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Sohomare Brewery × IMADEYA | Create Your Own Sake Blend Workshop

Exclusive Collaboration Limited Seats

Sohomare Brewery × IMADEYA
Create Your Own Unique Bottle of Sohomare

Date & Time July 26, 2026 4:00 PM (Sunday)

Venue Kiyosumi-Shirakawa IMADEYA TERRACE

Capacity 12 Participants Extremely Limited

Price ¥6,600 (Tax included)

Discover the art of sake blending by creating your own original blend

Have you ever wondered how the flavor of a premium sake is perfected? Founded over 150 years ago in Tochigi Prefecture, Sohomare Brewery is one of Japan's most respected traditional breweries. Nearly 80% of its production is enjoyed locally, a testament to the trust and loyalty it has earned within its home region.

What makes Sohomare unique?

100% Yamada Nishiki Rice Sourced from the prestigious Special A district of Hyogo Prefecture.

Traditional Kimoto Method Elegant yet complex brewing style crafted with dedication.

Crafted through Blending Every core product is meticulously balanced through master blending.

This workshop focuses on one of the brewery's most important but least visible techniques: blending. Each fermentation tank develops its own unique personality during maturation. Through careful tasting and precise ratio adjustment, Sohomare creates the consistent, premium house style that has become its global signature.

During this interactive workshop, you'll become the blender. Under the guidance of Michihiro Kono, Executive Director of Sohomare Brewery, you'll explore four different sake components, each showcasing a distinct polishing ratio, yeast strain, or maturation period, to assemble your ideal recipe.

Take-Home Gift & Tasting Included Your final custom blend will be bottled in a 300ml bottle for you to take home. To conclude the session, you'll also enjoy a guided comparative tasting of three signature commercial Sohomare labels.

Cancellation Policy

Please note: Cancellations made on or after Wednesday, July 22, 2026 are non-refundable due to raw material and preparation requirements.

Workshop Schedule

Step 01

Learn About Sake & Blending

Executive Director Michihiro Kono will introduce the philosophy of Sohomare Brewery and explain the crucial role blending plays in sake production.

Step 02

Taste the Four Blending Components

Experience four unblended sake base components that are normally kept private and are completely unavailable to the public.

Step 03

Experiment with Your Own Blends

You will have up to four test opportunities to explore different ratio combinations before choosing your final ideal recipe.

Step 04

Bottle Your Original Blend

Once you've finalized your custom ratio, you'll blend and fill a 300ml bottle with your unique hand-made sake.

Step 05

Sign Your Label

Record your custom blending ratio numbers and sign your personalized label to officially complete your unique bottle.

Step 06

Compare with Commercial Products

Wrap up the experience by tasting three signature commercial Sohomare sake releases, analyzing the structural differences between them and your creation.

Guest Speaker

SOHOMARE BREWERY

Michihiro Kono

Executive Director, Sohomare Brewery (Future 6th Generation Owner)

Born in Tochigi Prefecture in 1991, Michihiro Kono graduated from the prestigious Faculty of Economics at Keio University.

After launching his professional career in business development at Rakuten, he relocated to Burgundy, France, where he worked hands-on at two local wineries, gaining valuable classical wine-making insights.

He returned to his family brewery in late 2017 and is now leading the next generation of Sohomare Brewery, combining highly traditional Japanese sake brewing techniques with a global, international perspective.

THE COMPONENTS

Four Blending Sake Components

SAMPLE 01 Kimoto Junmai Genshu

Polishing Ratio: 45% (Yamada Nishiki 100%)

Yeast Strain: Kyokai No.6

Brewing Year: R6BY (令和6年)

SAMPLE 02 Kimoto Junmai Genshu

Polishing Ratio: 45% (Yamada Nishiki 100%)

Yeast Strain: Kyokai No.7

Brewing Year: R6BY (令和6年)

SAMPLE 03 Kimoto Junmai Genshu

Polishing Ratio: 45% (Yamada Nishiki 100%)

Yeast Strain: Kyokai No.1401

Brewing Year: R6BY (令和6年)

SAMPLE 04 Kimoto Junmai Genshu (Aged)

Polishing Ratio: 55% (Yamada Nishiki 100%)

Yeast Strain: Kyokai No.1401

Brewing Year: R5BY (令和5年・1 Year Aged)

* All four base samples are brewed using 100% Yamada Nishiki rice from Yoshikawa, Hyogo Prefecture (Special A district).
By blending these, you will experience firsthand how variables in rice polishing, yeast selection, and maturation shape a sake's final character.

INTERACTIVE WORKSHOP EXPERIENCE