{"id":38471,"date":"2023-01-01T13:00:38","date_gmt":"2023-01-01T13:00:38","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%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%e8%80%81%e8%88%97"},"modified":"2023-01-01T13:00:38","modified_gmt":"2023-01-01T13:00:38","slug":"%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%e8%80%81%e8%88%97","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%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%e8%80%81%e8%88%97","title":{"rendered":"8220;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, February 11, 2023 – Saturday, February 11, 2023 Travel days: 1 day<\/p>\n

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

One-day tour of two long-established sake breweries established over 100 years ago<\/h2>\n

\nWhile traveling around the country as a traveling freelance announcer, Yuki Aoi has acquired qualifications as a sake taster, shochu taster, WSET Level 3 (wine and spirits), first class food analyst, Japanese chopstick instructor, and ritual organizer, and hopes to convey the appeal, importance, and enjoyment of Japanese sake and food culture. Yuki Aoi is currently working to convey the charm, importance, and enjoyment of Japanese sake and food culture.<\/p>\n

In particular, she hopes to create opportunities for Japanese and foreigners who are not accustomed to drinking sake to learn about the deliciousness of sake, an important part of Japanese culture, by teaching at culture salons and hosting brewery tours and pairing events.
\nAt the pairing events, we invite the brewery owner to share his thoughts on sake production and give tips on how to enjoy sake by having guests enjoy dishes that go well with each sake. The dishes to be paired with sake vary from Chinese, French, Italian, and more. She creates opportunities for people to experience the wide range of possibilities of sake as a food wine, and continues to communicate the appeal of sake through the media and the Internet.
\nJoin us for a special and enjoyable time with Yuki Aoi as we tour Tokyo’s long-established sake breweries.
\n\u25c6Aoi Yuki’s Profile
\nAfter 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 such food and sake. 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.
\nHe has been involved in many local government projects as a food and sake expert, produced local gourmet food, produced high-value-added experience lodging plans at luxury hotels, organized sake brewery tours, collaborations between traditional Japanese culture and sake, and planned and hosted sake pairing events with Japanese, Italian, and French cuisine. He is also active in a wide range of activities, including planning and hosting sake and shochu columns, giving lectures nationwide, lecturing at seminars, being a guest on talk shows, facilitating symposiums, and hosting events. He also serves as a judge for sake and plum wine contests.
\nHe is certified as a sake taster, shochu taster, WSET Level 3 (wine and spirits), WSET Level 3 (SAKE), first class food analyst, Japanese chopstick education instructor, vegetable kampo advisor, comrade of cheese, ritual organizer, and funeral counselor.
\nFormerly a live commercial personality on Fuji Television Network’s “Information Presenter Toku Dane! Former live commercial personality (11.5 years)
\nFormerly a live commercial personality (11.5 years) for Fuji Television Network’s “Information Presenter Read All About It!
\n\u2028Sake Samurai is a title given by the Japan Sake Brewers Youth Association to those who love sake and Japanese culture and are dedicated to spreading its excellence throughout the world.
\nPrivate member of the Sake Brewery Tourism Promotion Council of Japan
\nDirector, Umeshu Kenkyukai (Plum Wine Research Association)
\nDirector, Japan Wine Maranic Association<\/p>\n

History<\/h2>\n

\n\u25c6 Ozawa Sake Brewery
\nFounded in 1702, Sawanoi was named after the village of Sawai, where it was located in the past. Sawai” is the name of a place named after the abundant and famous water that flows as a stream.
\nSince ancient times, people have brewed sake as an offering to the gods.
\nSake plays an indispensable role in people’s prayers for happiness and a bountiful harvest as a mediator between the gods and humans.
\nTherefore, sake brewing is a devout Shinto ritual that requires the strict and thorough devotion and purity of the toji (master brewers).
\nWe believe that it is only through the serious care and attention to detail that goes into each and every brewing process, as well as careful and superior craftsmanship, that truly heartfelt sake is born.
\nThe brewing water comes from deep within a cave excavated from the bedrock of the Chichibu Kosei Formation, the mountains and lush greenery, the clear Okutama air, the rice selected from the finest sources, and the finely honed techniques. Sawanoi’s creed is that it is the whole company’s sincerity and diligent effort that brings all of these together to create a single drop of beautiful sake.
\nAs long as there is rice in Japan and great water in Okutama, Sawanoi will continue to produce beautiful sake.
\n(From the Ozawa Sake Brewery website)
\n\u25c6Toyoshimaya Sake Brewery
\nAbout 400 years ago, Jyuemon Toshimaya I started a liquor store and one-drink shop business in Kanda-Kamakuragyo, Edo (Tokyo), 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 Sake Brewery)
\nPhoto courtesy of Toshimaya Sake 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, and she also interviews and communicates with producers in the field of food and traditional crafts.<\/span>He is certified as a sake taster, shochu taster, WSET Level 3 (wine & spirits), WSET Level 3 (SAKE), and first class food analyst.<\/span>
\n\u00a0<\/p>\n

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

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

You will be guided through the process of making Sawanoi sake, a talk about the brewery, and a tour of the brewery. At the end of the tour, you will be able to taste some sake.<\/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. (Photo shows the sake brewery in the Showa period.)<\/p>\n

Sake talk by Ms. Aoi on the bus<\/h3>\n

We will introduce sake breweries and provide basic knowledge of sake as well as a question-and-answer session. We will be happy to provide an opportunity for visitors to rediscover the history and spirituality of Japan, which has developed in tandem with the rice farming culture, through sake.<\/p>\n

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

Sake Samurai” Yuki Aoi and Tokyo’s Long-established Sake Breweries Tour Application Guidelines<\/h3>\n

\u25c6Outline of the tour
\nSake Samurai Yuki Aoi” and Tokyo’s Long-established Sake Breweries Tour
\nPerformer: Yuki Aoi
\nSchedule\u3011 February 11, 2023 (Saturday)
\nTour Price\u3011 \u3010Tour Price
\nCourse A: 21,800 yen per person: Lunch menu “Hana Course” + “Tokyo Kurabito 300ml” by Ozawa Shuzo + “Kinmai Junmai Ginjo 300ml” by Toshimaya Shuzo + Ozawa Shuzo original hand towel (with Aoi’s signature if desired) + photo with Aoi
\nCourse B: 17,800 yen per person: Lunch menu “Hana Course
\nMeeting place: Around Shinjuku Station West Exit
\nFirst-come, first-served basis.
\nApplication deadline: January 28, 2023 (Sat.) 23:59
\nNumber of participants: 37
\nIn case of cancellation, we will contact you by e-mail or phone.
\nIn case of cancellation, we will contact you by e-mail or phone.
\nNote\u3011This tour is monitored and we ask for your cooperation in filling out the questionnaire.
\nProduced by Starmark Inc.
\nCool Japan Travel Inc.
\nWILLER MARKETING K.K.
\nSchedule
\nAround Shinjuku Station West Exit \u30109:30Gathering,10:00Departure\u3011 \u21d2 Ozawa Sake Brewery (Sake brewery tour, walk around Sawanoi Garden, lunch, tasting) \u21d2 Toshimaya Sake Brewery (Sake brewery tour) \u21d2 Around Shinjuku Station West Exit \u301018:00
\nMeal conditions: breakfast, lunch, dinner, and dinner
\nThe performers will ride together on the bus for the round trip, but the section and itinerary may be subject to change due to road congestion, weather, or unforeseen local conditions.
\n*To apply for the tour, please click the link below.<\/p>\n

Outline of long-established business<\/span><\/span>Outline<\/span><\/h3>\n\n\n\n\n\n
External Links<\/th>\n\n
\n
\n
Reservation Site<\/dt>\n
\n
Effective Date<\/th>\n\nSaturday, February 11, 2023<\/td>\n<\/tr>\n
entrance fee<\/th>\n\nCourse A: 21,800 yen per person
\nLunch menu “Hana Course” + “Tokyo Kuranin 300ml” by Ozawa Shuzo + “Kinmai Junmai Ginjo 300ml” by Toshimaya Shuzo + Ozawa Shuzo original hand towel (with Aoi’s autograph if requested) + photo with Aoi
\nCourse B: 17,800 yen per person
\nLunch menu “Hana Course<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/a>\u3000<\/a><\/p>\n

The information is current at the time of publication. The information is subject to change.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"Other Traditional & Japanese Culture\u3000Manufacturing (food and alcohol)\u3000Sightseeing & Tours\u3000Higashimurayama, Ome, Okutama Setting period: Saturday, February 11, 2023 – Saturday, February 11, 2023 Travel days: 1 day agataJapan Tour\u3000bluebottle lily (Chlorophyllum caudatum)\u3000sake brewery One-day tour of two long-established sake breweries established over 100 years ago While traveling around the country as a traveling freelance announcer, Yuki Aoi has acquired qualifications as a sake taster, shochu taster, WSET Level 3 (wine and spirits), first class food analyst, Japanese chopstick instructor, and ritual organizer, and hopes to convey the appeal, importance, and enjoyment of Japanese sake and food culture. Yuki Aoi is currently working to convey the charm, importance, and enjoyment of […]","protected":false},"author":1,"featured_media":33029,"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":[3991,4115,4123],"class_list":["post-38471","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-ome-city-en","area-higashimurayama-city-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38471","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=38471"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38471\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/33029"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38471"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}