[Oct. 23 Event] Kura Talk 002 | "The Brewer."
# Brewing Talk 002 "The Brewers."
## SAKE × BEER × KOMBUCHA
**Is fermentation the work of people? Or is it the work of microorganisms?**
Sake, craft beer, kombucha.
Three types of fermentation with different ingredients, methods, and flavors.
Yet, at the heart of each is a "brewer" who works with microorganisms.
The "Brewing Talk" series hosted by Nada Gogo Sakejo.
For the2nd installment, we welcome Tanba Toji Yuichi Fujita, IN THA DOOR BREWING's Masachika Nakato, and Hawaiian Kombucha's Ken Charles.
Another theme for this event is **"Brewing Kobe."**
Kobe's water, the blessings of the land, and connections with local farmers and producers.
Why brew in this region?
What does it mean to use local ingredients?
Organic or local?
And to what extent can people control fermentation?
As creators of different fermentation cultures, they will discuss the similarities and differences that only they can see.
### A Pairing Experience of 3 Types of Fermentation and Food
This time, it will be an evening not only for conversation, but also to enjoy new pairings of food and fermented beverages.
"Fried chicken goes great with sake." "Sashimi and beer are an interesting combination."
Discover unexpected deliciousness by stepping slightly away from everyday pairings.
Enjoy this MAGIC SAKE PAIRING experience.
Listen to the creators, eat the food, and experience the flavors for yourself.
Sake, beer, kombucha. Through the unique characteristics of each, you will experience the possibilities of fermentation.
**Brewing tradition. Brewing the land. Brewing culture.**
Three "brewers" will gather at Nada Gogo Sakejo.
Whether you are interested in fermentation and craftsmanship or work in brewing at a sake brewery or craft brewery, please join us.
---
### Event Overview
**Brewing Talk 002 "The Brewers."**
Date and Time |October 23, 2026 (Fri) 18:00 START
Venue | Nada Gogo Sakejo
Admission | 7,700 yen (tax included)
Experience | A Pairing Experience of 3 Types of Fermentation and Food
