6th Generation Brewer Sato Jumpei's Resume
When I Returned To the Brewery ("TATENOKAWA" Newspaper 10/12/2012）
My four years at university were joyously spent working part-time, socialising with friends, and researching in the lab, and despite not being so diligent with my study I somehow managed to obtain enough credits to graduate safely.
Now that I think about it, I do regret not taking my lectures more seriously, but there is nothing that I can do about it now. (laughs) Learning how to make sake, the experiments and hands on training was very pleasurable, a memorable experience that I still find extremely helpful now; I don’t remember anything about the none related sake lectures — I will get told off by my parents for saying that…
Following on from university graduation, I spent half a year under the wing of a sake supplier in Kanagawa before returning to the brewery. The brewery at that time was making between 150-200 koku (koku = 100 x 1.8L bottles of sake), making only premium grade sake, the majority of which were honjozos and junmais made with yeast No.9, but none of it was selling and the brewery was in quite a mess. I myself knew next to nothing about the distribution or sale of sake so I consider the sales experience I gained at the supplier to be extremely valuable – I am very grateful.
And so, not having the faintest idea idea about what to do with the brewery, I turned to my peers and the many sake shops for advice and while pondering which direction to take it, I returned with the determination to “take action”, “to create good sake”; It was October and I was 22.
6th Generation Brewer Sato Jumpei
