On Sunday, November 7, 2021, the "Wooden Barrel Fermentation Culture Summit in Tokyo" will be held at Shibuya Hikarie 8/COURT.
This event will bring together producers and wooden barrel craftsmen who are working to pass on the wooden barrels that have supported the fermented foods that are essential to Japanese food culture, such as soy sauce, miso, and sake, to the next generation.
The presence of wooden barrels is gradually spreading among crafters, but we want those who enjoy using them at the dinner table on a daily basis to learn about the merits of wooden barrels and the passion of the crafters who are particular about them. This event was held with that idea in mind.
Mitosaya will be appearing in a talk show called "The Story of Brewing and Distilling Sake Brewed in Wooden Barrels," featuring three breweries that use wooden barrels to brew sake. Please join us if you are interested.
TALK2 16:15-17:15 Brewing and distilling alcohol in wooden barrels
Three breweries that use wooden barrels to brew sake will be featured. The interviewer will be fermentation designer Hiraku Ogura. Wooden barrel sake from each brewery will also be available for purchase on the day.
Guest | Yu Terada (Terada Honke)
Niida Yasuhiko (Niida main family)
Hiroshi Eguchi (mitosaya herbal distillery)
Participation fee｜¥2,000
Capacity｜50 people
Fermentation Culture Summit in Tokyo Date: Sunday, November 7, 2021
Time 13:00-18:30
Location: Shibuya Hikarie 8/COURT Map
●Inquiries: 03-6427-2303 (d47 Shokudo)
<Program for the day>
13:00 - 14:30 WORKSHOP | Soy sauce tasting seminar: Basic seminar on enjoying soy sauce
15:00 - 16:00 TALK 1 | Kanto Breweries Gather! Brewers Talk About Wooden Barrels
16:15 - 17:15 TALK 2 | Brewing and distilling alcohol in wooden barrels
17:30 - 18:30 Taga Hoop Championship | Shibuya Preliminary ＜ d47 Shokudo "Wooden Barrel Set Meal" Serving Period | October 15th (Fri) - November 11th (Thu)
Enjoy local cuisine made with seasonings prepared in local wooden barrels.
Organized by: Wooden Barrel Craftsman Revival Project, D&DEPARTMENT PROJECT
On Sunday, November 7, 2021, the "Summit of Fermentation Culture through Wooden Barrels in Tokyo" will be held at Shibuya Hikarie 8/COURT.
The event will bring together producers and craftsmen who are working to preserve the wooden vats that have supported fermented foods such as soy sauce, miso, and sake, which are essential to Japanese food culture, for the next generation. The existence of wooden buckets is gradually spreading among the people who make them, but I would like people who enjoy them at their daily tables to know the advantages of wooden buckets and the thoughts of the makers who are particular about them.
mitosaya will appear in a talk titled "Brewing and distilling sake in wooden vats" featuring three breweries that brew sake in wooden vats. Please join us if you can.
TALK2 16:15-17:15 The story of brewing and distilling sake in wooden vats
Three breweries that brew sake in wooden vats will appear. The interviewer will be Hiraku Ogura, a fermentation designer. Sake from each of the breweries will be available for purchase on the day.
Guest｜Masaru Terada (Terada Honke), Yasuhiko Niida (Niida Honke), Hiroshi Eguchi (mitosaya herbal distillery)
Participation fee｜2,000 yen Capacity: 50 people
Summit of Fermentation Culture using Wooden Vats in Tokyo
Date2021/11/7(Sun)
Time13:00-18:30
Place Shibuya Hikarie 8/COURT Map
Inquiries: 03-6427-2303 (d47 Shokudo)
＜Program of the day
13:00 - 14:30 WORKSHOP｜Tasting soy sauce: A basic seminar on how to enjoy soy sauce
15:00 - 16:00 TALK1｜Gathering of Kanto breweries! The makers talk about wooden vats
16:15 - 17:15 TALK2｜Brewing and distilling in wooden vats
17:30 - 18:30 Taga Hoop Championship｜Shibuya Preliminary Round
< d47 Shokudo "Wooden Barrel Set Meal"> Period: October 15 (Fri) - November 11 (Thu)
The "Wooden Oke Set Meal" will be served from Friday, October 15 to Thursday, November 11.
Organizers: Wooden Barrel Artisan Revival Project, D&DEPARTMENT PROJECT
