 2021.
"Don't turn off the lights of sake breweries from the city. Sake brewing is city building."Based on this belief, with the mission of revitalizing the local economy and expanding the market for sake, “This life is with a sake brewery”With this determination, we are working on the sake brewery revitalization project.
Currently, he is spending his days traveling around the country as a flying owner, operating sake breweries in various places including Uozu Sake Brewery, and also running a restaurant in Tokyo.At the same time, he is working to quickly provide and spread Japanese sake, such as supporting the Noto Peninsula earthquake and holding events after it was registered as a UNESCO Intangible Cultural Heritage.
The path to rebuilding Uozu Sake Brewery
The story of Uozu Sake Brewery's revitalization actually involved great hesitation and determination.
BIGBOSS, who spoke online, looked back on his feelings at the time and spoke with a cheerful smile.
“Honestly, this is the first time I have had so much trouble with a brewery.”
He says he hesitated over and over again until just before he started playing.
“I was really worried about what to do until the very last moment.”
The reason is clear. The main equipment from the Motoe Sake Brewery era is hardly in operation, and the condition of the brewery is“Worst level ever”。
The biggest problem was that none of the brewers had the experience to be the core of sake brewing.
“I have regenerated about 14 breweries so far, but I was prepared for this to be quite harsh.”
There was a bitter smile mixed in, but there must have been a deep sense of weight and pressure at the time.
He says he had a hunch that he couldn't do this alone.
So I went to see Mayor Uozu.
"We are the only sake brewery in Uozu City. I thought we needed support from the government, so I went to the mayor for advice."
It seems that the mayor understood the situation and gave him a pat on the back, saying, ``I'll support you.'' Furthermore, I continue as follows.
“The warmest thing was hearing the voices of the people in town.”
A big boost to the revitalization was the passion of local restaurants and liquor stores!
"Really, the restaurants and liquor stores in town are saying, 'Please do something! ” he exclaimed.
Moreover, the voice does not end in one day,
"The meeting lasted for two days. They said, ``We'll support you, so please make sure you do it.''
The current situation is 10 consecutive years of deficits and cumulative losses. If you just looked at the numbers, it would have been a situation that no one wanted to mess with. Still, the locals said, ``We don't want Uozu sake to die out.''
“Because of that, I was able to say, ``Let's do it!''
Although he spoke with a smile on his face, it is easy to imagine that he was silently determined to protect the local treasures that were on the verge of being lost.
Thus, Motoe Sake Brewery decided to make a fresh start as Uozu Sake Brewery.
However, we had to restart from scratch with both equipment and people. However, what pushed him forward was “the voices of the government and local people.”
With this background in mind, we started a project to revitalize Uozu Sake Brewery, whose predecessor was Motoe Sake Brewery, a long-established brewery.
Representative Tanaka spoke cheerfully and with a laugh about the six-month period of reconstruction before and after.
The first challenge is to improve the brewery environment.
Representative Tanaka looks back on the situation at the time as follows.
"I was really worried. The tank wouldn't work, and it was full of bacteria. I couldn't get anything done unless I ``decluttered'' it first.''
The first step was to remove and dispose of 45 tanks.
By cleaning out the tank that had been left unused for many years, a bright and spacious space was finally created.
Revitalizing a sake brewery begins with cleaning - this is often said in the sake world, and Uozu Sake Brewery was a perfect example of this.
The next step was to thoroughly improve hygiene management.
"It's not just cleaning. We do it thoroughly. A brewery without hygiene control won't produce delicious sake."
We installed new shoe racks, hand-washing areas, and other facilities that seemed obvious, so we introduced them from scratch. These steady improvements laid the foundation for revitalization.
Next, we began a complete renovation of the Kojimuro. The condition of the koji room, which is the key to sake brewing, was said to be even more serious.
"It was leaking and there was a risk of fire. I thought this was dangerous."
Therefore, we renovated the entire area, which was originally a materials storage area, and built a new koji room equipped with the latest equipment.
``At that time, it was the newest koji room in Japan (lol)'' This is one of the reasons why the quality of Uozu Sake Brewery's sake has changed so much since its rebirth.
Furthermore, the rice polishing method has also changed significantly. Previously, it was common to mill rice in large quantities of 500 to 600 kg, but after revitalization, it has become possible to mill rice in small batches of 10 kg.
"Now we can handle the rice carefully and hygienically. We all wear pink aprons and carefully mill 10kg of rice at a time."
From mass production to careful small-batch brewing - this shift is what gives the sake its clarity.
The old koshiki was a burner type, and it was difficult to control the temperature.
"With the help of a carpenter, we changed it to a steam boiler type koshi."
Additionally, the filling and capping device has been updated to a new, more compact model. The flow line throughout the sake brewery has been improved, and work efficiency has been greatly improved!
The most difficult part was installing the boiler.
Toyama Prefecture has strict safety standards, and construction work and adjusting piping equipment took time, making it difficult to start preparation.
"It was really last minute. We finally made it in time the day before the preparation!"
The sake that everyone in attendance is drinking this time is the result of this "tightrope walking."
The bottle washer and electrical system were also completely replaced. Reduce fire risk to zero. The bottle washing machine is in disrepair, and the electricity is the same wiring from the Showa era.
"I thought this was too dangerous. A fire in a sake brewery would be fatal."
For modern sake breweries, there is no doubt that strengthening safety is an important element in producing high-quality sake.
The final task of revitalizing the sake brewery was the maintenance of the shrine.
"Alcohol is originally something offered to the gods, so we have to perform rituals properly."
“We make sake with all our hearts and prayers,” says Mr. Tanaka.
Sake brewing is prayer—this spirituality is supporting the revitalization of Uozu Sake Brewery.
What I learned from this online sake brewery study abroad program is:Regenerating a storehouse is not just “updating equipment” but “inheriting culture”That's what it means.
The reason behind the reform and revitalization in the short period of six months was the local desire to ``never run out of Uozu sake'' and the strong determination of Mr. Tanaka and the staff to ``absolutely revitalize'' the brewery.
The story of Uozu Sake Brewery's revitalization can serve as a reference for other regions, and I believe it is one of the local assets that should be passed down from generation to generation.
``TEAM UOZU SHUZO'' full of local love
Uozu Sake Brewery's appeal lies not only in its revitalization story.
The “people” who support sake every day in the back of the brewery actually have strong personalities and stories.
Here we introduce our unique and reliable staff from the Motoe Sake Brewery era to the present!
■ Managing Director (at the time of business succession) Takayuki Hori
He changed from being a banker to being in charge of washing rice every morning.
In the story of Uozu Sake Brewery's revitalization, Hori, the manager of the company, is so famous that his name always comes up. Originally a banker, he supported the brewery at the time of succession as a ``numbers expert'' in matters such as financing, loan negotiations, and financial management.
However, Mr. Hori, who came to the brewery, did not stop at that role.
“I want to do the preparation myself.”
And hope. I was assigned to wash the rice every morning along with President Tanaka.
The sight of two people washing rice at 6 a.m. on a winter's morning was a famous scene in the brewery at the time.
■ Junichi Tomii, brewing department manager and brewer
Appointed as the new chief brewer from R7BY!
30 years dedicated to Uozu Sake Brewery! A “local face” who knows everything about breweries
Mr. Fugo is a veteran who knows his hometown, Uozu, and is a key person who understands the history and culture of the brewery firsthand.
Although it has a gentle atmosphere, it has an uncompromising craftsmanship when it comes to sake brewing, and is well-regarded for its skill in incorporating "Uozu-ness" into its sake.
I have been appointed as the chief brewer since the 2020 brewing year.
Before brewing, we brew sake from the group's brewery, Iwate Prefecture Shiwa Sake Brewery.Hiromi Ono Chief Brewer(Nambu's first female chief brewer)He has learned the Nanbu chief brewer's style of preparation.
I am looking forward to your future activities even more.♪
By the way, Mr. Tomi,"We're looking for brides!"
■ Sake Brewing Department and Sales Manager Takahiro Kamishiro
He looks tough on the outside, but is playful on the inside. A salesman with excellent footwork.
Mr. Koujiro has a slightly wild and strong appearance.
However, he seems to be the type of person who is very friendly and can easily become friends with anyone.
Preparation in the brewery, bottling, labeling... Although he is a versatile athlete who can handle everything, he also has light footwork as a salesman.
"I'll go wherever you call me!"
Such a reliable comment.
Uozu Sake Brewery“PR tower”I am active as a.
Uozu Sake Brewery's official website has unique profiles of all of its staff. That's all“This brewery values people”The more you can tell.
Sake brewing is a job that involves facing nature. However, at the same time, it is a drink made by people for people.
The reason why the revitalized Uozu Sake Brewery is able to produce delicious sake is not only because of the latest equipment and technology.people are attractiveThat may be why.
Be sure to check out the blog of Minako Michimata, the president's secretary who secretly has a fan!
Uozu's local sake brands "Hokuyo" and "Honami"
Fish head local sake “Hokuyo”
A long-selling product from Uozu Sake Brewery.
Currently, the sake produced under the Hokuyo brand ranges from standard sake to limited edition products, and boasts a diverse lineup ranging from everyday Junmai sake to high-quality sake at the level of Junmai Daiginjo.
Furthermore, in recent years, Uozu Sake Brewery has renovated its entire brewery to a pure rice brewery and abolished the traditional addition of alcohol.
By increasing the weight of pure rice sake, we are deepening our approach to sake brewing that places even greater emphasis on the flavor of the raw rice.
The Hokuyo brand also follows this trend.Towards sake quality that takes advantage of the texture of the ingredientsVarious types of sake are brewed based on this.
We would like to introduce you to the very diverse and unique lineup of ``Hokuyo''!
■Junmai Daiginjo unblended sake, OCEAN, 30% polished
A luxurious 30% polish made by collecting the blessings of Toyama, grown by the slowly seeping snowmelt water of the Northern Alps, drop by drop in a hanging bag.
It is a clear and elegant piece that reminds you of the calm sea.
■Junmai Daiginjo unprocessed sake bag hanging (35% polished)
The North Sea tradition "Fukuro-tsuri" has been reprinted.
It is a symbol of the series that collects only naturally dripping drops and spreads the clear flavor that can only be achieved by polishing for 35%.
■Junmai Daiginjo unprocessed sake Fukurotsuri Sora (SKY) 40% polished
As the name suggests, it is inspired by the clear winter skies of Hokuriku.
It has a refreshing taste that combines the lightness of bag hanging with the elegant sharpness of 45% polishing.
■Junmai Daiginjo unprocessed sake Fukurodsuri MOUNTAIN 50% polished
A bottle that reflects the pure water nurtured by the mountains of Toyama.
A calming finish with a rich flavor and a pleasant crispness like a clear stream.
■Junmai Daiginjo Super Dry +10
A dry sake that combines the luxury of Junmai Daiginjo with +10 sharpness.
It's a versatile sake that goes with meals, and it's a well-balanced drink that allows you to enjoy the flavor of the rice. A must-have for spicy lovers who will decorate any dining table!
■Junmai
We have transitioned to Junmai Brewery from the 4th brewing year of Reiwa.
It's a classic sake that goes well with every day, allowing you to enjoy the flavor of rice, so you can enjoy it on a regular basis with satisfaction.
■Sparkling
The gentle bubbles and sweet and sour taste are attractive.
A gorgeous sparkling sake perfect for toasting occasions. This is a book that is friendly to both beginners and women.
■8 (eight)
Toyama Apple Yeast x Uozu Milky Queen.
It has a sweet and sour taste similar to white wine, making it a light and refreshing bottle with 8% alcohol. Great with seafood♪
Uozu Sake Brewery’s new brand “Honami”
In 2022, as part of a new brand structure "Honami" has been launched. This is a series that will be developed as a special store/limited quantity brand, and is a brand that aims for a new flavor and expression that is different from the traditional main brands.
One of the major features of "Honami" is that everything isJunmai spec/unfiltered unprocessed sakeIt is to be.
The design is intended to preserve the richness and lively flavor of the original sake, and avoids removing the details of the flavor through filtration.
As a result, the strong flavor and aroma of rice remains, and in Toyama, where many people enjoy seafood, we can see that they value compatibility with food.
Most of the Honpa sold on the market is sold through special distributors or in limited quantities, so you can often find it at local liquor stores or specialty stores, but it is said to be highly rated by word of mouth due to its quality and variety.
It is appealing not only to sake connoisseurs but also as a local sake to enjoy with local cuisine!
In addition, the Honami series includes a lineup of different types of rice and rice polishing ratios, including ``Akita Sake Komachi'' from Toyama and Akita Prefecture, and ``Gohyakumangoku'' from Ishikawa Prefecture.
Another big attraction is that you can enjoy aged types and seasonal flavors!
■Honami Junmai Ginjo First Shibori Aqua
Aqua was released as R6BY's first squeeze. A Junmai Ginjo that is perfect for drinking with a sour meal, and is conscious of its compatibility with fish dishes from the port town of Uozu.
■Honami Junmai Ginjo Akita Sake Komachi (Yellow/Orange)
A Junmai Ginjo made with Akita Sake Komachi from Akita Prefecture. It is characterized by the flavor of rice, a gorgeous aroma, and mild acidity, and is also sold as aged draft sake.
■Honami Junmai Ginjo Gohyakumangoku Marine Blue
This Junmai Ginjo is made from Gohyakumangoku 55% polished rice and has a slightly dry but refreshing aroma and a good balance of rice flavor.
■Honami Junmai Daiginjo Yamada Nishiki (Red/Pink Wave)
A Junmai Daiginjo made with Yamada Nishiki, it is characterized by its freshness, gorgeous aroma, and lingering finish. Variations such as pink wave are available only at special dealers.
■Seasonally limited “Autumn sake”
Autumn sake, which is shipped in autumn, is also available as a seasonal limited edition sake. This is a type that allows you to enjoy the ripeness and depth of the flavor, and it has a good balance that can be enjoyed cold or hot!
[Uozu Sake Brewery]
〒937-0803
6-1 Motoshinmachi, Uozu City, Toyama Prefecture
TEL:0765-22-0134
FAX: 0765-22-0234
HP:https://uozushuzo.co.jp/
Online store:https://hongoshuzo.base.shop/
Introducing Uozu Sake Brewery's sake and pairings♪
A town where you can see a mirage, first squeeze
Uozu is also called the city of mirages, and has been known as a famous spot for mirages since before the Edo period.
The name was made into a brand."A city where you can see a mirage"。
This brand, which has been loved for many years, has been rebranded as a seasonal, limited quantity brand within Toyama Prefecture.
``Hatsushibori, the town where you can see the mirage'' is an unfiltered unprocessed Junmaishu that is the first of the year that Uozu Sake Brewery produces in the winter.
President Tanaka“This bottle is a symbol of Uozu Sake Brewery’s fresh start.”As he says, this is an important bottle for Uozu Sake Brewery.
While it has the youthfulness of a new sake, it maintains a ``Uozu-like dry tone'' that goes well with sashimi and grilled fish.
The water used for brewing is ultra-soft water from the Katagai River, which flows from the Tateyama Mountain Range.
This water is an important element that shapes the quality of Uozu Sake Brewery's sake.With a soft and clear taste.
``A gentle fragrance that is not too bright'', ``Fresh and juicy sweetness of rice'', ``A light acidity''is a feature! .
■First squeeze of a town where you can see a mirage■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Oyama Nishiki |
| yeast | Association No. 7 |
Recommended pairing for “First squeeze in a town where you can see a mirage”
A new sake that heralds the arrival of winter in Uozu City, Toyama Prefecture.``A town where you can see a mirage, the first squeeze''.
This alcohol is not the type that makes a statement with its flashy aroma, but it only shows its true potential when paired with food."Quiet supporting role"。
It can be said that he is the type of person who is ``light, calm, and has a core.''
Sake degree +1.5 is not very dry, but it is designed not to be too sweet.
On top of that, the 55% rice polishing ratio reduces off-flavors, and the freshness that only comes from first-time squeezing is added.
Shimane K-1 yeast has the characteristic of producing acidity and sharpness without producing too much aroma.
As a total,Designed with the premise of being drunk with foodI understand that.
The brewer told us about the aroma of this sake.
``I think this is a type that honestly emits the aroma produced by yeast.
For example, it's a melon, but it's not a ripe, sweet melon, but a slightly young melon.
If anything, it has a nuance similar to melon skin. It has a refreshing taste with a hint of blue, like a prince melon, with a hint of sweetness underneath. ”
First of all, grilled fish is a dish where fat, salt, and aroma are the main ingredients, so if you pair it with ginjo sake, which has a strong aroma, it may spoil the flavor of the fish.
However, ``Mirage View Town Hatsushibori'' has a gentle aroma, clean acidity, and alcohol content that is not too heavy.
It has a flavor that subtly cuts the fat from the fish while leaving a delicious taste in your mouth.
Next, fried tofu is a dish that combines the flavor of the soup stock, the richness of the oil, and the spiciness of the grated radish and condiments.
As for the sake that goes well with this dish,"Balance rather than flashiness!
The sourness washes away the oil while allowing you to fully enjoy the lingering aftertaste of the soup stock.
It can be said to be a pairing that ``unifies food and alcohol.''
Lastly, grilled gizzard with green onion salt.
It is a dish with a somewhat clear flavor, such as salty taste, green onion flavor, crunchy texture unique to gizzard, and flavor, so if you combine it with sweet sake, the salty taste will clash and the taste will tend to be vague.
Pairing it with ``Mirage View Town Hatsushibori'' will absorb the salty taste, while the just right amount of acid will tighten the aftertaste.
The scent is mild, so it doesn't interfere with the scent of green onion salt, so it goes well with it.♪
north ocean sparkling
“Hokuyo Junmai Sparkling” is one of the sake sparklings that is characterized by its “not too sweet” design!
It's not just for toasting, it really shines when paired with food.
This sake emphasizes ``natural flavor'' rather than the ``lightness'' of common sparkling drinks.
This is because it takes advantage of the effervescence derived from secondary fermentation in the bottle.
As a result, the bubbles are fine, the carbonation is not too strong, and the taste is soft.
It does not have the so-called ``stimulant after-drink carbonated drink'' feeling, but has a moderate effervescent feel that enhances compatibility with food.
Furthermore, the sake rice we use, ``Improved Omachi,'' has the rich flavor of Omachi rice, and by polishing the rice at a polishing rate of 70%, we deliberately do not polish it too much, which helps retain the richness and natural sweetness of the rice.
Leaving this "outline of rice" has great significance in pairing.
■Hokuyo Sparkling Spec■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Milky Queen (from Toyama Prefecture) |
| yeast | Association No. 7 |
| Rice polishing ratio | 90% |
| Alcohol level | 8 degrees |
Recommended pairing for “Hokuyo Sparkling”
First is ``Kamaboko'', which represents Toyama's food culture.
It is characterized by the protein flavor, salty taste, and chewy texture of white fish.
If you pair sweet sparkling here, the sweetness may overshadow the delicateness of the fish.
However, “Hokuyo Junmai Sparkling” isDesigned not to be too sweet, gentle acidity that is not too strong, natural fine bubblesThis allows you to highlight the saltiness and umami of kamaboko and enjoy it refreshingly.
As expected from Toyama's local sake, it's a logical pairing.♪
The next recommended item is the "cheese platter."
Cheese is a fermented food that has fat content, acid derived from lactic acid, and a mature aroma, but "Hokuyo Sparkling", which is made with additive-free yeast and pure rice,It has a round shape that envelops the fat, acid, and aroma of cheese.
First of all, the natural fine bubbles lightly reset the fat, and the 14% alcohol is not too heavy, and the umami of the 70% polished rice has the power to absorb the richness of the cheese.
It does not interfere with the taste of the ingredients, and can be used not only for toasting, but also as a drink that connects dishes.This is a dish that "doesn't overstate the flavor and brings out the original flavor of the dish without stagnation."
Uozu Sake Brewery Q&A
Here are some of the questions asked to President Tanaka during this study abroad trip.
- Have you ever had any difficulties or regrets when taking over your business?
- It seems that some people thought it was more difficult than they imagined, but everyone, myself included, worked happily and positively toward rebuilding, so I had no regrets.
- How would you rate the first sake you brewed as Uozu Sake Brewery after rebuilding?
- Before the brewery was inherited, the environment was not really in good condition, so for someone who knows the situation, they were able to produce sake that was more than satisfactory.
- How many years will it take for the ideal refurbished warehouse?
- What I always promise when taking over a business is three years.
The first year is for understanding, the second year is for growth, and the third year is for making a breakthrough.
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! !
