(Kagami-biraki activity before the tour. Two students from Kwansei Gakuin University (left) also participated as interpreters.)
On December 5, 2024, Japan’s “Traditional Sake Brewing” was registered as a UNESCO Intangible Cultural Heritage.
Just before this registration, on November 30, a sake brewing experience tour was held for 12 foreign assistant language teachers (ALTs) and coordinators of international relations in Hyogo Prefecture. The tour, hosted at Ota Sake Brewery Co., Ltd. in Higashinada Ward, Kobe, introduced participants to the charm of Japan’s traditional sake brewing through brewery tours, hands-on brewing experiences, and sake tasting.
A Brewery Filled with the Aroma of Sake
Participants had the chance to taste rice that had been left to ferment for two days in the “koji-making room.”
The koji mold used in the brewing process is sourced from a specialized company in Kyoto.
On the first floor of the brewery, participants also experienced stirring “moromi” (fermenting mash). The key technique was to mix it up and down using a long stick.
The sake tasting session after the tour sparked lively discussions on food pairings.
Recommended Pairings from Factory Manager Kitao
“The cloudy sake (Chiyoda Gura Junmai Nama Genshu Shiboritate Usunigori) pairs well with yakitori in sauce, while the clear sake (Chiyoda Gura Junmai Daiginjo Nama Genshu Fukuno Hana) goes well with salt-seasoned yakitori.”
Natasha, who has always enjoyed visiting wineries in Canada, commented, “The cloudy sake would also go well with grilled offal or motsunabe (offal hot pot)! The aroma even reminds me of deep-fried oysters with a hint of lemon.”
(Romero (left), Natasha (right))
How Was Kobe’s Sake Brewing?
Romero, who had already visited three other breweries, shared, “I already knew how sake is made, but it was fun learning about the different approaches taken by each brewery.”
Tanya, who was visiting a sake brewery for the first time, added, “I want to learn more about sake and discover my personal favorites. The most delicious one for me was the ten-year-aged sake (Chiyoda Jo Yamahai Honjozo Genshu), which had a strong yet smooth taste. I also liked the cloudy sake.” Everyone seemed highly satisfied with the experience.
At the end of the tour, participants received a special sake-tasting cup (“kikichoko”) as a gift and enjoyed observing the color and cloudiness of the sake.
However, the key takeaway was simple-if it tastes good, that’s all that matters! The tour concluded with smiles against the backdrop of the Ota Sake Brewery Guest House, leaving participants with a deep appreciation not only for traditional sake brewing but also for the way Kobe’s sake brings people together.
Kobe is home to many distinguished sake breweries in Japan.
Take a brewery tour and find your favorite sake!
Recommended Websites
Chiyoda Gura:
https://www.ohta-shuzou.co.jp/sake_brewery/chiyoda-gura/
Nada Gogo Sake Brewers Association:
http://www.nadagogo.ne.jp/