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 63rd Online Sake Brewery Study Abroad event.Amanosato Brewery (Fukuoka Prefecture)We would like to introduce♪
About Amanosato Brewery
There was once a town in Fukuoka Prefecture where workers lived with hope and where managers were proud of their prosperity.
But then,A town that has been caught up in the waves of the times, has experienced ups and downs, and a rapid increase in the number of people on welfare.
The place is "Chikuho district, Fukuoka prefecture".
It was once a major producer of coal, which provided 60 to 70% of Japan's energy, and flourished with coal mining and iron manufacturing, attracting people from all over the country.
There is a history of people who made their fortune through coal mining operations having great influence, and the employed coal miners drinking alcohol vigorously, which enriched the surrounding sake breweries.
However, as the energy source changed from coal to oil, the city suddenly fell into ruin.
Like thatIn March 2025, a craft salmon brewery was built in Fukuchi Town, a place that has experienced both prosperity and decline.
Its name is Amano Sato Brewery.
“I grew up in this town, but when I was a child I thought there was no future for me in this town, so I moved out.”President Yusuke Nakayama, who is from Tokono Town, speaks with bitterness and regret.
Still, what was the reason for returning to his hometown and building a sake brewery?
That is"Seeing my hometown again from outside"It is said that
``When I went to Tokyo and thought about my hometown again, I realized that this place is rich in nature and has a long history.However, it has been in decline and has become a town with a lot of people on welfare.For some reason, I can't bear that...''
President Nakayama was filled with contradictory feelings of deep attachment to his hometown and disappointment.
However, as he looked at his hometown from outside, he began to feel drawn to his hometown.
Furthermore, there were already signs that President Nakayama would return to his hometown.
It's the presence of people who are trying to rebuild their hometowns. Farmers grow lemons, strawberries, figs, peaches, etc. without pesticides.
The former coal mining town was quietly transforming into a "dirt town."
This"Amanosato Brewery"The name of the brewery. You can also get a glimpse of President Nakayama's thoughts here.
This is because there was originally a facility called ``Tengou Youth House'' in this location, and it was a place that the representative had fond memories of visiting as a child. However, as the city declined, the facilities eventually disappeared and were overgrown with grass.
“Since I had such a great connection and came back to this area, I wanted to make the area around here even more prosperous.”
The name ``Amanosato Brewery'' was born, which evolved from ``Tengou.''
``I want to illuminate my hometown once again.'' I decided to combine the ``heaven'' of Amaterasu with the ``hometown'' of my hometown to read ``Amanosato.''
The name of the land they wanted to revitalize came first, and the maker's wishes were incorporated into that, and the name of the new brewery was born from there.
This is not just a marketing or random brand name, but a brewery name that was born from President Nakayama's heart, and can be said to be a statement of his earnest intention to revitalize the local area.
Furthermore, in the form of following this, the craft salmon brand“Aruyoi”is born.
Tengo Brewery was originally started as a project to attract the town.
"Historically, Chikuho was a town that produced and consumed resources. It was not a town that produced anything."says President Nakayama.
In the land that was once used to mine energy, they will now use the power of microorganisms to brew sake and energize the town.
In fact, the fact that Fukuchi Town is a land with abundant water is a favorable condition that cannot be called a coincidence.The water resources that once supported the Yawata Steel Works are now the lifeblood of sake brewing.
After the brewery opened in September 2025, a brewery opening event was held on November 23rd, the Niinamatsuri festival, and as a brewery that values traditional Japanese culture, a gagaku performance was also held.
FurtherAt the end of 2025, Fukuchi Town will release its flagship craft salmon ``Aruyoi Tengo'' as a ``hometown tax return gift.''
This cup, which condenses the charm of Fukuchi Town's water and rice (Hinohikari), is your proof of participation in regional revitalization!
"The challenge of lighting the fire of brewing in a town where the flames of coal mining have gone out."
This isThe local people, who have experienced the ups and downs of the town first-hand, have a strong love for their hometown and are working seriously to revitalize the town.Isn't it?
It all comes from "gratitude". A story about a man who aims to become a sake brewer in his hometown.
Yusuke Nakayama is the representative of Amanosato Brewery, which was born in Fukuchi Town.
I'm also surprised that he has a background that has nothing to do with sake brewing, or rather, it's the complete opposite.
After graduating from the National Defense Academy, he joined the Self-Defense Forces.
After thatI have worked as a marketer at several well-known major IT companies.
However, when you reach the age of 40, your mind and body will reach their limits.
It's "depression."
"I have to keep getting something, I have to keep moving forward. That's what I was running with."
As President Nakayama says, he came to a realization during his illness. That is,
``I wasn't grateful enough.''
In the days when I just keep running around thinking "I don't have enough, I don't have enough",He says that he had not been able to focus on and be grateful for the things he had at hand, the people and environment that had supported him up until now.
At the same time that I realized this, I learned that my hometown, Fukuchi Town, was recruiting people to start a craft brewery.
"The moment I saw it, it felt like an electric current ran through me."
This is because there are currently very few local governments in the country that want to revitalize their towns using sake breweries as a starting point. However, when he learned that President Nakayama's hometown was seriously working to revitalize the town with a focus on sake breweries, he decided to make a U-turn.
Although he has a track record in the IT industry, he has no experience in brewing sake, and building a brewery is expensive and labor-intensive. A completely unknown world. Still, President Nakayama
``I feel like I've been guided. I think it's God's will,'' she replies with a laugh.
As you can see from the images, the newly built sake brewery is
The exterior is unified with a deep black that resembles charcoal grilling, and the design is designed to complement the surrounding greenery and sky.
``First of all, we didn't want to interfere with the surrounding trees and nature, and the exterior reflects that.''said President Nakayama.
However, the inside of the brewery is unique in that it is equipped with the latest equipment using AI and IT.
At its rootThe CEO has a strong belief that ``the way a sake brewery should be in line with the coming times'' = ``a harmony between the latest things that should be adopted and the traditions that should be preserved.'' Furthermore, he said something that came from his experience with depression: ``People should be able to work more easily.''
We aim to create a comfortable brewing environment while respecting tradition.
This word "work comfortably". It may sound like a light statement, but I feel that it is a profound statement that can only come from someone who has been at the cutting edge of the IT industry and experienced hardships.
President Nakayama's words are not cold expressions such as ``rational'' and ``efficient,'' but rather ``easy work.''
Digital and technology are centered around nature and humans, and are a means to preserve the tradition of sake brewing.This is how it is positioned.
Even though I had this belief, the road to this point was of course not a smooth one.
First of all, the total investment for building the warehouse was approximately 130 million yen.
Although it was a project that the town invited, it seems that the town did not provide everything. President Nakayama was in charge of finding land and negotiating financing, and there was also a strict requirement that the project be completed within a one-year time frame.
``It was really tough,'' he said simply, but at the time he was cash-strapped and had to borrow 30 million yen from a friend at the last minute to get by.
In addition, financial institutions were critical of new businesses that did not yet have a track record or brand in sake brewing. Still, I don't give up and keep moving forward, one step at a time.
Also, of course, even if the brewery is completed, it does not mean that sake brewing can begin immediately. All you need is a liquor license. It was much later than originally planned, and it took about half a year to receive it. Moreover, fixed costs continue to be incurred.
Every day I face anxiety...
The license was finally issued on September 1, 2023.
Along with joy and relief, he said, he also felt a sense of "tension as it was a one-shot battle." This was because it was the first time we attempted to prepare the product without test brewing, and we were also under pressure to not disappoint the expectations of those who supported us through crowdfunding.
However, after working with all our might together with the manufacturing manager, we were finally able to get off to a good start.
President Nakayama's current vision is not limited to sake brewing.
In the future, we will develop the sake brewery as an auberge in terms of wine.
“This project must be a place where you can eat, drink, stay and have fun.”I speak emphatically.
Furthermore, as a brewing lab that fully utilizes AI, we will convert traditional recipes and work processes into data,
“I think we can make suggestions to traditional sake breweries that are on the verge of going out of business, such as why not use this AI and system to improve their sake brewing methods and operations, and we are also drawing up a plan that will eventually lead to the development of a higher standard in the sake industry.”That's what he said.
In the past, craftsmen's oral traditions and rules of thumb (customs that remained, for better or for worse, such as ``steal and learn so-called techniques''),
By converting and sharing data, we will connect the future of Japanese sake breweries with their traditions. This is an attempt that I was able to come up with and execute because I have been in the IT industry for a long time.
This is not only limited to sake, but also throws a stone in the continuation of Japan's traditional industries, which are suffering from various problems such as a lack of successors.
The challenge of "bringing tradition and technology together" begins in the small town of Fukuchi Town.
As for sales channels, it seems that they are moving in the direction of leveraging their experience in the IT industry, including domestic e-commerce, cross-border e-commerce (overseas sales), and the sake breweries they worked with during their time in the industry.
Now, during this sake brewery study abroad trip, President Nakayama spoke to the participants without hiding his own weaknesses and doubts.
There are too many things, too many choices, too much information, and before you know it, you'll run out of space in your mind.
There are so many things and information that it becomes commonplace and we no longer even realize that they exist. Even so, I continue to pursue the idea that it's not enough.
However, President Nakayama's words make us realize that there are actually many things around us that we are grateful for.
Tengo's craft salmon brand "Aru Yoi"
Amagyo Brewery's craft salmon brand "Aruiyo"
This book embodies President Nakayama's life philosophy.
``The word ``existence'' is actually a profound word in Buddhist terms, and I've always been chasing ``what is not''.''
As mentioned above, he once worked for a famous IT company, constantly seeking results and efficiency, and reached his physical and mental limits at the age of 40.
During his two-month recuperation, in which he could not move at all, he realized that he had no gratitude for his life and that he had lived his whole life thinking that something was missing.
"It's not that it doesn't exist. It actually exists." That's why I don't have to chase you."
This deep awareness is the origin of the name ``Aru Aru Yoi''.
As you spend the evening drinking sake, I want you to remember what is right in front of you and at your feet. The presence of our ancestors, the people around us, and the richness of nature - these wishes are included.
In addition, the raw materials are grown without pesticides, and chemical (artificial) elements are eliminated as much as possible.
"It's not that we can sell by eliminating chemicals. We just want to produce something that we, together with the farmers, think is good, and then sell it as is."
Furthermore, the representative's outlook on life is displayed very stylishly on the label.
The logo, which is a swirl of black and white grains in the image, seems to express a "vortex of gratitude."
``You can see white because there is black. Even painful events have meaning when you look at them later.''
The world is not black and white, and there are no absolute values or correctness. A worldview in which any event or object can be given new meaning through one's own awareness.
I believe this is a very hopeful message from President Nakayama, who transformed his painful past into one of gratitude through his attitude.
I feel that President Nakayama is quietly hoping that through this sake, a ``vortex of gratitude'' will be born from the ``delicious!'' and ``fun!'' feelings of this moment, even though many things have happened in my life up until now.
Flagship Craft Salmon “Amagou”
Once againThe sound of “Amanosato” gives an image of something quiet and dignified.It makes you feel.
Tengo Brewery's flagship craft salmon "Tengo" is just as its name suggests.“Heaven and Sato” - a sake that combines nature, land, and human activities into one bottle.
Craft salmon is a new category that is created with free ideas while respecting the traditional framework of sake.
Among them, ``Tengyo'' can be said to be one that chose to hone the ``fermentation itself'' rather than the novelty.
When you first pour it into a glass, you will notice a clear and gentle aroma.
When you put it in your mouth, the soft sweetness and delicate acid overlap, and the aftertaste fades away.
Because it doesn't make a big statement, it goes well with white fish and dishes with strong dashi stock.
A major feature of ``Aru Yoi Tengo'' is that it intentionally uses ``rice'' instead of rice suitable for sake brewing.
The flavor is strong and powerful, which is derived from cooked rice, and has a plump sweetness, allowing you to feel the richness of rice.
The moment you put it in your mouth, the rich flavor spreads out, followed by a long, complex and deep aftertaste. It has a rich and enveloping taste that is different from the so-called "refreshing" type.
It can be said that it is not flashy, but the depth that leaves a strong presence.
In addition, the word "flagship" in the product name means the "flagship" that best represents the brewery's philosophy.
``Amago'' is a sake that can be said to be the coordinate axis of Tengo Brewery.
The message is not to follow trends, but to continue to deepen one's core.
To begin with, fermentation is a collaboration with invisible microorganisms.
Human beings are the coordinators and conductors.
This mysterious division of roles becomes the aroma and taste.
``Tengyo'' is a craft salmon that makes you feel the fun of fermentation.
Standard craft salmon “Shosou”
One of the standard craft salmon produced by Tengo Brewery is``Shosou''.
In particular, the flavor expands as it harmonizes with the food.It is brewed with the aim of creating just such a cup.
The raw rice used is "Yamada Nishiki" from Fukuoka Prefecture, which is also known as the "king of sake rice."
The refined flavor and clear taste are assembled around the delicate flavor of this rice.
When poured into a glass, it has a gentle aroma. It's not a flashy type of scent, but a quiet aroma that nestles close to you. When you put it in your mouth, you will immediately feel the sweetness and umami of the texture with less aroma.
In any case, the design of the drink, which has no unpleasant tastes and has a simple opening, emphasizes harmony with the meal.
Rather than bringing out the glamorous side, it is a sake that harmonizes well with the food and brings out the flavors of both. It's a sake that fits the name "O" (meaning "beginning") and "Kanaru" perfectly.
Rather than alcohol being the main character, the food, space, and conversations with people all come together to create a single taste.It seems like it will play a quiet time like that.♪
Limited fruit liquor
At Tengo Brewery, in addition to craft salmon made mainly from rice,Developing a “Limited Fruit Flavored Series” that incorporates seasonal fruitsI'm doing it.
This sake is themed around Japan's four seasons.
In addition, each bottle is designed to depict scenes of spring, summer, autumn, and winter, allowing you to feel the changing seasons through the uniqueness of the fruit and the taste of fermentation.
This series is more than just a fruit liquor, it has a taste unique to craft salmon, created by layering the flavor of rice and the aroma of fruit, and at the same time reflects the beauty of Fukuchi Town's nature and four seasons in a glass.
First,
Spring: “Koharu”.
A cup that heralds the arrival of spring, made with luxurious Amaou strawberries grown without pesticides.
Like the soft spring sunshine, the gentle and gentle flavor spreads out, and by retaining just a hint of the sweetness of the sake, the sake carefully brings out the balance of strawberry's natural sweetness, sourness, and aroma.
Enjoy the soft aftertaste that makes you feel the arrival of spring.♪
Next,
Summer: ``Aru Izumi''.
A refreshing summer drink made with passion fruit.
The image evokes the refreshing feeling of a quietly gushing spring in the midsummer sun.
Passion fruit is used as an auxiliary ingredient. A refreshing bottle with a tropical scent and pleasant acidity!
The acidity is gently supported by the subtle sweetness that comes from the solid rice base.
The harmonious combination of sourness and umami creates a light flavor that can be enjoyed even in hot weather. A refreshing feeling of coolness. This is a book that will add a pleasant touch to your summer dining table.♪
And, reflecting the autumn scene,
Autumn: ``Autumn dawn''.
It has a moist flavor with a deep fig flavor.
This is a sake with a calm taste that reminds you of the moment when soft light shines in the quiet air before dawn.
The soft sourness and natural sweetness of the figs, which are used as secondary ingredients, blend gently with the flavor of the rice. The aroma is modest, and when you put it in your mouth, the sweetness slowly spreads, leaving a moist aftertaste. Another feature is that its expression changes depending on the temperature.
When served at room temperature or lukewarm, the aroma will open up and you can enjoy a deeper flavor.♪
And the symbol of winter is
Winter: ``There is a cold night.''
This is a winter bottle with a clear lemon flavor.
The image is a calm and transparent feeling, like the light of the moon floating in a clear winter night sky.
Refreshing scent and sour taste of lemon, an auxiliary ingredient. It brings a pleasant refreshing feeling to your cold body. Compounding this is the subtle sweetness derived from rice.
By gently reducing the acidity, it has a clean and well-balanced taste. It can be enjoyed both cold and warm, and its expression changes depending on the temperature at which you drink it, making it a drink to enjoy on a winter night.
Every time you tip a glass, you feel the change of seasons.
This series can be described as ``Craft salmon that can be enjoyed in all seasons with the nature of Fukuchi Town''!
A hybrid sake brewery that harmonizes tradition, nature, and AI
A “hybrid sake brewery” that combines traditional sake brewing, the blessings of nature, and AI and data technology.
President Nakayama says that he does not intend for the sake brewery to be just a production site.
“Of course, the motivation for starting a sake brewery was to revitalize the local area, butThe industry itself must be reformedThat's what I thought."
Currently, the sake industry is facing the problem of a lack of successors, and small breweries are closing down one after another, and at the same time, recipes and techniques that have been cultivated over many years are being lost. President Nakayama has a strong sense of crisis in this situation.
"Right now, the recipes and processes of Japanese sake brewing are disappearing more and more. Because they are local, there are no records left. That's why I think it is necessary to preserve them as data."
What we came up with was a system to manage and accumulate sake brewery processes using AI and data.
"When we input data from various processes into AI, a new world emerges. We want to turn our warehouse into a ``laboratory-like place,'' and from there we can expand it to the entire industry."
In other words, Tengo Brewery is a test case for the future of the sake industry.
On the other hand, at the sake brewing site, there are "many processes that rely on years of experience." For example, the master brewer's sense plays an important role in determining temperature control and fermentation.
However, President Nakayama says that it does not necessarily mean that such "craftsmen's intuition" will be replaced by AI.
"I don't want to cut corners with AI or systems. Of course, humans will do what humans do."
The realization and thoughts I gained during my illness that ``simply increasing efficiency and rationalization does not necessarily result in positive outcomes.''
We want to preserve the wisdom of our predecessors and valuable craftsmen as data and pass it on to the next generation, so we simply use digital technology as a tool.
ThereIn the future, the brewery is planning to introduce a system that will accumulate data on things like temperature control and the fermentation process and analyze it using AI.
“If we record all of our failures in data, I think it will raise the standards of the industry as a whole.”
The invisible world of fermentation. A new kind of sake brewing is about to begin, where the visible parts are turned into data while preserving its charm.
``This sake brewery is still an ``initial version.'' ``We are still in the early stages,'' says President Nakayama with a laugh.
We can see a future where tradition, nature, and AI are harmonized in one warehouse.I feel like it.
“Experience” expanded with NFC tags――
The brewery's innovation is also reflected in the way they enjoy sake.
For example, the bottle of our flagship sake ``Aruru Yoi Tengo'' is equipped with an NFC tag.
This isJust by holding up your smartphone, you can access a dedicated page and learn more about the thoughts behind the sake and the ingredients.
Even those who are not good at using smartphones can access it quickly!
The dedicated page introduces the efforts of local farmers to grow sake rice completely without pesticides, as well as the natural environment of Fukuchi Town.You can learn about the voice of the land and the connections between people, and have the experience of tasting sake while feeling the unique regional characteristics and climate of sake.
“Sake experience” that goes beyond the taste in the glass and utilizes digital technologyMaybe you can say that.
Succession of business of Mannenkame Sake Brewery. Tengo Brewery has become a dual force in sake and craft salmon.
Image source: Tengo Brewery Instagram
As mentioned above, Tengo Brewery started producing sake with a focus on craft salmon.
However, President Nakayama says that he had always wanted to make Japanese sake (sake).
However, there are major obstacles in the sake industry. The reason is that it is extremely difficult to obtain a sake manufacturing license.Therefore, in order for a new sake brewery to make sake, it is necessary to inherit the license of the existing brewery, as a new license is not granted in principle.
President Nakayama says:
"I want to do it. Actually, I want to make sake (sake). But I can't make it without a license. Even though I'm ready, I can't make it."
Therefore, while producing craft salmon, Tengo Brewery continued to explore the possibility of obtaining a sake license.
In fact, the number of sake breweries in Fukuoka Prefecture is decreasing year by year, and how to protect the region's sake brewing culture has become a major issue.
"It's not good that sake breweries are disappearing more and more. If we don't properly pass on recipes and know-how to the next generation, the culture of sake itself will decline."
With the support of people and companies who sympathize with this idea, a major turning point will eventually come.
Business succession of “Mannenkame Sake Brewery” located in Jojima, Kurume City, Fukuoka PrefectureI was approached about this.
Yuto Honmura, who is in charge of manufacturing and sales at Tengo Brewery, looks back on the situation at the time.
``Mannenki Sake Brewery had not been making alcohol for the past few years.At a time when we were close to going out of business, we received an offer from a sake brewery in Fukuoka Prefecture asking if we would be interested in taking over the business.''
Jojima, Kurume City Jojima is a famous sake-producing region located in the granary region of the Chikugo River basin. Although it is still an area where several sake breweries gather,
``Over the past few years, breweries have been closing down, and they are starting to lose their vitality.We were asked if we could do something about that,'' says Motomura.
Unfortunately, however, the Mannenki Sake Brewery's warehouse had suffered damage from the Kumamoto Earthquake and was in a dilapidated state, making it difficult to use it as it was.
Therefore, plans are underway to transfer the sake license to Tengo Brewery in Fukuchi Town.
As a result, at Tengo Brewery,
“We plan to produce both sake and craft salmon at our current brewery in Fukuchi Town.”says Motomura.
Utilizing the craft salmon techniques and ideas that we have cultivated over the years, we have opened a path to sake brewing that combines both sake and craft salmon.
For example, some of our current lineup includes rice-based sake that tastes almost like Japanese sake.
Sake such as ``Amagou'' and ``Oso'' are craft salmon that are designed to focus on the flavor of rice, with a slight herb added to the aftertaste.
In the future,
Sake → Sake made with local rice
Craft Sake → New sake that makes use of Fukuoka's agricultural products
The idea is to develop the two genres in parallel.
``I would like to use rice from the local Fukuchi town or from Fukuoka Prefecture to make sake that can be enjoyed leisurely with meals,'' says Motomura.
On the other hand, we will continue to promote craft salmon, which cannot be expressed through sake alone, while also conveying the appeal of local food culture and agricultural products.
As of March 2026, the sake license transfer process is underway, and if all goes well, the process is expected to be completed around the summer of 2026. If preparation begins soon thereafter, the first sake could be released around November at the earliest.
Like other traditional Japanese industries, the sake industry is currently at a major turning point.
While the number of breweries continues to decline and it is becoming difficult to pass on traditions, new sake cultures such as craft salmon are emerging in various places.
Here at Tengo Brewery,With the start of ``dual-wielding sake brewing'', we are about to bring another new wave to Japanese sake culture.
[Tengyo Brewery]
〒822-1212
1813 Benjo, Fukuchi-cho, Tagawa-gun, Fukuoka Prefecture
TEL:0947-85-8540
HP:https://amanosato-sake.com/
Online store:https://shop.amanosato-sake.com/
Introducing Tengo Brewery's craft salmon and pairings♪
Cold Night (Kanya) Origami Lemon Flavored
In the cold, clear air, the moonlight gently illuminates the earth.
``Aru Kanyo'' is a book with a transparent taste that makes you think of such a winter scene.
When you put it in your mouth, the first thing that hits you is the refreshing scent of lemon and light acidity.
After that, the gentle sweetness derived from rice gently accompanies the dish, tightening the whole thing.
This lemon is grown without pesticides in Fukuchi Town, Fukuoka Prefecture, the hometown of the brewery.
Brewer Ueda, the chief brewer, utilizes his experience at famous breweries to create
“A drink that you can enjoy forever without getting tired of drinking.”We are brewing sake with the aim of
Rather than pursuing flashy aromas, we aim to create a flavor that goes hand in hand with the food and can be enjoyed slowly. The presence of lemon does not destroy the flavor of sake, but rather emphasizes harmony.
In addition, ``Aru Kanya'' is a sake whose expression changes depending on the temperature.If it is chilled, the freshness of the lemon will stand out, and if it is warmed, the soft sweetness of the rice will spread out.
On a cold night, quietly drinking a sake cup will warm your heart.
A moist drink to snuggle up to on a winter night.
■Kanya Origami Lemon Flavored Specs■
| raw materials | Rice (domestic), rice malt (domestic rice), lemon (made in Ueno) |
|---|---|
| raw rice | 100% Yamada Nishiki (produced in Fukuoka Prefecture) |
| Rice polishing ratio | 70% |
| Alcohol level | 16 degrees -17 degrees |
Recommended pairing for “Kanya Origarami Lemon Flavored”
It is characterized by the soft texture unique to "Origarami" and the light acidity of citrus fruits. Pairing it with food will further expand its appeal.
The first recommended pairing is"Caprese"It is.
The refreshing lemon flavor goes well with the sourness of the tomatoes and the milky richness of the mozzarella.
Next,"Sea bream carpaccio (herb + citrus)"
The aroma of citrus fruits used in cooking is linked with the lemon flavor of alcohol, creating a synergistic effect of aroma. The refreshing flavor brings out the flavor of the sea bream, and you can enjoy a refreshing aftertaste.
And thirdly, "Strawberry and cream cheese wrapped in prosciutto"
The soft texture of the origami wraps around the richness of the cheese, and the saltiness of the prosciutto brings out the sweetness of the sake.
Furthermore, the fruity sourness of strawberries blends well with the refreshing flavor of lemon.
The appeal of craft salmon is that you can enjoy unexpected combinations. Please enjoy a glass of Fukuchi Town with your favorite dishes.♪
Tengo Brewery Q&A
Here are some of the questions I was asked about Tengo Brewery during my study abroad trip.
- Are there any sales or management restrictions for the invited business?
- There are no particular restrictions.But basically, it's a world where ``If a company goes bankrupt, it's your fault'' (lol).
The support from Fukuchi Town is limited to granting subsidies, and there are no special guarantees or restrictions regarding future sales or management.
So now we have no choice but to do it ourselves.
Of course, this may differ depending on the local government, but in our case, we simply have to do it!
- Is “Aru Kanya” a three-stage preparation? Also, when should you add auxiliary ingredients?
- All preparations are done in three stages.
The timing to add auxiliary ingredients is the day before pressing.
This is because I thought that if I added it in the middle of fermentation, the flavor would get lost in the moromi.By adding it just before finishing, if you use lemon, you can bring out the lemon aroma and flavor.That's what I'm trying to do. - Are there any regulations regarding the percentage of auxiliary ingredients contained in craft salmon?
- Legally, there are no specific regulations regarding the percentage.
In extreme cases, for example, even if you add just a small amount of lemon, it will be treated as "other brewed liquor."
But that's not the reason; the main reason is that I want to convey the appeal of local lemons and the efforts of the brewery. The same idea applies to other auxiliary materials.
The more you add auxiliary ingredients such as fruit, the easier it will be to understand.What we are aiming for is the fusion of fruits and sake.
When using lemon, we try to create a balance that allows you to feel the flavor of lemon while still retaining the taste of Japanese sake.
Summary
Tengo Brewery in Fukuchi-cho, Fukuoka Prefecture is a craft salmon brewery founded by former IT marketer Yusuke Nakayama with the desire to revitalize his hometown, which once flourished as a coal mine.
Mr. Nakayama's philosophy is ``gratitude for what is here now,'' which he learned from his own experience of battling illness.We are establishing a unique style that combines the latest AI technology and traditional sake brewing.
Specifically, we use local pesticide-free rice and fruits as raw materials to promote the appeal of the region by developing brands that decorate the four seasons and our flagship sake called ``Aru Yoi.''
Furthermore, we have inherited the sake manufacturing license of a long-established brewery that was on the verge of going out of business, and are aiming for a ``dual sword'' of preserving tradition and innovative brewing.
Leveraging our experience in the IT industry, we continue to take on the challenge of raising the standards of the sake industry as a whole by sharing brewing data using digital technology and providing customer experiences using NFC tags.
This initiative not only aims to ``rekindle the fire of brewing in a declining town'';This is the first step in serving as a model case for passing on traditional Japanese culture to the next generation in a form that suits the times.
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
