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Kobe Port Tower, a local landmark. The structure, shaped like a traditional hand drum, has a five-story observation deck at the top.
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The Sake Taru Lounge, in one of Kobe’s most popular tourist attractions, features top local sake brands.
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Amazake from the breweries of Nada is ¥500, and sake starts from ¥700. Hyakumoku (right) is the first new sake brand launched by Kiku Masamune in 130 years.
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Panoramic view of the Kobe seaside from the Sake Taru Lounge.
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On the north side, a view of Kobe and the Rokkō mountains in the distance.
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The entrance to the Tarusake Meister Factory.
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Gotō Mamoru, director of the Kiku Masamune Sake Brewery Museum.
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The spacious interior of the Tarusake Meister Factory. To the right is a workshop where workers can be seen making barrels.
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An exhibit describing the various steps of barrel-making.
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Kiku Masamune’s Junmai Taru Sake is actually stored in barrels so as to pick up the scent of cedar.
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With dance-like movements, trainee Arai Chika demonstrates how to wind the bamboo for making a barrel hoop.
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From left, pieces prior to assembly: barrel bottom, lid, staves, wedges, and hoops.
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Selecting the staves and wedges and putting them together is like assembling a puzzle. The task can take up to an hour for someone with no previous experience.
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Factory visitors can view barrels imparting their cedar scent to the sake before bottling.
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Barrels wrapped in decorative coverings at the entrance to the Kiku Masamune Sake Brewery Museum.
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