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Traditional Sake Filtering

Sake enthusiasts excitedly helping out with the filtering process.

Sake enthusiasts excitedly helping out with the filtering process.

Every year, Kiuchi makes one special batch of Daigingo sake, and this year, I was in charge of the brew. It had to be maintained at a certain temperature throughout its fermentation, tested for alcoholic content, Koji production, and flavor profile, so it was like a [...]

Cold Days Call for Warming Sake

Brewers huddled by the rice steamer in the early morning cold.

Brewers huddled by the rice steamer in the early morning cold.

It’s the end of November and the days in Ibaraki are getting colder. The leaves are in full color and the air blowing in is slowly reminding me of winter. Like many places around the world, people deal differently with the changing of weather, [...]

Today Was a Good Day

My tour to Nuclear Engineers from around the world.

My tour to Nuclear Engineers from around the world.

I’ll reiterate my title; today was a good day.Today, I gave a tour of the sake brewery to nuclear engineers from around the world. I also tasted a 16 year old daiginjo sake, a 10 year old Burgundy wine from France, and acquired a new apprenticeship at Fanø [...]

A Tour of the Brewery

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I’d like to give you a short picture tour of Kiuchi’s main sake brewery, restaurant, and original site of the beer brewery. Currently, I am brewing sake and am having an amazing time doing so. With my brewing background, I’ve caught on to how sake is made as well as the vast history behind the [...]

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