Introduction to the brewing climate, process, and characteristics of ‘GI Yamagata’.

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

Introduction to the makers of ‘GI Hagi’ sake.

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

Introduction to the climate and brewing processes of sake in Gunma Prefecture.

Introduction and tour of the 9 sake breweries in the Tokyo Metropolitan area.

Introduction to the climate, characteristics, and brewing processes of sake in Niigata Prefecture.

Introduction to the scenery and quality of sake in Yamanashi Prefecture.

Introduction to the umami culture, mirin, and sake from southern southern Aichi Prefecture

Introduction to the history, production methods, and distilleries of shochu production from the origin of mugi shochu, Iki Island.

Introduction to the local scenery and sake in Ehime Prefecture.

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

Introduction to the experience of enjoying Kuma shochu and distillery tour.

Introduction to Miyazaki Shochu by a world-class bartender.

Introduction to Kagoshima Shochu by a world-class bartender.

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 the cultural history, characteristics, and how to enjoy Okinawa awamori.

Introduction to the characteristics of Hakata shochu.

Introduction to the characteristics of Iki shochu.

Introduction to the characteristics of Miyazaki shochu.

Introduction to the characteristics of Oita mugi shochu.

Introduction to the characteristics of Kuma shochu.

Introduction to the characteristics of Satsuma shochu.

Introduction to the characteristics of Amami Kokuto shochu.

Introduction to the characteristics of Okinawa awamori.

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

Introduction to the origin of filtered sake, Nara, and monk’s sake in Shoryakuji Temple.

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.