Kodawari Sake Education (2025)

28/11/2025

Next Brewery destination: Utsunomiya, Tochigi Prefecture. Stepping onto the platform felt like walking into a different season. 8 years had passed since I last stood here, and Utsunomiya Station had clearly been busy, expanding and evolving into a bustling hub.

But what truly captivated me wasn't the expansion—it was the air

Stepping into Utsunomiya, Tochigi Prefecture, the first thing I noticed was the air—a sharp, dry cold that instantly connected me to the environment Master Hiroshi, the sake master, had described.
We were visiting his small brewery. He explained that most operations were preparing, the actual brewing still ahead. Instead of touring the process, he shared his philosophy, which was like a religion: the secret to his famous, high-polishing sakes was not technique, but absolute, uncompromising cleanliness.

Master Hiroshi emphasizes that hygiene is the difference between a good sake and a great one. He invests meticulous effort into cleaning, especially in the most critical area: the Koji Room. This small space, where the magical mold is cultivated, takes him a minimum of 40 minutes to clean, every single time, achieving a clean, clinical scent.

His pursuit of purity was total. He issued a stern warning not to touch the brewing uniforms—the risk of contamination from an errant speck on a visitor's clothing was simply unacceptable.

This dedication extended all the way to bottling. To ensure no dust or residue compromised the final quality, he invented his own solution: using a specialized lightbox to meticulously inspect every empty bottle for particles before filling it.

Master Hiroshi taught us that the highest quality of sake is not luck, but the result of relentless, meticulous care performed day in and day out.

27/11/2025

Next Brewery destination: Utsunomiya, Tochigi Prefecture. Stepping onto the platform felt like walking into a different season. 8 years had passed since I last stood here, and Utsunomiya Station had clearly been busy, expanding and evolving into a bustling hub.

But what truly captivated me wasn't the expansion—it was the air.

While Tokyo was still holding onto a stubborn warmth, Tochigi was sharp and cold. I drew a deep breath and felt it—a dry, biting wind that carried a distinct chill. It was the same cutting, sharp feeling that I could instantly recall on my face—dry and intense. It was the very element that Master Hiroshi, the sake brewer we were traveling to meet, had described in our interview. It was an instant, visceral connection to the land and the craft.

Our pilgrimage was to his small brewery. It was shame we couldnt see his brewing; Master Hiroshi explained that most small operations like his were preparing, the actual late-season brewing still ahead.

Master Hiroshi didn't tour us through the process; he toured us through his religion. His high-quality, high-polishing sakes are famous, but his secret, he revealed, was not some ancient hidden technique—it was absolute, uncompromising cleanliness.

He speaks of hygiene not as a chore, but as the difference between a good sake and a great one.

"Don't underestimate the purpose of a clean environment in the brewery," he stated, his voice firm with pride. "This makes all the difference in my sakes."

As we walked, he emphasized the time and meticulous effort invested in cleaning. The heart of any sake brewery is the Koji Room, where the magical mold is cultivated. Master Hiroshi’s Koji Room felt almost surgical. He told us it takes him a minimum of 40 minutes to clean that small space, every single time.

As you stand near it, you don't just see the sterility; you can smell it—a clean, almost clinical scent that speaks volumes of his dedication. His focus extended even to the very fabric on our backs. He issued a stern but necessary warning, gesturing toward the brewing uniforms: "Do not touch." The risk of contamination, even from an errant speck on a traveler's clothing, was simply not acceptable.

The devotion to purity didn't end with the brewing. It extended all the way to the bottling stage. Master Hiroshi explained that even a speck of dust or sake sediments left over from prior production floating inside the bottle can affect the final quality of the sake—a detail most would overlook, but not him.

This meticulous care led him to invent a solution: he uses a specialized lightbox to clearly see if there is any dust, residue, or any such particles within the empty bottle before he pours his precious sake inside, and again after the label is applied. It is a painstaking, meticulous task, but one he views as essential to upholding the quality he promises.

He taught us highest quality of sake isnt achieved by accident or luck but the relentless meticulous care day in and out.

Arigatou Master Hiroshi for your lovely hospitality in Japan.

13/11/2025

Stepping into Terada Honke Sake Brewery in Narita felt like a pilgrimage. Everyone talks about their traditional methods and dedication to natural fermentation, and after today, I completely understand why this place is an icon in "fermentation town"!

Standing with Terada-san, diving deep into his philosophy, was absolutely transformative. Forget the textbooks for a moment! We saw them washing brown rice (genmai)—a totally different approach from what I usually teach, and a powerful statement on their commitment to natural ingredients. 🌾

The brewery itself is a beautiful, rustic world of wood. Seeing their incredibly rare wooden Koshiki steam rice machine in action was a highlight. Terada-san explained how it perfectly controls moisture, making the rice firm outside and soft inside – critical for that flawless kōji growth.

But the real magic? The Kōji room. When I educate students, I always share textbook knowledge, but being inside that $34^{\circ}\text{C}$, humid, chestnut-scented space, witnessing Terada-san expertly judge the Sō-haze kōji by sight and touch... it truly shifted my perspective. This is where theory meets reality. 🤯

Their dedication to organic sake and the evolution towards using natural, wild yeast truly embodies "the vision of natural fermentation" championed by the 23rd Tōji generation.

And to top it all off, we tasted 3-day-old moromi (sweet, vibrant, creamy!) and witnessed the incredible "sake opera" during the Kimoto shubo mashing. Brewers singing to synchronize their work? Pure tradition and pure joy! 🎶

If you're looking for profound, in-depth insights into sake fermentation, Terada Honke is an absolute must-visit. What an unforgettable experience!

10/11/2025

🍶 Nabedana Kozaki Sake brewery : A 300-Year Lesson in Water, Time, and Truth
My recent visit to Nabedana Brewery in Chiba was far more than an educational tour—it was a journey into a 300-year legacy of survival and dedication. It was a privilege to witness their work firsthand.

This brewery's endurance, having weathered major historical challenges, rests on a profound, strategic truth: the uncompromising protection of its unique, proprietary water source. This foundational asset has allowed their art to survive across centuries.

Observing the Unseen Process
As one of the rare breweries that ferments year-round, Nabedana offered an invaluable view into the full, meticulous cycle of creation. We were able to observe and taste every step.

Peering into the tanks, we saw the Moromi—the thick, cloudy fermentation mash—bubbling, a visible heart of the brewing process. This primal state instantly brought to mind the ancient, unfiltered Doburoku style, connecting the modern brewery back to sake’s earliest roots. It was a tangible reminder that strategic lessons are rarely found in theory; they are found in the raw, humbling reality of the process.

The Two Faces of Nabedana
Nabedana expresses its legacy through two distinct, yet equally important, brands:

Jinyu: This is the most direct, elegant expression of their soft, famous water source—a delicate and clean reflection of purity.

Fudoh: This brand is the counterpoint—a bolder, more masculine sake that serves as a canvas for the brewers to explore innovation and fermentation strength.

The Extraordinary Mission
The most inspiring takeaway came from the President's current, powerful mission: to fundamentally change the perception of everyday Futsu-shu (table sake). They are on a mission to prove that with meticulous care, proper education, and unwavering commitment, even the most standard, accessible sake can be extraordinary. This vision sets a crucial, higher bar for quality and transparency for the next generation of sake making.

This profound experience was rooted in community and a deep, palpable respect for rice, water, and time within this historic "Fermentation Town." It was a truly humbling and instructive visit.

A special thank you to Yukari Tours and my lovely guide, Inasa Yick, for accommodating the entire journey. This was an invaluable educational and in-depth journey that underscores a critical professional truth: understanding the authentic process is the only way to translate brand potential into clear, powerful market strategy.

01/10/2025

Happy World Sake Day to all sake lovers and sake comrades around the world.

In Tribute to the hard-working sake makers in Japan and blessed brewing season yet to come.
Kampai!

26/09/2025

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26/09/2025

The agony of the wait. 😫

That's what so many business owners in our industry go through, anxiously awaiting approval from the liquor association to get their liquor license. It's the most strenuous, frustrating part of opening a new venue.

But when it's finally approved, the joy is palpable.

Why do we put ourselves through it? Because that's where the money is.

Believe it or not, patrons are paying more for drinks than for food. This is due to what they're doing—whether it's a get-together with old mates, a business social, or just a way to unwind.

Regardless, the right drink gives a taste of luxury in this thriving industry.
But here's the question: are you really utilizing your beverage list?

Too many restaurants get stuck in the mindset that "it's just a drink." They're not focused on getting patrons to try new things, providing that connection and experience that elevates the moment. People tend to remember drinks more than the food they've eaten.

It’s quite fascinating when you think about it! They can recall interesting aspects that make them remember: how the bottle looks, how pretty the drink is, the aroma it was able to bring forth, and the stories it shared.

So, why do people spend their money on this?

Are you leaving your staff vulnerable to not being able to tap into this? Don't you think your staff can elevate each patron with a drink?

What would that mean for your business? 🤔

26/09/2025

The agony of the wait. 😫

That's what so many business owners in our industry go through, anxiously awaiting approval from the liquor association to get their liquor license. It's the most strenuous, frustrating part of opening a new venue.

But when it's finally approved, the joy is palpable.

☝️Why do we put ourselves through it? Because that's where the money is.

Believe it or not, patrons are paying more for drinks than for food.

This is due to what they're doing—whether it's a get-together with old mates, a business social, or just a way to unwind. Regardless, the right drink gives a taste of luxury in this thriving industry.

But here's the question: Are you really utilizing your beverage list?

Too many restaurants get stuck in the mindset that "it's just a drink." They're not focused on getting patrons to try new things, providing that connection and experience that elevates the moment.

People tend to remember drinks more than the food they've eaten. It’s quite fascinating when you think about it!

They can recall interesting aspects that make them remember: how the bottle looks, how pretty the drink is, the aroma it was able to bring forth, and the stories it shared.

So, why do people spend their money on this?

Are you leaving your staff vulnerable to not being able to tap into this?

Don't you think your staff can elevate each patron with a drink? If they were trained to do so?

What would that mean for your business? 🤔

Kodawari Sake Education

28/11/2025

27/11/2025

13/11/2025

10/11/2025

01/10/2025

26/09/2025

26/09/2025

26/09/2025

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