40th Online Sake Brewery Study Abroad Report
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is. You can also taste the thoughts and personality of the sake brewer, and through sake you can learn about life and create new connections. Having fun learning with friends who live far away will make your regular drinks even more delicious and flavorful.
This article was held on Saturday, February 24, 2024
What is ?
Founded in 1819. A long-established sake brewery located in Shunan City, Yamaguchi Prefecture, with a history of 200 years.
Aiming to be a “sake brewery that is your season”Fresh Junmaishu made with seasonal brewingAvailable all year round.
100% rice from Yamaguchi Prefecture, drawn from natural water from Shikano, Yamaguchi Prefecture.Does not use brewed alcohol,We are particular about pure rice sake.
``Hatsumomiji'' comes from a Japanese poem about the changing colors of the leaves in the mountains. The name of the sake brewery comes from the way one's face turns red when drinking alcohol.
There is also a Kakuuchi-style Harada Sakaba.
The words “please serve me local alcohol” inspired me to make a decision.
The first crisis that hit the sake brewery, which had been in operation for generations, was the air raids of 1945. The burnt-down sake brewery was rebuilt shortly after the war, but in an era when the consumption of beer and foreign alcoholic beverages was on the rise amid economic recovery. Sales of sake were sluggish, and our company ceased its sake brewing business for about 20 years starting in 1965. They would buy the sake they had made and sell their own products on a small basis.
Furthermore, of the sake sold in Yamaguchi Prefecture, the share of sake produced within the prefecture is only 20%. After graduating from university, I worked in sales at a major sake brewing company, and even after returning to my hometown, I sold sake from other prefectures and had no plans to restart sake brewing.
One day, a customer who came to Tokuyama on business said,When I was asked to serve local sake, I realized that I couldn't serve sake from Tokuyama, my hometown.Even though I have a sake brewing license, I can't make good sake from Tokuyama...
Suddenly, I felt a strong sense of mission: ``I want to make delicious sake from Tokuyama, my hometown!''
Winner of the Yamaguchi Prefecture Sake Competition 6 times and runner-up of the National Sake Sake Championship
On the other hand, I began to realize that I had the ability to taste sake, having won six times at the Yamaguchi Prefecture Sake Competition, which I entered at the encouragement of my father, and runner-up at the 2006 National Sake Championship.
As expectations for the restart of sake brewing were growing from those around us, one day a person told me that he had seen an article about winning a sake tasting competition, which became the deciding factor.``If you can make good sake, why are you serving bad sake?'' This frustration ignited a fire in my heart, and I seriously decided to return to sake brewing.
Making sake as a man who understands taste
At the age of 35, he jumped into the brewing laboratory of the National Research Institute of Alcoholic Beverages in Hiroshima. After three months of intensive hands-on learning about sake brewing, we restarted our business in earnest as a sake brewery.
Now that I think about it,I feel that all 11 generations of my ancestors pushed me...or rather, kicked me. Therefore, the family name "Harada" that has been passed down for generations has become the signature sake.
We also received support from the Yamaguchi Sake Brewers Association (Yamaguchi Sake Brewery Association), which had just been established in 2004.Every morning, I would call my younger colleagues who were already selling popular products and ask them about anything they didn't understand. Even when he was busy, he always answered the phone and told me, ``I'll help you with anything, Harada-san, just do it!'' I am still grateful for the connections between local sake breweries.
``Sake brewing is similar to raising children'' Female brewers and other female staff play an active role
Introducing a four-season brewing system with two days off per week, a 40-hour shift system, and year-round employment.Contributing to local employment promotion with a new style of sake brewingI've been thinking about doing it.Many women apply, and their sensitivity and efficient use of time are utilized in sake brewing.Creating a workplace where you can balance work and family lifeBy working on this, women are becoming more active as brewers, including brewers. We are actively using LINE and SmaRegi to improve operational efficiency.
There is a lively and frank exchange of opinions between staff members, and I feel that in a good way, the tradition of being a family business remains.
Kakuuchi style “Harada Sakaba” is now open!
In 2023, taking advantage of the location in Tokuyama's downtown area,Opened the corner-style "Harada Sakaba" on the premises.In addition to standing tables, there are also table seats, and non-alcoholic drinks made with koji are also available.A "playground" that can be enjoyed by women and people who are not familiar with sake during lunch time or as an afterparty.I created it.
Sake brewery tours are also available
▶︎Click here for Hatsumomiji sake brewery tour
Sake brewing to make everyone happy
Alcohol makes everyone happyThat's what I think.
Quality as well asFor everyone's smiles and excitement,Everyone involved in sake brewing joins hands to make everyone happy.We will make delicious sake。
Let's have fun together!
A mother sake brewer who loves cooking and raises sake every day like raising a child.
(Image source: “A journey to learn about work style reform in Yamaguchi Prefecture”)
2nd generation chief brewer Mie Abe
In this online sake brewery study abroad program, we learned about ``a passion for sake brewing'' and ``dish pairings.''
It all started with the phrase ``Would you like to make sake with me?'' in a Hello Work job offer.At the time, I didn't like Japanese sake, but I was impressed by the deliciousness of Hatsumomiji's sake. As he continued to help out as one of the brewers, he learned the trade and became involved in sake brewing as the deputy chief brewer.
The reason I decided to become a brewer was the frustration of not winning an award at a new sake presentation in Yamaguchi Prefecture.It was. I had just accumulated a lot of experience as a deputy chief brewer, so I thought to myself, ``There are people who make such delicious sake. I want to make delicious sake, too.'' 'I asked the president. Actually, I have always declined the offer to become a master brewer. ButI can make delicious sake myself. "I want to create alcoholic beverages that impress everyone," a new challenge has begun.It is.
In the sake brewing industry, we don't have the opportunity to hear people's opinions on a regular basis, so we sometimes worry about whether this is okay or not.This time, when I received the words ``delicious'' from everyone, I was moved to tears and felt relieved, ``I'm glad.''Thank you for your continued support.
Online tasting of 3 selections of Junmai sake, brewer Abe explains the tasting and what goes well with the sake!
Harada Junmai Daiginjo
Raw material rice: Yamada Nishiki from Yamaguchi Prefecture
Rice polishing ratio: 50%
Alcohol content: 16%
Harada Junmai Daiginjois a signature product of the Harada brand that has a fruity and sweet taste that spreads in your mouth. It has a rich aroma and is gorgeous even when cold. Junmai Daiginjo is easy to drink for anyone and is recommended as a gift.
pairing
Since the alcohol has a sweet taste, carpaccio and Hyuganatsu acidity are the perfect match! The sharp spiciness of wasabi also complements the sake.
Drops of Saito
Rice used: Shizuku from Saito (Yamaguchi Prefecture original sake rice used only in sake breweries in Yamaguchi Prefecture)
Rice polishing ratio: 60%
Drops of SaitoThe alcohol content is intentionally high and the taste is intense.
A fruity, easy-to-drink pineapple-like scent.
Due to its complexity, it tastes different depending on the person drinking it.
pairing
Pair with meat dishes that won't lose the impact of alcohol.
Also recommended for grilled meat!
Harada Junmaishu 80
Yamada Nishiki from Yamaguchi Prefecture, 80% polished.
Alcohol 16%
Harada Junmaishu 80is a special dish that you must try to taste the taste of barely polished rice. The acidity is not high, and it has a deep, soft flavor that will satisfy even alcohol lovers. The acidity is not high, and it has a deep, soft flavor that will satisfy even alcohol lovers. We also recommend warming it warm at around 50 degrees.
pairing
This sake goes well with the flavor of the dashi, and the oden goes well with either hot or lukewarm sake.
It goes well with fish, and has a deep flavor that quickly subdues the sweet and spicy flavor of boiled fish.
3 selections of brewery recommended sake
In addition to the three types of sake we're introducing, we've also introduced other notable sakes from Harada Brewery and Brewer Abe!
end of flower
Yamada Nishiki 50% polished
Sake starter, light cloudy
end of flowerhas a high acidity and a natural fizziness. It has a sweet and sour taste similar to lemon squash, and is recommended even for those who have never tried sake.
Rare sake sold in limited quantities and irregularly.
Alcohol that makes you cry
Alcohol that makes you cryis a naturally cultivated Koshihikari rice grown without the use of any pesticides in the terraced rice fields of the Nakasu district of Shunan City, and subjected to traditional "hazakake" and "sun drying" methods. 65% polished.
Natural rice has a strength that is not affected by the weather, and with the original deliciousness of the rice, we were able to create an exceptionally delicious sake this year.
Because it is a precious rice with only a small yield, it is sold in limited quantities every year.
It blooms
It bloomsis rebranding on the 200th anniversary of its founding, with the image of "touching and touching."
For the next 100 years, brewers will brew high-quality and challenging sake according to seasonal themes.
Sold in limited quantities as a prototype.
The photo is "Dojunssho" Junmai Daiginjo, limited to 100 bottles.
Rice suitable for sake brewing from Yamaguchi Prefecture “Omachi” 40% polished
From the impressions of international students (participants)
“You can drink Daiginjo Saito Shizuku without it! ”
“Expectations for sake brewing aimed at women”
“Junmai 80 goes well with meals.”
“Ham cutlet for Shizuku of Saito! ”
“Let’s make a movie about a female chief brewer using Abe as a model! ”
...In a peaceful atmosphere, we even had some questions answered about polishing sake rice.
Thank you very much, Mr. Harada and Mr. Abe!
42nd Online Sake Brewery Study Abroad Mr. Hirokatsu Sakurada, 4th Generation Brewery Forester, Sakurada Sake Brewery
Founded in 1914 (Taisho 3)Sakurada Sake Brewery is a small sake brewery run by a family of four, located in Takojima-cho, Suzu City, Ishikawa Prefecture, a hunting town in Oku-Noto.
There are two brands that we handle.``Taikei'', a Junmai sake that was founded and revived in the Heisei era, and ``Hatsuzakura'', a Honjozo and selected sake. Both are alcoholic beverages that have been loved and enjoyed by local people.
In fact, in May of last year, the walls of the storehouse had collapsed due to an earthquake with a magnitude of 6 or above, and had just been repaired. However,Just when I thought I would start preparing from the beginning of the New Year, on New Year's Day of this year, I was struck again by an earthquake with an intensity of 6 or above, and my storehouse and home collapsed in an instant.I did it.More than 1,000 bottles in stock of those that narrowly escaped with their lives were discarded.It became.
At Hands-on SAKE, we started selling on the crowdfunding site “SAKE Kurafan” operated by our company from 1/3 immediately after the earthquake.Noto Peninsula Sake Brewery Support Project, and donated 872 units and 8,303,028 yen to the Japan Sake Brewers Association Central Association. After that, on February 20th, representative Masuda and online moderator Kokado went to Noto and met Mr. Sakurada in person.
Mr. Sakurada was faced with the thought of ``closing business'' in the face of this devastation, but was moved by the voices of support from customers and business partners, and vowed to restart sake brewing.With the cooperation of sake breweries in Ishikawa Prefecture, we have begun joint brewing and are moving forward.
(The next time you study abroad online, we will ask you to send us the last remaining sake in the brewery.)
What we can do now is to drink in and talk about Mr. Sakurada's feelings.
Would you like to join us and talk about the future of Sakurada Sake Brewery and Noto?
Looking for participants for online sake brewery study abroad!
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
From the impressions of international students (participants)
“You can drink Daiginjo Saito Shizuku without it! ”
“Expectations for sake brewing aimed at women”
“Junmai 80 goes well with meals.”
“Ham cutlet for Shizuku of Saito! ”
“Let’s make a movie about a female chief brewer using Abe as a model! ”
...In a peaceful atmosphere, we even had some questions answered about polishing sake rice.
Thank you very much, Mr. Harada and Mr. Abe!
42nd Online Sake Brewery Study Abroad Mr. Hirokatsu Sakurada, 4th Generation Brewery Forester, Sakurada Sake Brewery
Founded in 1914 (Taisho 3)Sakurada Sake Brewery is a small sake brewery run by a family of four, located in Takojima-cho, Suzu City, Ishikawa Prefecture, a hunting town in Oku-Noto.
There are two brands that we handle.``Taikei'', a Junmai sake that was founded and revived in the Heisei era, and ``Hatsuzakura'', a Honjozo and selected sake. Both are alcoholic beverages that have been loved and enjoyed by local people.
In fact, in May of last year, the walls of the storehouse had collapsed due to an earthquake with a magnitude of 6 or above, and had just been repaired. However,Just when I thought I would start preparing from the beginning of the New Year, on New Year's Day of this year, I was struck again by an earthquake with an intensity of 6 or above, and my storehouse and home collapsed in an instant.I did it.More than 1,000 bottles in stock of those that narrowly escaped with their lives were discarded.It became.
At Hands-on SAKE, we started selling on the crowdfunding site “SAKE Kurafan” operated by our company from 1/3 immediately after the earthquake.Noto Peninsula Sake Brewery Support Project, and donated 872 units and 8,303,028 yen to the Japan Sake Brewers Association Central Association. After that, on February 20th, representative Masuda and online moderator Kokado went to Noto and met Mr. Sakurada in person.
Mr. Sakurada was faced with the thought of ``closing business'' in the face of this devastation, but was moved by the voices of support from customers and business partners, and vowed to restart sake brewing.With the cooperation of sake breweries in Ishikawa Prefecture, we have begun joint brewing and are moving forward.
(The next time you study abroad online, we will ask you to send us the last remaining sake in the brewery.)
What we can do now is to drink in and talk about Mr. Sakurada's feelings.
Would you like to join us and talk about the future of Sakurada Sake Brewery and Noto?
Looking for participants for online sake brewery study abroad!
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!