Sachihime Sake Brewery

Welcome to Sachihime Sake Brewery, a cornerstone of the vibrant brewing culture here in Kashima. As we stand at the entrance of this historic facility, the first thing you should note is the name itself. …

We begin in the welcoming atmosphere of the brewery shop and tasting room. This space serves as the bridge between the artisan and the consumer. …

Moving deeper into the brewery, we find the area dedicated to the first, and perhaps most critical, steps of sake production: polishing and washing the rice. Sake rice, or sakamai, is different from the rice we eat; it is larger…

We now come to the Koji room, often considered the most sacred part of any sake brewery. In this temperature-controlled wooden room, the steamed rice is spread out, and a special mold called Aspergillus oryzae, or Koji-kin, is…

Next, we see the massive fermentation vats, or tanks. Here, the Koji rice, plain steamed rice, water, and yeast are combined to create the mash, known as moromi. …

Once the fermentation is complete, the moromi must be pressed to separate the liquid sake from the solid rice remains, known as sake kasu. At Sachihime, this is done using a variety of methods, from traditional wooden presses to…

Sachihime is not only famous for its traditional sake but also for its innovative approach to making the brewery experience inclusive. We now return to a special section of the visitor area to discuss their non-alcoholic…

As we conclude our visit to Sachihime Sake Brewery, reflect on the layers of history and heart that go into every bottle produced here. This is more than just a place of business; it is a repository of local tradition and a…