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 creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
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 27th Online Sake Brewery Study Abroad event.Asahi Sake Brewery (Shimane Prefecture)We would like to introduce♪
About Asahi Sake Brewery
Asahi Sake Brewery is a sake brewery that continues to preserve the “taste created by the brewery itself” in Izumo, the land of the gods.
Asahi Sake Brewery, located quietly in a corner of a shopping street in the center of Izumo City, Shimane Prefecture, is a historic brewery founded in the early Meiji period.
Representative brand"The Ten Rising Suns"and"Yachihoko"The brewery continues to produce strong sake that captures the atmosphere and culture of Izumo.
Asahi Sake Brewery began in 1872.
Initially, sake was brewed under the name "Shirayuki," but in 1907, when the Togu Shrine (later Emperor Taisho) visited the brewery, he praised the sake as "the best sake in the world," and gave it the name "Rising Sun," which led to the company's current trade name.
Since then, we have inherited the brand name of a neighboring brewery and the sacred sake of Izumo Taisha Shrine, ``Yachiho'', and continue to grow as a sake brewery rooted in the land of Izumo.
At the center of the warehouse isThis is a brewery with clay walls that has been in use since 1920.
This space, where microorganisms live in harmony with the outside air, is truly“Breathing storehouse”.
Asahi Sake Brewery considers the building itself, and even the bacteria and yeast that live there, to be part of the sake brewing process.
Above all,KimotoThe strong commitment to construction is symbolic.
Growing the yeast starter using only microorganisms without artificial lactic acid takes time and effort, but the result is a richer flavor that brings out the flavor and acidity of the rice.
Asahi Sake Brewery also puts a lot of effort into aged sake, and instead of just "squeezing and finishing", we maintain a policy of determining when the sake shines the most and then shipping it.
They are active in growing rice and collaborating with farmers, producing many types of sake that make the most of the bounty of the land, such as raw motosake made with improved Omachi rice grown without pesticides in the Mibata district of Shimane Prefecture.
When talking about the charm of Asahi Sake Brewery, the presence of Eriko Terada, the deputy chief brewer, is essential.
There is an episode in which she originally had no intention of taking over the family business, but as she experienced the marriage of sake and food, she realized that ``the sake made in our brewery has a power that can only be found here.''
The story of a father and daughter reaffirming the meaning of sake brewing by sharing the moment when their company's sake harmonized perfectly with the food at a restaurant during a trip is sure to touch the hearts of many sake lovers.
Even as times change, Asahi Sake Brewery believes in the power of microorganisms that live in the brewery and continues to deal with rice, water, and time.
When you take a sip of this bottle, you'll be sure to hear the passion of the Izumo brewers and the land of Izumo.
I would like you to try it at least once as a local sake that allows you to enjoy the climate of Izumo.
Asahi Sake Brewery's sake brewing“God of sake brewing”A year begins when we join hands.
Standing close to Izumo Taisha ShrineSaka Shrineis a special place that has been deeply connected to sake brewing since ancient times.
Deputy chief brewer Eriko Terada told me that she visits this shrine every year with the brewers and prays for the safety of brewing that year before starting the brewing process.
According to Terada,Saka Shrine is one of the few shrines dedicated to the “god of alcohol”It is also known as a shrine where you can brew doburoku, which is only allowed in a few places in Japan.
Every year on October 13th, a festival is held to dedicate doburoku prepared inside the shrine, and it is said that the culture of ancient sake brewing is still alive and well.
“Due to the coronavirus pandemic, it has become difficult for many people to enjoy Doburoku as casually as before, but the aroma of Doburoku brewed at the shrine and the wishes that are put into the ritual remain the same.For us brewers, visiting this shrine is an important time for us to brace ourselves and stretch our spines to make good sake again this year.”
Mr. Terada's words make it clear that Izumo's sake brewing is a process that has continued along with the history, climate, and prayers of the land.
Saka Shrine may be one of the sources of the “Izumo-ness” that Asahi Sake Brewery has.
The storehouse's signature brand is``The Ten Rising Suns''.
Eriko Terada began by talking about the little "secret of how to read the name" that lies behind the name.
"On the label"★``, followed by ``Rising Sun'', so ``Is it Hoshi Asahi?'' ``I get asked this very often,'' Terada laughs.
Actually, the star-like mark used in the logo is“Ten”Something in the shape of.
The 7th generation head of the family strongly believed in Mt. Myoken in Nose, and cherished the emblem of the ``Kiritake Yazu Cross'' as a talisman.
Combine this cross with the “Rising Sun”"The Ten Rising Suns"The correct name is read as.
According to Mr. Terada, although ``Jyasahihi'' is not a ``mid fruity'' sake, it is characterized by a wide range of flavors, from fresh types to aged sake to kimoto-style sake.
Because it incorporates both modern and traditional methods, it is said that within the single brand ``10 Rising Suns'' there are many unique sakes that seem to be from another world.
``It's a brand that is difficult to explain in a few words.However, we want people to enjoy various types of sake.''We want to be the kind of brewery where you can discover something new every time you drink a different type of sake.''
Mr. Terada's words make it clear that the brewery's sake is not just "one brand," but a rich world hidden within.
A natural “10 Rising Suns.” Sake brewing “as it is”, living against the times
If you continue to do things the way they are, you will be able to make sake with such freedom and freedom. Listening to Eriko Terada's story, I get the feeling that the taste of Asahi Sake Brewery's sake overlaps directly with her personality.
When asked, "Does the water come from around Lake Shinji?"
``It's in the basin that flows into Lake Shinji, but it's actually in the mountains a little south of Saka Shrine.We drive trucks to the well we own, load up tanks, draw water, and take it back to the brewery.''
Since the brewery is located in the city, we have no choice but to transport the water for brewing by ourselves. Although it cannot be said to be efficient, the effort required is the ``destiny'' of Asahi Sake Brewery.
Mr. Terada continues, rather proudly.
“It takes a lot of time and effort.“Powerful water”What is it?。Although it is soft water, it is thick and contains a lot of minerals, even among soft water. I believe that water forms the backbone of sake. ”
``It was 21 years ago when I returned to the brewery, and at that time, new varieties were being created one after another in Shimane Prefecture.
When ``Saka Nishiki'' and ``En no Mai'' appeared, I thought, ``This looks interesting, so I'll give it a try,'' and before I knew it, there were more varieties. ”
And the reason for the increase seems to be Mr. Terada's "persistent curiosity."
``Once I try something, I tend to stick with it (lol). Even if it's the same variety, different farmers see it as completely different rice, and the number of people who say, ``I want to try this, I'm curious about that,'' will inevitably increase.''
There are seven types of sake rice available.
Koshihikari, Gohyakumangoku, Kaiyo Omachi, Saka Nishiki, Enno Mai, Yamada Nishiki, and “Omachi” were cultivated by acquaintances from Okayama.
All have different personalities and are all attractive.
Mr. Terada's way of speaking exudes a sense of freedom, where excitement comes before planning.
Asahi Sake Brewery's production process is very small-scale.
We do not stock dozens of the same tank.
"This year we have two bottles of rice, and this rice has three bottles...That's what it looks like. So, although we don't have many products, we have a wide range of variations. It's a brewery that makes liquor stores cry (lol)."
However, that“Complexity”This is also the charm of Ten Rising Suns.
There is such a wide range of flavors that it is hard to believe that it is made in a single brewery, and it stimulates the spirit of exploration.
``If you order a course meal at a restaurant, there are so many varieties that you can enjoy everything from start to finish with ``The Ten Rising Suns.'' I want to create sake that can be enjoyed in as many ways as possible.''
Mr. Terada's words were all relaxed and clearly conveyed his genuine love for sake brewing.
Mr. Terada drinks as much squeezed alcohol as possible.“Don’t touch”This results in a sake that allows you to feel the unique characteristics of that year's rice, water, and yeast.
"We don't filter the sake we squeeze. If we filter it through charcoal, the taste will be cleaner and it will look nicer. But we don't do that at all."
As a result, the sake may have a slight color or a stronger flavor.
Although his style seems to run counter to the modern trend of ``clear taste being the answer,'' Mr. Terada continues with a matter-of-fact tone.
“Because it is not filtered, there are many elements that can grow inside.Sometimes we serve it fresh, and sometimes we put it out after one, two, or three years after it has been pasteurized.”
Sake that is aged over time gains more flavor, color, and depth.
The attitude of accepting these natural changes as ``individuality'' rather than ``flaws'' is a characteristic of Asahi Sake Brewery.
It is said that some drinkers may shy away from unadulterated sake brewing as it is ``dark'' or ``colored.''
However, Mr. Terada says that there are many dishes that go well together because of the "as is" nature.
"There are so many dishes that can be enjoyed only if you think of them as natural. That's why I think we need to preserve this way of cooking."
In other words, rather than relying solely on the uniqueness of the sake, the cuisine should reflect the power of the ingredients as they are.
The accumulation of these “as they are” creates the unique world of sake called Ten Rising Suns.I feel that it is.
Couple trip together. Deputy chief brewer “Eriko Terada” learned from Izumo chief brewer
If you follow the life of deputy brewer Eriko Terada, you will be able to see how Asahi Sake Brewery's current status is the result of many coincidences and choices.
To begin with, I was born as the daughter of a sake brewer.But I had no intention of going that route.Why did she return to the brewery and why is she and her husband now in charge of sake brewing?
``I guess eldest daughters grow up watching their parents' backs.''
Mr. Terada prefaces this with a bit of embarrassment as he speaks.
The first of three siblings, she somehow avoided the prospect of returning to the brewery from an early age. That's why I didn't hesitate to move outside the prefecture after graduating from high school.
She entered Ritsumeikan University in Kyoto, where she met and married her current husband.
``I had no intention of returning to the brewery; in fact, all I was thinking about was how I was going to move out of the prefecture.''
Before she knew it, she had returned to Izumo and was now at the center of sake brewing as the deputy chief brewer.
When Mr. Terada returned to the brewery, he was not in a position to suddenly start making sake.
At that time, Asahi Sake Brewery still had an ``old-fashioned sake brewing group'' that would bring their relatives with them only in the winter, and the atmosphere was not one in which someone who came in from outside would be able to take center stage right away.
“While helping with bottling and other small tasks, I kept an eye on things and interfered with them (lol), and gradually moved in.”
I don't have the luxury or time to go into full-scale training.
Despite this, he underwent six weeks of training at the Takinogawa Brewing Research Institute in Tokyo, and in his free time gathered information about other breweries and steadily learned more.
Eventually, the elderly chief brewers retired and there was a generational change in breweries, and Mr. Terada himself became a full-fledged member of the brewery.
It was around 2003 to 2003 that the couple began to take on central roles in the brewery. At that time, her husband was an office worker in a completely different field. However, the husband's life changed dramatically when he married his wife, who is the daughter of a sake brewer.
When asked, ``Did you two start studying at the same time?'' Mr. Terada laughs and shakes his head.
“I came back a little earlier than him, so my husband was the first member of the brewing team at first, and I gradually got into sake brewing.”
When asked, ``Do you get into fights when you and your husband are working together?'', the answer was immediate.
“It’s crazy (lol).”
This simplicity is typical of Terada. However, there are important words that follow.
``My intention is for the two of us as deputy chief brewers to work together, so we discuss policies as equals.It may be a little unusual, though.''
Because we are a couple, we have no reservations. Because we are a couple, we can share our opinions.
That"Just the right sense of distance"I feel that this has created the balance of Asahi Sake Brewery today.。
Meanwhile, Mr. Terada's father continues to support the brewery as president.
Even when she and her husband are holed up in the brewery preparing sake, they are responsible for coordinating with the community and working outside the brewery.
"I'm getting a lot older and I feel like it's putting a strain on me. But I'm managing to get by by creating new shapes little by little."
A combination of family history, local traditions, and the challenges of the next generation.
Mr. Terada's words give courage to sake brewers across the country.
“Kimoto-zukuri” is the arrival of microorganisms living in the storehouse.
A splendid storehouse and Kimoto-zukuri built in 1920.
"Kimoto-zukuri of the Ten Rising Suns"When asked about this, Eriko Terada quietly smiled and began talking.
The way he speaks cannot be explained by logic alone.“Love for the brewery”I feel like it's leaking.
``It's a warehouse with exposed beams and has a long history.It was because of this warehouse that I thought, ``I want to build it here.''
The basics of rice, water, and koji have always been the same. However, the taste differs depending on the brewery. He says he was drawn to the mystery.
When he looked up at the ceiling of the brewery, the yeast that lived on the long beams and had seen the operation of the brewery for a long time began to look like characters.
"I thought that mischievous kids would come down to drink and change the flavor to say 'hoi' (lol)."
What if we could make it with yeast unique to this brewery? With this in mind, Mr. Terada aims to make Kimoto.
“Two years after I started thinking about it, I was allowed to make Kimoto.”
Since then, we have gradually increased the number of varieties, and our encounters with farmers have led to the birth of new sake, and the world of today's 10 Rising Sun Kimoto has been formed.
"Making Kimoto takes time and effort. But that's also the beauty of it."
The preparation of Asahi Sake Brewery's Kimoto begins with putting steamed rice, koji, and water into a saucepan. Prepare the rice the day before, and grind the rice in pairs the next day, facing each other.“Motosuri”Go to work.
"We rub each other while facing each other and breathing in sync with each other. We adjust the rhythm while looking at the person next to us."
I use my hands, body, and time to watch the material change. Its simplicity, straightforwardness, and passion sublimate into the charm of Asahi Sake Brewery's Kimoto.
In the past, during this preparation process,"Motosuri Uta"It is said that there was a song called.
``The lyrics are ``It's cold~'' and ``I miss you~'' (lol).It doesn't quite fit with my current work environment,'' Terada says.
Although I have a desire to create original surika songs that are typical of the 10 Rising Sun, for now, the basics are ``wordless combinations''.
While feeling the other person through their breathing and movements, they get close to the changes in the rice and koji.
These polite and quiet moments are important to Mr. Terada.
I feel that the philosophy of ``The Ten Rising Suns'' is ``the right distance between nature and people.'' By the way, Asahi Sake Brewery's official website has these words:
“What we value is the idea that ``people are just helping out'' the power of microorganisms and materials.
These words match perfectly with Mr. Terada's story.
Rather than humans controlling everything, the environment of the storehouse and the microorganismsLeave it to “invisible friends”There are parts.
The atmosphere in the Taisho warehouse, the presence of microorganisms,
And because we value the time itself in which the materials grow,
I feel that the Kimoto of the Ten Rising Sun has a ``taste that can only be created here.''
Asahi Sake Brewery’s new development! Zodiac label & dog cup
Asahi Sake Brewery Ten Rising Sun Zodiac Label
At Asahi Sake BreweryFor more than 25 years, we have produced a limited edition Junmai Ginjo ``Zodiac Label'' with the theme of that year's zodiac every year.has been released in conjunction with the new sake season.
Originally, it had a very simple appearance, with only calligraphy written on a white label, which was started by my grandmother and passed down to my mother.
However, over the years, Mr. Terada came into contact with the profound meaning of the zodiac signs and realized that.
``As a Japanese person, the calendar has had an impact on my daily life, but I didn't fully appreciate its meaning.''
As a product that we have been working on for a long time, we would like to convey the charm of the zodiac signs even more. I want you to enjoy it more.
With this in mind, the zodiac labels will undergo a major evolution from 2022 (Year of the Tiger).
Those who resonated with Mr. Terada's thoughts were Mr. Yoshito, a picture-story show artist living in Matsue City, and Nana Sato, a Four Pillar Destiny Appraiser.
Mr. Sato deciphered the deep meaning of the zodiac signs, and Mr. Yoshito explained his worldview.Original illustration with a print touchExpressed as
Such collaboration has become the charm of the current zodiac label!
In addition to the animals of the zodiac,Background, color, seasonal feel, motifThe details are carefully drawn to create a very unique label.
By the way, in 2025, among the 60 kinds of zodiac signs, the combination of 10 and 12 signs"Kinoto Mi"It was the year of
According to Mr. Sato's explanation,
・"Otsu" = the way plants grow supplely
・“Snake” = snake (symbol of shedding, growth, and rebirth)
represents,“A year in which things that were invisible take shape and major changes take place”It is said that it will become.
Also in the five elements"Fire"It seems that this was a year in which people wanted to be careful about mental fatigue and weakness of the liver.
During the year-end and New Year holidays, there is a message that you should keep in mind.
What's inside the zodiac label is a new sake rice produced in Shimane Prefecture.``The dance of the relationship''This is Junmai Ginjo, which has been polished to 55%.
This alcohol isIt is prepared and bottled in time for the first day of spring, so it is almost “freshly born”.。
Although it has the characteristic roughness of freshly squeezed sake, the more it ages, the rounder it becomes and the more appealing the flavor becomes.
However, when it comes to new sake, individual tastes may differ due to its youthfulness.
Therefore, Asahi Sake Brewery dared to use this zodiac label.3 periods, 3 expressionsWe are making it so that you can enjoy it! What detailed consideration!
Around February 4th (first day of spring):Origami raw ...Fresh and youthful taste
Around February 19th (rainwater):clear sake draft ...Balancing period when the lees settle and the flavor begins to settle down.
Around June 21st (summer solstice):pasteurized type ……The roundness gives it a sense of stability that makes it perfect as a gift.
In this way, the same alcoholic beverages are sold separately.
The luxury of enjoying the same drink that takes on completely different expressions depending on the time of the day - isn't this the depth and commitment of the Zodiac label?
Also,
・Buy in the year of your zodiac sign
・Give it to a friend to celebrate their 60th birthday
・Toast in memory of your child born that year
It is selected for such situations.
“I hope this year will be a good and healthy year.” It seems that many people open them at the beginning of the year with such a wish.
Learn the meaning of the zodiac signs, enjoy the changes in taste, and drink while quietly feeling the theme of the year.
Asahi Sake Brewery's zodiac label is“Sake to spend the year with”It will continue to be loved for a long time.
Asahi Sake Brewery Ten Rising Sun Wanyan Cup
"Junmaishu Ten Rising Sun Wan Wan Cup" and "Nyan Nyan Cup".
Both use local sake rice.
"Dog Wan Cup" has an honest taste inspired by dogs, and is dry and satisfying to drink.
On the other hand, "Nyan Nyan Cup" has a rounder and more relaxed taste. We also recommend drinking both warmed up in a cup!
Above all, the "dog" and "cat" designed by Yoshito, the picture-story show artist who created the aforementioned "Zodiac label", are so cute.♪
Furthermore, "not only is it cute", but when you purchase it,
150 yen per bottle will be donated to Animal Rescue Dream Road, an animal welfare organization in Izumo City.will be done.
The organization is mainly
・Protection (transfer) of dogs and cats
・Protection (transfer) of dogs and cats. Bring lost children home!! (Posting flyers, etc.)
・Awareness activities for the protection (adoption) of dogs and cats (panel exhibitions, leaflet distribution, adoption events)
We carry out activities similar to those mentioned above.
Animal Rescue Dream Road
By enjoying this delicious drink, you can also help support animal welfare efforts!
This project was made possible through the kindness and cooperation of various people. It seems that Asahi Sake Brewery would like to continue this business permanently.
Alcohol that is cute, delicious, and useful to someone. “Wan Nyan Cup” is a heartwarming book that has all of these three features!
[Asahi Sake Brewery]
〒693-0001
662 Imaichicho, Izumo City, Shimane Prefecture
TEL:0853-21-0039
FAX: 0853-21-3216
HP:http://jujiasahi.co.jp/
Introducing Asahi Sake Brewery's sake and pairings♪
Junmai Ginjo ``Kiu'' raw
A supple piece that reminds you of the “budding” of the new year.
Among the zodiac series produced by Asahi Sake Brewery,“Breath of a new year”The thing that makes you feel the most isJunmai Ginjo ``Mizunoto'' rawIt is.
The result is a supple and fresh cup.
Characteristics include “transparency of new sake x vigor of raw sake”
Unique to raw sakefreshnessA pure scent rises.
Soft sweetness → refreshing acidity → clear aftertaste
It draws a gentle arc.
The rice has a nice bulge and elegant sweetness, and the flavor is not too bright and naturally swells!
The calmness of Japanese sake and the freshness of raw sake harmonize comfortably.
In summary,
- Subtle scent at first
・Taste is soft and slightly sweet
・The second half tightens with clean acid and disappears easily.
・The youthfulness unique to raw sake is an accent
A good balance of tranquility and youth from the beginning to the end.It is characterized by
■Junmai Ginjo “Kiu” raw specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | dance of relationship |
| yeast | Shimane K-1 |
| Rice polishing ratio | 55% |
| Alcohol level | 15 degrees |
| Japanese sake level | +1.5 |
Recommended pairing for ``Junmai Ginjo ``Kiu'' Nama''
A “light dish” with freshness and gentle acidity
``Kiu-sei'' is a Junmai Ginjo that is characterized by the freshness and soft acidity of new sake.
Mr. Terada deliberately chose the following dishes to highlight his personality:
Fresh pickled winter vegetables / Asparagus tempura / White fish carpaccio 3 items.
Mr. Terada's criteria for pairing is very simple.
“It goes well with dishes that have a bit of sourness and lightness, and the flavors of the ingredients are vivid.”
It is said that ``Kiu Nao'' goes well with ``light'' dishes where you can feel the outline of the ingredients rather than heavy dishes that have been simmered for a long time with fermented seasonings, and it goes particularly well with dishes that have a light acidity.
In "Fresh Pickles of Winter Vegetables," the acidity of the alcohol and the acidity of the pickles overlap, creating a synergistic effect that creates a more transparent flavor.
In ``Asparagus Tempura'', the green aroma and light bitterness of asparagus bring about the freshness and good balance of ``Kiu-sei''.
In the white fish carpaccio, the gentle sourness and delicate sweetness of the ``Kiuo'' bring out the plain flavor of the white fish.
Mr. Terada says this from another perspective.
"This is the time when the astringency and bitterness are still present, so it goes well with the bitterness of the wild vegetables."
Spring wild plants and green vegetables are a pleasant complement to the freshness of ``Hinu-sei''.
The bitterness overlaps, allowing you to enjoy a ``spring-like fragrance pairing.''
For course mealsA bottle that goes well with light dishes such as appetizers.Great success!
The gentle tempo of ``Kiu-sei'' provides a refreshing start to your meal.
10 Rising Sun Ikumoto “Genkimai of Mibata”
It's as if the richness of the land has been captured intact.“The true ten rising sun”A book that can be called.
The supple acidity of ``Nimoto Shikomi'' (without yeast additives) and the powerful flavor of pesticide-free rice grown in the Mibata area combine to create a simple yet deep richness that gently spreads.
The scent is modest and goes well with food.Attractiveness as a drink with mealsstands out.
What is essential when talking about “Ikimoto Genkimai” isHot sake.
It shows its true essence when warmed, so much so that it was awarded the ``2020 Hiroshima Regional Taxation Bureau Sake Appraisal Award for Excellence in the Hot Sake Category.''
Best of all, it's piping hot, over 55 degrees Celsius.``Extraordinary hot sake''We recommend drinking and comparing!
The flavor and aroma of sake grown with yeast that has taken up residence in the brewery will permeate to the core of your body, and you will experience a sense of security that will calm your mind.
The quiet power of this single bottle stands out and brings a rich aftertaste to the entire dining table.
■10 Rising Sun Ikumoto “Genkimai of Mibata” Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Improved Omachi |
| yeast | No additives |
| Rice polishing ratio | 70% |
| Alcohol level | 14 degrees |
Recommended pairing for “The Ten Rising Suns Ikumoto “Mibata no Genki Rice””
One of the charms of Mibata no Genkimai is that it has a wide range of pairings!
Because of the strength of the raw ingredients and the quality of the sake, which allows you to feel the natural flavor of the rice, it naturally goes well with a variety of cuisines.
It goes particularly well with fermented and umami dishes. For example,
・Cheese
・Kakuni
・Meat and potatoes
Let's start with these three items. All of these dishes are centered around the ``flavor of fermentation'' and ``cooked protein.''
Mr. Terada explains the reason as follows.
"Fermented foods and foods stewed or baked with fermented seasonings. They go particularly well with dishes that have layers of flavor."
I think this ``tolerating taste'' is the strength of this alcohol.
What's even more surprising is this. It's not just that it goes well with Japanese food.
“It went well with Chinese food, and it also went well with Italian food.”
Even when it comes to dishes with strong aromas, spices, or oil, alcohol can balance them well, so it's a great drink to rely on even when you're wondering, "What should I pair this with?"
“If you choose Genki rice, everything will be fine.”It's a drink that gives you a sense of security.♪
What particularly impressed the participants this time was the popular local specialty of Izumo.``Tsuda turnip pickles''.。
The sourness and umami of lactic acid as a fermented food, and the matching effect of lactic acid fermentation in the raw material of "Mibata no Genkimai."
Mr. Terada also says this with a smile.
“When Tsuda Kabuzuke comes out, our brewer always smiles at everyone. Of course, it goes great with rice!”
Tsuda turnips have a unique shape similar to magatama beads, and their interesting appearance is also the reason for their popularity.
It's a seasonal tradition that locals can't help but reach for when they see it in stores.
When in doubt, choose ``Genkimai.'' It's such a versatile pairing sake.
Dishes with the flavor of fermentation, international cuisine using oil and spices, and even Izumo's specialty, Tsuda Kabuzuke.
“Mibata Genki Rice” is a rice that will greatly expand your experience with cooking.It is.
Asahi Sake Brewery Q&A
Here are some of the questions asked to Mr. Terada during this study abroad trip.
- When designing sake quality, do you think about how you want people to drink it?
- Asahi Sake Brewery places importance on being close to the “moment” of the ingredients.
For this reason, we do not strictly decide how we want our drinkers to drink it, whether it is cold or hot.
I value each moment to see how far I can go with the material. The finished alcohol itself is the answer, so we place emphasis on how people can enjoy it.
I would be happy if you could enjoy it freely at various temperatures. - If you want to make it extremely hot, won't the flavor be lost if you raise the temperature too much?
- I agree. If you boil it too long, it will fly off.
Our sake can withstand relatively high temperatures, but if we at the brewery say, ``This is fine,'' people assume that the same applies to other types of sake, so I think it's good if people value the feeling that ``I like this temperature.''
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! !
