What is it really like to work as a kurabito, a sake brewery worker? This article explores a day in the life inside Japan’s breweries—from early morning rice steaming to late-night cleaning—revealing the passion and challenges behind every bottle of sake.
Winter is the heart of sake brewing in Japan. From steaming rice to bubbling fermentation tanks, travelers can witness the live process, meet the brewers, and taste freshly pressed sake—an unforgettable seasonal experience.
Discover the hidden world of Japanese sake with guided brewery tours, hands-on experiences, and authentic regional culture—crafted for travelers who seek depth and meaning.
Sake brewing isn’t just about tradition and technique — it’s about discipline, teamwork, and care for a living product. Here’s what a day in the life of a kurabito truly looks like, based on my firsthand experience.
I joined a rare 4-day sake brewing experience at Tamamuraya in Fukui. From starter yeast to freshly pressed sake, it was a once-in-a-lifetime journey.
