We visit a traditional sake brewery and gain fascinating insights into the individual steps of production – from fermentation and bottling to logistics. Afterwards, we taste different varieties, accompanied by matching Japanese snacks, and learn about the fine art of drinking etiquette. If you wish, you can purchase one or more bottles as a special souvenir – the selection is large and varied.
For those who do not drink alcohol, we offer an equally interesting alternative: the production of amazake. This natural, non-alcoholic sweet drink is considered a precursor to sake and is valued for its positive health properties. Together, we mix cooked rice with koji (noble mold) and water, let the mixture mature, and enjoy the finished amazake the next day – mildly sweet in taste, rich in minerals, enzymes, and probiotic cultures.
Sake is a traditional Japanese beverage made from rice, water, yeast, and the noble mold koji. The process begins by carefully polishing the rice to remove the outer layers, leaving only the starchy core. This polished rice is then steamed and mixed with koji, which plays a crucial role by converting the rice starch into sugar — a key step, as the yeast later ferments this sugar into alcohol.
The mixture of steamed rice, koji, water, and yeast is then left to ferment in large tanks over the course of several weeks. During this time, the flavors mature and the alcohol content increases. Once fermentation is complete, the sake is filtered, often pasteurized, and finally bottled. Depending on the rice variety, the degree of polishing, and the brewing technique, the resulting sake can range from light and fruity to rich and full-bodied.
Amazake, by contrast, is the sweet, non-alcoholic “little sister” of sake and is widely regarded as a health-boosting superfood in Japan. Unlike sake, amazake is not fermented to produce alcohol. Instead, cooked rice is combined with koji and kept warm at a stable, low temperature for several hours. During this process, the koji breaks down the rice starch into natural sugars, giving amazake its distinctively mild and naturally sweet flavor.
Rich in enzymes, minerals, and probiotics, amazake is not only alcohol-free but also nourishing and easy to digest. It’s traditionally enjoyed warm in winter, but can also be served chilled as a refreshing and energizing drink.
