The first week

It was a long first week at the brewery. I mentioned in my last post that the my first day involved a lot of cleaning and preparation, well, it continued for the whole week. We are waking up the brewery after a long summer nap, and it involves cleaning EVERYTHING: rooms, floors, walls, equipment, tools, more tools, linens, tanks….and more. Although it is certainly not glorious work, it serves a purpose and I have already learned a lot. Everyday I am learning new words (Japanese of course) for tools, equipment, even rooms within the kura (brewery), and having new experiences, for example, getting inside of a 1000 litre rice cooker, or cleaning the inside of a 6000 L tank.
Here is a picture of where I spent a lot of time this week, in front of these three 200 L buckets filled with boiling hot water.

The cleaning station

The cleaning station

Starting tomorrow, the brewing season officially opens as we are planning to wash our first batch of rice. It also means getting to the brewery at 6.30am, as opposed to 8am. Wish my body luck.

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