Clearly, everything at the kura is handled with precision and care- from water management and rice milling, to how the rice is washed and soaked, how the koji is managed, and the detailed brewing process. The twenty minute tour was intimate and thorough. We were introduced to each step and allowed an up close look at all the equipment. I learned a great deal about the process, more than I had remembered from my tour in Japan. My command of English vs Japanese may
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have played a role but our guide was very knowledgeable and welcomed questions. The tour is offered daily, on the hour in the afternoon. Wear comfortable shoes as you will be required to climb some stairs and cross a catwalk. SakĂŠOne does participate in and host a number of events throughout the year, though, so you may want to call ahead to confirm the schedule. At the end of the tour, most of the group headed to the tasting room. The tour is free and tasting flights start at