Sake (known in Japan as Nihonshu) is more than just rice wine; it is a sacred beverage with deep ties to Shinto and agriculture. A Brewery Tour allows you to step inside the Kuragura (storehouses) where master brewers (Toji) transform simple rice and water into a complex aromatic drink.
The Brewing Process
Tours typically explain the intricate steps of production:
- Polishing: How the rice is polished to remove the outer layers. The more polished the rice, the more premium the sake (e.g., Daiginjo).
- Fermentation: Witnessing the bubbling mash tanks where Koji mold converts starch to sugar, and yeast converts sugar to alcohol simultaneously—a unique method called “multiple parallel fermentation.”
The Tasting (Kikizake)
The highlight is the tasting session, where you learn to distinguish the grades.
- Junmai: Pure rice sake with a rich, full body.
- Ginjo/Daiginjo: Floral, fruity, and delicate sake made from highly polished rice.
- Namazake: Unpasteurized sake with a fresh, zesty flavor.
- Temperature: You will also learn how the flavor profile changes when served chilled (Reishu) versus warm (Atsukan).
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