Do you know there are some sake breweries around Tokyo?
There are making real sake outskirts Tokyo, taking around 90 minutes by train and taxi.
you can see the process of making sake and taste it and enjoy the atmosphere of the brewery.
see the links standing near Tokyo.
we can arrange the tour by car. I am sure you can feel real Japanese local and cultural circumstances.
#2.takisawa syuzou 滝澤酒造（株）
#3.ozawa syuzou 小澤酒造株式会社
About Sake Brewery
At front gate
In front of the gate, there are ball-shaped object hanging under the eaves called “sugidama”.
This is made of cedar leaves. For sake brewing, we must avoid unwanted bacteria.
Cedar leaves have antibacterial effect, and it has been thought that they prevent unwanted bacteria from entering the buildings of sake breweries.
in the building
A sake brewery is sometimes referred to as a sakagura or kura. The word kura originally denotes a fire-resistance and damp-proof building such as a storehouse with thick mud walls and is used for storing household goods or merchandise.
Throughout the year, it is relatively cool inside such a building, especially a storehouse with mud walls, and the room temperature does not fluctuate very much.
Process of brewing
Sake brewing begins with the rice milling process, in which we mill away the outer part of brown rice grains to expose the inner part. In the sake brewing process, starch contained in rice grains is converted into sugar, and the sugar is fermented to produce sake.
Rice grains contain more starch in the inner part than in the outer part. Therefore, the more the grains are milled away and the more of the inner part is exposed, the purer and clearer the taste of the sake results.
Sake rice is different from table rice, which is eaten for meal. One characteristic of sake rice is that the grains of sake rice are bigger that those of table rice.
The koji-kin mold and yeast play important roles in the sake brewing process.
Alcoholic beverages are made by making good use of yeast that decomposes sugar into alcohol and carbon dioxide. However, yeast cannot decompose starch, which is a chief component of rice, into alcohol and carbon dioxide. So, we need the power of koji-kin mold.
Koji-kin mold produces a diastatic enzyme that converts starch into sugar. To produce sake, we use koji, which is steamed rice on which koji-kin mold is inoculated and cultivated. The enzyme that koji-kin mold produces converts starch into sugar. Koji is steamed rice on which koji-kin mold is inoculated and cultivated to a great degree. When yeast is added while the enzyme of koji-kin mold is continuously converting rice starch into sugar, the yeast in turn decomposes the sugar into alcohol and carbon dioxide.
The state like this, in which saccharification by the enzyme of koji-kin and alcoholic fermentation by the yeast are continuously taking place in parallel, is referred to as multiple parallel fermentation.
The multiple parallel fermentation process occurs during the process of making some brewed beverages such as sake, Shaoxing rice wine, and Makgeolli.