Discover the sake-making craftsmanship of Nadagogō, one of Japan’s most renowned brewing regions, in this talk, demonstration and tasting presented by sake professionals from the Nadagogō Brewers Association.

Nestled along the southern coast of Hyōgo Prefecture, Nadagogō (lit. ‘the Five Villages of Nada’) is blessed with ideal natural conditions for sake brewing: mineral-rich miyamizu spring water, high-quality Yamada-nishiki rice and a climate well-suited to fermentation. Its reputation, however, was built not only on nature but also on generations of ingenuity and technical innovation, supported by a maritime transportation network established during the Edo period (1603–1868), that enabled the region to supply around 50% of Edo’s (present day Tokyo’s) sake. Today, Nadagogō remains at the heart of Japan’s sake production, accounting for the largest share within Hyōgo Prefecture, which ranks first nationwide.

At this event, sake brewer Takahashi Toshinari, Director and Head of Production at Kiku-Masamune Sake Brewing Co., Ltd., explores the natural, historical and technical factors that established Nadagogō as a leading centre of sake production.

Nakano Masaru, cooper and Head of the Woodworking Team at Kenbishi Sake Brewing Co., Ltd., follows with a live komomaki demonstration. This straw-wrapping technique developed in the Edo period to protect sake barrels during shipment and is still practised today for both practical and aesthetic purposes.

After the talk, guests attending in person in the Hall can enjoy a tasting of sake from Nadagogō (please note that the tasting session is not included in the livestream).

Programme:

18:30–19:45: Talk and Demonstration

19:45–20:30: Tasting*

*Please note that the tasting session is not included in the livestream.

The event series is presented as part of the Spotlight on Local Japan Programme, organized in collaboration with JNTO, which accepts applications from potential collaborators based in Japan to co-create cultural events presenting Japan’s regional diversity at Japan House London.

Please note that guests must be at least 18 years of age to participate in tasting of alcoholic drinks.

Japan House London operates a Challenge 25 policy; guests who look under 25 will be asked to show proof of age.

Japan House London reserves the right to refuse to serve alcohol to guests. Please drink responsibly. Visit drinkaware.co.uk or more information.

Please note that filming and / or photography may take place at this event. Photos and footage of the event may then be used to promote Japan House London, helping more people to discover what we offer. If you have any concerns, please contact us online or contact a member of the team on site.

About the speakers

Takahashi Toshinari

Takahashi Toshinari is Chairperson of the GI Management Committee, Director, Head of Production, and Director of the General Research Institute at Kiku-Masamune Sake Brewing Co., Ltd. Since joining in 1994, he has led research on brewing microorganisms and sake production. His achievements have been recognized with the Biotechnology Technology Award from The Society for Biotechnology, Japan (2015) and the Encouragement Award from the Brewing Society of Japan (2017). Takahashi is also the supervising editor of The Science of Japanese Sake (Kodansha), which explores the appeal of sake from a scientific perspective.

Nakano Masaru

Nakano Masaru is Head of the Woodworking Team at Kenbishi Sake Brewing Co., Ltd. With 29 years of experience in straw mat wrapping for sake barrels and 14 years as a cooper, he plays a central role in maintaining and creating the wooden tools essential to sake brewing. His work includes the repair and production of barrels and other equipment used at Kenbishi, as well as fulfilling requests from other brewing companies for barrels used in producing sake, soy sauce, miso and vinegar.

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Booking Essential| Admission Free