The first day in the brewery- great.

After reading the previous interns’ posts, I was really eager to meet Daimon-san and see his brewery with my own eyes. I arrived at the brewery after dark, and as I approached the main gate it felt like I was looking into a mystical gardern. The brewery has an absolutely beautiful courtyard that is lit with tiny spotlights and has a very peaceful feeling (the picture below does not do it justice).

The courtyard of Daimon brewery

The courtyard of Daimon brewery

After I long train ride from Tokyo, I couldn’t help but feel more relaxed as I walked towards the main door. Very quickly, I was greeted by Daimon-san and couldn’t have felt more welcomed. He is a genuinely nice individual and his enthusiasm for this program is tangible. As I was the last intern to arrive, minutes before the first scheduled meeting at 7pm, we assembled in the dining area of the brewery. After introductions and a speech by Daimon-san about his hopes and desires for this program, it was off to a local izakaya for our first group dinner. In summary, the food was excellent, and the 3 bottles of Mukune nihonshu that Daimon-san shared- a nama, lightly cloudy sake (うすにごり生酒), a daiginjo, and a special production junmaishu (特別純米酒)- were also excellent.

Daimon-san sharing his sake

Daimon-san sharing his sake

a lightly cloudy nama sake

a lightly cloudy nama sake

 

a special production junmaishu

a special production junmaishu

a lightly seared bonito salad

a lightly seared bonito salad

All in all, it was a great start to the week. We are just getting are feet wet, literally, in the brewery today. In fact, it is time to go back now!  Thank you for reading.

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