Tottori Prefecture YONAGO At the storehouse "Inada Main Store" located in the city Sake Build experience,
The last 4th person is Otsu from Shinjuku West Exit store!

Below is a training report from Mr. Otsu.

■ Shinjuku West Exit Store Otsu
■ Training period [February 11-15]

~ Washing and water absorption work ~
Three different types of milled rice proportions and different uses of rice were weighed into 10 to 12 kg and washed with water stored in a basket.
After that, it is made to absorb water until the water absorption rate reaches 130%. This is a very important task because the finish changes with an error of 1%.



Cleaning
After washing the rice, clean all things such as brush, brush, hose and so on.
In order to prevent the residue from adhering, clean up with a detergent or chlorine bleach until it becomes shiny without using any.



~ Switch ~
When working in a pottery room, you will break the lumps of drained and hardened rice.
I also needed some power, the burden on my back was heavy, and it was hard to get up the next day.



~ Meal ~
The meal at the end of work is a moment of relief.
Sake What I've been thinking since I arrived in the storehouse was that only very kind people were warm.
Politely work with beginners like me in harsh daily work or Japan Sake I was able to tell about it, and when I was talking with you during the break I talked in a friendly manner and I got nervous quickly.



Looking back on the 5-day training
First and foremost, we usually provide our customers with Sake I was attached to
In fact, rice is Sake I realized that I had been walking across various hands until I reached the point, touched, sniffed, drank and reached my hand.

Next, I received a lot of information that can be used for conversations with customers.
Using the same rice, even if the conditions are the same, the taste will be quite different if you change the type of bacilli, it differs from the usual way of making Sake Also make it.

Besides Sake I was taught various information such as phenomena and mechanisms that occur in the process of making.
We will create an environment where customers can enjoy it further by using these information.

~ Finally ~
President Naruse who made the meal despite the holidays, all the people of the storehouse, including Mr. Satoshi Nogi who accompanied us to dinner and dinner, took care of something and took me to the sightseeing on the final day I can not thank you, Mr. Tsukiya, for giving me many valuable experiences.

When you are in Tokyo INATAYA Please come to
Thank you very much for this time. Shinjuku West Exit Otsu
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Mr. Otsu, thank you very much.

INATAYA From the 4 staff members
I went to the storehouse and finished the training safely.

Everyone in the storehouse, everyone who supports us,
Staff who support you, and many customers.
thank you very much.