Online sake brewery study abroad report (Baba Sake Brewery)
Online sake brewery study abroad isA sake experience service where you can connect directly with local sake breweries 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 would like to introduce Baba Sake Brewery in Kashima City, Saga Prefecture, which made their signature sake "Nogomi" a hit.♪
About Baba Sake Brewery
Baba Sake Brewery is a long-established sake brewery located in Kashima City, Saga Prefecture.
We have continued to grow over the years, focusing on our representative brand Nogomi, while valuing sake brewing that is rooted in the region.
Its history began in 1795 when the founder, Baba Yozaemon, founded the brewery, and while it is known as one of the longest-established sake breweries in Saga Prefecture, the brewery has endured the harsh changes of each era and has continued to evolve into its current form.
Baba Sake Brewery's motto is ``We want to be a brewery that is trusted by our customers.''The idea is that ``local sake is a mirror that reflects the culture of the area.''
For example, we use clean underground water from the Taradake Mountains, also known as Hizen Yabakei, for our brewing water, and the combination of this famous slightly soft water, which many people come to draw, local rice, and the spirit of our brewers, creates a one-of-a-kind sake.
Furthermore, in Kashima's natural environment surrounded by the Ariake Sea and mountains, we particularly value the relationship with agriculture.
One of the symbols isSake rice is grown in collaboration with local farmers.
This is also the starting point of ``who grows rice and where?'' By growing sake rice together with local farmers, we are passing on Kashima's nature to future generations.
Furthermore, working closely with agriculture means that“Sustainable sake brewing”This is also connected to this.
For example, a rice field is not just a place where rice is produced. They store water, provide habitat for living creatures, prevent landslides, and play a variety of other roles that support local life.
While paying close attention to the value of rice fields, they ``view sake rice production as part of a cycle.''
Baba Sake Brewery brews sake with an awareness of the blessings of nature, as sake brewing, rice fields, and the natural environment are all interconnected.
In line with this trend, we are actively working on environmental conservation, and donate a portion of our alcohol sales to environmental conservation activities in the Ariake Sea basin.
Farmers, nature, sake breweries.
We are trying to support the system that circulates all of this through alcohol.
At its core, we strive to make sake that makes customers think it's delicious and that they want to drink it again.
Rather than mass producing, we carefully brew only the amount that allows us to fully control the quality.
8th generation brewer “Daiichiro Baba” and president “Nogomi”
The reformer who gave birth to Nogomi: The challenge of Daiichiro Baba, the 8th generation brewer and president of Baba Sake Brewery
This time, after listening to President Ichiro's words and his progress so far, when we drink Baba Sake Brewery's sake, we will“The human story” behind a bottle of alcoholI feel like I'm experiencing...
The adults around him said to Ichiro when he was young.
"You're going to inherit the sake brewery," he said.
The successor of a sake brewery that has been in business for over 230 years. It is both a matter of pride and a heavy destiny.
President Ichiro hardly knows his father's face.
My father died in an accident when I was 2 years and 10 months old.
After graduating from Tokyo University of Agriculture, young Ichiro returns to his hometown without running away from his fate.What awaited us was by no means stable sake brewery management.
As the times change, people are becoming less interested in sake, and sales are decreasing every year.
Even so, with a strong will and the support of his family and those around him, he took over the brewery.
At the time, the sake industry was undergoing major changes due to institutional changes.
In the past, there was a system called the ``grade system,'' in which alcoholic beverages such as sake and whiskey were classified according to quality and grade, and the amount of tax was changed accordingly.
This law was enacted during the war to impose high taxes on alcohol, a luxury item, and was abolished in 1992, just after the bubble burst.
A new system was introduced for sake called ``Specially Designated Sake,'' in which production standards such as raw materials and rice polishing ratios were strictly regulated by law.
In other words, sake that does not meet strict standards is classified as ``normal sake.''
Furthermore,"Due to the liberalization of alcoholic beverage prices, we have entered a world where major companies sell regular alcoholic beverages at low prices."As a result, the value of the sake itself made by local sake breweries was shaken, and they were forced to face the reality that they could no longer survive using traditional methods.
On the other hand, the liquor store was also suffering from a lack of successors, and the future of the brewery was not bright at all. In other words, places that sold alcohol were also in dire straits.
A young brewer is faced with the reality of ``how to survive.''
It might end like this...
The only brand in the brewery at the time"Houkun"。
The focus was on so-called regular sake.
No matter which liquor store you go to, the same alcoholic beverages from major manufacturers are lined up and sold at similar prices. Naturally, price competition with major manufacturers is a tough battle for local sake breweries.
Amid such a crisis, President Ichiro reconsiders his own sake brewing.
What is the "sake that only we can make"?
And, before you know it,“I want to make the alcohol that I want to make, the alcohol that I feel passionate about.”I strongly believe that.
And the answer was located very close to home.
It's "local".
"Saga's rice. Saga's water. Saga's farmers. Saga's food culture. Is it possible to make sake from all of them?"That's what President Ichiro thinks.
We purposely produce Yamada Nishiki, which is the best suited for sake brewing, in our local Kashima region.The path to survival with specially named sake that uses all locally produced ingredientschoose.
While it was a path of hardship, it was also the biggest transformation for Baba Sake Brewery.
President Ichiro said, ``I want to make sake with local rice,'' so he visited farmers and JA many times and bowed down, over a period of seven years.
The result is the current representative sake."Nokomi"The prototype.
A sho bottle costs 3,000 yen.
From the perspective of the locals at the time, liquor stores would sometimes say that it was too expensive, so we had to somehow persuade them to stock it at their stores.
To that extent, the value of ``local sake'' was not as deeply rooted as it is today, and it was also a change that was ahead of its time.
The representative sake “Nogomi” is born.
From regular sake to special name sake--a big decision - Baba Sake Brewery's signature sake"Nokomi Junmai Ginjo"。
Sake named after a region is not uncommon these days, but as mentioned above, it was a big challenge at the time.
First of all, creating a local brand means not only the brewery itself.Carrying the signboard (name of the area) for the entire areaThat's also why.
Furthermore, President Ichiro still vividly remembers being told at a seminar long ago that ``It takes 20 years for a brand to grow.''
``Nogomi'' became known all over the country after winning the grand prize for two consecutive years at the [National Sake Contest] sponsored by the product information magazine ``Tokusengai''.
After that, the brand steadily became a reality, winning a gold medal at the New Sake Appraisal.
It is through the years of development and steady progress that this brand has built up to its current solid presence.
―“Liquor that can talk about the land” rather than “liquor that sells cheaply”―
President Ichiro's goal was not to create flashy alcoholic beverages;A drink that won't make you tiredIt is.
We sought to create a sake that goes hand-in-hand with food and can be enjoyed with local dishes such as seafood from the Ariake Sea, sweet Kyushu soy sauce, and Saga beef.
That's why Nogomi has a flavor that emphasizes not only its gorgeousness, but also its umami and lingering aftertaste.
``Rather than the alcohol being the main character, the table itself is the main character, and we've been aiming for a drink that quietly nestles next to it,'' says President Ichiro.
He also said, ``When you go on a trip, I want you to finish off your trip with a glass of local sake.''
This is because sake reflects the culture of the region.
Growing rice. water. climate. Food culture. people's lives. All of them are mixed in with alcohol.
ThereforeDrinking local sake is also about knowing the place., he says.
In that sense, every sake brewery isPreservation place for Japanese and local cultureI think they also have a big role to play.
Sustainable sake and rice production
One of the keywords that Baba Sake Brewery values is"Sustainability"It is.
``Nogomi Goen'' is an alcoholic drink that expresses this idea in a more familiar form.
What's behind this alcoholic beverage?“I want to connect the rice fields themselves to the future”A strong feeling.
As is the case with farmers all over Japan, the environment surrounding rice fields in Kashima City is undergoing major changes due to factors such as the aging of farmers. In such a situation, Baba Sake Brewery has been promoting efforts to make use of rice fields, not only focusing on sake rice, but also rice rice.
We think of rice fields not only as ``a place to grow rice,'' but also as a place to connect the local environment and landscape to the future.
Among these, what is important in this "Goen" initiative is:Keeping rice fields aliveThat vision.
First of all, what is a rice field?
・Storing water in the summer
・Becomes a home for creatures such as insects and frogs
・Supporting local nature
It has such an important role.
Continuing to protect these functions will ultimately support local agriculture and the environment as a whole.
This kind of thinking is embedded in this sake.
In addition, the name ``Nogomi~Goen~'' also has the meaning of valuing the relationships between people, land and people, and nature and people.
While the farmers, brewers, and consumers are loosely connected,Working together to pass on the future of rice fields to the next generationBut it's all packed into this one book.
``Microbiology expert'' 9th generation brewer ``Baba Shuichiro''
The current 9th generation sake brewer, Shuichiro Baba, has created a brewery that will drastically change the image of sake.We are taking on the challenge of innovative sake brewing.
However, Koichiro says that he was not originally very enthusiastic about taking over the brewery.
There was a time when I rebelled against my position as ``heir'' and lost track of my career path.
However, the turning point came during a visit to France when he was 21 years old.At the local winery, the makers proudly
"Our company has a history of over 200 years," he says.
The moment he heard those words, something clearly changed within him. That is,
``My house has just as much history,'' he said.
This realization led to my determination to start making sake.
History is not a burden;It is also an “asset” that only you can handle.I reconsidered it.
After making up his mind, Koichiro devoted himself to fermentation and yeast research at Saga University's Faculty of Agriculture.
From undergraduate to doctoral course, I spent about nine years learning about sake brewing from a scientific perspective.
Original sake project at university“Yuyu Uchisui”Also in charge of brewing leader.
For this project, Koichiro is seeking a “Saga Prefecture-like”They succeeded in finding, isolating, and culturing yeast from the tidal flats and seawater of the Ariake Sea.
The achievements of this research, including alcohol quality design, were highly evaluated, and the university awarded him the Saga University Alumni Chairman's Award.
The Ariake Sea isolated yeast had a major influence on Koichiro's subsequent sake brewing.
Sake brewed with this yeast has a unique character that goes beyond the conventional framework of "sake-likeness." This is a truly scientific approach to sublimate the power of fermentation.
Just like the 8th generation, he said, ``I wanted to make sake that only I could do,'' and as he said, he went beyond passing on tradition, building a unique modern style that balanced sensibility and science.“Reflecting the local nature itself in sake”I am trying to express this.
The nature of the Ariake Sea + scientific fermentation research gained at university, and the realizations gained in France.
All of these things are fused and sublimated into a new ``Nogomi'' every day.
Sake “NOGOMI ARATA” made from yeast isolated from the Ariake Sea
New “garbage” born from Ariake Sea――NOGOMI ARATA
``NOGOMI ARATA'', newly released by Baba Sake Brewery, is a product of the blessings of nature and the brewer's inquisitive spirit.
As mentioned above, the biggest feature of this alcohol is that Koichiro the 9th generation discovered it during his graduate school research.
Original yeast isolated from the natural environment of the Ariake Sea and developed through repeated breeding and improvement.This is a book full of originality.
In recent years, the production of yeast unique to each region has been attracting attention in the sake industry, and Koichiro says,
We started our research with the desire to find yeast from the nature of Saga.
While experimenting with various materials such as mandarin oranges and flowers, he finally decided to ``focus on the Ariake Sea.''
After researching microorganisms collected from the biologically rich seawater of the Ariake Sea and the mud of the tidal flats, they came across yeast that can be used in sake brewing.
This is an idea that only someone who has deeply studied microorganisms can come up with, ``scientific sake''.
This "NOGOMI ARATA" is designed to be sweet with a sake content of minus 13.
A strong acidity tightens the whole thing., for a light drink that is not biased towards sweetness.♪
The alcohol content is also moderate at 14%, making it a drink that is approachable for sake beginners and women alike!
We also pay special attention to labels.
Of particular note is the blue oval part in the center."Hikibaku", a traditional technique of Nishijin textile in Kyoto, is used.
This is because craftsmen draw the patterns by hand on each piece using special tools, so no two patterns are the same.“Each book you pick up is a unique label in the world.”That's it.
A unique design woven from the nature of the Ariake Sea and traditional crafts from Kyoto.
"NOGOMI ARATA" is based on the sake brewing technology that Baba Sake Brewery has cultivated over many years.A spirit of challenge as a researcher and love for the regionAnd it has evolved into a new type of "nogomi" that was born out of respect for Japanese tradition.
[Baba Sake Brewery]
〒849-1315
1365 Mikawachi Otsu, Kashima City, Saga Prefecture
TEL:0954-63-3888
FAX:0954-63-3889
HP:https://www.nogomi.co.jp/index.html
Introducing the sake of Baba Sake Brewery♪
Nokomi Junmai Ginjo
A piece that is the basis and foundation that reflects the blessings of Kashima, the hometown.``Nogomi Junmai Ginjo''.
This is a standard sake of the representative brand "Nogomi".
The raw rice used is 100% Yamada Nishiki from local Kashima. It is polished to 55% and brewed using a sake brewing method that takes advantage of the local climate.
Exactly what the brewers value“Sake brewing with the local community”This is a book filled with my thoughts.
When you first pour it into a glass, the elegant ginjo aroma reminiscent of fruit spreads out, and when you put it in your mouth, you can feel the soft flavor and gentle sweetness, and the aftertaste is refreshing.A well-balanced taste that combines elegance and ease of drinking.is attractive.
Also, from cold sake to room temperature and lukewarm sake.Can be enjoyed in a wide temperature rangeAnother big feature is that the appearance changes depending on the temperature you prefer, allowing you to enjoy the different flavors and aromas of the rice.
Since it is designed with the dining table as the main character, it goes perfectly with seafood dishes such as sashimi and grilled fish, as well as chicken dishes and Japanese dishes using dashi soup stock! It enhances the flavor of the dish.
First of all, this is an easy-to-approach drink that we recommend for those who are experiencing Nokomi for the first time.
■Nogomi Junmai Ginjo Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Yamada Nishiki |
| Rice polishing ratio | 55% |
| Alcohol level | 16 degrees |
| Japanese sake level | +2 |
| acidity | 1.6 |
Pairing that goes well with “Nogomi Junmai Ginjo”
The pairing that Koichiro mentioned is``Yellowtail radish, Chikuzenni, pickled firefly squid, and sukiyaki.''
The reason for this is that in Kyushu, seasonings such as soy sauce have a sweet taste, and many of the dishes are relatively well-seasoned.I want to naturally harmonize the flavor and sweetness of Nokomi.” from the idea.
All of them are seasoned with a sweet and salty soy sauce base, and he said that he aimed for a sake quality that goes well with the dishes, where you can clearly feel the flavor of the ingredients and the sweetness of the seasonings.
The soft sweetness of sake +2 and the rich flavor derived from Yamada Nishiki go well with the sweet and salty broth that soaks into sukiyaki warishita, Chikuzenni, and yellowtail radish.A perfect balance of harmony.
This is a truly Kyushu way to enjoy sake with meals.♪
Nogomi ~Goen~
“Nogomi ~Goen~” is"A drink that connects people and nature"I can say that.
This sake was produced by Baba Sake Brewery in collaboration with the Kashima City Ramsar Convention Promotion Council.Efforts to protect local rice fields and the tidal flats of the Ariake Seawas born from within.
The raw material used is 100% Sagabiyori grown in Kashima City.
Rice fields not only grow rice, but also store rainwater during heavy rains and play a role in disaster prevention and mitigation.
Furthermore, this function also helps protect the natural environment and biodiversity of the Ariake Sea.
The taste is mild and gentle, and it goes well with your meal, making it a drink you won't get tired of. It's not flashy, but you can feel the subtle sweetness and simple flavor of the rice, and it's a dish you'll want to enjoy as an evening drink or with home-cooked meals.
Connecting people, nature and the regionA wish for “relationship”A portion of the sales will be donated to environmental conservation activities,Drinking this alcohol has the power to support the communityIt has also become.
■Nogomi ~Goen~ Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | From Sagabi |
| Rice polishing ratio | 70% |
| Alcohol level | 15 degrees |
| Japanese sake level | ±0 |
| acidity | 1.9 |
Pairing that goes well with “Nogomi~Goen~”
What I would like to match with “Nogomi~Goen~” isThree items recommended by the brewer.
First of all"Agedashi tofu".
The hot soup stock soaks into the freshly fried tofu, creating a gentle flavor that spreads in your mouth.
The gentle sweetness of the rice from ``Nogomi Goen'' overlaps, allowing you to enjoy a comforting taste.
Next is"Dashimaki Tamago".
The aroma and gentle sweetness of the soup stock overflowing from the fluffy eggs are sure to go perfectly with this sake, and the sake gently brings out the mellowness of the eggs.
After all,``Sesame mackerel'' is a popular local dish of Saga and Fukuoka.
A dish of fresh mackerel tossed with sesame seeds and soy sauce.
The aroma and richness of sesame and the refreshing taste of ``Nogomi~Goen~'' round out the aftertaste, creating a lingering aftertaste that makes you want to take another bite!
``Agedashi tofu, dashimaki tamago, and sesame mackerel'' are all dishes that Japanese people take for granted and decorate their daily dining tables.
When I tilted my cup with such a casual dish, I realized that the brewery had been aiming for many years.The appeal of “sake enjoyed with food”you will feel♪
Baba Sake Brewery Q&A
- What kind of characteristics does Baba Sake Brewery's representative brand "Nogomi" have?
- Our representative brand, Nogomi, is a local sake that was born out of the desire to make sake from Saga's rice, water, farmers, and food culture. We value flavor and lingering sound rather than flashiness, and pursue a flavor that will not make you tired of drinking, and goes well with local cuisine such as seafood from the Ariake Sea, sweet Kyushu soy sauce, and Saga beef.
- What kind of efforts does Baba Sake Brewery take towards sustainable sake brewing?
- Baba Sake Brewery practices sustainable sake brewing through collaboration with local farmers to grow sake rice and the Nogomi initiative, which focuses on the multifaceted value of rice fields. We view rice fields not only as places for rice production, but also as places that connect the local environment and landscape to the future, and we also make donations to environmental conservation activities.
- What is the history and expertise of Koichiro Baba, the 9th generation brewer, in sake brewing?
- Koichiro Baba, the 9th generation brewer, was initially reluctant to take over the brewery, but after his experience in France, he decided to pursue sake brewing. For about nine years, I was immersed in fermentation and yeast research at Saga University's Faculty of Agriculture, and as a microbiology expert, I am taking on the challenge of innovative sake brewing from a scientific perspective.
- What kind of food would you recommend pairing Baba Sake Brewery's sake with?
- Baba Sake Brewery's ``Nogomi'' aims to be a sake that gently accompanies the food, rather than being the star of the table. We especially recommend pairing with local ingredients and dishes such as seafood from the Ariake Sea, sweet Kyushu soy sauce, and Saga beef. The taste, which emphasizes umami and lingering flavor, enhances the meal even more.
Summary
Baba Sake Brewery, located in Kashima City, Saga Prefecture, is a long-established sake brewery that was founded in 1795.
We continue to produce sake in harmony with the local climate and nature, focusing on our representative brand Nogomi.
The 8th generation brewery president, Ichiro Baba, lost his father at a young age and grew up carrying the fate of inheriting the brewery.
In the 1990s, as the sake industry entered an era of price competition, President Ichiro“It’s not just cheap alcohol, it’s alcohol that speaks about the land.”We aim to
In order to achieve this goal, he took on the challenge of cultivating Yamada Nishiki locally and worked with farmers and JA for seven years.
This is how the current representative brand ``Nogomi'' was born.
Over time, Koichiro Baba, now the 9th generation brewer, was initially hesitant about taking over the family business.
However, when he visited a winery in France when he was 21 years old, he heard the winemakers proudly say, ``We have a 200-year history.''
He realized that the history of Baba Sake Brewery was also a great asset, and decided to take over the brewery.
After that, he studied microbiology at Saga University and obtained a Ph.D., and now uses his knowledge as a researcher.
Unique yeast isolated from the tidal flats and seawater of the Ariake SeaWe are working on sake brewing that is full of originality using.
In addition, Baba Sake Brewery is"Sake brewing and the natural environment cannot be separated."I think of it as something.
In particular, ``Nogomi~Goen~'' uses the local rice ``Sagabiyori'' to protect the local rice fields.
It is also a brand developed with the aim of making sake brewing more sustainable.
Furthermore, a portion of the sales is donated to environmental conservation activities in the Ariake Sea basin.
As a representative brand of Baba Sake Brewery,
【Nokomi Junmai Ginjo】
Made with 100% locally produced Yamada Nishiki. It has an elegant aroma and soft flavor, and goes well with the sweet and spicy dishes of Kyushu.
【Nogomi ~Goen~】
A book born from the desire to protect local rice fields and nature. It is a sake that comes with meals with a mild sweetness.
【NOGOMI ARATA】
A challenging brand that uses a unique yeast sourced from the Ariake Sea. You can enjoy a modern taste with outstanding sweetness and sourness.
Baba Sake Brewery inherits the philosophy of ``sake that speaks to the land'' established by the 8th generation.
We are opening up a new world of sake brewing by incorporating the 9th generation's scientific approach.
For a glass of Nokomi,"Tradition, innovation, and coexistence with nature." All of that is included.
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! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
