What Japan's Rarest Sake Tastes Like

Head to Tome, about an hour north of Sendai, to participate in the traditional brewing process of Doburoku. You'll help spread out freshly cooked rice to cool it to 20ºC, a surprisingly hard task that requires quick hand movements. Then, you'll mix the rice with malt and yeast, which immediately gives off a sweet, sake-like aroma. This mixture is then left to ferment for two weeks, stirred daily, to achieve a 12% alcohol content. It's a hands-on experience that connects you to the local tradition and ingredients.

After the fermentation process, you get to bottle your own Doburoku. The process involves carefully pouring the sake into a bottle and then sealing it with a lid. It can be a bit terrifying to get the timing right, but it's a rewarding experience to successfully bottle your own creation without losing any fingers!

Wake up at 4 AM to witness the spectacular sight of over 100,000 migratory birds at a lake in Tome. The sound of thousands of birds is incredibly loud, almost deafening, as they take flight around 5:30 AM. The farmers in Tome maintain water on their rice fields specifically to provide food for these birds, ensuring they return every year. It's a beautiful sunrise experience, reminiscent of climbing Mount Fuji, and a unique connection to nature.