Online sake brewery study abroad report
Online sake brewery study abroad isA mail order service for sake that allows you to connect directly with local sake breweries 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 introduce Iga City, Mie Prefecture, which brews the representative brand "Gizaemon".Wakaebisu Sake BreweryWe would like to introduce♪
About Wakaebisu Sake Brewery
Iga City, Mie Prefecture is known as the ``ninja sacred place.''
Since ancient times, this area has been adjacent to the capital cities (Asuka, Nara, and Kyoto), so it has been a key transportation point, and during the Edo period it prospered as a castle town and a post town for worshipers visiting Ise Grand Shrine.
Furthermore, Iga City is a basin surrounded by mountains on all sides, and since ancient times rice has been cultivated to take advantage of its unique climate, so it is still a hidden sake region with 10 sake breweries dotted around the city.
One of the representative local sake breweries is“Ebisu-sama of Tsunewaka”Mahoroba brewery protected by“Wakaebisu Sake Brewery”It is.
Wakaebisu Sake Brewery was founded in 1853.
At the end of the Edo period, when the arrival of black ships was causing a great shock, a man stood up in Abo-juku, a post town on the Hatsuse Kaido road, which was crowded with pilgrims to Ise.
The man's name was the seventh generation head of the Shigefuji family and the first brewer."Shigefuji Gizaemon"。
The Shigefuji family had been running an inn for generations, but for some reason they changed their business to a sake brewery. The trigger wasHe received management advice from the owner of a sake brewery that was located across the street. At that time, Gizaemon had the unconventional idea of exchanging the homestead and the business in their entirety, and decided to turn his business into a liquor store.
I can imagine that he was a unique, bold, and very mysterious person. This is not what we would call M&A today, but rather a ``business exchange,'' which is quite a radical action.
After that, the history of Wakaebisu Sake Brewery began when it received a sake brewing stamp (sake brewing license) from the Todo clan.
Eventually, the era became post-war.
In 1952, the fifth generation brewer, Hisaichi Shigefuji, established Shigefuji Brewery.
These days, when it comes to alcohol, people think ``just get drunk''.
In order to break away from this trend, we started producing Junmai-shu and Ginjo-shu. We have decided to launch a new brand, ``Wakahagi''.
And,In 1983, "I want people to know the true taste and wonder of Japanese sake."We named the company after the founder with the idea thatJunmai Ginjo “Gizaemon”is born.
Nowadays, Junmai Ginjo sake is sold as a matter of course, but at the time it was still rare and was purposely released as a second grade sake to make it more readily available.
The balance between its excellent quality and low price gradually earned it a reputation and established it as ``Iga's local sake.''
In 1993, when the current Emperor visited Ise to announce his marriage, a magazine published that he nominated Gizaemon for dinner.
This became a hot topic, and ``Gizaemon'' quickly became popular and became Wakaebisu Sake Brewery's signature brand.
After that, the organization was changed to Wakaebisu Sake Brewery Co., Ltd. under the 6th generation brewer "Hisahiro Shigefuji", and now the 8th generation brewer"Kuniko Shigefuji"The president manages the brewery while preserving the history of the brewery, which began with Gizaemon.
Wakaebisu Sake Brewery underwent a major renovation of its brewery in 2020 and has evolved even further!
[Cheers to smiles! ] [Experience Wakaebi! ] [Excitement comes from Wakaebisu]
The brewery has been reborn as a brewery that is exciting for both brewers and drinkers, with various catchphrases such as:
Also, new brand"Wakaebisu Plus"The lineup is extensive so that you can experience a wide variety of yeasts and different gas sensations.
I have a feeling that the challenging spirit of Wakaebisu Sake Brewery, which represents Iga, will attract new sake fans.
A sake brewery that handles a wide variety of yeast. Behind this is the existence of famous master brewers
Birth of representative sake “Gizaemon”. And after thatAn indispensable presence in the history of the development of Wakaebi Sake Brewery was Mitsugu Nakamura, a master brewer of the Tajima school who was also selected as a ``Modern Master Craftsman.''
Since 1975, he has demonstrated his unique talent as the chief brewer of Wakaebisu Sake Brewery.
At that time, chemical analysis techniques were not as developed as they are today.
That's why, after hearing rumors about his master craftsmanship, Toji Nakamura was constantly approached by people from all over the world asking him to try new yeasts.
Brewer Nakamura brought Gizaemon to the world by blending alcoholic beverages using these yeasts.
The sake produced by growing dozens of types of yeast amounts to about 30 tanks.
The taste of sake changes every year, but brewer Nakamura used his unique skill and sense to mix sake made with different yeasts and add aromas to create the balance of Gizaemon.
Master brewer Nakamura compares this to an orchestra.
``Each instrument produces a good tone, but when they overlap, they create wonderful music.''
``Gizaemon'' is such a drink.
In this way, during his tenure from 1977 to 2003, Toji Nakamura cultivated a total of 80 types of yeast.
"MK-1", which is famous as a Mie Prefecture yeast, is one of them, and is also called "Nakamura yeast" and built the foundation of Wakaebisu Sake Brewery.
Currently, from this signboard brand "Gizaemon""G Collection"A phantom limited-edition sake with a very small distribution volume was born.
This is, so to speak, seeking "the potential of Mie Prefecture's original yeast" rather than a blended sake.This is a challenging series from the same brewery that strives to "establish a brewing method that brings out the characteristics of each yeast."
The person who worked on this project was Seigo Takamatsu, who has been the chief brewer at the brewery since 2016.
The appeal of this ``G Collection'' is that you can ``enjoy the differences in taste of each yeast.''
You can experience the fun and depth that is unique to Japanese sake, where the aroma and flavor can change dramatically even if the sake is made the same way, just by changing the yeast.
FurtherOnly the part called "Nakadori" is used., he said.
``Nakatori'' is the middle part that naturally flows out when the sake is squeezed, and has a good balance with few unpleasant tastes.It is a luxurious specification that ``picks the best parts''!
A Junmai Ginjo unprocessed sake with a fresh, slightly carbonated, and juicy taste. It has a taste that is easy for beginners.
This is a rare piece that is only sold at a limited number of authorized dealers.
As mentioned above, in 2016, “Wakaebisu Sake Brewery”The person who breathed new life into the product was Seigo Takamatsu, the master brewer from Yamagata Prefecture who created the G Collection.
Mr. Takamatsu, who has the keen sensibilities he cultivated as a Yamagata chief brewer, has been searching for a unique ``fusion of techniques'' since he first took office, through trial and error as he learned about the differences in the properties of rice grown in Mie Prefecture.
This passion is reflected in our commitment to thoroughly milling all of our rice in-house.As a rice miller, the brewer himself assesses the rice and controls its water absorption.It is said that this lack of compromise gives Wakaebisu's sake a unique sense of clarity.
Our representative brand, Gizaemon, is a skillful blend of four types of yeast with different properties, creating a multi-layered aroma and depth. A true "yeast magician".
Its ability is proven by its brilliant track record of winning the Gold Award at the National New Sake Appraisal Association for five consecutive years, and the Gold Award for ``Junmai Daiginjo Gizaemon'' in 2024.
However, Takamatsu's attitude is truly humble.
“Every year is my first year in sake brewing.”While carrying the sign of tradition, we continue to pursue the best drops that are in tune with the times.
“Mie Yamada Nishiki” revived in Iga
One of the major characteristics of Wakaebisu Sake Brewery is that it is the only brewery in Mie Prefecture that has its own rice milling equipment.
Normally, sake brewers often outsource their rice to outside rice mills, but at Wakaebisu Sake Brewery, we continue to focus on milling our rice in-house because we want to assess the condition of our sake rice ourselves.
Rice polishing is not just a preparatory process, but also an important process that greatly affects the taste of sake. The balance of aroma, flavor, and sharpness changes depending on the way you shave, so being able to control this with your own hands is a great strength.
You can adjust the optimal polishing method for each year by looking at the characteristics of the rice.
This flexibility is the foundation that supports the quality of Wakaebisu's sake.
Behind this in-house rice milling is our strong commitment to sake rice.
It is said that it was the current company president's grandfather who worked hard to revive Yamada Nishiki cultivation in Iga.
At that time, there was a trend that ``Yamada Nishiki was necessary to be evaluated by the appraisal committee,'' but Yamada Nishiki from Hyogo Prefecture was difficult to obtain.
However, it is said that he worked hard to revive cultivation in Iga because he wanted to ``raise the level of sake in Mie.''
However, cultivation of the variety required approval from the prefecture, and this was not easy to achieve due to the inspection system.
After persistent negotiations with the various parties involved, cultivation in Mie Prefecture was finally approved.
Behind this is a strong passion not only for sake brewing but also for local agriculture.
Wakaebisu Sake Brewery still actively uses local rice such as ``Kami no Ho'' and ``general sake rice from Mie Prefecture'' in addition to Yamada Nishiki.
Iga is originally a land suitable for growing rice.
We believe in its potential and maintain our stance of ``brewing sake with local rice.''
And "in-house rice milling" brings out the uniqueness of the rice to its fullest.
Our attitude is to refine our rice ourselves rather than relying on outsiders.
This is not just a matter of equipment, but it can be said to be the attitude towards dealing with rice itself. This is because it requires a process of assessing the condition of the rice, getting a feel for its quality each year, and changing the shavings to match the quality of the sake.
It can be said that this accumulation gives Wakaebisu's sake a consistent character and sense of stability.
The strength of being the only in-house rice miller in the prefecture is not just the equipment, but the desire to enhance Mie's sake, which has been passed down from our predecessors.It is the crystallization of that feeling.
The decision of the 8th generation! Wakaebisu Sake Brewery “Reiwa major renovation”!
Memories of my childhood, when being the heir was a given...
President Shigefuji says that since he was a child, he was told, ``This child will be my successor.''
So, rather than making a special decision, it felt like the path was right in front of me.
``To be honest, I didn't know if I wanted to do it or not, but it didn't feel weird,'' says President Shigefuji.
Among them, the presence of my grandfather is most impressive.
They talked about sake brewing in a way that even children could understand, and above all, they seemed to have fun.
"I've always thought it looked like a lot of fun."
Sake brewing is a “fun job”. It can be said that that original experience has been inherited to this day.
President Shigefuji is currently in the position of leading the brewery, but he has never been the type to be in the front, and seems to be more of a behind-the-scenes type of person.
However, that temperament is of great significance. Because sheI have experience as a nutritionist, and at first glance it seems far from sake brewing, but it is precisely because of this experience that I
・Ability to calmly look at numbers and conditions
・Perspectives that support the field
・A sense of balance that looks over the entire team
Instead of being gorgeous, you can focus on carefulness and accumulation. Reforming the brewery is possible only if there are people who can work behind the scenes.
I think this is a principle that applies not only to breweries but also to other businesses.
However,On the other hand, the sake brewing industry still has a strongly male-centered culture.
Mr. Shigefuji laughs a little and talks about his journey under such circumstances.
"It's noticeable. But on the other hand, there may be some parts that are easier to do."
In Iga, there are women who inherit breweries in the same way, and there is a community where female brewers gather.
"I have similar concerns, so feel free to talk to me. I'm having fun doing this."said President Shigefuji.
Naturally, even though he has a heavy responsibility, there is some brightness. That may be President Shigefuji's strength.
Decisions for the future──“Reiwa major renovation”
A major turning point for Wakaebisu Sake Brewery was the ``Reiwa major renovation.''
The impetus was President Shigefuji's discomfort with traditional sake brewing. The traditional method is to prepare the wine in large tanks and adjust the quality by blending.
``I was concerned about it, but I couldn't really do anything about it...I kind of closed my eyes and pretended I didn't see it.''
Amidst such uncertain feelings, it was the presence of the ``next generation'' who pushed me back.
“I wanted my sons to come in and think, ``This looks like fun.''
My grandfather's original experience of ``seeing him happily talking about sake brewing'' becomes like a igniter here.
“I made a big decision because I thought it was time to do something to help my sons and others have a better future.”
Even though I laughed and said that I was a little scared, it was the moment when I took a big step forward.
This renovation resulted in major changes to the contents of the warehouse.
First, from large tanks to small tanks.
By "reducing the amount of preparation to about one-third", you will be able to see the condition of the mash in detail.
``By making small batches, we are now able to manage the brewing process properly,'' says the brewery, which allows for flexible operations.
Furthermore, the brewed sake is immediately bottled and kept refrigerated. This will evolve into a "fresh rotation" in which the next product is prepared in time for shipment.
Furthermore, President Shigefuji carried out the following renovations.
・Refrigerating the preparation warehouse
・Introduction of insulation equipment
・Improved hygiene through complete renovation of the dirt floor
We are also responding well to the difficulties of sake brewing due to climate change.
"I thought I wouldn't be able to make sake if this continued, so I decided to make it colder."
During such a large-scale renovation, we were able to hear some unique stories unique to this brewery.
He painted all of the newly introduced tanks a bright blue by hand.
This was an immediate reflection of an idea that came from a staff member who said, ``I like this color.''
"When you open the moromi room, Pa's favorite blue color spreads out in front of you. It's really fun. Of course, it gets the staff excited!"
We value not only functionality, but also the feelings of the workers. This attitude brightens the atmosphere in the brewery. This is exactly the role of a manager! That's what I feel.
After this major renovation, there were definite changes.
The evaluation of the representative brand improved and won the gold medal in the contest.
We were able to feel the improvement in quality achieved through the renovation of the storehouse, both by our own experience and by external evaluations.
``It's very encouraging to hear everyone say, ``I'm getting better,'''' says President Shigefuji.
There are words that "Wakaebisu Sake Brewery" values.
“Excitement comes from Wakaebi”
Sake brewing that excites not only the drinker but also the brewer himself. The attitude is to enjoy the challenge and connect it to the future.
``I think it's a shame if the people making the products aren't having fun,'' says Mr. Shigefuji, cheerfully speaking about the reforms that must have been difficult.
A cup delivered from Iga is filled with kindness and excitement that connects us to the future.
The excitement comes from “Wakaebisu”♪New challenge “Wakaebisu Plus”!
"Wakaebisu Plus"What kind of brand is that?
The origins of this are said to be the goals that President Shigefuji set forth after renovating the storehouse.
That is"Positive Creative Innovation". Give it a try, work on something that excites you, overturn conventional wisdom.``Wakaebisu Plus'' is a brand that embodies this attitude.
``We want to add something to Wakaebisu that we have so far.We want to add something to Wakaebisu that hasn't been done before, and we want it to bring smiles to everyone's faces, so we named it Wakaebisu Plus,'' says President Shigefuji.
The logo also has a sense of playfulness. There is actually a “+” (plus) hidden in the kanji “Ebisu” of “Wakaeki”! You discovered this and incorporated it into the logo, and it has a truly playful yet sharp and delicate sense.
Two keywords are written on the label of Wakaebisu Plus: "gas" and "yeast." This is an important point that shows the individuality of this series.
[Gas type]
There are two types: one that allows you to fully enjoy the gas sensation of origami, and the other that allows you to enjoy the crispness of freshly squeezed fruit. The refreshing and refreshing feeling will become addictive.
[Yeast type]
A blend of two types of yeast. The characteristics of the yeast are clearly reflected in the aroma and taste, such as berry, banana, and refreshing flavors.
Both types actually have a system that allows you to understand at a glance just by looking at the label.
Above all, what brought about a new way to enjoy it was the idea of ``Oshi Yeast'' that President Shigefuji came up with.The yeast type Wakaebisu Plus has a colored sticker on the bottle that shows the character of the yeast used. Expressed in an easy-to-understand manner,
・Red seal: Uses 1801 yeast. Berry/gorgeous scent
・Blue seal: Uses MK3 yeast. Refreshing and fresh taste
``The idea was that it would be great if we could create a recommended yeast that would say, ``Blue is an alcoholic beverage made with my favorite yeast, so let's buy it,'' and I created it in a way that would make it visible.''
The origin of this idea seems to have been a ``favorite character special'' that President Shigefuji happened to see on TV. Taking the hint that ``things that can be pushed will attract customers,'' he brought the concept of ``pusher yeast'' to the world of sake.
However, they originally had a completely different design idea, but they changed the design midway through and added a sticker.
``This one turned out much better,'' he says.
Even if you have heard words like "Oshi character" and "Oshi idol", "Oshi yeast" is too innovative!
You can say that Wakaebisu Sake Brewery has opened a new door for you to get hooked on the world of sake through the mysterious creature known as yeast.
What we were even more particular about was that the Wakaebisu Plus labels are actually all ``hand-applied.'' All of our staff members carefully put the stickers on thousands of bottles one by one.
``I was so scared that I couldn't ask the staff to help me out, so when I had to, I just said, ``I'll do it too,'' and it felt like we should all do our best,'' Shigefuji says with a laugh.
The handwork and love that goes into each piece is what makes this sake even more special.
Now, Wakaebisu Sake Brewery has taken on a new type of sake based on the slogan "Positive, Creative, and Innovative." The crunch of the gas, the excitement of the yeast, the warmth of the hand-applied labels—all of them are full of reasons to smile.
Is your “favorite yeast” red? Or is it blue? Please try comparing them!
[Wakaebisu Brewery]
〒518-0226
1317 Abo, Iga City, Mie Prefecture
TEL: 0595-52-1153
FAX: 0595-52-2141
HP:https://www.wakaebis.co.jp/
Online shop:https://shop.wakaebis.co.jp/
Introducing the sake of Wakaebisu Sake Brewery♪
Junmai Ginjo Gizaemon
Gizaemon is a popular brand brewed in Iga, Mie Prefecture.
Among them, ``Junmai Ginjo Gizaemon'' is one of the most popular.
This name comes from the founder, and it can be said to be a symbol of the brewery.
The raw materials used are only domestic rice and rice koji, and the rice polishing ratio is 60%, which is a well-balanced design typical of Ginjo sake.
Overall, it has little taste, and is designed to be a standard and highly complete drink for a meal, giving you a sense of security.
The reason for this sense of security is the "blend manufacturing method that takes advantage of the unique characteristics of yeast." By combining sake brewed with multiple yeasts, depth and balance are created.
Another characteristic of Junmai Ginjo Gizaemon is its lightness.
The scent is gentle, giving a calm impression without being too bright. When you put it in your mouth, it has a refreshing taste and a gentle umami flavor, followed by a smooth aftertaste.
"You won't get tired even if you keep drinking it, and it won't interfere with the flow of your meal."
Also, when it comes to the raw sake type, the impression changes a bit, with fresher and fruitier nuances coming to the fore.
Another reason why you won't get tired of drinking it is that its appearance changes depending on the temperature.
Drinking it chilled gives it a sharper, more refreshing impression, and the balance between aroma and taste is said to be very good, especially at temperatures around 10 to 15 degrees Celsius.
As the temperature approaches room temperature, the flavor of the rice swells and the taste becomes slightly softer. A book that is flexible enough to be adjusted to suit your meal.
Wakaebisu Sake Brewery “Junmai Ginjo Gizaemon” is not a flashy individuality,It gives you a sense of security that makes you want to choose when in doubt.It's Japanese sake.
■Junmai Ginjo Gizaemon Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| yeast | Mie prefecture yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | +1.5 |
| acidity | Around 1.6 |
| Amino acid content | Around 0.9 |
Junmai Ginjo Gizaemon Pairing
What I want you to try first isIga pickled cream cheese。
The richness, salty taste, and flavor of fermentation combine with the sake to create a mellow texture in your mouth. It is a simple yet highly complete combination.
Furthermore, it goes great with tempura and fried chicken.
It washes away the aftertaste of the oil while leaving only the umami flavor, and especially when it comes to fried chicken, it makes the aftertaste light and maintains its juiciness.
And a surprising combinationPizza Margherita.
The acidity of the tomatoes, the richness of the cheese, and the aroma of the basil combine with the acidity and umami of the sake to create a sense of unity that is different from that of wine.
The aroma, flavor, acidity, and sharpness are all well-balanced, making it a bottle that goes well with both Japanese and Western cuisines!
Junmai Ginjo Cheers & Cheese
Created in collaboration with Meiji"Junmai Ginjo Cheers & Cheese".
As the name suggests,This is a bottle that proposes a new form of sake, designed to be enjoyed with cheese.
The ``just right acidity'' brings out the richness and saltiness of the cheese while soothing the palate, and the aroma is deliberately mild, harmonizing naturally with cheeses that have strong characteristics.
``While it has the characteristics of Japanese sake, it can be enjoyed in a way that feels like wine.'' - That's the impression the product has.
This product was born from a local Mie company that I previously worked on, “Sake that goes well with Baby Star Ramen.”
I saw the effortMeiji asked us to make an alcoholic beverage that would go well with cheese.It is called.
``In any case, we create this alcohol by blending four or five types of alcohol that go well with the cheese.''
The target cheese is "Meiji Hokkaido Tokachi Smart Cheese Flavorful Cheddar Blend."
``When we actually tried it together, we were even a little impressed,'' says Shigefuji.
Their perfection is not a coincidence, but a result of their "designed compatibility."
"Even when I was a baby star, I was impressed because it fit better than I expected. Maybe we're just good at matching things together (lol)."
Like that“Junmai Ginjo Cheers & Cheese” is “the bridge that connects sake and cheese”This is one piece!
■Junmai Ginjo Cheers & Cheese Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice polishing ratio | 66% |
| Alcohol level | 15 degrees |
Junmai Ginjo Cheers & Cheese Pairing
Particularly recommended pairings for “Junmai Ginjo Cheers & Cheese” are:
In addition to ``Meiji Hokkaido Tokachi Smart Cheese Flavorful Cheddar Blend'', it ``fuses'' all kinds of cheese and dishes using cheese, including cream cheese, white mold cheeses such as Camembert, aged cheeses such as Mimolette and Comté, and light appetizers and pizzas using cheese.
Just by pouring it into a wine glass and pairing it with easily available cheese, you can make the time a little more special, making it easy to get used to even if you're not very familiar with sake.
Wakaebisu Sake Brewery Q&A
- How did Wakaebisu Sake Brewery's signature brand, Gizaemon, come into being?
- "Gizaemon" was born in 1983 with the name of the founder, with the desire to let people know the true deliciousness of Japanese sake. Junmai Ginjo sake, which was rare at the time, was deliberately released as a second-class sake, and its high quality and reasonable price gained a reputation, and it became established as a local sake in Iga.
It suddenly became a popular brand when the current Emperor of Japan nominated it during his visit to Ise. - What kind of achievements did ``Mitsugu Nakamura'', who contributed to Wakaebisu Sake Brewery's sake brewing, leave behind?
- Mitsugu Nakamura is a master brewer of the Tajima style who has been selected as a ``Modern Master Craftsman'' and served as the chief brewer of Wakaebisu Sake Brewery from 1975 to 2003. "Gizaemon" was born by manipulating a wide variety of yeasts and skillfully blending alcoholic beverages made with different yeasts. During his tenure, he cultivated 80 types of yeast, established Mie Prefecture yeast "MK-1" (Nakamura yeast), and laid the foundation for Wakaebisu Sake Brewery.
- What kind of new initiative is Wakaebisu Sake Brewery's "Wakaebisu Plus"?
- “Wakaebisu Plus” is a brand launched by Wakaebisu Sake Brewery as a new challenge. We aim to attract new sake fans by enriching our lineup so that you can experience a wide variety of yeasts and the differences in gasiness. This is an initiative that symbolizes Wakaebisu Sake Brewery's ever-evolving spirit of challenge, and is exciting for both brewers and drinkers.
summary
Wakaebisu Sake Brewery, located in Iga City, Mie Prefecture, has a long history dating back to 1853, and is a sake brewery that combines tradition and innovation.
The representative brand, Gizaemon, inherits the techniques established by former master brewers to manipulate a wide variety of yeasts, creating a multi-layered aroma and depth.
Currently, under the 8th generation of president Kuniko Shigefuji, the brewery has undergone a radical renovation, and has thoroughly improved quality by introducing precise management using small tanks and "fresh rotation."
Furthermore, we continue to take on the challenge of delivering excitement and smiles to our drinkers, such as by focusing on using rice produced in Mie Prefecture through our own in-house milling process, and developing a playful new brand, ``Wakaebisu Plus.''
Our sake brewing, which emphasizes harmony with a wide range of cuisines, boasts a high level of perfection that goes well with a wide range of cuisines, from Japanese cuisine to Italian cuisine.We continue to brew ``challenging and unique'' sake from Iga while incorporating the new idea of ``Oshi Yeast.''
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! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
