{"id":7999,"date":"2025-02-13T13:10:01","date_gmt":"2025-02-13T11:10:01","guid":{"rendered":"https:\/\/blog.zhaw.ch\/sml-international\/?p=7999"},"modified":"2025-03-25T10:05:45","modified_gmt":"2025-03-25T08:05:45","slug":"study-trip-japan-day-5","status":"publish","type":"post","link":"https:\/\/blog.zhaw.ch\/sml-international\/study-trip-japan-day-5\/","title":{"rendered":"Study Trip Japan Day 5"},"content":{"rendered":"\n

We began our fifth and last day early in the morning and headed to Ibaraki-shi, where a shuttle picked us up. Our first stop of the day was the Shiseido Osaka Ibaraki Factory, where we were able to become part of the world of beauty and innovation. Upon arrival they provided us with boarding passes, that would later guide us through the visit. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

We started with an introduction to the rich history of Shiseido, learning about its evolution and influence across the beauty industry. During the factory tour, we saw firsthand how cosmetics are produced, inspected, and packaged. It was fascinating to witness the meticulous quality control and packaging process. Later on in the workshop room, we got to choose a fragrance for a room scent, create our own label and watch the machine fill the bottle. Afterwards, we headed to the sensory test lab, where we engaged our senses of touch, smell, and sight in a series of interactive tests.Next, we explored Shiseido\u2019s museum, where we discovered the wide range of brands under their umbrella, some of which were surprisingly familiar to us. The final stop of our factory visit was the March\u00e9, where we had the chance to try out some of Shiseido\u2019s products.

After a quick lunch from the convenience store, we set off for our next destination, which was the Hakutsuru Sake Brewery. This renowned sake producer has been in operation since 1743 and is located in the Nada-go-go region of Kobe, a 12km stretch responsible for 25% of Japan\u2019s sake production. The success of sake production in this region is deeply tied to three crucial elements: rice, water, and craftsmanship. The winter north winds from Mount Rokko help cool the distillery, while the proximity to the sea provides convenient transportation access to Tokyo. We learned that sake production is a meticulous process. The rice is first washed and steamed before mold is introduced to accelerate fermentation. Moto, or yeast, also plays a crucial role in the transformation. While much of the brewing process is more advanced now, traditional sake-brewing wisdom remains at the core of their techniques. Naturally, we couldn\u2019t leave the brewery without trying their products.

Before ending our day, we returned to Osaka and made our way to the The Hozen-ji Temple, a small Buddhist temple in the middle of the city. Before proceeding to the train station we were able to experience the vibrant shopping streets in Osaka filled with food stands and shops.

As our time in Japan comes to an end, we leave with newfound knowledge, unforgettable memories and a deep appreciation for the traditions and innovations that make Japan so unique. Japan has left a lasting impression on us, and we know that we will return one day. Finally, we want to thank everyone who welcomed us, shared their expertise and made this experience\u00a0so\u00a0special.<\/p>\n","protected":false},"excerpt":{"rendered":"

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