{"id":37789,"date":"2023-12-03T23:31:53","date_gmt":"2023-12-03T23:31:53","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e7%ac%ac2%e5%9b%9e-%e9%85%92%e3%82%b5%e3%83%a0%e3%83%a9%e3%82%a4%e3%81%82%e3%81%8a%e3%81%84%e6%9c%89%e7%b4%80%e3%81%95%e3%82%93%e3%81%a8%e5%b7%a1%e3%82%8b-%e6%9d%b1%e4%ba%ac%e3%81%ae"},"modified":"2023-12-03T23:31:53","modified_gmt":"2023-12-03T23:31:53","slug":"%e7%ac%ac2%e5%9b%9e-%e9%85%92%e3%82%b5%e3%83%a0%e3%83%a9%e3%82%a4%e3%81%82%e3%81%8a%e3%81%84%e6%9c%89%e7%b4%80%e3%81%95%e3%82%93%e3%81%a8%e5%b7%a1%e3%82%8b-%e6%9d%b1%e4%ba%ac%e3%81%ae","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e7%ac%ac2%e5%9b%9e-%e9%85%92%e3%82%b5%e3%83%a0%e3%83%a9%e3%82%a4%e3%81%82%e3%81%8a%e3%81%84%e6%9c%89%e7%b4%80%e3%81%95%e3%82%93%e3%81%a8%e5%b7%a1%e3%82%8b-%e6%9d%b1%e4%ba%ac%e3%81%ae","title":{"rendered":"The 2nd “Sake Samurai”s Tour of Tokyo’s Long-established Sake Breweries with Yuki Aoi"},"content":{"rendered":"

Other Traditional & Japanese Culture<\/a>\u3000Manufacturing (food and alcohol)<\/a>\u3000Sightseeing & Tours<\/a>\u3000Higashimurayama, Ome, Okutama<\/a><\/p>\n

Setting period: Saturday, 1\/20\/20\/2024 – Saturday, 1\/20\/2024 Travel days: 1 day<\/p>\n

agataJapan Tour<\/a>\u3000bluebottle lily (Chlorophyllum caudatum)<\/a>\u3000sake brewery<\/a><\/p>\n

One-day tour to two long-established sake breweries that have been in business for over 100 years<\/h2>\n

Since ancient times, sake has been made in Japan, a country blessed with clean water and good quality rice. Although sake is enjoyed in each region, the number of sake breweries has been decreasing. Currently, there are only 10 sake breweries in Tokyo.<\/p>\n

Of these, long-established sake breweries that have been in business for more than 100 years are producing and selling high-quality sake while maintaining traditional techniques.
\nMany of these breweries are also putting their efforts into new product development, etc., utilizing the technology they have cultivated over the years.
\nThis time, we have prepared a special tour that allows you to visit two sake breweries, the Ishikawa Sake Brewery and the Toshimaya Sake Brewery, both of which have been in business for over 100 years.
\nThe Ishikawa Brewery is a long-established sake brewery founded in 1917. It brews the famous sake “Tamanboast” and the local beer “Tama no Megumi. Using mineral-rich natural water pumped up from 150 meters underground, the products made with traditional techniques are all gems.
\nOn site, visitors can take a tour of the brewery and visit the archives located on the expansive grounds.
\nToshimaya Sake Brewery is the head brewer of Tokyo’s oldest sake brewery, Toshimaya Honten, which was founded in Keicho 1. The brewery produces a wide variety of sake, including “Juemon,” a pure rice sake named after the founder of Toshimaya Honten, and “Edo Shu Oji,” a ginjo sake made entirely from water, rice, yeast, and other ingredients produced in Tokyo. In recent years, the brewery has held more than 30 events a year, including evening tours of the brewery and the Teshima Festa, in an effort to make the brewery a place where sake is born and where people can connect with each other. During the brewery tours, visitors can follow the sake brewing process.
\nThe tour guide is Yuki Aoi, a former freelance announcer and an expert on Japanese sake and food culture. She is active in many fields, including interviewing sake producers, disseminating information, hosting events, and giving lectures in order to convey the appeal of sake to people in Japan and abroad.
\nHow about a special experience touring Tokyo’s long-established sake breweries with a specialist who holds the title of “Sake Samurai,” a title given by the Japan Sake Brewers Association to those who love sake and Japanese culture and are dedicated to spreading its excellence throughout the world?<\/p>\n

History<\/h2>\n

\u25c6Ishikawa Sake Brewery
\nIshikawa Sake Brewery is a “Sake Drinking Theme Park
\nThe history of the Ishikawa Brewery dates back to September 1, 1863 (lunar calendar). The 13th head of the Ishikawa family, Wakichi, started brewing sake in a rented warehouse of Morita Sake Brewery in Ogawa Village (present-day Akiruno City) on the opposite bank of the Tama River.
\nThe brewer of “Tamanboast” sake, “Tama no Megumi” craft beer, and “TOKYO BLUES,” the brewery is a historic sake brewery with six buildings designated as tangible cultural properties by the Japanese government.
\nThe site, watched over by a large zelkova tree, is a place where time flows gently and visitors can experience the charms of seasonal sake and beer.
\n\u25c6Toyoshimaya Sake Brewery
\nAbout 400 years ago, Jyuemon Toshimaya I started a sake shop and one-drinker business in Kanda-Kamakuragyo, Edo, which seems to have been very prosperous as a gathering place for many people. Juemon also began brewing a pioneering white sake in Edo, which became very popular. This became the foundation of today’s Toshimaya Brewery.
\nIn the early Showa period (1926-1989), Toshimaya Sake Brewery was established in Higashimurayama City, Tokyo, as a brewery. Since then, the brewery has been widely patronized by people as a sake brewer rooted in the community and brewing sake for many people. (From the website of the Toshimaya Brewery)<\/p>\n

Yuki Aoi<\/h3>\n

Traveling freelance announcer and Japanese sake coordinator<\/p>\n

The guide for this tour is…<\/h3>\n
After working for an airline company, she became an announcer. While working in various media such as TV and radio, she actively promotes the attractiveness of Japanese food and Japanese sake, as well as dining etiquette, and conveys the importance and enjoyment of these foods. Food, sake, and travel are her life’s work, and she has visited sake breweries, wineries, and rice paddies throughout Japan more than 350 times, as well as interviewing and communicating with producers in the field of food and traditional crafts. He is a sake taster and shochu taster,WSET Level3<\/span>(Wine & Spirits), (SAKE<\/span>), first class food analyst, and other certifications.<\/div>\n

Watch here<\/span>Pickup<\/span><\/h3>\n

Sake brewery tour at the Ishikawa Sake Brewery<\/h3>\n

During the brewery tour, visitors can see firsthand how sake is made using traditional methods. After the tour, you can enjoy a sake tasting. Please also enjoy shopping at the direct sales shop.<\/p>\n

Sake brewery tour at Toshimaya Sake Brewery<\/h3>\n

He will talk about the process of making sake at Toshimaya, the oldest sake brewery in Tokyo, and the difficulties of sake brewing.<\/p>\n

Includes souvenirs such as sake brewery goods and a photo with Yuki Aoi.<\/h3>\n

In addition to a tour of the brewery, participants are invited to take home an exclusive souvenir. You can also have your photo taken with Yuki Aoi.<\/p>\n

Experience it for yourself!<\/span>Experience<\/span><\/h3>\n

Second Tokyo Sake Brewery Tour with “Sake Samurai” Yuki Aoi Application Guidelines<\/h3>\n

\u25c6Outline
\nThe 2nd Tokyo Sake Brewery Tour with Yuki Aoi, Sake Samurai
\nPerformer: Yuki Aoi
\nSchedule] January 20, 2024 (Saturday)
\nTour Price\u3011 21,000 yen per person
\nDate] January 20, 2024 (Sat.) [Price] 21,800 yen per person
\nMeeting place: Around Shinjuku Station West Exit
\nFirst-come, first-served basis.
\nDeadline: January 19, 2024 (Fri.) 16:00
\nIn case of cancellation, we will contact you by e-mail or phone.
\nTour conductor] No tour conductor
\nSchedule
\nAround Shinjuku Station West Exit \u30108:45Gathering,9:00Departure\u3011 \u21d2 Ishikawa Sake Brewery (Sake brewery tour, tasting, shopping) \u21d2 Lunch \u21d2 Toshimaya Sake Brewery (Sake brewery tour, shopping) \u21d2 Around Shinjuku Station West Exit \u301017:00
\nMeal plan\u3011Morning meal: breakfast, lunch, dinner, and dinner
\nThe performers will ride together on the bus for the round-trip tour, but the route may be subject to change due to road congestion, weather, or unforeseen local conditions.
\n*To apply for the tour, please click on the link below.
\nhttps:\/\/bus-tour.his-j.com\/tyo\/item\/?cc=A5660<\/a><\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"Other Traditional & Japanese Culture\u3000Manufacturing (food and alcohol)\u3000Sightseeing & Tours\u3000Higashimurayama, Ome, Okutama Setting period: Saturday, 1\/20\/20\/2024 – Saturday, 1\/20\/2024 Travel days: 1 day agataJapan Tour\u3000bluebottle lily (Chlorophyllum caudatum)\u3000sake brewery One-day tour to two long-established sake breweries that have been in business for over 100 years Since ancient times, sake has been made in Japan, a country blessed with clean water and good quality rice. Although sake is enjoyed in each region, the number of sake breweries has been decreasing. Currently, there are only 10 sake breweries in Tokyo. Of these, long-established sake breweries that have been in business for more than 100 years are producing and selling high-quality sake while […]","protected":false},"author":1,"featured_media":33035,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4048,4046,4049,4020],"tags":[4055,4203,4281,4282,4283,4284,4285,4286,4287],"area":[3991,4123,4126,4135],"class_list":["post-37789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-japanese-sake-en","category-japanese-liquor-crossing-en","category-sake-of-shinise-en","category-column-en","tag-sakagura-en","tag-higashimurayama-ome-okutama-en","tag-aoi-yuki-en","tag-other-traditional-japanese-culture-en","tag-monozukuri-food-and-drink-en","tag-experiences-en","tag-ishikawa-shuzo-en","tag-sightseeing-en","tag-toshimaya-shuzo-en","area-tokyo-en","area-higashimurayama-city-en","area-fussa-city-en","area-akiruno-city-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/37789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=37789"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/37789\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/33035"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=37789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=37789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=37789"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=37789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}