Traditional sake production was formally recognized by UNESCO as an Intangible Cultural Heritage in December 2024, reflecting its depth of history integrated into each step of the process.
Inside the sake brewery, there is also a gallery where you can view historical items, documents, and photographs which have been passed down through generations.
This stroll really gives the feeling of stepping back in time.
At the Tamba Sasayama City Museum of History and Art offers an even more in depth look at the area.
The museum building itself is representative of the longstanding history of the town being a Meiji-era (1868-1912) courthouse with well-preserved courtrooms.
Also on display are historic pottery pieces, rare tools like cards and mirrors, and preserved scrolls and maps, all an amazing showcase of the rich culture which developed around Sasayama Castle.
At Tojo Akitsu Kiln, two artisan brothers continue to preserve traditional pottery techniques while integrating the unique characteristics of the area.
They are known for creating sake vessels and pottery products that incorporate local materials.
A unique aspect of this business is the partnership with local rice farmers, through which rice straw and soil are sourced and then integrated into the clay and glaze used for artisanal sake drinkware and other pottery goods.
The unique characteristics of these components result in a distinctive, monochromatic glazing where deep ash blacks meet cloudy whites - a color pallet evocative of a Japanese winter landscape, and of the long history of rich cultivation in the area.
We participate in a hands-on experience in creating our own sake drinkware at the family home, guided by one of the potters.
We would be shaping our own drinkware using their distinctive clay, allowing us to produce a cup containing the very soil from the crops the region is famous for.
During the experience, you will learn the techniques and delicate hand movements needed to craft the vessels,
creating your own sake drinkware.
Once you choose the finishing color, the experience concludes. The firing is done by the artisans.
Our relaxation begin as soon as we enter when we are seated and provide a welcome tea to enjoy as the day’s program was explained to us.
The structure is 85% wood, and the pleasant aroma complements the calming atmosphere.
Room furnishings are comfortable yet minimalist, and electronic distractions such as televisions are absent,
ensuring that guests can instead focus on activities such as calligraphy to embellish the theme of mindfulness.
The rooftop features rows of simple Zen meditation cushions, allowing for calm contemplation while observing the scenery.
It is here where our wellness session for the day would be held, which include both a guided meditation and a yoga session.
After the yoga session we enjoy the Zenbo cuisine on offer, which is notable for containing no animal products, added sugars,
wheat flour, oil or artificial flavoring - instead relying on the fresh flavors of the ingredients to create a meal which both tastes and presents beautifully.
The story of this traditional business is also one of resilience and recovery in the wake of the 1995 Great Hanshin Earthquake,
which impacted the traditional miso brewing structures.
The rebuilding of the brewery was undertaken with great care and reverence towards traditional construction methods,
with a shrine carpenter and traditional plasterer ensuring that the mud-walled structure would both honor local traditions whilst serving as the perfect facility for miso brewing,
which requires precise temperature control. Within these mud walls are the brewing barrels, a key component of the unique flavor profile for each brew, also precisely crafted by specialist craftsmen for the sole purpose of this facility.
We sit down with one of the brewers and are guided through the fundamentals of miso making,
observing the meticulous process of fermenting the koji rice mold which forms the engine of the brewing process. While the ancient process of creating miso may be unfamiliar to foreign tourists, the English material and demonstrations ensure that all attendees will be able to leave with a deeper appreciation of the craftsmanship.
We learn that the color and distinct taste profile of miso is reflective of variables such as the length of time it has been aged, and the local traditional base ingredient, which can be either rice, soybean, or barley.
One of the highlights of this tour is the tasting component, where we can try five unique styles, including one brewed in 120-year-old barrels – a chance to taste the history contained in this brewery and the long roots of miso production.
