Inoue Sake Brewery

Posted on 27/09/2014 by Luke

Today I meet with Naoto, the English speaking organiser of the sake tour. I am the only person to sign up. Not wanting to waste his whole day, I ask whether we should still go on the tour. It turns out Naoto is still quite eager to visit the brewery. Naoto is passionate about sake, and wants to spread the word about this traditional Japanese drink, which dates back to two thousand years ago. So off we go.

We head to Tokyo Station, before taking the the Tokaido Line to Kozu Station. The journey takes about ninety minutes. We have to wait at Kozu for a while; the trains here appear just twice an hour. Eventually a train comes, and we take the Gotemba Line to our destination, Kami-Oi Station. From the train I can see the sea.

Kami-Oi Station is deserted, it is so quiet that there is no ticket gate. “What, so we just walk out without paying?” I ask.
“This is the countryside,” is the explanation Naoto gives. I am still confused. The area is definitely the countryside, mountains and the sea. Rice growing everywhere. The air is clean. We leave the station and head to the Inoue Sake Brewery.

The cedar globe outside serves as a symbol for the current year’s sake production. When the new batch is made in late October, the globe will be replaced. Its changing colour from green to brown as the sake matures is a visual representation of the sake’s aging process. It’s a lovely tradition that mirrors the transformation of the drink itself.

Inoue Sake Brewery’s rich history since its establishment in 1789 during the Edo period is remarkable. Mister Inoue’s humility and passion shine through as he shares insights into the sake-making process, its history, and the diverse range of sake types. The tour of the brewery kicks off promptly, and Mister Inoue highlights how the cold Hakone air plays a crucial role in sake production. He emphasises the use of locally sourced rice and pristine water from a depth of 150 metres underground. Tasting the water confirms its anticipated qualities: cleanliness, freshness, and clarity.

Sake production resembles wine production, yet it involves an additional step before fermentation. Starch from the rice is combined with Koji, a diastatic enzyme that aids in breaking down the rice and converting its starch into sugar through a process called saccharification. Following this, sugar and yeast are added to commence fermentation. In contrast, grapes used in winemaking naturally contain sugars, so only yeast is added to initiate fermentation. Despite this difference, the subsequent processes in both sake and wine production follow a similar path.

We visit the room where the Koji is added to the rice and see the large tanks used for steaming, storage, and the mashing process. I’m surprised to learn that all these procedures are performed manually. For instance, the mashing process occurs in enormous 8,000-litre tanks. The masher stands atop a precarious-looking wooden platform above the tank, vigorously pounding a massive stick into the rice for four days.

The outcome is a liquid derived from starch. Subsequently, multiple parallel fermentations occur. The mixture rests for up to 32 days, enabling simultaneous saccharification and fermentation. Afterward, the sake undergoes pressing through cloth, filtration, and enters a pasteurisation phase. Finally, the sake ages for up to six months, is bottled, and eventually reaches the consumer for sale.

The sake is sold in 1.8 litre bottles, or 720 ml bottles. A much smaller bottle is also sold, however, the other two sizes are the most common. After the tour we sit down and try a few varieties of sake. My favourite is the gold-medal winning Hakone-yama Junmai. Junmaishu is a traditional style of sake, and often has a mellow bouquet with a rich, smooth flavour.

Hakone-yama Junmai offers three different serving options: room temperature, cold, or hot. Initially, we try it at room temperature, finding it good with a subtle flavour. When served cold, it becomes much nicer, boasting a smoother texture. Lastly, the hot variety also impresses; the flavour expands, and the scent intensifies, offering a delightful experience.

After the tasting, I am given a masu as a souvenir, a small wooden box which was originally used to measure rice, but these days it is used as a container for drinking sake. Impressed with what I have seen and tasted today, I decide to buy a bottle of sake for ¥1200. After that we say goodbye to the owner and return to Kami-Oi Station.

From the train station I can see the base of Mount Fuji.

Last Day of Summer

Posted on 24/09/2014 by Luke

Today is the Autumn Equinox; officially the day that summer ends and autumn begins. The weather seems to have forgotten about the shift in seasons, and has kindly gifted us with a clear sunny day and 27°C temperatures; the perfect day for say, a boat trip. Once a month, throughout summer, the people of Asakusa have a boat party. Fortunately for us, Dagmar and I have been given an invite.

The boat wasn’t cheap; we each paid ¥8640 in advance. This price includes ‘nomihodai’ and ‘tabehodai,’ which means ‘all-you-can-drink’ and ‘all-you-can-eat’. At half-past twelve, we meet up and head to Umayabashi Bridge, where our eagerly-awaited boat awaits us eagerly.

The Japanese boat is referred to as ‘Yakatabune’, a traditional wooden boat with tatami flooring, primarily used for entertaining guests. The forty of us pile in and take a seat on the floor at a huge table where a banquet is already laid out. The boat gets moving along the Sumida River in the direction of Odaiba. Shuhei, the organiser, makes a speech, we toast, then start to eat. The meal initially consists of sliced raw fish, salad, edamame, rice, pickles, and prawn tempura.

Beer is passed around in huge bottles to fill small glasses. My glass is always kept topped up by someone else when it gets low; in turn I return the favour when I see someone else with a glass running absent of alcohol. The food is delicious, the beer ever flowing; a great start to the afternoon.

We cruise along to excellent views of Tokyo, and I take photographs, eventually coining the word ‘boatographs’. As we head towards Tokyo Bay, more food is served: white fish tempura, eel tempura, sweet potato tempura, and finally, my favourite, mushroom tempura.

A few of the Japanese guys gather at the bow of the boat, cheering each other on to drink massive glasses of Japanese sake. I head over to take a photograph and am dragged into the madness. I’m handed a glass of sake, everyone cheers, and I drink. “No good, one more time,” they say. Great. After a second chant, I drink a second glass of strong sake.

After about forty minutes, people seem quite drunk. We anchor in the middle of Tokyo Bay, opposite the Fuji TV Building.

Another speech is given, an endless supply of food continues to flow from the small kitchen. The beer just about stops, and people begin to take advantage of the all-you-can-drink spirits. There is a huge selection of shochu, wine, sake and whisky. After a while, we all head to the upper deck for a group photograph, before heading back below for more food and drink.

Karaoke begins, bringing with it a drinking game. A microphone is passed around and everyone sings one line of the song. Whoever sings the last line of the verse has to drink. When the microphone lands in my hand, I improvise something in English to the same tune. People applaud, and somehow, I escape the fate of trying to sing broken Japanese lyrics.

We sing many songs and drink many drinks. I make some new friends and talk to the people I already know. The boat tilts from side to side, the party in full swing. Shuhei goes around pouring drinks into glasses, urging everyone to down them. It seems that everyone is determined to empty every bottle on the boat, and we indeed do just that.

The boat starts up again and cruises back toward Asakusa. More speeches are delivered, followed by more karaoke. We’re treated to a black bean dessert before finally docking back at the Umayabashi Bridge. A traditional clapping ritual signals the end of the festival, and we all disembark for one last group photograph. It’s only 4 p.m., but I’m already feeling a little drunk.

A few of us share a taxi. The doors to the taxi magically open and close by themselves. Five minutes and ¥700 later, we arrive back at the hostel. One of the staff members hands me a piece of paper that says, ‘Last Summer Party.’ It turns out tonight, the hostel is hosting a Bon dance party—a traditional folk dance to commemorate the lives of loved ones who have passed away. Free food and drink are also available. Excellent.

I drink plenty of water and sober up ready for my second party of the day.

Shiitake My Breath Away

Posted on 08/09/2014 by Luke

The hostel shared news of a festival at Mukojima-Hyakkaen Gardens. Today is Tsukimi-no-Kai, which means ‘Moon Viewing’ – a tradition marking its 210th year in these gardens. The goal tonight is to celebrate and enjoy the Harvest Moon. We’re set to meet up at 4 p.m. It’s cloudy outside; I doubt the moon will be visible, but the event sounds fun.

My first destination of the day is the brilliantly titled ‘Project Eat More Mushrooms,’ just an enticing eleven stations away on the Ginza Line. This year, it’s hosted at Ark Hills, a substantial office development in the heart of Akasaka. I hop on the train and disembark at mnemonic favourite, Toranamon, to run a marathon. I take a rather unhurried walk to the venue. Along the way I pass the Embassy of Micronesia and the Foundation of Miracles, before finally arriving at Project Eat More Mushrooms.

The mushroom festival here is disappointing, an absolute waste of thirty minutes each way on the train. Forget about eating more mushrooms; having more stores selling them would be a welcome start. I can hardly classify four market stalls as a festival. There are no miracles here, no mascots either, and certainly not many mushrooms. To salvage the journey from being a complete waste, I purchase some shiitake mushrooms and enoki mushrooms for a total of ¥450.

Back at the hostel, it dawns on me that these mushrooms are precisely the same ones I could have purchased from Seven Eleven. Considering the wasted time and train fares, these have turned out to be the most expensive mushrooms on the planet.

After the mushroom episode, I gather as planned at 4 p.m. The small group of seven comprises my friends Aram and Dagmar, along with two fantastic tour guides from the hostel, Keina and Gomez. We make our way to Asakusa Station and board the Tobu Skytree Line to Higashimukojima Station. Interestingly, the train deliberately slows to a crawl as it crosses the Sumida River to showcase the glorious view, or so we’re told. Upon reaching Sumida, we head straight to Mukojima-Hyakkaen Gardens, marking my third visit to these beautiful gardens during my time in Japan. The entrance fee remains the usual ¥150.

At the entrance, we’re requested to douse ourselves in mosquito repellent due to a Dengue fever outbreak in Tokyo. Just last week, Yoyogi Park was closed for extensive fumigation to eradicate mosquitoes and is likely to remain shut for several months. Similarly, Shinjuku Gyoen Park underwent the same treatment two days ago. It seems this week might be the least opportune time to visit an outdoor garden.

We enter the gardens, and inside, offerings are being made to the moon.

Television crews are setting up at the entrance to the Hagi Tunnel. Swarms of people are queueing up for the ¥2000 tea ceremony, the same ceremony I had previously enjoyed at no cost. The sound of chirping insects fills the air. We kill some time exploring the park before heading back to the wisteria trellis for the opening ceremony. Following a short opening speech, a performance of the shinobue begins.

A shinobue is a Japanese transverse flute made from hollow bamboo. Two performers play for almost thirty minutes. During their performance, I lose myself in meditation on a bench surrounded by foliage and mosquitoes.

After the performance, it’s time to light the many lanterns scattered throughout the gardens. The paper lanterns are lit just as twilight sets in. In total, there are thirty-five lanterns, and volunteers are encouraged to participate in the event. Each lantern is decorated with a haiku.

Once the lanterns are lit, a curtain of dusk descends to the melodic tune of the koto, a traditional thirteen-stringed Japanese instrument. The five performers play in perfect harmony, and the sweet sound of the koto resonates throughout the gardens. Eventually, the earlier gifts presented and the beautiful music work their magic, transforming the overcast evening sky into a clear one. As if on cue, the clouds part ways, unveiling the face of the Harvest Moon.

We sit down and admire the sky. The moon is a ghostly white, brighter than I can ever recall; but it has been a while. Like the stars, the moon rarely appears above the Tokyo skyline. Tonight the moon doesn’t hide, it looks beautiful, it is breathtaking.

We eat snacks. The chatter combines with the music. The thought crosses my mind that this ceremony has been taking place exactly where I am right now, for the last two-hundred or so years. It probably hasn’t changed much since then either. My mind transported to another time.

I eat a bowl of oden, a Japanese winter food consisting of various fish and vegetables in a soy-flavoured broth. It costs ¥800 and is delicious. We chat for a while longer, enjoying the sound of the insects, the music from the koto performance, and the lull of the moon.

At 7 p.m., it feels much later than it is. Darkness arrives earlier now, but the weather is still warm—an atypical autumn. We all head back to Asakusa on the train before going our separate ways.

I take the Ginza Line for thirty minutes, and as I exit the station into the crowds of Shibuya Crossing, it begins to rain. At 9 p.m., I meet up with a friend from England, Laurence, and his two friends. We gather outside Hachiko, a statue of a dog. The dog belonged to Professor Ueno. Hachiko would wait for the professor at the end of each day outside Shibuya Station until one day, in 1925, the Professor died. Despite the professor’s absence, Hachiko continued to wait faithfully, but his owner never appeared. Legend says the dog returned to the station at the same time every day for nine years, yet Professor Ueno never returned. Then, sadly, in 1935, Hachiko passed away.

Our evening begins in an absinthe bar exclusively playing The Smiths’ music and ends in a cheap izakaya-style bar. Artwork and literature dominate our evening’s discussions. An enjoyable night washed away with rain and ¥450 Suntory whisky highballs. I don’t take a single photograph; much like Hachiko, my camera is dead. With no photographs of my own, Laurence kindly lets me use one of his: Neon Nirvana:

Cicadas of the Lost Park

Posted on 29/07/2014 by Luke

Today, I wake up at 8 a.m. I go outside and take a short wander. It seems that Kyoto is still sleeping. I return to the hostel to steal a few more hours for myself. By 11 a.m., Kyoto still seems to be asleep; shops are closed, and nothing much is happening. I decide to do some sightseeing. I am fortunate to be staying in Downtown Kyoto; many places are within walking distance, which is very convenient as I am tired of trains. I walk from the hostel in a straight line along the same road for ten minutes, eventually arriving at Kyoto Imperial Palace Park.

The gardens here are quite impressive, featuring Omiya Palace, Sento Palace, multiple shrines, a peach grove, and, of course, the Kyoto Imperial Palace. The peach grove is odd; the peaches are within arm’s reach, so I could steal a few if I wanted to, but I don’t. The most appealing shrine is the Isukushima Shrine; it sits quietly over a lake.

There are signs in some areas of Kyoto Imperial Palace Park that say, “Not to be visited by tourists.” There are little to no other tourists here anyway; perhaps the signs have driven them all away. However, there are hordes of homeless people. Some paths are overgrown, others forgotten many years ago. I see one gardener delicately pollarding the branches of a tree. Just one gardener tending to a park 1.3 kilometres in length.

As for the Kyoto Imperial Palace, it lies behind a moat and a tall wall. The water in the moat has dried up, and the wall is too high to see the Palace beyond. Even if the wall weren’t there, it would be completely shrouded by trees anyway. I quite literally can’t see the Palace for the trees.

There is one thing I do like, and that’s the sound made by the cicadas. These little insects just love to sing, and the trees here are full of them. And there are a lot of trees; ten thousand trees in the Palace Park alone. The noise these insects make sounds alien to me, perhaps robotic, but calming. I spend a full hour wandering the park.

It is another hot day. Well over 30°C, as usual. A woman outside sprays water from a hosepipe around the path leading into her shop. I believe this is to keep the dust down. I cross the Kamo River; much like the Palace moat, it is dried up from the heat, the fish left behind for the birds. As I walk through the shopping arcade, I realise that there are loads of crêperies here; at least eight or nine shops selling pancakes. A sign in one of the pancake shops attempts to forecast the weather:

Back at the hostel, I sit opposite a guy as he flips through a Lonely Planet guidebook. “Where are you going today?” he asks, half for the sake of conversation, half for ideas of places to visit. He waits for me to list off all of the same places as everyone else, but I don’t.
“I’m going to a Kaleidoscope Museum,” I tell him proudly, and his expression fills with puzzlement. He desperately flicks through his guidebook, presumably the ‘Kyoto’ section, but to no avail.
“Hmmph,” he utters, suggesting that if it isn’t in his guidebook, then it doesn’t exist.

I walk halfway across the city, only to find that the Kaleidoscope Museum of Kyoto is closed on a Monday. “I’ll be back,” I say to the locked door with a shake of my head.

One thing I like about Kyoto is that on street corners, there are nice little plaques in English offering insightful history about the area—a nice touch. Feeling a little hungry, I decide to swing by a local cafe at the organic market. I pay ¥940 for a soybean croquette, a cheese croquette, and a beer. The food and drink aren’t particularly photogenic, so I skip taking a photograph.

While I’m here at Nishiki Market, I decide to sample some of the local foods. With over a hundred shops and restaurants, they sell seasonal foods and Kyoto specialties like Japanese sweets, pickles, dried seafood, and sushi. I buy three different traditional Japanese snacks and take them back to the hostel.

On the left, I have Gobo Tamari Zuke, or pickled burdock root; marinated in sugar and soy sauce. I wish I had bought this in Okayama to go with the dandelion. In the middle, there’s some sort of matcha snack. It’s basically Turkish Delight coated in a fine green tea-flavoured powder, instead of the usual icing sugar. On the right, there’s a Japanese traditional cake with soybeans, said to have been made for approximately 150 years using the same traditional manufacturing method. According to the packaging, ‘One piece of one piece is the cracker which I baked carefully.’ The cake costs ¥400 and is my favourite of the three.

After trying my snacks and finishing my book, I head out for dinner.

I spot a gyoza restaurant, a food I am yet to try in Japan. Gyoza is a type of Japanese dumpling, usually filled with meat. This restaurant has an English menu outside, stating that one of the fillings they offer is shrimp. I order the shrimp gyoza along with a beer and a side of spiced cucumber. The cucumber dish arrives whilst I wait for my dumplings; the spices provide a good balance to what would normally be a dull snack. Three pieces of shrimp gyoza show up, although I was expecting at least five. After I finish my first three, a plate of ten fried dumplings is placed in front of me.

As I bite into the first of ten, I realise it is pork. The staff doesn’t speak English, but I manage to convey the message. My plate of pork gyoza is taken away, and I’m told it will take eight minutes for the shrimp. While I wait, I order a second beer. Eventually, I am handed a set of shrimp gyoza, albeit only five pieces instead of ten. Apparently, shrimp is twice as expensive as pork.

As I eat, I mishandle my chopsticks. One of the dumplings falls and lands in the saucer of soy sauce; the sauce splashes up and hits me in my left eye. It stings, and I spend the rest of my meal with tears rolling down one side of my face. After finishing my meal, I offer to pay for the wasted pork gyoza, unsure if it was my mistake or theirs. Admittedly, the restaurant is rather cheap. We compromise, and I pay a total of ¥1570 for eight pieces of shrimp gyoza and two pints of Asahi Beer.

I head back to the hostel’s bar and notice a guy reading ‘Women’ by Charles Bukowski. I share that I’m not a fan of Bukowski, only to find out that the guy is from Surrey. I end up spending the rest of the evening in the bar, discussing literature and politics.

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Tag Archives: traditional

Inoue Sake Brewery

Last Day of Summer

Shiitake My Breath Away

Cicadas of the Lost Park