Kikumasamune Taru Sake
Kokushu such as sake, honkaku shochu, armori, and hon mirin, are made using agricultural products and ingredients from various parts of Japan. Therefore the support from farmers who cultivate the crops for raw materials is vital. In recent years, the number of breweries that cultivate their own raw materials, or contract specific farmers to cultivate for them, has been on the rise.
That said, it is not easy to know what kind of producer, or where and how a crop is produced just by looking at the final product. As such, this exhibition will focus on the seldom-acknowledged producers who make the raw materials used in traditional Japanese alcoholic beverages.
We hope you can see the various links between raw materials to the drinks, such as agricultural products and regions, and producers and sake breweries.