This exhibition will focus on the seldom-acknowledged producers who make the raw materials used in sake breweries.

Agricultural Corporation Yachiyoden Shuzou Co. Ltd

Den-en Shuzo Co., Ltd

Tsujimoto Brewery

Obata Shuzou Co. Ltd

Obata Shuzou Co. Ltd

Tatenokawa, Inc

Tenju Shuzo Co., Ltd

Introducing the process from ingredients (water and rice) to brewing techniques.

Introduction to the brewing techniques characteristics of the ‘GI Nadagogo’ sake.

Introduction to sake brewing in Fukushima prefecture and the prefecture’s original sake rice ‘Fukunoka’.

Introduction to the characteristics, diversity, and appeals of Kuma Shochu.

Introduction to the brewery and surrounding scenery of breweries located on islands in Nagasaki and Kagoshima Prefecture.

Introduction to the ingredients, characteristics, history, and how to enjoy Amami Kokuto shochu.

Introduction to characteristics of sake making in Okayama Prefecture and the sake rice ‘Omachi’.

Introduction to the ingredients, brewing process, cultural influence of sake, and how to enjoy it in Q&A format.

Brewery tour in Hiroshima featuring an introduction to the ingredients, brewing process, cultural influence, regional influences of sake, and how to enjoy it.

Introduction to the 4 ingredients in shochu and regions of production.

Introduction to the history, ingredients, drinking styles of honkaku shochu and awamori while exploring its origins.