On January 27, Students of the practical Japanese course visited the Ozeki sake-brewing industry at Nishinomiya city of Hyogo prefecture. We saw the ‘Saka-gura’ (sake-brewery) and the plant of packaging sake.

In the plant ‘Nomo-nomo,’ the sake packed in carton, and ‘One Cup Ozeki,’ the company’s most famous merchandise, were produced on the production line. Around 6,000 cartons of ‘Nomo-nomo’ and 60,000 cups of ‘One Cup Ozeki’ could be produced in one hour and products were checked one by one by the devices on the line in order to pack only approved ones for shipping. Students might have had an image of ‘traditional’ industry for sake-brewing industry, so they were surprised to find that a lot of high-tech machines were used in the plant.

In the sake brewery called ‘Kotobuki-gura’ we saw the whole process of sake brewing. After visiting the place of making steamed rice, we went on to the fermentation floor, where we could see the inside of the fermentation tanks.

Thanks for the stuff members of the Ozeki giving us an attentive tour guidance and a detailed explanation, students could deepen their understanding about sake-production. Even the students who could not drink alcohol showed a keen interest in it as one aspect of Japanese culture.

On January 27, Students of the practical Japanese course visited the Ozeki sake-brewing industry at Nishinomiya city of Hyogo prefecture. We saw the ‘Saka-gura’ (sake-brewery) and the plant of packaging sake.

In the plant ‘Nomo-nomo,’ the sake packed in carton, and ‘One Cup Ozeki,’ the company’s most famous merchandise, were produced on the production line. Around 6,000 cartons of ‘Nomo-nomo’ and 60,000 cups of ‘One Cup Ozeki’ could be produced in one hour and products were checked one by one by the devices on the line in order to pack only approved ones for shipping. Students might have had an image of ‘traditional’ industry for sake-brewing industry, so they were surprised to find that a lot of high-tech machines were used in the plant.

In the sake brewery called ‘Kotobuki-gura’ we saw the whole process of sake brewing. After visiting the place of making steamed rice, we went on to the fermentation floor, where we could see the inside of the fermentation tanks.

Thanks for the stuff members of the Ozeki giving us an attentive tour guidance and a detailed explanation, students could deepen their understanding about sake-production. Even the students who could not drink alcohol showed a keen interest in it as one aspect of Japanese culture.