Japan Sake Makers Association
The Japan Sake Makers Association cooperates with the “Summer Vacation Koji Making Workshop” hosted by the Preservation Society for “Traditional Sake Brewing” Aiming for UNESCO Intangible Cultural Heritage! Announcement of recruitment of participants for parents and children
Please join us for making memories of summer vacation for parents and children and free research for children!
The Japan Sake Makers Association, the largest organization in the Japanese sake industry, to which about 1,700 alcoholic beverage makers belong, has cooperated with the “Preservation Society for Traditional Japanese Koji Mold Sake Brewing Techniques” and is targeting parents and children. The “Summer Vacation Koji Making Workshop” will be held from August 8th (Tuesday) to 10th (Thursday), 2023 at the central conference room. We are looking for participants.
[Image 1: https://prtimes.jp/i/83559/34/resize/d83559-34-3f5388da7b951b5e7160-3.jpg&s3=83559-34-80548ff84a0fa226a5b2c82de912bf80-3024×2268.jpg] The Japan Sake Makers Association (Central Association), the largest organization in the Japanese sake industry, to which about 1,700 alcoholic beverage (sake, authentic shochu/awamori, and hon-mirin) makers all belong, In cooperation with the Society for the
Preservation of Sake Brewing Techniques (a registered intangible cultural property preservation organization for the technique of traditional sake brewing; hereinafter referred to as the Preservation Society), parents and children (children over the age of 10 are eligible for participation by themselves). The “Summer Vacation Koji Making Workshop” will be held from August 8th (Tuesday) to 10th (Thursday), 2023 at the central conference room.
“Traditional sake brewing” has been proposed by the government to be registered as a UNESCO Intangible Cultural Heritage in April this year. Sake brewing using koji mold, such as sake, authentic shochu, awamori, and hon mirin, has been discovered by Toji and Kurabito through the accumulation of experience since before the establishment and spread of modern science. I have built it as a purpose.
This technique has been passed down in various forms in various parts of Japan, depending on the climate and climate of the land. Since it is a technique that is the basis for producing sake that is closely related to various cultures in Japan, the preservation society, the National Tax Agency, and the Agency for Cultural Affairs are aiming to register it as a UNESCO Intangible Cultural Heritage in 2024. Various efforts are being made to promote understanding, and the Chuokai is also cooperating.
Koji mold is an essential fungus in the Japanese diet, used not only for making sake, shochu, and mirin, but also for making soy sauce and miso. The purpose of this workshop is for the general public to experience the fermentation power of koji mold and yeast by steaming rice, planting and growing koji mold seeds, and making koji mold. This workshop is intended for parents and children. How about taking this opportunity to touch koji and experience the mysterious power of fermentation of koji mold?
《“Summer Vacation Koji Making Workshop” Participant Recruitment Guidelines》 Application method: Please apply for the name, age, and contact information of the participant to the following e-mail address. If there are a large number of applicants, a lottery will be held and all applicants will be notified of the results by email.
Deadline: Friday, July 28, 2023
Application conditions: 6 pairs of parents and children, limited to those who can attend all three days.
*Children must be 10 years old or older to participate. In the case of participation by parents and children, one group will make one koji. Participation fee: 500 yen per group
-Notes on participation-
・Please take responsibility for any accidents, injuries, or sudden illnesses that may occur during the event, such as moving to the venue to participate in this event. If you feel unwell, please decline or withdraw on the way at your own discretion.
・Please refrain from canceling as much as possible. In addition, partial participation in the program and proxy participation are not allowed.
・Since steaming rice becomes hot, please act according to the instructor’s instructions.
・When working, wear a mask and gloves.
《Overview of “Summer Vacation Koji Making Workshop”》
Date: August 8th (Tue) to 10th (Thu), 2023 13:00-15:30 (Registration starts at 12:30 on the first day of the 8th (Tue))
Venue: Sake Makers Association 3rd floor conference room, 3rd floor of Sake Brewery Toranomon Building, 1-6-15 Nishi-Shimbashi, Minato-ku, Tokyo
[Image 2: https://prtimes.jp/i/83559/34/resize/d83559-34-3342fb442b3858471039-1.jpg&s3=83559-34-eaa88ea69fe2f145e4e6ade4e360c42b-1512×1512.jpg] Day 2: Koji mold paper model
Program: Day 1, August 8 (Tuesday) Let’s steam rice and sow koji mold seeds
August 9th (Wednesday) Koji making (continued), let’s make amazake
Let’s make a paper model of koji mold
Day 3 August 10th (Thursday) Koji making (completed)
Let’s confirm the power of yeast and koji through experiments Sponsored by: Preservation Society for Sake Brewing Techniques Using Traditional Japanese Koji Mold
[Image 3: https://prtimes.jp/i/83559/34/resize/d83559-34-89f71a3a1a410c9db562-2.jpg&s3=83559-34-fa0911511c39833aeacc896ee190b575-3900×2925.jpg] Day 3: Finished Koji
Cooperation: Japan Sake Makers Association
General inquiries: email@example.com
※Please check this out for details.
Website of the Society for the Preservation of Sake Brewing Techniques Using Traditional Japanese Koji Mold
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