What is online sake brewery study abroad?
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is.
You can also taste the thoughts and personality of the sake brewer, and through sake you can learn about life and create new connections.
Having fun learning with friends who live far away will make your regular drinks even more delicious and flavorful.
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
・I want to support sake breweries! !
This is a place that is highly recommended for those who have these kinds of thoughts! !
54th Online Sake Brewery Study Abroad
■Date and time: April 26th (Sat) 19:00~
■Speaker: Mr. Yoji Adachi, Representative of Adachi Nojo
Everyone"Danchi Sake Brewery"Have you ever heard the word?
Tomita Danchi in Takatsuki City, Osaka Prefecture.
In a small room in this housing complex, there is Osaka's only craft salmon brewery that aims to expand into the world.
That's it"Adachi Nojo"It is.
Fascinated by Japanese sake, I want to spread it around the world.
And,We want to put farmers more front and center and create sake (nojo) that benefits farmers.
When I heard the words of the representative, Mr. Adachi,``We need to create a world where honest people like this can succeed.'' That is what I felt strongly about, so I decided to participate in the online sake brewery study abroad program.
This time, we will introduce the classic craft salmon."MIYOI"We will also deliver the dream and charm of Adachi Nojo.♪
About Adachi Nojo
Nowadays, Japanese food and traditional Japanese sake brewing have been registered as UNESCO Intangible Cultural Heritage, and the demand for sake overseas is increasing.
In Japan, a new genre of alcohol"Craft salmon"The number of breweries in Japan is gradually increasing and it is attracting attention.
Craft salmon is based on the manufacturing technology of Japanese sake (sake), and uses rice as the raw material while producing traditional sake.Processes that cannot be legally adopted in “Sake” (auxiliary ingredients such as fruits and herbs)A new genre of alcohol that incorporates
Under the current Liquor Tax Law, the issuance of new sake (sake) manufacturing licenses is not permitted in principle in order to maintain the balance between supply and demand.
Against this background, brewers who wanted to make Japanese sake added auxiliary ingredients to the sake manufacturing process to create a brewed sake that was extremely similar to Japanese sake."Craft salmon"was born.
(*Sake (sake) is defined as ``a product made by fermenting and straining rice, rice koji, and water,'' so craft salmon is legally classified as ``other brewed liquor.'')
This craft salmon is an alcoholic beverage with a wide variety of possibilities, as it can be made with fruits such as oranges and blueberries, as well as various auxiliary ingredients such as hops and salt.
It has a wide variety of flavors, and is gaining popularity in the market as it can be enjoyed lightly even by people who don't like sake.
Craft salmon is such a hot topic, but in 2021 (Reiwa 3), a new brewery will open."Adachi Nojo"was born.
It was started by Yoji Adachi, the representative of Adachi Nojo.
The location is Tomita Danchi in Takatsuki City, Osaka Prefecture.
The microbrewery was renovated by Mr. Adachi himself as a DIY project in a part of a housing complex that was developed in the 1960s and has a total of approximately 2,600 units.
The only craft salmon brewery in Osaka Prefecture. And"Danchi Sake Brewery"is currently attracting attention.
After learning about the appeal of Japanese sake overseas, Mr. Adachi wanted to spread the word around the world, so he studied sake brewing at breweries in Aomori and Hyogo prefectures.
And,"Sake that bridges the world"Established Adachi Nojo in 2021 with the motto.
The grand project began with Mr. Adachi himself restoring abandoned farmland and growing rice.
The goal isSake brewing in Switzerland.
As the first stepIn 2023 (Reiwa 5), after crowdfunding, we opened a craft salmon brewery with a cafe in the Tomita housing complex.
Equipped with the latest equipment in a space of only 8 tsubo, we produce sake and craft salmon for overseas export."MIYOI"We are brewing.
Mr. Adachi chose Tomita Danchi because it is the perfect size for a solo sake brewer and because the water quality is good.
Tomita used toA sake brewing town with 24 sake breweries。
The area has an abundance of clean water, and even today, 30% of the water in the housing complex is pumped from underground water, making it an ideal environment for sake brewing.
In this way, they choose their own land, grow their own rice, and brew their own sake.
Adachi Nojo's alcohol truly conveys the climateLocal sakeThe very thing.
By combining this with local agricultural products, it is possible to convey the farmers' feelings to the forefront. It also conveys the appeal of a new type of sake brewing.
Adachi Nojo is"Creating agriculture"This is a sake brewery filled with commitment.
Yoji Adachi learned about the charms and challenges of Japanese sake overseas
A self-proclaimed person who can do things that surprise the world."Buttobi Man"。
If you have passion, you can accomplish anything. Yoji Adachi takes on any challenge with this in mind.
How did Mr. Adachi discover sake and get to this point?
Born in 1990. Mr. Adachi, who is from Osaka Prefecture, has been active as a swimmer since he was a student.
In 2009 (Heisei 21), after graduating from high school, he studied abroad at a university in Texas, USA, aiming to further his swimming career.
Mr. Adachi passed the tryout and jumped in with great fanfare, but he faced setbacks due to the local environment and language barrier.
After that, he gave up his career as a swimmer and decided to spend a period of self-discovery in America, changing universities and departments.
Time passed, and in 2013, Mr. Adachi was 23 years old.
At the time, I served sake at the Japanese restaurant where I was working part-time, and that's when I realized the deliciousness and appeal of sake.
The reason for my awakening was the sake brewed by Tohoku Meijo (Yamagata)."First grandchild"Pure rice sake.
Apparently, it was so delicious that it had a strong impact on me.
At that time, sake was not well known in Texas, and the way it was handled and drunk was considered to be sloppy.
Mr. Adachi wants to spread the true deliciousness of Japanese sake, and as the person in charge of Japanese sake, he produces a drinking comparison project.
This ended up being a hit with the local people.
Despite poor distribution, by offering sake that we have carefully selected, we have been well-received by the local people.
“I can’t believe something so delicious can be made from rice!”
“Why does it end up so fruity?”
I was moved by the reactions I received.
At that time, I realized the potential of sake and became convinced that sake would become a boom around the world.
Adachi, who found hope in sake, dropped out of university in 2015 and returned to Japan.
While working at a sake bar in Kobe, I tasted many types of sake and continued to study hard every day.
When I was looking for a way to pursue sake, I heard from a certain restaurant."Mutsu Eight Immortals"brewHe heard that Hachinohe Sake Brewery was accepting university student interns and decided to experience the company's sake brewing for a week.
As a result of this experience, Mr. Adachi got a job as a brewer at Hachinohe Sake Brewery two months after the experience, and learned the southern style of sake brewing.
Mr. Adachi was in charge of sake brewing from his first year at the company, and was living a successful life as a brewer, being involved in new projects, but a turning point came.
When I visited wineries and craft beer breweries in France, Switzerland, and Germany on my honeymoon, I heard from the brewers.“Why does Japanese sake taste so bad?”I was asked a word that I had never thought of.
At the time, in Europe, Chinese sake was being sold as Japanese sake in restaurants, so the very concept of Japanese sake was thought to be incorrect.
Mr. Adachi, who witnessed this current situation, decided to ``spread Japanese sake to the world'' and ``establish a sake brewery in Switzerland and become a bridge to the world.''
A challenge from zero! Adachi Nojo’s first challenge sake “KOYOI”
Mr. Adachi, who returned to Japan after learning about the current state of sake overseas, resigned from Hachinohe Sake Brewery in order to develop sake brewing in his hometown of Osaka.
With the premise of becoming independent, he worked at Nishiyama Sake Brewery in Tamba City, Hyogo Prefecture while preparing to start a business, and established Adachi Nojo in 2021 (Reiwa 3).
This is where Adachi Nojojo's first step, a sake brewing project, begins.
First, we restored abandoned farmland in Tanba City that had not been used for about six years.
The days are spent renting agricultural machinery from Nishiyama Sake Brewery to prepare the rice fields and installing electric fences one by one on the 750 tsubo (750 tsubo) plot of land to prevent pests.
The rice fields have finally come back to life, and rice cultivation has begun.
With an eye on sake brewing overseas, we purposely chose Koshihikari, a edible rice, to expand our adaptability and possibilities.
Mr. Adachi carefully cultivated the rice, patrolling at night to avoid damage from pests, and was able to produce approximately 1 ton of the unique rice needed for sake brewing.
The rice that he had grown himself in this way was used for contract brewing with the cooperation of his old home, Hachinohe Sake Brewery, and Adachi Nojo's first batch of sake was created.
The name too"KOYOI La Premier Année"。
The goal was to create a sake that was clean, unpolished, and matched well with wine glasses.
In order to achieve both texture and depth, the rice polishing ratio is 80%, which is close to the white rice we usually eat.
The sake is carefully brewed and then squeezed using the old-fashioned ``bukuro-hang'' technique, resulting in a refined and clear taste.
When you put it in your mouth, a faint aroma reminiscent of grapes spreads out, and you can enjoy the gentle sweetness of Koshihikari, which is different from sake rice, allowing you to enjoy a completely new world of sake.
“KOYOI” was completed with support from various people.“Luxembourg Liquor Challenge 2022”Suddenly, he received a bronze medal.
It was said that it would be difficult to grow rice in areas prone to damage from wild animals and to make sake in Koshihikari, but with the goal of brewing overseas, we took on the challenge of making delicious sake from any variety of rice.
This award recognizes Mr. Adachi's efforts and passion.
From Danchi Sake Brewery! ! Craft salmon “MIYOI”
Adachi Nojo is moving on to the next step.
Mr. Adachi retired from Nishiyama Sake Brewery in 2022 (Reiwa 4), and the following year, in 2023 (Reiwa 5), he opened a craft salmon brewery in Tomita Danchi in Takatsuki City, Osaka Prefecture through crowdfunding.
This is where Japan's first housing complex sake brewery was born.
As mentioned above, the current Liquor Tax Law does not allow the issuance of new sake manufacturing licenses, but in recent years the demand for sake has increased overseas.From April 2021 (Reiwa 3), new entrants will be allowed to enter the industry due to deregulation, with the exception of sake production for overseas markets.。
As a result, Mr. Adachi was able to brew sake for overseas export, which was his original goal, in addition to craft salmon at the Danchi Sake Brewery.
Rice and fruits from OsakaAdachi Nojo's craft salmon is brewed using ingredients such as
The name too"MIYOI"。
From now on, I think we'll be entering an era where we can enjoy alcoholic beverages that are full of stories and get drunk beautifully.
With that feeling in mind, we have elevated the name ``KOYOI'' to ``MIYOI.''
The first craft salmon I made was "MIYOI Craft KIWI".
The variety we use is from Miyama Kiwi, a passionate kiwi farmer in Kagawa Prefecture who is originally from Osaka Prefecture.
Mr. Adachi, who has so far only produced sake, was reluctant to add auxiliary ingredients to the tank during fermentation.
However,The moment I threw in the peeled kiwi, I felt something explode inside my head., he says his feelings as a craft salmon brewer have changed.
The completed kiwi craft salmon is riceThe unique sweetness and sourness of kiwi are well balanced.The bubble wrap and slight effervescence resulted in a drink with a texture similar to white wine.
Since then, they have continued to expand the range of Japanese sake with challenging sake brewing, such as ``MIYOI,'' which uses blueberries, cola, and mandarin oranges.
The concept of "MIYOI" is"Alcohol that goes well with a wine glass"。
Most of the sake is based on the techniques cultivated at Hachinohe Sake Brewery, including the use of white koji to create a bright and easy-drinking sake.
It goes well with French and Italian dishes, and the flavor of the rice and the sourness and sweetness of the fruit leave your mouth feeling refreshed and refreshed.
The best part of craft salmon is that you can enjoy it in a variety of ways, such as on the rocks or with soda.
Mr. Adachi, who had set the goal of establishing a sake brewery in Switzerland, chose to pursue craft salmon in Japan. He was inspired by meeting various farmers and realized new possibilities in manufacturing.
We can listen directly to the farmers' thoughts and incorporate them into the flavor and label.
That's the fun that can only be found in craft salmon.
``MIYOI'' is a sake that is packed with the passion of farmers and the joy of brewers from a sake brewery in a housing complex of just 8 tsubos.
The world's first! ? What kind of salmon goes well with takoyaki? ?
Among the many sake and craft salmon, there is still"Alcohol that goes well with takoyaki"Was there such a thing?
At “SAKE Kurafun”, a crowdfunding site specializing in Japanese sake operated by Hands-on SAKEAdachi Nojo will make that happen! !
The project name is"Takoyaki 3.0"
In this project, consumers become tank owners, design alcohol quality from scratch, and produce new alcohol together with sake breweries.
As the first part of the Konamon series, we started developing craft salmon to go with Osaka's famous ``Takoyaki.''
As a first attempt at Adachi Farm, we will develop alcoholic beverages using ``barley koji'' and ``malt.''
The world's first? Alcohol that goes well with takoyaki. I’m looking forward to seeing what kind of alcohol will be produced!
*Click here for details on the Takoyaki 3.0 project!
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In this online sake brewery study abroad program, international students"Original sake for celebrations"Ya"Craft salmon made with auxiliary ingredients from all 47 prefectures"An idea was put forward that it might be possible to develop something like this.
There are sake products that can only be produced by Adachi Nojo, a microbrewery.
What kind of exciting alcoholic beverages will they introduce to us in the future?
Expectations are high.
[Adachi Nojo]
〒569-0855
7-55-109 Makitacho, Takatsuki City, Osaka Prefecture
HP:https://adachi-noujo.com/
Review of Adachi Nojo's craft salmon♪
MIYOI Lychee 12°
Adachi Nojo's only standard sake.
``MIYOI'' is a seasonal product because it basically uses domestically produced fruits, but this lychee is a main product that can be made year-round because it mainly uses imported products such as those from Taiwan.
We use Kinuhikari from Takatsuki for the rice, and add lychee juice just before squeezing.
While enjoying the fluffy and gorgeous scent of lychee,It is finished in a sharp piece so as not to interfere with your meal.
The product we received this time was freshly squeezed in mid-March, so we were able to enjoy the fresh taste.♪
Mr. Adachi's recommended pairings are:"Tender fillet with plum meat"Ya"Grapefruit and fresh onion salad ~ with salt koji dressing ~"。
The sourness of lychee and the sourness of plum and citrus go together to create a rich harmony.♪
Adachi Nojo Q&A
Here are some of the questions that were asked to Mr. Adachi during this study abroad trip.
- At what stage should I add the fruit?
- Depending on the type of fruit, add it just before, on the same day or the day before you want to squeeze the fruit.
If you add it too early, the aroma may evaporate, so I do it right before I put it in. - Is fruit juice only? Do you also add fruit pulp?
- Add the pulp that was mixed into the mixer.
Fibrous materials such as pineapple will remain, so once pasteurized, the fibers will be destroyed and the aroma will be released. - Frogs often appear on Adachi Farm's labels, but is there any meaning behind them?
- When I started my business, I started with just one rice field, and when I had to go around patrolling pest control at night, the sound of frogs was the only thing that soothed me, so I used frogs as my motif (lol).
55th Online Sake Brewery Study Abroad Mr. Takashi Kuramoto, 7th generation brewer of Kuramoto Sake Brewery
■Next date and time: May 31st (Sat) 19:00~
■Speaker: Mr. Takashi Kuramoto, the 7th generation brewer of Kuramoto Sake Brewery
Kuramoto Sake Brewery Co., Ltd. is a long-established sake brewery located in Tsugetoyama-cho, Nara City, Nara Prefecture, founded in 1871 (Meiji 4).
Located in the mountains of Nara, at an altitude of approximately 500 meters, the brewery takes advantage of the climate with large temperature differences, home-grown sake rice, and soft water that gushes from the mountain behind the brewery.
The person who will be on stage is Takashi Kuramoto, the seventh generation.
I would like to learn more about Japan's oldest sake mash, Bodaimoto, from the brewer who heads the brewery as the chief brewer.
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
