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Posts Tagged ‘Internship’

Blogging from Japan

January 9th, 2010 No comments
Yokoso from Japan! As a loyal friend to Los Angeles Sake, the sake industry, and the culture of nihonshu I have graciously accepted the invitation to write about my experiences here in Japan on my three week holiday as they relate to sake. At the time of this writing it is currently the halfway point of my travels and we’ve already visited several breweries, both large and small. From these visits we’ve had the pleasure and privilage to enter into the workplaces and halls of sake production, tradition, and culture. Accompanying me has been my trusty camera with which I have attempted to document the production methods and intricacies of the culture to share with you here. If you are so interested, additional pictures of my trip can be found on my flickr photostream (link at bottom of this post).
But to begin, I should probably write a little about who I am and my experience and exposure to sake.
In February of this past year I had the honor of being selected as one of the six initial participants to the Mukune International Sake Brewing Internship. Yasutaka Daimon, the toji (master brewer) and owner of Mukune Tei, opened his worplace for us to experience the process of producing premium sake firsthand. For an entire week we toiled and labored from morning till sunset assisting the staff of the brewery in every facet of production. Our experiences included washing and soaking rice, sprinkling and handeling the koji mould spores, and pressing batches of sake for eventual pasteurization and bottling. From around the globe participants came to share in this experience and take away a better appreciation for the production of sake and the people behind it.
In addition to the internship experience I have been an avid drinker of sake for several years making time for local events and public gatherings as they relate to sake and the culture of Japan. Despite my passion for sake it is not my career. I am currently an aerospace engineer working on designs of liquid propellant rocket engines that will go into the space shuttle replacement called Ares. It sounds glamerous, but in reality, it’s still engineering and if you didn’t like math and science in school, you won’t like this job. At present I am also a graduate student in engineering at the University of Southern California (USC). With an incredibly full schedule I make time for sake and ensure it is shared with as many people who are interested as possible.
I will be blogging for Los Angeles Sake over the next week or so and share as much as I can as it relates to the inner workings of a very old tradition and industry of Japan. If you have a question, please post a comment and I will be answer it as quickly as I can (Japan is 17 hours ahead of Los Angeles). If you have a more personal question or request, an email is provided below.
I hope you can share in the excitement and knowledge of nihonshu as I travel Japan!
– Tyler LeBrun
tyler@tylerlebrun.com

Yokoso from Japan!

As a loyal friend to Los Angeles Sake, the sake industry, and the culture of nihonshu I have graciously accepted the invitation to write about my experiences here in Japan on my three week holiday as they relate to sake. At the time of this writing it is currently the halfway point of my travels and we’ve already visited several breweries, both large and small. From these visits we’ve had the pleasure and privilage to enter into the workplaces and halls of sake production, tradition, and culture. Accompanying me has been my trusty camera with which I have attempted to document the production methods and intricacies of the culture to share with you here. If you are so interested, additional pictures of my trip can be found on my flickr photostream (link at bottom of this post).

But to begin, I should probably write a little about who I am and my experience and exposure to sake.

In February of this past year I had the honor of being selected as one of the six initial participants to the Mukune International Sake Brewing Internship. Yasutaka Daimon, the Toji (master brewer) and owner of Mukune Tei, opened his worplace for us to experience the process of producing premium sake firsthand. For an entire week we toiled and labored from morning till sunset assisting the staff of the brewery in every facet of production. Our experiences included washing and soaking rice, sprinkling and handeling the koji mould spores, and pressing batches of sake for eventual pasteurization and bottling. From around the globe participants came to share in this experience and take away a better appreciation for the production of sake and the people behind it.

In addition to the internship experience I have been an avid drinker of sake for several years making time for local events and public gatherings as they relate to sake and the culture of Japan. Despite my passion for sake it is not my career. I am currently an aerospace engineer working on designs of liquid propellant rocket engines that will go into the space shuttle replacement called Ares. It sounds glamerous, but in reality, it’s still engineering and if you didn’t like math and science in school, you won’t like this job. At present I am also a graduate student in engineering at the University of Southern California (USC). With an incredibly full schedule I make time for sake and ensure it is shared with as many people who are interested as possible.

I will be blogging for Los Angeles Sake over the next week or so and share as much as I can as it relates to the inner workings of a very old tradition and industry of Japan. If you have a question, please post a comment and I will answer it as quickly as I can (Japan is 17 hours ahead of Los Angeles). If you have a more personal question or request, an email is provided below.

I hope you can share in the excitement and knowledge of nihonshu as I travel Japan!

– Tyler LeBrun

tyler [at] tylerlebrun {dot} com

flickr photostream