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KURAIBITO STAY's 3-day, 2-night winter (sake brewing) program.
The following is a basic timeline of the program.
This is an example of the programs that will be offered during the sake brewing season from November to March.
The sake brewing schedule may be varied each year.
DAY 1
FRIDAY
17:00
Check in
Check-in time is from 3:00 p.m.
For more information on how to get to KURAIBITO STAY, please refer to the ACCESS page. If you have any questions, please feel free to contact us.
ACCESS page
FRIDAY
17:00-17:45
Orientation
We will explain the detailed schedule of your stay, accommodation, and precautions for your experience. Then, everyone who will be staying with you as a brewer for the next three days will introduce each other.
Move to the dinner place on foot (about 10 minutes)
FRIDAY
18:00-
Dinner
Special menu for KURABITO STAY.
Sake from the Saku region is paired with gorgeous Japanese cuisine prepared especially for KURABITO STAY, featuring the skills of the owner. Please enjoy the dishes, which are as carefully prepared as the sake.
The dishes in the photo are examples. Dishes may change depending on the season. If you have any food allergies, please let us know at the time of reservation.
Walk to KURABITO STAY (about 10 minutes)
Get a good night's sleep to prepare for the next day's work.
DAY 2
SATURDAY
7:00
Please enjoy a healthy KURABITO breakfast all together.
With your KURABITO friends, you can enjoy the brewer's healthy breakfast made with seasonal local ingredients at a large round table on the first floor.
The menu in the photo is an example.
SATURDAY
8:00
Shinto ritual of purification
Time to prepare to become a brewer. After donning a white coat, tenugui (hand towel) and other uniforms, the brewer explains about the work. In the past, only craftsmen were allowed to enter the sake brewery. In front of a Shinto altar dedicated to Matsuo-sama, the god of sake, a ceremony is held to ward off evil spirits. After that, it was time to start the brewer's experience.
SATURDAY
8:15-
It begins! Step inside and take a tour of the brewery
Finally, it was time to step inside the sake brewery. When you step into the brewery, you will be enveloped by the aroma of sake and the cool air. You will experience the process from steaming to pulling the rice into the koji room.
During the time before the rice is steamed, the brewer will give you a tour of the brewery and give you a detailed explanation of the sake brewing process.
Taking pictures is allowed during the brewery tour.
SATURDAY
Brewing sake as a sake brewer
You will be working under the guidance of the brewer to make sake. You will be making sake that will actually be consumed, so please take your task of making sake seriously.
The process of sake brewing varies greatly from day to day as it is carried out in accordance with the workings of microorganisms. Therefore, the process does not always go as planned and may be subject to change or cancellation.
For hygiene and safety reasons, you are not allowed to take pictures with your own camera during the brewery experience.
SATURDAY
10:45-
Take a short rest and relax with your fellow brewers
When the work is settled, you can take a break and rest. Enjoy the company of fellow brewers and the brewer.
SATURDAY
11:15-
Tasting seminar by sake brewer
Sake tasting seminar by President Tyler.
Honjozo, Junmai, Ginjo. He will talk about everything from the basics of sake to how to taste it, giving you an insight into the depth of sake.
SATURDAY
12:00
After finishing the morning's work, heading into town to satisfy your hunger.
The morning brewing session is over. Lunch is at your own choice. Go into town with your co-workers to satisfy your hunger and enjoy Saku's gourmet food and drinks at the "Kurabito Friendly Shop".
SATURDAY
14:30
Experiencing a different part of the sake brewing process in the morning.
Under the guidance of the brewer, you will be involved in the process of making sake, such as paddling, sorting of Koji, removing sake lees, cleaning up, and helping prepare for shipping.
The content of the work can vary greatly from day to day. Therefore, the process may not always go as planned and may be subject to change or cancellation. The above is an example of the items you can experience. Not all processes can be carried out.
SATURDAY
15:30
Washing and soaking rice, important work for tomorrow
The length of time the rice is washed and soaked depends on the type of sake to be made and the temperature. This is a process that allows you to experience the depth of sake brewing.
SATURDAY
17:30-
Tuck into Saku's gourmet delights at the KURABITO FRIENDLY SHOP
Tuck into Saku's gourmet delights at the KURABITO FRIENDLY SHOP Enjoy Saku sake and seasonal Saku delicacies at the customer-friendly KURABITO FRIENDLY SHOP. Please rest early to prepare for work the next morning.
三日目
DAY 3
SUNDAY
7:00
Saying good morning to each other and enjoy the brewer's breakfast together.
The last brewer's healthy breakfast with friends who have deepened ties. It's sure to taste different from yesterday's breakfast. Let's eat well to prepare for today's work.
The menu in the photo is an example.
SUNDAY
8:00
Second day of the brewery experience
This is the second day of the brewery experience, and you are getting used to the air and aroma of the brewery. Today is another day of working diligently as a sake brewer.
The content of the work varies from day to day. Therefore, the process may not always go as planned, and there is a possibility of changes or cancellations.
SUNDAY
9:00
Be conscious of being a brewer
As on the first day, you will be guided by the head brewer in the process of making sake. You will surely love the sake you have made.
The content of the work varies from day to day. Therefore, the process may not always go as planned, and there is a possibility of changes or cancellations.
SUNDAY
9:45
Koji seminar
During the time before the rice is steamed, a koji seminar will be held to explain in detail the power and health benefits of koji, which has been attracting attention recently.
The contents of the experience program may change depending on the season. The above experience program is an example. For more details, please check the reservation page and make a reservation.
SUNDAY
10:45
Finishing the brewer's work with the hope that the sake will be delicious.
This is the end of your work as a sake brewer. When you work seriously as a brewer, you naturally hope that the sake you have brewed will be delicious.
SUNDAY
11:00
Receive a certificate of completion for the brewer experience and become a member of the brewery.
Review of the three days and two nights of learning! A quiz-style final exam will be given to the participants. You will receive a certificate of completion as proof that you have become one of the KURABITO STAY's brewers through the two-day experience. After that, a commemorative photo will be taken with your fellow participants, and your 3-day, 2-night program as a brewer will be over.
SUNDAY
12:30-
Enjoy experience programs that can only be found here, such as visiting sake breweries in the Saku region
A variety of hands-on programs are available, such as making soba (buckwheat noodles), making sushi, and visiting sake breweries in the Saku region.
The contents of the programs may change depending on the season. The above programs are just examples. For more details, please check the reservation page and make a reservation.
For lunch, please visit the Kurabito Friendly Shop and enjoy your last gourmet meal and drinks in Saku.