Of course no brewery visit would be complete without some tasting.

Before the tasting, however, I was served some home made Sakura Mochi, a treat made with glutinous rice, filled with red bean paste and wrapped in the leaf of an ornamental cherry tree. Served next to it was a small sprig of late blooming sakura.

On the left is the sake that brought me here. Next to it is the only other sake they make that is available overseas. The rest, in order, are a nigiri, one brewed from roasted rice (which give it a redish colour) and two Daiginjou. The Daiginjou in the gold labelled bottle was my favourite. The nigori was good too, being much more syrupy that those I've tried before. The red sake had an unusually strong taste though not unpleasant at all.

The tasting room was a part of the building that had stood for over 100 years.