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A brewery which has been passed down for generations.

How are you all doing this weekend?

I got gastroenteritis last weekend, and my daughter caught a summer cold, so I can't go anywhere.

Actually, I have been asked to give a lecture next week at a local community center.

I don't have enough achievements or content to give a lecture, so I'm thinking of using this as a good opportunity to promote sake brewing and my company!

While making the presentation materials, I found some old photos.

Wakabayashi Brewery was founded in 1896, and the current president is the fourth generation.

Here is the brewery license that we obtained at the time of our founding.

The founder was called Manbei Wakabayashi. It's a hereditary name until third president.

This is a photo taken in front of the gate.

We can see barrels in the car to carry sake somewhere.

The two barrels on top contain 72 liters of sake.

This is the exterior of our brewery from the west.

The storehouse and main building remain as they were at that time, and the house on the right was relocated to become the current shop.

The wooden barrels used at the time are lined up to dry.

Nearby, you can see the brewers taking a breath.

This is a certificate of participation in the workshop given by the Nagano Sake Brewers Association.

Since it says 1910, it seems to be the name of the founder.

Looking at the instructor's affiliation, it seems to be a seminar to learn how to improve sake brewing technology.

Since this is a commemoration of test brewing, did Wakabayashi Brewery make any kind of sake?

This photo from 1920 shows the 2nd president (who is holding a child) and the Nagoya tax office in the middle, and the second boy from the left is the 3rd president.

Everyone is dressed so cool! ! The face is also dignified.

This is a photo taken around 1955-1965 as time progressed.

This is Manbei Wakabayashi, the third generation. (my grandmother's brother)

It seems he goes to the brewery during the sake brewing and take a picture. In the background, the brewers are digging rice out of the steamer and throwing it into the cooling machine.

If I were him, I'd be tempted to say, "We are sooo busy, please help us!"

At that time, management and manufacturing were completely separated, and it seems that the management was not involved in the brewing.

This is the chief brewer(Toji) at that time.

He is a toji in Echigo(Nigata prefecture, next to Nagano), and he came from Nigata to make sake only in the winter to the beginning of spring, which is the sake brewing season. His name is Otsuka.

The boiler that makes steam on the right side, and the tank on the left seems to be for storing hot water.

When I look at old photos like this, I feel that it has been handed down from generation to generation.

What would my ancestors think if they saw the current situation?

Most of all, there are so many things I want to say !(laughs)

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