Online sake brewery study abroad report
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 it becomes a place where ``life lessons'' and ``new connections'' are born through sake.
In this article, we will introduce the sake breweries that have participated in the online sake brewery study abroad program!
Please take a look at the sake brewery's thoughts and commitment through this article.♪
This time, we will be featuring the 36th Online Sake Brewery Study Abroad event.Aoki Sake Brewery (Aichi Prefecture)We would like to introduce♪
About Aoki Sake Brewery
Aoki Sake Brewery's "Amber-colored sake to drink again in 2025"
Project page
Founded in 1805 (Bunka 2nd year).
A long-established sake brewery located in Aisai City, Aichi Prefecture, which is blessed with the natural beauty of the Kiso Three Rivers (Kiso River, Nagara River, and Ibi River) and the Nobi Plain.
Currently the 15th generation brewer"Takuma Aoki"The sake brewing is carried out solely by the family, led by Mr.
Representative brands are"Komesou"。
This region, home to the Kiso Three Rivers and the Nobi Plain, has long had an abundance of rice and water, and has developed as a region for sake brewing.
Therefore, Aoki Sake Brewery was originally a rice wholesaler.
The name ``Yoneso'' comes from the name of the shop at that time.
Aoki Sake Brewery has a history of 200 years, but in 1959 (Showa 34), it was suddenly attacked by the Ise Bay Typhoon.
The storehouse, which was located in an area below sea level, was submerged in seawater and suffered so much damage that there was no trace left of it.
However, the 13th president at the time immediately focused his efforts on reconstruction.
He learned the Yamahai method of sake brewing from a major sake brewery with which he had a deep relationship, and focused on that method.Aoki Sake Brewery's new``Brewing delicious sake with flavor''has begun.
Currently, ``Yoneshu'' focuses on Yamahai-jikomi and Kimoto-jikomi,"Additive-free yeast" "Complete fermentation"matured by[Rice flavor] [Intensity] [Acidity] [Lingering sound]It has evolved as a robust food drink with the characteristics of
This type of sake is the exact opposite of the current trend of fruity and juicy sake, but it is a true sake that has been thoroughly focused on the quality of sake that Toji Takuma wants to express.“Rice sake”I'm brewing!
Commitment to additive-free yeast
Aoki Sake Brewery's "Amber-colored sake to drink again in 2025"
Project page
One of the characteristics of Aoki Sake Brewery's sake brewing is"Additive-free yeast"。
“Yeast with storage”Additive-free yeast, also known as additive-free yeast, is yeast that has lived in sake breweries since ancient times.
In general sake brewing, association yeast sold by the Brewing Association is used to turn it into alcohol, but at Aoki Sake Brewery, Takuma Toji, who became the brewer's chief brewer in 2019 (Reiwa 1), switched to completely yeast-free yeast in order to differentiate himself from other companies.
Due to the 200 years of sake brewing, Aoki Sake Brewery's brewery has many yeasts suitable for sake brewing.
Its characteristics include elements of Kyokai No. 7 yeast and No. 9 yeast.
Among them, Takuma Toji would like to use it.champion class"Strong yeast"are carefully selected.
This is what gives rise to the complex flavor and durability that is unique to Yoneso.
It is rare in Japan that sake is brewed completely without the addition of yeast.Aoki Sake Brewery is the only one in Aichi Prefecture.。
Why are you so particular about it?
If you brew sake without adding yeast using Yamahai or Kimoto brewing, there is a risk that the yeast will work in a negative way.
Also, the number of days for fermentation of Aoki Sake Brewery's brewed yeast is78 daysThat's about three times the normal amount.
Sake brewing is a very time-consuming process.
However, Takuma Toji
``By putting in the effort, I can pour love into this brewed yeast, and I want to put in the effort. I don't want to give my storehouse yeast to anyone. ”
The more you say this, the more you can see that they are growing the additive-free yeast with the utmost love.
This love, as if thinking of one's own child, is perhaps the secret to the flavor that only Aoki Sake Brewery can produce.
What is yeast muscle training “complete fermentation”?
Another feature of Aoki Sake Brewery is"Complete fermentation"It is.
When yeast makes sake, it eventually dies from the alcohol it ferments.
At Aoki Sake Brewery, we use ``complete fermentation'' out of respect for the yeast that comes into our sake brewery from inside the brewery and wants them to reach their full potential.It is called.
The image of complete fermentation is muscle training!
Just as we as humans become stronger by training our muscles, the same goes for yeast, which is a living creature in the natural world.
We create an environment in which the yeast involved in sake brewing can grow strongly to survive against various microorganisms.
The taste of ``Yoneshu'' is expressed when the yeast lives its life until the very end.
``Yoneso'' can be stored raw at room temperature! !
In this online sake brewery study abroad, Mr. Takuma“Always keep my alcohol at room temperature!”I received a challenge letter!
The general theory is that raw sake, such as unfiltered unprocessed sake that is not pasteurized, should be stored refrigerated.Aoki Sake Brewery's ``Yonemune'' is not limited to raw sake, but all alcoholic beverages can be stored at room temperature away from direct sunlight! I can't give up that easily!
This is a characteristic unique to Yoneso, which is made using carefully selected champion-grade brewed yeast and complete fermentation.
Even after opening, it can be stored at room temperature for a year or two, and you can enjoy the change in taste, so you can enjoy ``Yoneso'' in a variety of ways, such as hot or on the rocks.
The aftertaste of hot sake makes you feel relieved.
The key points I would like you to keep in mind when enjoying “Yoneshu” are“Length of aftertaste”。
At Aoki Sake Brewery, we want all of our sake to be drunk hot, so we prepare all of our sake by adding water and pasteurizing it, and then aging it at room temperature for a certain period of time to allow the flavors to blend in.
The most important thing when drinking this aged sake hot is
"I feel relaxed by soaking in the bath."
LikeIt is the length of the aftertaste.
Takuma Toji is conscious of creating a lingering aftertaste so that you can relax and feel the peace of mind as if you are surrendering your whole body.
When you taste ``Yoneso'', please enjoy the flavor of the rice, the story of complete fermentation, and the length of the aftertaste.♪
[Aoki Sake Brewery]
〒496-0915
60 Honnishi, Motodamachi, Aisai City, Aichi Prefecture
TEL:0567-31-0778
FAX: 0567-31-0943
HP:https://yamahai.co.jp/
Online shop:https://yamahai.theshop.jp/
Introducing Aoki Sake Brewery's sake and pairings!
During the online sake brewery study abroad program, we prepared two types of "Yoneshu" and all the international students tried them out and compared them, so we would like to introduce each one!
Yoneso Yamahai Junmai Ginjo Unfiltered raw sake (Miyama Nishiki)
No yeast added. By complete fermentationUnfiltered raw sake.
The raw rice used is Miyama Nishiki environmentally friendly rice from Nagano Prefecture, which is grown with reduced pesticides.
The sweetness and aroma are reminiscent of biting into a whole fruit, with a long aftertaste.
And you can also taste the flavor of the rice.
This Yamahai unfiltered unprocessed sake is the first sake produced by Takuma Toji after he became chief brewer in 2019.
| Rice used | Miyama Nishiki (environmentally symbiotic rice) from Nagano Prefecture |
|---|---|
| yeast | Additive-free yeast |
| Rice polishing ratio | 55% |
| Alcohol level | 18 degrees |
Pairing of “Yonesou Yamahai Junmai Ginjo Unfiltered Nama Genshu (Miyama Nishiki)”
We recommend aged cheeses that keep well, such as cream cheese and Comte cheese!
The smooth texture and lactic acidity of raw sake go perfectly with the richness of cheese.♪
Yoneso Yamahai Junmai Hiirishu (Yamada Nishiki/Wakamizu)
A sturdy junmai sake brewed using Yamada Nishiki from Hyogo Prefecture and Wakasui from Aisai City, without any yeast additives.
``Wakasui'' is characterized by a crisp and light sake, so we borrowed the power of Yamada Nishiki from koji rice to bring out the mature feeling of ``Yonesou.''
The flavor of pasteurized aging and the sharp acidity make it the perfect drink to accompany meals that you will never get tired of.
Please enjoy it hot!
| Rice used | Yamada Nishiki (produced in Hyogo Prefecture)/Wakamizu (Aisai City, Aichi Prefecture) |
|---|---|
| Rice polishing ratio | 70%/65% |
| Alcohol level | 16 degrees |
Pairing of “Yoneso Yamahai Junmai Hiirishu (Yamada Nishiki/Wakasui)”
``Yoneso Yamahai Junmai Hiirishu'' goes well with a wide variety of dishes.
It goes without saying that ``Yoneso'' rice, where you can feel the flavor of the rice directly, goes well with your meal.
We recommend serving it at room temperature for spiced dishes, and hot for ankake-based dishes such as Happōna.♪
Aoki Sake Brewery Q&A
Here are some of the questions asked to Takuma Toji during the online sake brewery study abroad program.
- How do you create a lingering sound?
- We paid special attention to the method of making koji.
There are many different ways to make koji, and after digging deeper into my own method, I was able to create a strong koji mold, which led to a lingering aftertaste. - Aoki Sake Brewery's fermentation time is 78 days, which is a long time, but at first, weren't you worried about whether it would turn out to be alcoholic?
- Of course I was nervous.
I watched the moromi so much that I didn't even have time to sleep.We paddled around, and sometimes talked to them.
In the end, I was able to trust the moromi based on my intuition, and the sake was successfully completed. - Was the sake of the previous generation also aged and strong like that of Takuma Toji?
- The sake my father made was much stronger and stronger than my own.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
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! !
