Brewery Hierarchy - Sake Making Structure

Brewery Hierarchy - Sake Making Structure

From Sake Deep Dive by Sake Deep Dive

December 31, 2025 · 53 min

About this episode

Andy and Jim discuss the roles and hierarchy within a sake brewery.

As the New Year brings a sake drinking season to us all, Andy and Jim take a moment to think about the people who make it and the system that keeps the brewery pumping. From toji to kurabito, the roles in a sake brewery all play an important part in keeping our tokkuri filled. Listen in for the inside story. Kanpai! Vocab for this episode Kanzukuri 寒造り - The system of sake brewing during the cold seasons imposed by government edict in the Edo period. Kashira 頭 - Literally “head,” the second highest rank in a traditional organization, such as a sake brewery. Kōhai 後輩 - A relative rank referring to any member of a group junior to the speaker. Kurabito 蔵人 - The general term for the workers in a sake brewery without specific title. Ranked sometimes into Jō (upper) Chuu (middle) and Shita (lower) levels. Motoya 酛屋 - The person in charge of making the moto fermentation starter. Muroya 室屋 - The person in charge of making kōji in the kōjimuro. Oya or Oyabun 親・親分 - Literally “parent/father,” used as a term of address for people high up in a traditional organization, like a sake brewery. Sanyaku 三役 - The three major ranks/roles of a traditional organization, most commonly used these days…

People in this episode

Hosts: Andy, Jim

Topics covered

  • sake brewing
  • brewery roles
  • sake production
  • Japanese culture
  • sake terminology

Keywords

  • sake
  • brewery
  • toji
  • kurabito
  • sake making
  • Japanese sake
  • brewing roles

Mentioned in this episode

Books & works: Kanzukuri, Kashira, Kōhai, Kurabito, Motoya, Muroya, Oya or Oyabun, Sanyaku, Sendō, Senpai

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