Sakaya NYC Blog

For our first vacation since opening SAKAYA in December 2007, we closed the store to visit sake brewers in Miyagi, Yamagata, and Akita prefectures. which are located in the Tohoku region well-known for growing rice.

We first visited 287 year-old Urakasumi Brewery located outside of Sendai City, Miyagi.

Old fashioned way of straining water using bamboo basket after washing and soaking rice.

At Take no Tsuyu Brewery in Tsuruoka, Yamagata.  CEO, Aisawa-san (left) with workers in the koji muro

Newspaper journalists taking photo of Rick working.

Kamenoi Brewery known for making Kudoki Jozu sake brand.

Temperature controlled sake tank for storage.

Rick tasting moromi at Kamenoi Brewery.

The historic Sankyo Storehouses in Sakata built in 1893 for rice.

Dinner with Kodama-san, CEO of  Kodama Brewery in Akita.

View of Japan Ocean/East Sea with Sait0- san,  CEO of  Saiya Brewery.

Saiya Brewery in Yuri Honjo, Akita, known for Yuki no Bosha brand.

Takahashi Toji talks about sake yeast at Saiya Brewery.

At Asamai Brewery in Akita, known for Ama no To “Heaven’s Door” brand sake.

Moriya Toji, brewmaster of Asamai Brewery, famous for his love of cooking, served us some of his otsumami (sake kasu marinated food) with the freshly pressed Ama no To sake.

Moromi at Hinomaru Sake Brewery.  Rice used in this moromi is Sake Komachi rice.

With Hinomaru Sake Brewery’s  Takahashi toji (seems to be a popular name for toji in Akita!)

Microbiologist, Dr. Konno with koji mold produced by his company.

Visiting Mr. Ito, the president of Akita Seishu Brewery, maker of Dewatsuru brand sake at his historic home.

Very old-school fune (sake pressing machine).

Tasting the newest sake brand at Akita Seishu Brewery.

Trying to find Yokote Station on snow covered street in Yokote, Akita.