List of Pairing

• Age 20～Age 90
• 1～2 hours
• 15:00 / 16:00 / 17:00 / 18:00 / 19:00 / 20:00

Do you like sake? This experience allows you to compare 8 carefully selected types of sake that can only be tasted in Japan. First, let's learn a little about sake. Let's start by trying sake with low alcohol content. The average alcohol content of sake is 15-16%. Some sake is lower, while others are higher. Another feature of sake is that it is easy to pair with food, whether it is sweet or dry, or at a certain temperature. Enjoy the pairing with snacks. The last glass is sweet sake, which can be enjoyed as a dessert.・Gakki Masamune Junmai Sake Junjo (Fukushima Prefecture) Junmai sake with an excellent balance of juicy sweetness and acidity ・Tamanohikari Junmai Daiginjo (Kyoto Prefecture) A strong flavor, yet smooth on the throat ・Sharaku Junmai Daiginjo (Fukushima Prefecture) A fruity aroma in the mouth ・Dainanai Junmai Kimoto Dashiwari (Fukushima Prefecture) A mellow, well-balanced sake with a pleasant umami and acidity on the aftertaste ・Kudoki Jouzu Junmai Ginjo (Yamagata Prefecture) A gorgeous, fruity aroma ・Oze no Yukidoke Junmai Daiginjo Mizore Sake (Oze no Yukidoke) ... Fresh, fruity, and juicy in taste ・Seiai (Blue Ao) ... A mysterious indigo color created by adding blue natural herbs to Junmai Ginjo sake ・Amazake (Sweet sake) ... Koji amazake, so nutritious that it is called a "drinkable IV drip," was a summer drink that was popular with people of all ages and genders during the Edo period.

• For Rainy Days
• For Groups

• Age 20～Age 99
• 3～4 hours
• 15:30

[Limited tour at a national cultural property that is not open to the public] Enjoy a special tour at the former Brewing Research Institute First Factory (Red Brick Sake Brewery), a national cultural property that is normally closed to the public, and enjoy sake manufacturing. Learn about the history of modernization. [Special tour of the Red Brick Sake Brewery] You can tour the Red Brick Sake Brewery and feel the depth of its history. Among them is the ``Hyakunen Sake Brewery Project,'' a project that aims to age sake for decades. The Red Brick Sake Brewery in Oji, Tokyo, was built in 1904 as part of the newly established Sake Brewing Research Institute, a facility where cutting-edge technology was used to support the modernization and evolution of sake production. It is the only place in Japan where technical development and training related to sake production have been held for 120 years, and it is considered the ``sacred place for sake brewing'' because people who aspire to become sake brewers learned here. After that, the research institute was moved outside of Tokyo, but the symbolic red brick sake brewery remained and was designated as a national cultural property in 2014. Since it is not normally open to the public, it remains a hidden gem of Tokyo. [Limited to this tour! Tasting of specially made new sake with commentary from the toji] (*) A toji is a person in charge of sake brewing at a sake brewery. A person with the qualifications of Touji and Kikisakeshi (Japanese sake sommelier) will introduce you to the best sake. Afterwards, we will host a sake tasting workshop where you will learn about the different types of sake and the stories behind their production. All of this takes place in the atmospheric old koji room inside the Red Brick Sake Brewery. [Introducing sake that can only be sampled here] You can also enjoy tasting Tokyo Port Brewing, which you won't find anywhere else. [Enjoy a wonderful pairing dinner with Japanese sake that focuses on fermented foods] This is a special menu that was newly developed by the chef for this tour and can only be enjoyed on this tour. The elegant restaurant serves special dinners based on Japanese fermented foods, paired with a variety of sake. [Plan contents] *Please select at the time of reservation. ① Tour + Sake tasting only (no dinner) ② Tour + Sake tasting + Sake pairing dinner All

• In Door Activity
• For Groups

• Age 20～Age 100
• 2～3 hours

You can experience a simple sake course by the owner and pairing of sake and food. The raw material rice for sake is 100% from the local Kasama city within a radius of 5 km from the brewery, and only new rice within 5 months after harvesting first-class rice or higher is used. As with sake, the food is only natural food without additives. A long-established sake brewery. The buildings are all over 150 years old. A company that was greeted hundreds of years ago still exists on the premises. This is the first brewery in Japan (world) to serve sake.

• For Groups