Aizu Sake Breweries

**Suehiro Brewery deep experience:** The attached museum displays pre-war brewing equipment (wooden koji rooms, earthen fermentation tanks, hand-operated presses) with English signage. The tasting room offers 5–8 varieties (free, small pours) including yamahai-zukuri (traditional wild-yeast method) and 3-year aged koshu (aged sake with amber color and nutty flavors). Purchase museum-exclusive bottles unavailable elsewhere: Yamahai Junmai aged 3 years (¥2,800/720ml, limited production). The staff speaks limited English but provides tasting cards with flavor profiles. **Seasonal brewing observations:** Winter visits (January–February) allow observing koji-making (steamed rice inoculated with mold in warm rooms, workers wear white coats) and moromi fermentation (large tanks bubble and release fruity-alcoholic aromas). Call ahead to confirm brewing schedule — not daily. The hands-on experience of smelling fermenting sake and touching steamed rice deepens appreciation of the brewing process. Some breweries (Homare, Miyazumi) offer paid workshops (¥5,000–8,000) where participants make koji under guidance. **Multi-brewery tour route:** Rent a bicycle from Aizu-Wakamatsu Station (¥500/day) and create a self-guided brewery tour: Suehiro (9:00–10:00, nearest station), Yamatogawa (10:30–11:30, 2km north, ¥100–500 tastings), Tsurugajo (midday break, 1km), then Miyazumi (14:00–15:00, 3km south, premium aged sake). Total cycling distance: 8km, leisurely pace. Alternately, hire a taxi for brewery-hopping (¥5,000–7,000 half-day with waiting time). Designated driver essential if consuming significant quantities — many travelers visit breweries in morning, taste lightly, then purchase bottles for evening hotel enjoyment.