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The brewery has tastings and also sells sake<\/em> directly, and this was the first room I passed into, where various kinds of sake were on sale. I was taken around through the sake brewery by two very knowledgeable employees who explained, in detail, the entire process of making sake<\/em> from rice to bottle. The first room was piled with sack after sack of rice waiting to be made into sake<\/em>. This first step is crucial, I was told, because the final form of sake depends almost wholly on the grain of rice (sake rice, as opposed to rice used for eating, has almost zero protein content) and how many times the rice is purified. The more times the rice is refined, the more of the proteins gets removed, and the higher the grade of sake. <\/p>\n\n\n\n<\/div>\n\n\n\n
<\/figure><\/li><\/ul>Bag after bag of rice for making sake<\/figcaption><\/figure>\n\n\n\n<\/div>\n\n\n\n
The entire facility had to be kept at the same, cool temperature so that the sake brewing goes well. It was chilly as I passed from room to room, indoors and outdoors, but I could tell that the sake-making process was very delicate and couldn\u2019t be disturbed by light, temperature, or external materials such as dirt or microbes. The second chamber, in fact, where bacteria is introduced to ferment the rice, is so sensitive to environmental changes that no one who is not an employee is allowed inside.<\/p>\n\n\n\n
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<\/figure><\/li> <\/figure><\/li><\/ul>Adding bacteria to the pre-sake mixture<\/figcaption><\/figure>\n\n\n\n<\/div>\n\n\n\n
The third step of making sake<\/em> is the rice-purification step, and my guide opened a bag of rice to take a handful and demonstrate minor variations between grains. Larger grains were a sign of a high-quality bag that would go on to produce a finer grade of sake<\/em>.<\/p>\n\n\n\n<\/div>\n\n\n\n
<\/figure><\/li><\/ul>A demonstration of the quality of rice grain in the sake-making process<\/figcaption><\/figure>\n\n\n\n<\/div>\n\n\n\n
The final room in the brewery contained giant fermentation tanks containing what would eventually be sake<\/em>. The liquid ferments for about a month, then is squeezed, strained and bottled into what can be bought in the store as sake<\/em>.<\/p>\n\n\n\n<\/div>\n\n\n\n
<\/figure><\/li><\/ul>The final room for creating sake<\/figcaption><\/figure>\n\n\n\n<\/div>\n\n\n\n
Before heading out, I was invited to taste some of the sake<\/em> that the brewery is known for. Sake<\/em>, much like wine, can be evaluated based on notes, and is fundamentally dry, sweet, or fruity. The highest grade sake<\/em> that I tried, which can be bought in a store for about $30 was refreshing and dry enough to taste nearly like water. The second one, called Daiginjo, was sweeter, but also quite excellent. The third one, which was yellow in color, was fruity. I recognized at that point that the sake <\/em>typically available in convenience stores across Japan was of the \u201cfruity\u201d variety.<\/p>\n\n\n\n<\/div>\n\n\n\n
<\/figure><\/li> <\/figure><\/li> <\/figure><\/li><\/ul>Sake tasting and different grades of rice<\/figcaption><\/figure>\n\n\n\n<\/div>\n\n\n\n
The trip to Yuki was educational and enlightening, and I learned not only knowledge, but real, tangible crafts that generations of people have labored to produce and maintain. I felt humbled by the experience and left with a greater appreciation of goods and arts that constitute such a large part of life (textiles and beverages in this case), but by and large remain poorly understood by many in the current age. Yuki was the perfect nexus for learning from true masters about age-old customs that remain otherwise unknown and unseen.<\/p>\n\n\n\n
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How to Get to Yuki<\/h2>\n\n\n\n Tokyo station – Koyama station: about 45 minutes Koyama station – Higashiyuki station: about 15 minutes <\/p>\n\n\n\n