For those who have ever wondered what happens beyond the bottle, Kikusui Sake Brewery (菊水酒造, Kikusui Shuzo) in Shibata City, Niigata is hosting a two-day immersive sake brewing program that puts participants right on the production floor. The "Kurabito Experience Program" invites up to five guests to work side by side with brewery workers (kurabito) through some of the most important steps in sake production.
The program takes place on May 21 and 22, 2026 (Thursday–Friday), at the historic Setsugoro Warehouse (節五郎蔵) within the Kikusui Japanese Sake Culture Research Institute — surrounded by the lush landscape of northern Niigata as spring settles in and the rice paddies begin to shimmer.
This is the second edition of the program, following a well-received run in 2025.
From Tasting to Making
Rather than passively learning about sake from the sidelines, participants will roll up their sleeves for three essential processes:
- Rice washing (洗米) — the careful cleaning of rice that sets the foundation for fermentation
- Koji cultivation (麹づくり) — nurturing the beneficial mold that drives the transformation of starch into sugar
- Sake brewing / mash preparation (仕込み) — combining the ingredients to kick off fermentation
No prior knowledge is needed — brewery workers will be on hand throughout to guide participants at every step.
The experience is described as deeply sensory: steam rising from freshly cooked rice, the delicate fragrance of koji drifting through the air, the warmth of rice grain in the palms, and the quiet bubbling of fermentation inside the tanks — aspects of sake making that can only be felt from within the brewery itself.
What's Included
Participants can expect the following:
- Classroom sessions and hands-on practice covering the basics of sake brewing
- Rice washing, koji cultivation, and mash preparation activities alongside brewery workers
- An evening gathering with the brewery team at the end of day one, including a sake tasting challenge
- A limited-edition commemorative sake (720ml × 2 bottles), brewed with participants' involvement, shipped to their home in June
- Photo data from the experience, along with a personal message from the brewery workers
With just five spots available, the program is designed for a close, hands-on format with plenty of time to interact with the kurabito.
About KIKUSUI Kura GARDEN
The program is part of KIKUSUI Kura GARDEN, a fermentation-themed complex opened by Kikusui Sake Brewery in April 2025. Designed to be welcoming to sake enthusiasts and curious non-drinkers alike, the facility includes four distinct spaces.
Photo: Takumi Ota
Lab
An experimental space for exploring fermentation through workshops and activities open to all ages. Sessions aim to make the invisible world of microbes tangible — showing how simple ingredients transform into complex flavors.
Shop
The shop carries a wide range of sake, fermented foods, local agricultural products from northern Niigata, sake vessels, and accessories. A standout offering is a limited fresh-pressed sake (しぼりたて), bottled on demand at the counter — a popular take-home item.
Cafe
Photo: Takumi Ota
The cafe incorporates fermented ingredients such as koji and sake lees into its brunch dishes and desserts. Seating overlooks a traditional Japanese dry garden (karesansui), offering a relaxed atmosphere alongside the menu.
Storehouse (土蔵)
A renovated historic earthen warehouse from the Kikusui founding family, now used as an intimate event venue. The space hosts concerts, rakugo comedy performances, readings, and exhibitions, with soaring ceilings and warm acoustics.
Photo: Takumi Ota
Event Details
Dates: May 21 (Thursday) – 22 (Friday), 2026
Location: Setsugoro Warehouse, Kikusui Japanese Sake Culture Research Institute
Shimogata 750, Shibata City, Niigata Prefecture
Program content: Rice washing, koji cultivation, sake brewing (mash preparation), classroom instruction, tasting, and more
Capacity: 5 participants
Participation fee: ¥35,000 (tax included)
Details and registration: https://kikusui-kamosudemitasu.com/event/brewery_experience/
