Hello everyone.
INATAYA I'm Tanabe from the office.

Last week's UP training blog,
Have you read it already?

Alright…
NIHONBASHI On the shore of the store Food
a detached building A report arrived from Ueda-kun ♪



Further becoming Otocomae?
Ueda-kun who has grown up and returned.

What did you feel about the training?
Let's read it immediately...I'm looking forward to it!

.
++++++++++++++++++++++++++++++++

Inada Main Store Kuramoto Training Report
INATAYA a detached building store
Kazuhiro Ueda

Training period: 11th to 15th January (5 days)

.
During the 5 days Sake brewery training period, this time brewing "Inata Hime"
Sake I've touched on a part of making.

The main work contents of one day are as follows.

5:30 Get up
5:50 Meeting place meeting
From 6:00 Koji room → Koji malt, withering, turning and serving.
7:00- Breakfast and break
8:00- Entrainment, floor fir, rice fir, seed koji
(Detailed temperature control by Mori). Other work.
10:00~ Meeting place break
10:15 Other work started
12:00 Lunch and break
Start work at 13:30 pm
15:00 Break in the hall
15:30～ Other work/return
18:30 Work completed

In my daily work, I mainly touched koji making in the koji room.



Conditions that are not the same every day because of the relationship with the koji mold creature
It is not easy to produce malt with a certain quality, not only knowledge,
I felt that I also needed physical strength.

Other operations include paddle/temperature measurement, tank cleaning, bottling,
Cleaning of automatic filter press press (Sake in Castries) rice mills Sake rice switching,
Although it was a little, I was able to wash Daiginjo rice.





Each work may be done at a high place or using a machine,
There were quite a few situations that involved danger, but Mr.
I worked safely under the guidance of the brewers.



Especially near the tank that handles mash,
He taught me the reason for the danger (thin air concentration).



.
The brewer picked up one grain of unpolished rice that had fallen on the floor at the rice mill.
"Even one grain of rice made by a farmer cannot be wasted."
The words I said were very impressive.

The spirit is steamed rice work scene, koji making scene,
Sake has been found in all of the scene of the building.

The time at the hall is not limited to meetings during the work,
It is also a scene of communication, and at this time many people and brewers
I was able to have a conversation.



.
In this training, only the things I have seen in the books so far and the stories from seniors
I was able to experience a new world I had never heard of.
While traditional manufacturing methods are used, mechanization is also adopted
Space meant very fresh, that all steps are "delicious Sake the building."
I was able to feel that I was heading to one point to do.

INATAYA to customers us to visit to Japan Sake as Ikeru tell of
Japan also now Sake continued to study, much of this experience in the future of hospitality
I would like to utilize it.

Once again, thank you so much for this opportunity.

.
++++++++++++++++++++++++++++++++

Ueda-kun, thank you.
It is a wonderful sentence that conveys the warmth of a person.

By all means, please have this experience at the store
Not only for our customers, but also for the staff around us
Please tell us a lot!

And everyone,
Both the one and the two lids have grown and returned
Ueda-kun is "Private room treatment INATAYA a detached building you are in the store"!

When you visit us,
Please listen to the souvenir story directly from him♪