DISCOVER FUKUI

Winter's approach is felt in Imasho-juku, Minami-Echizen Town. Along the highway where traces of its former glory as a thriving post town remain, sake brewing begins at the local brewery. While Japan is said to have about 1,500 breweries, only around 13 large-scale breweries have largely mechanized their operations. The rest, small and medium-sized breweries, are said to continue brewing using traditional methods. The four breweries in Imajō-juku, where Tamamuraya Inn is located, do not use large machinery like the major breweries. Instead, they craft sake by hand. We created an experience where you can visit these breweries in the midst of their brewing season and witness the sake-making process firsthand. Sake brewing begins with creating yeast. As the characters suggest, this becomes the "mother" of sake, known as "moto." This is cultured over several days, koji is added, and the "moromi" (fermented mash) that becomes the base sake is nurtured. The master brewer's job is to nurture the "yeast," "koji," and "moromi" during this process. Since conditions like temperature, humidity, and the quality of the rice vary every year, it cannot be done by following a manual. Access to the brewery during this period, which requires such delicate work, is rarely permitted. Thanks to the brewery's full cooperation, you can have this precious experience. Experiences start from one day, but we recommend the four-day program. Since brewing takes four days, you'll witness the entire sake-making process. Participants last year remarked on how they could feel the aroma change over the four days, highlighting the immersive appeal of experiencing sake brewing firsthand. Sake, indispensable in Shinto rituals and deeply rooted in Japanese life. Why not experience the very place where it is nurtured?