Your host meets you at the entrance to Kojima Jozo and takes you through the working and historic cellars of a merchant house that has made Nindoshu since 1597. You will see the traditional rice press, the ceramic jars sunk into the earthen floor that held an even temperature before refrigeration, and the cast-iron hand press still used to cap every bottle. You then taste four to five pours, including unfiltered Nindoshu drawn before filtering and the family's fruit-infused expressions. Guests aged 20 and over take part in the tasting, in accordance with Japanese law. Finally you seal two bottles yourself on the hand press and write your own labels. One bottle comes home with you the same day. The second is laid down in the cellar under your name to mature for at least two years, and can be collected on a return visit to Inuyama or shipped to you once it is ready.