2026年3月20日
This was a tour held once again with Sake Asobi in order to illustrate the way sake production can link together ancient tradition with modern innovation in significant ways.
This tour of Okayama's Tsuji Honten brewery was defined by the merging of traditional brewing techniques brought together thoughtfully with modern technology and production, granting the experience a unique sort of atmosphere with rustic wood paneling opening into sterile, impressive rooms full of everything a brewery of today might need to produce sake. One of the interesting things about this brewery is their master brewer, Suji Mai, Japans only female master brewer. It also practices the technique of bodaimoto, a way to make sake stretching back to the Edo period.
A big part of this visit was the ability to participate in the actual making of sake, something that not many breweries would even entertain as an idea. Tsuji Honsen graciously allowed our guests to actually assist in the process, literally getting hands-on with the rice and stirring the mash as it bubbled in its joyful fermentation. This method of direct interaction led to an incredibly memorable day, offering insight into the art of making sake that few other opportunites might grant. The day would end with a sake pairing dinner where the end results of the guests labor might be sampled and truly appreciated.
The following day saw the group visiting the omachi rice fields for which Okayama is known for in the sake world. This specific rice is what gives the area's sake its distinct flavor, along with the spring water they use as a base. The rice grown here is given special attention, as the philosophy of its growth is stipulated on the idea that if one is able to control the quality of the rice from the time it sprouts, then you can ensure the highest quality sake at the end of the process. The second tasting session of the trip would put truth to this idea in a wonderfully delicious finale to the trip.