The weather has been nice enough here in Berkeley, almost nice enough that I can go outside without a sweater, and enough nice that I can go riding my bike to the marina as I like to do. Plus, my academic workload is fairly light this weekend leaving me free to putter off and pursue things aside from school. (the downside of a light academic load=anxiety about NOT having anything to do, but thats a different story)
Anyways, I have always passed by the Takara Sake brewery/factory/building on 4th street, never bothering to read the sign that sits out front. There is always a sweet smell permeating the air in the area; slightly bready and fermentalicious. It makes my mouth water, and my stomach emit pangs of hunger. As per usual, I biked by it, saw the sign, smelled the smell, and kept going. But within 30 seconds of rushing past, I decided to park my bike and see whats up.
The sign informs the public of tastings and the sake museum. What?! I opened the door to find myself in a very white landing with a staircase leading up to another very white and clean landing. Turn left to find myself in the tasting room, decorated with sake paraphernalia and a bar. Tastings are 5$, which I unfortunately did not do as I would have felt a little awkward tasting alone and then biking back home. The room is rather large and vast and very peaceful. There is also a window overlooking the actual bottling plant, where one can see sake bottles rushing by on a conveyer belt being filled with liquid and capped off. It was actually very relaxing watching the repetitive motions of both the machines and workers. I took a photo, but I don’t think they would appreciate me making it viewable to the public.
The museum was very informative. A giant poster lines the wall depicting the sake making process. It also correlates to the tools that fill the room: large vats, wooden containers, scrapers, stirrers, photos and other assorted wooden objects. see…(I asked about taking these photos. It was OK)
I most definitely would like to return for a tasting and more education about sake because I don’t know much about the different types. It also smelled amazing in the tasting room and in the museum.