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 31st Online Sake Brewery Study Abroad event.Enoki Sake Brewery (Hiroshima Prefecture)We would like to introduce♪
About Enoki Sake Brewery
Ondo Town, Kure City, Hiroshima Prefecture. Known for the legend of Taira no Kiyomori"Ondo no Seto"Enoki Sake Brewery was founded in 1899 in a town whose symbol is the red bridge that spans the area.
Representative brand"Hanahato"is a familiar name derived from the place name of Hatooka, where the brewery is located, and the phrase ``Hana, Hato'' that appears at the beginning of old Japanese language textbooks.
Hanahato's sake can be summed up in one word."Taoyaka and gentle taste"。
1. We create alcoholic beverages that everyone can enjoy and feel energized by.
~Continuing to take on challenges to expand the enjoyment of sake.
2. Creating opportunities to enjoy, enjoy, and talk about alcohol.
~Providing alcoholic beverages that serve as a lubricant for tipsy communication.
3.Create a kind, considerate, and rich heart.
~Practice the ``Sowing the Seeds of a Rich Heart'' movement and become a company with people who can contribute to society.
Hanahato's sake brewing is carried out with these three missions in mind.
Before the war, he won an honorary award at a national competition. Since then, he has won 16 gold medals at the National New Sake Appraisal.
In 2001, it became the first Hiroshima brewery to win four awards. Even today, our products are highly praised for their stable quality and reliable technology.
What is the face of "Hanahato"?[Kijoshu]。
Normally, sake is made using rice, koji, and water as raw materials, but Kijoshu isUse sake instead of water for preparationIt is then brewed.
This results in a rich, juicy sweetness and umami that fills your mouth with a smooth taste, making it popular as a dessert liquor.
ThisEnoki Shuzo was the first sake brewery in Japan to brew Kijoshu.That's it!
In 1974, the third generation brewer, Toru Enoki,
“I want to try new sake that no one has tried before and expand the range of sake.”
That's how I started brewing with all my heart.
Since its release, ``Hanahato Kijoshu'' has gradually been gaining acclaim, and has won numerous trophies and gold awards since 2008 in the aged sake category of the world's largest wine and sake competition, ``IWC (International Wine Challenge).''
In 2010, it became the world champion and rose to become a sake that is recognized around the world.
As a result, demand for Kijoshu increased domestically.“Kijoshu is Hanabato!”It continues to attract many Kijoshu fans.
Pioneer of Kijoshu! History of “Hanahato Kijoshu”
Enoki Sake Brewery is a well-known pioneer of Kijoshu.
In 1974, at a time when Japanese sake was said to be "dry for men," a sake brewer opened a new door.
Third generation brewer and current chairman of Enoki Sake Brewery"Toru Enoki"This is Mr.
It all started with a trip to wineries in Europe.
The sweet and mellow dessert wine (noble rot wine) was served as the ``best one'' in every brewery.It was.
In Japan at the time, there was a sense of ``happiness'' in which sweets were considered a luxury item, and this experience gave rise to a strong feeling in him that ``the era of sweet alcoholic beverages would come in Japan as well.''
After returning to Japan, a national project was launched at the Brewing Research Institute to create ``unprecedented sake that would be suitable for a toast at a guesthouse.''
Without hesitation, he raised his hand and was born as the only challenger.「Kijoshu”It was.
At first, the response was great! In the first year, it sold like hotcakes.
However, sweet sake was heretical in Japan during the heyday of dry sake. The following year continued to be a struggle.
Still, he didn't give up.
He realized that Kijoshu, which is brewed in large tanks, becomes more mature and flavorful over time.
The older it gets, the better it tastes--This“A serendipitous discovery”This formed the current Kijoshu culture.
With the diversification of food culture, Kijoshu gradually gained recognition.Won the championship in 2010 in the aged sake category of the IWC (International Wine Challenge).
We have achieved a number of brilliant results, including winning the Gold Award in 2011 and winning the Trophy for five consecutive years since 2012.
The passion and spirit of a visionary brewer who continued to take on challenges that no one else would.
It is still passed down as a sweet and profound drink.
Provided at the G7 Hiroshima Summit! "Hanahato Kijoshu 10 Year Old Sake"
Hanahato's Kijoshu is"When it comes to Kijoshu, it's Hanabato!"He is a representative figure and a pioneer that everyone recognizes.
opened in 2023[G7 Hiroshima Summit]So this one"10 year aged sake"was served for dinner.
Kijoshu, which was developed to invite state guests, was able to play a role on the big stage.
The experience of being an internationally acclaimed sake brand will be a great joy for sake enthusiasts.
The 10-year aging is even more mature than the representative “Hanahato Kijoshu 8-year storage”.The amber shine has increased depth, and the taste is rich, mellow, and sweet.
It has a rich and rich flavor like raisins and nuts, and you can feel the flavor of Western liquors like sherry and Madeira wine.
The renewed package is an auspicious masterpiece that won the runner-up prize at the "Hiroshima Good Design Award 2021"!
Born in an unexpected way “Hanahato Kijoshu oak barrel storage”
Among the "Hanahato Kijoshu", this one is especially popular overseas.oak barrel storage。
It began in 2000 when it was brewed in oak barrels using 16-year-aged Kijoshu.
However, this oak barrel storageIt was not born with intention.It was.
At that time, clear and clean alcohol was the mainstream.
Old sake, which has a ``twisted aroma'' that is characteristic of aging, was not very popular. My first motivation was to think, ``Is there a way to mask this scent?''
This happened at a time when old Kijo sake was being exported to the United States.
It was featured in the New York Times and introduced as ``delicious sake,'' but when a reporter asked the sommelier, ``How is this sake made?''
The sommelier replied, ``This is an alcoholic beverage that has been aged in oak barrels and has a complex aroma.''
Actually, at that time, it had not yet been aged in oak barrels.
The idea of ``Let's give it a try'' combined with the practical reason of wanting to soften the unique aroma of aged sake, and the challenge began.
The taste, which allows you to enjoy the elegant scent of oak barrels and the deep sweetness, is popular among people overseas and is exported to countries such as Sweden.
Sake instead of water! What is the brewing method for Kijoshu?
How is Kijoshu, which has the elegant sweetness and flavor reminiscent of Kifu wine, made?
Sake usually uses "water + koji + rice",Divide into 3 times (first serving, middle serving, tomesoe)"Three-stage preparation"It is made using a method called.
However, in "Kijoshu",third timeAt the "tome" stage,"Use sake instead of water"This is the biggest feature!
During the preparation process, rice, koji, water, and mash are added to convert the starch in the rice into sugar. And the uniqueness of Japanese sake, which is fermented into alcohol."Parallel multiple fermentation"We are doing
In Kijoshu, by adding sake during the tomesuke process, fermentation progresses slowly and sugar remains, resulting in a sweet sake.
By the way, there are no particular regulations regarding the sake used at this time, such as honjozo, junmai, or regular sake, and it is said that there is no problem as long as it is sake.。
At Enoki Sake Brewery, we have decided to use pure rice sake when making Kijoshu.This creates a mellow and rich taste.
Although this Kijoshu can be called a very luxurious sake, it is not enough just to add sake to it.
Years of experience and intuition are essential in determining the balance that will allow the yeast to work properly, such as the alcohol content and amount of sake to be added.
It can be said that this sake is truly a product of the history of the brewery and the skill of the chief brewer.
Also, as you know, what is essential to making sake is“Water”。
Although Ondo Town, where Enoki Sake Brewery is located, is an island, it boasts the fifth largest area in the Seto Inland Sea, and is a land so rich in water that there were once seven sake breweries.
We are blessed with soft spring water and slightly hard well water, which we use depending on the type of sake.
The current chief brewer, Fujita, skillfully selects this water to produce sake that has both softness and depth.
Taoyaka and gentle taste made by a small number of elite people.
Kijoshu is sweeter and mellower than regular sake, and is easy to drink, similar to wine or liqueur.
It has a flavor that even people who don't like alcohol can enjoy little by little, making it a popular after-dinner dessert drink.♪
Even for sake beginners, it is very important whether the first glass is easy to drink.
The moment you take a sip of Hanahato's Kijoshu, you will be surprised at how mellow Japanese sake is!
At Enoki Sake Brewery, a small group of three people, led by chief brewer Fujita, who is passionate about research and never says ``it can't be done,'' pours their hearts into making sake.
The brewers, who have a ``compelling'' personality, do not cut corners no matter how difficult the work is. Sake brewing is truly a passion!
The brewery is very spacious, and each person has to carry 5 to 10 kg of koji to the koji room on the second floor several times, climbing up steep stairs. Approximately 100kg in total.
It is truly a world of physical strength and willpower.
However, I believe that this hardship is what gives Enoki Shuzo's Kijoshu even more love.
Another highlight of Enoki Sake Brewery is the prefecture's oldest Yabuta-style automatic press, which was introduced by the previous generation.
Yabuta is a machine that applies pressure from both sides when squeezing sake to bring out the full flavor.
In fact, the Yabuta method has such a precise structure that it is even used to press soy sauce.
The lees left after the milking process is finished is proof of the careful work done.
Now that Yabuta has been updated to the latest version, I hope that the popular sake lees flavor will be updated.
There is also a large refrigerator in the "semi-basement" of the warehouse. Why is it semi-underground?
This is because there are few temperature changes, and it is possible to maintain an ideal environment for long-term aging of sake.
Here, precious Japanese sake that has been aged over time, such as 8-year-old Kijoshu, rests quietly.
Temperature, humidity, time, and the passion of the brewers—all of these things work together to make Enoki Sake Brewery's sake special.
Sake brewing at Enoki Sake Brewery is not just a job, but a way of life and a passion.
Please come and experience the passion of our craftsmen in every drop.
I think you'll think, "Oh, this is serious sake."
Hanabato's new challenge! Attracts fans with “Kijoshu x Three Types of Aged Barrels”.
Kijoshu, which is stored in oak barrels, was created in 2000 by chance and curiosity.
More than 20 years have passed since then...
Furthermore, Hands-On SAKE operates products that greatly expand the possibilities of barrel-stored Kijoshu.SAKE CrafanIt was created by the project!
How“Enjoy tasting and aging Kijoshu in three different types of Western sake barrels other than oak barrels”It is!
The barrels were selected to further expand the range of aromas and create a synergistic effect when mixed with different types of sake."Sherry barrels", "Madeira wine barrels", "Bourbon barrels"。
This is probably an unprecedented attempt in the industry.
Deep flavor stored in three types of barrels. You will be amazed by the unique scent and flavor of each.
Hanahato Kijoshu Sherry Barrel Aged
Based on Enoki Sake Brewery's popular product "Kijoshu 8 Year Storage", we pursue the wonders of aging. The unblended sake was aged for 6 years and then aged for another 10 months in sherry barrels.
Sherry is an alcoholic beverage that was born in Jerez, Andalusia, Spain, and is characterized by its rich aroma, unique richness, and mellow sweetness due to barrel aging.
This aged Kijoshu has aromas of dried fruits such as raisins, figs, and dates, with a deep lingering finish reminiscent of honey, jam, coffee, and dark chocolate.
The label uses a ``kagome'' pattern, which has the meaning of warding off evil spirits, to express the strength of the fragrance and richness.
The design conveys a powerful and elegant taste at a glance.
Hanahato Kijo Sake Madeira Wine Barrel Aged
Kijoshu, which has been stored for 6 years, was aged for about 10 months in Madera wine barrels.
Madera wine is one of the three major fortified wines in the world, produced on the island of Madeira in Portugal.
It is characterized by gorgeous and deep fruit aromas, such as figs, dates, citrus fruits, and summer cherries.
Thismadeira wine barrelsThe aged Kijoshu has a particularly fruity taste among the series, and is popular among women.
You can also expect a variety of flavors, including rich flavors of figs, dates, citrus, and juicy fruit flavors such as summer cherries, as well as seasonal fruits.
The label design uses the Japanese pattern "hemp leaves."
The finish has a dignified elegance and a certain cuteness to it.♪
Hanahato Kijoshu Bourbon Barrel Aged
Kijoshu, which has been aged for 6 years, is further aged in bourbon barrels for another 10 months.
Bourbon is an American whiskey made from corn as the main ingredient.
The scent of vanilla and honey unique to bourbon barrels is layered with soft sweet flavors like banana and nuts.
The character of the barrel is gentle and the taste is smooth. It has no taste and retains the original taste of the original sake.
Although it is a Japanese sake, you can expect a rich aroma and depth reminiscent of whisky.
The label uses a ``Seigaha'' pattern that has a gentle and masculine impression.
While valuing Japanese tradition, we created a design that naturally blends into the worldview of bourbon's Western alcoholic beverages.
A completely different worldview created by three barrels.
How does the same sake change depending on the aging vessel?
Being able to experience this is truly a luxury only available at Enoki Shuzo.
[Enoki Sake Brewery]
〒737-1205
2-1-15 Minamiinto, Ondo-cho, Kure City, Hiroshima Prefecture
TEL:0823-52-1234
FAX:0823-51-2238
MAIL：info@hanahato.ocnk.net
HP/Online shop:https://hanahato.ocnk.net/
Introducing Enoki Sake Brewery's sake and pairings♪
Hanahato Kijoshu 8 years storage
A drink approved by master sommeliers around the world.
Don't you feel a little worried when you hear such words?
This sake is made using a special manufacturing method that uses sake instead of water. It is richer than regular alcoholic drinks, and has a smooth and sweet taste.
It tastes like a "drinkable dessert".
Furthermore, this book isCarefully aged for over 8 yearsThe wine deepens over time, and the aroma is complex and reminiscent of sherry, Madeira, and fine Shaoxing wine.
Every time you tilt the glass, a sweet and aromatic aroma spreads out.
When you take a sip, the mellow sweetness wraps around your tongue, and the slow aftertaste melts your heart - it's such a soothing cup.
Not only old sake fans, but also sake beginners will be surprised.
■Hanahato Kijoshu 8 years storage specifications■
| raw materials | Rice (domestic), rice malt (domestic rice), sake (junmaishu) |
|---|---|
| Rice used | Chusei Shinsenbon (produced in Hiroshima Prefecture) |
| Rice polishing ratio | 65% |
| Alcohol level | 16.5 degrees |
| Japanese sake level | -44 |
| acidity | 3.4 |
Recommended pairing for “Hanahato Kijoshu 8 Year Storage”
It goes great with rich dishes such as foie gras, cheese, braised pork, and tempura!
Furthermore, if you sprinkle a little on chocolate or vanilla ice cream, it will instantly turn into a luxurious dessert for adults.♪
And above all, this “super soothing” taste.
We also recommend enjoying it as a second glass at the end of the day, after a glass of dry sake or wine.
Aroma, taste, color, and afterglow - ripeness can be felt through smell, taste, and sight.
Would you like to be intoxicated by this 8-year-old Kijoshu?
Refreshing Kijo Sake Hana Colombe ~White koji mixed preparation~
Kijoshu has a strong image of being aged and aged, but this bottle was developed to let people know that new Kijoshu is also delicious.
If you chill it and pour it into a glass, it's like a sweet white wine.
The refreshing sourness and gentle sweetness fill your mouth, and you can enjoy the juiciness as if biting into a fruit.♪
The secret to its refreshing sourness is a new yeast developed by Hiroshima Prefecture.“Hiroshima LeG-Sou”。
A yeast that produces plenty of malic acid, creating a pleasant balance of sweet yet sour.
In addition, the use of white koji, which is used to make shochu, adds even more acidity, making it a perfect flavor for summer.
Not only does it cleanse away the fat from meat dishes, but it also goes great with desserts.
We also recommend pairing it with wine, such as cheesecake or fruit tarts.
And the origin of the name.
“Hana” is the “Hana” of brewery Hanahato.
"Colombe" means "dove of peace" in French.
It's wonderful.
The label depicts the brewery's signature dog, the black puppy Colomb (nicknamed Koro-chan).
The name comes from the white markings on its chest that make it look like a white dove.
Fruity and gorgeous, with a somewhat gentle and happy taste.
This is a drink that will bring a “cup of peace” to your dining table.
■Refreshing Kijoshu Hana Colombe ~White koji mixed preparation~ Specifications■
| raw materials | Rice (domestic), rice malt (domestic rice), sake (junmaishu) |
|---|---|
| yeast | Hiroshima LeG-Sou (Reguso) |
| Rice polishing ratio | Koji rice (70%), Kakemai (65%) |
| Alcohol level | 15.5 degrees |
| Japanese sake level | -35 |
| acidity | 3.0 |
Recommended pairing for “Refreshing Kijoshu Hana Colombe ~White koji mixed preparation~”
The best pairing for ``Sawayaka Kijoshu'' is to pour it directly over sliced tomatoes! !
By adding dressing or olive oil to it, you can enjoy a different flavor than when you drink it while eating.
In addition, it goes perfectly with oily foods such as tempura!
Hanahato “Special Junmaishu brewed with rice grown by the chief brewer himself”
Born in Ondo, raised in Ondo, exactly“All from Ondo”Pure rice sake.
This sake is made using 100% Gin no Sato rice, which is grown by the brewer Fujita himself.
Made with our own hands using rice that we have grown with great care.“Consistent farming and brewing”This is one of the books.
The appeal is the peace of mind of being able to see the faces of the producers and the taste of being able to feel the blessings of the land!
The yeast used is "Hiroshima Reiwa No. 1 yeast."
Developed by Hiroshima Prefecture in 2019 using Kumamoto yeast, known as Association No. 9 yeast.
Isoamyl acetate produces a lot of gorgeous aromas like banana and grapes, and it is characterized by a light taste that is suitable for cold drinks.
In terms of alcohol quality, the aroma is gentle and calming, and rather than being flashy, it has a ``relaxing gentleness'' that impresses.
“I want to feel the flavor of rice that is typical of pure rice sake” “I want to soothe my fatigue with a daily evening drink”
This is perfect for those people.
The taste is clean and light, and the aftertaste is clean.
Furthermore, it can be enjoyed both chilled and warm.
At the end of the day, enjoy a gentle drink that will make you feel the breeze of Ondo, an island in the Seto Inland Sea.
Why not take a breather with this ``Ondo Town Junmaishu brewed in Ginnosato'' during a relaxing evening drink?
■Hanahato “Special pure rice sake brewed with rice grown by the chief brewer himself” Specifications■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Made with 100% Gin no Sato rice grown by Toji Fujita |
| yeast | Hiroshima Reiwa No. 1 yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | +3 |
| acidity | 1.6 |
Recommended pairing for “Hanahato Special Junmaishu brewed with rice grown by the chief brewer himself”
Special junmai sake goes well with lightly seasoned Japanese dishes such as salt-grilled white fish, dashi-rolled eggs, and Chikuzenni, but surprisingly, it also goes great with tomato and mozzarella cheese caprese!
Basically, it is a pure rice sake that washes away oily foods such as fried horse mackerel and tempura, but if you pair it with caprese, you can experience a new discovery where the sourness of tomatoes and olive oil go well together.♪
Enoki Sake Brewery Q&A
Here are some of the questions that were asked to President Enoki during this study abroad trip.
- At what temperature is Kijoshu stored?
- Kijoshu, aged for 8 years, is stored at room temperature in tanks.
The tank is located semi-underground, so the temperature is approximately 20℃.
Fortunately, the semi-underground environment is stable enough that condensation will form when the products are taken outside, even in the summer.
In addition, the tank has a large capacity, so it is not affected by the outside temperature and can be stored stably. - Why is the registered trademark for Kijoshu, for which the government developed a production method, registered to Enoki Sake Brewery (private company)?
- The manufacturing method for Kijoshu was originally patented by the government, but the patent period has expired.
In addition, the previous generation started making Kijoshu in the first year, and the following year they established the ``Kijoshu Association'' and studied with their friends.For convenience, the trademark was registered as ``Enoki Sake Brewery'' under the previous generation who started the association.
It is still owned by Enoki Sake Brewery and managed by the association. - What is the alcohol content of sake at the time of tomesoe (final preparation)?
- It's about 18 degrees.
However, yeast makes its own alcohol, but if a large amount of alcohol enters it in the early stages, it will die (similar to alcohol disinfection).
For example, if you are brewing 1 ton of sake, you will add about 600 liters of sake, but if you add more than necessary, the yeast will die, and if you add less than necessary, it will become more like regular sake.
Therefore, the amount and timing are determined by the master brewer's intuition and experience over many years, making it a delicate process.
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! !
