Japan 2

Japan 2

Sake brewery – Japan

-“Multiple Parallel Fermentation” –

it is an outstanding brewing technique you do not find anywhere else in the world.

For more than 300 years, this technique has supported the traditions of the sake industry in Japan. This tradition is now in jeopardy due to the many factors: such as globalization and industrial development, changes in farming patterns, and a lack of successors due to the decline and aging of the population who involves in the traditional farming and sake industry.
New generation barely choose to carry on the traditional techniques that were taken over for generation. The crisis in the sake industry, where all processes have been mechanized and automated, is not only a blow to sake culture, but also to Japan’s food culture.

Kubota Sake Brewery in Sagamihara City, Kanagawa Prefecture, Japan, is a historic sake brewery founded in 1844. In this small brewery of 300 koku*, the young kurabito (craftsmen of sake industry), with an average age of 30 years, spares no effort to brew the art of sake by hand in the traditional way.
They look ahead on the next door, not on the past, not on the present, but on the future. There is no hesitation in opening the door by their own hands.

The passion and purity of these kurabito is truly an intangible cultural heritage, and it was a incredible experience for me to have met them.

*石(koku) is a unit in Japanese which is equivalent to 100升(sho)and 180 litter. The brewery with 300 koku means its annual production capacity of sake is 54,000 litters.

次世代を醸す/ 日本