What is online sake brewery study abroad?
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.
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
This is a place that is highly recommended for those who have these kinds of thoughts! !
This is the 47th online sake brewery study abroad program.The 4th installment of the Hokuriku support series! !
Set up a storehouse in Himi City, Toyama PrefectureTakazawa Sake BreweryPresident Ryuichi Takasawa took the stage.
We will do our best to support Takazawa Sake Brewery as it aims to rebuild after being affected by the Noto Peninsula Earthquake! !
47th Online Sake Brewery Study Abroad
■Date and time: September 28th (Sat) 19:00~
■Speaker: Ryuichi Takazawa, 7th generation brewer of Takazawa Sake Brewery
■Participating international students: 35 from 19 prefectures
■Study abroad contents■
・Introducing Takazawa Sake Brewery
・Takazawa Sake BreweryCheers with alcohol from
・Question time
・Discussion time among international students
[What pairing goes well with this drink? ]
・Question time
・Summary
・Next preview
Takazawa Sake Brewery is located in Himi City, located on the east side of the Noto Peninsula.
When you think of the Noto Peninsula, you think of Ishikawa Prefecture, but it is located in the northwestern part of Toyama Prefecture.
Due to the Noto Peninsula earthquake that occurred on New Year's Day of 2020, Takazawa Sake Brewery was closed.The rice storehouse and liquor storehouse suffered severe damage, completely destroyed.
We would like to support Takazawa Sake Brewery as they aim to rebuild their brewery, so this is the fourth installment of our Hokuriku support series.
They talked about their thoughts on recovery and the appeal of sake breweries.
About Takazawa Sake Brewery
Takazawa Sake Brewery isOur brewery is located in Himi City, facing Toyama Bay, a seaside town known for ``Himikan Yellowtail.''
Founded in 1872.
At the end of the Edo period, the first generation Riemon Takazawa visited Himi.Abundant well water and sea breeze from Toyama BayHe decided that the area was suitable for sake brewing, and began brewing sake there.
In front of the storehouse, there is a magnificent view of the Tateyama Mountain Range, which seems to be floating above Toyama Bay, and there are many places, including Himi, where you can see mountains over 3,000 meters across the sea.Only 3 locations in the world。
Toyama Bay, which can be said to be a spectacular view(Former name: Ariisoumi)Riemon was impressed by the vigor and divinity of the sunrise from the Tateyama Mountain Range, and created his representative brand with the hope that he would continue to climb until the end of his life."Ariso Akebono"was born.
*Akebono means the time when the night begins to break or dawn.
Currently, the seventh generation chief brewer, Ryuichi Takazawa, is the chief brewer of the Noto chief brewery, which continues from the previous generation."Noto style"We continue to preserve traditional sake brewing.
At Takazawa Sake Brewery, we aim to produce sake that goes well with Himi's seasonal food culture, especially seafood, and our sake is characterized by a soft texture, deep flavor, and a crisp, crisp quality.
Megumi from Toyama Bay “Ainokaze”
The sake brewing at Takazawa Sake Brewery has several characteristics.
One of them is"Ai no Kaze"。
Ai no Kaze is a sea breeze from the northeast that is said to bring fertility to sake rice.
Since the time of the Manyoshu, it has been known by the people of the prefecture as a ``wind that brings happiness,'' such as abundant harvests and bountiful catches.
At Takazawa Sake Brewery, during the winter preparation period, the doors are left open and the steamed sake rice is exposed to the breeze to cool it down.
In this sea breezeContains abundant mineralsTherefore, it promotes fermentation and creates a unique flavor that goes well with seafood and removes fat quickly.
Natural cooling using the wind has been going on since the company's founding, when there were no cooling machines, and President Takazawa himself had witnessed this traditional sight since he was a child.
However, in recent years, it has become difficult to completely cool rice due to global warming, so it seems that after cooling steamed rice to room temperature, it must be cooled in the refrigerator to the temperature at which it is prepared.
However, this cooling process, which is part of the history of the brewery and is the deciding factor in the flavor, is an indispensable core of Ariiso Akebono.
Preserving and passing down the traditional handmade ``Funoshibori''
Another feature has continued since our founding."Tatoshiki"。
Tank-shibori is a traditional method of squeezing sake.
It is less common now because it takes time and effort, but because it is squeezed naturally by the weight of the bag containing moromi,Drinking doesn't stress you outYou can make sake with a gentle and delicate taste.
The Yabuta method, which is currently the mainstream, takes about a day to squeeze out the sake, while the tank-shibori method takes about two and a half days.
There are differences in the strength of the pressure applied, but when squeezing a tank that is not airtight, the pressure isEven if you try, it will run away somewhere, so it will take time.
Naturally, the shipping rate also fell behind the Yabuta style.
However, all sake is made in tanks."Full tank squeezing"Takazawa Sake Brewery is the only sake brewery in Toyama Prefecture that uses this method.
Why are you so particular about tank squeezing?
It actually comes out from the tank mouth.“Softness of alcohol”It is located in
Because the method of squeezing does not put stress on the mash, it has a gentle flavor with little bitterness.
The softness of this alcohol is the unique characteristic of Ariiso Akebono.“Alcohol that is close to Himi’s food culture”This is probably the reason why it has become popular with local people.
In addition to the sake quality and manufacturing method, Takazawa Sake Brewery's sake brewing process takes a glimpse of the fine details that are taken into account by the drinker, such as Braille stamping and stylish caps that are easy for even women to open.
Furthermore, the font of ``Akebono'' designed on the label is said to be handwritten by President Takasawa's wife.
You can tell that this is a wonderful sake brewery filled with the passion of the brewery couple and brewers.
[Takazawa Sake Brewery]
〒935-0004
18-7 Kitaomachi, Himi City, Toyama Prefecture
TEL:0766-72-0006
FAX:0766-72-2680
HP:https://ariiso-akebono.jp/
Resuming sake brewing after overcoming the earthquake disaster
At 16:00 on January 1, 2024, the brewery was on New Year's holiday, and President Takazawa was working alone.
It was at the time that I was managing the Daiginjo sake mash in the oldest brewery in the brewery.
Suddenly, I was hit by a huge tremor that seemed to hit me from below.
While they were perplexed by the large shaking they had experienced for the first time, they were struck by an even bigger shaking that made it impossible to stand, and the storehouse suffered damage, with the earthen walls collapsing in the blink of an eye.
Immediately after, a tsunami warning was issued, and President Takasawa and his family evacuated to the second floor of the warehouse.“If this doesn't work, I'm sure our ancestors will forgive us...”It was an extreme situation.
Fortunately, the large tsunami did not reach Himi and secondary damage was avoided, but the storehouse suffered severe damage due to liquefaction, water outages, leaning buildings, and cracks in the foundation.Rice and sake storageCompletely destroyedThe decision was made.
Despite the hopeless situation, Takazawa Sake Brewery, which does not give up on sake brewing, will use crowdfunding to rebuild the only sake brewery in Himi!
First of allThe aim is to rebuild the collapsed rice and sake warehouses and repair and strengthen the earthen walls of the brewery.
After the project was released, we quickly achieved our first goal, and thanks to the support and cooperation of many people, we are getting better day by day.We were able to proceed with the demolition of the rice warehouse and sake storage.
We are currently planning how to reconstruct the building while conducting ground surveys and ground improvement.
In addition, numerous cracks had appeared in the brewery where the earthen walls had collapsed, but after having an expert diagnose it, it was decided that it could be reinforced and left in place.
This brewery was built by President Takazawa's grandfather during the Taisho era, and is steeped in the ideas and yeasts of generations.
It was a blessing in disguise to be able to preserve this brewery, as it is a very important brewery as it is the habitat of the yeast that is the basis of sake brewing and the birthplace of the dawn.
In this way, Takazawa Sake Brewery was able to retain its brewing brewery and was able to resume brewing sake from late October.
President Takazawa feels that the reason we have been able to make progress so far is because of everyone's warm support.
I will take on the challenge of making a fresh start in sake brewing with a feeling of strength!
Cheers with two bottles of sake from Takazawa Sake Brewery! !
[1st bottle] Junmai Ginjo Shishi no Mai
The oldest Junmai Ginjo brewed at Takazawa Sake Brewery."Lion Dance"。
Known for the Gokayama Gassho-zukuri village, a World Heritage SiteThe Gohyakumangoku grain grown in Nanto City, Toyama Prefecture is polished to 50%.
Although the rice polishing rate is similar to that of Daiginjo, it is made with more emphasis on the undertones than the top aromas, giving it a pleasant and refreshing taste.
At Takazawa Sake Brewery, our policy is to keep the amino acid content lower than the acidity, giving it a sharp taste that goes perfectly with Himi's specialty fatty seafood!
Please try it together with Himi Kanburi.♪
"Lion dance" depicted in the label design.
Toyama Prefecture is famous for lion dances, and Himi City is particularly popular for lion dances.
Himi Shishi, a traditional performing art, tells the story of a lion that dances to eat up evil spirits, and in the end, a tengu slays the lion and dedicates it to the gods.
This year, I think I was able to successfully exorcise the disaster that has haunted me since New Year's Day, so I'm looking forward to making a comeback next year!
■Impressions from international students■
It has a high level of acidity and a rich flavor that is not found in Niigata, making it extremely delicious.
It will remove the fat from the pork.
If you drink it at room temperature, you can enjoy it so much that you don't need a snack.
[2nd bottle] Junmaishu Tairyobata
The concept is easy to drink"Cup sake"。
Himi's fishermen have a habit of drinking alcohol from teacups, and this Junmaishu is a pure rice sake that you can enjoy casually in your daily life without straining your shoulders and feeling relaxed.
The flag was named ``Big Catch Flag'' after the fishing port that is a feature of Himi, with the hope that everyone will be happy and lively with a bountiful catch.
This stone is polished to 65% using Gohyakumangoku from Fukumitsu, Toyama Prefecture.
You can feel the flavor of the rice very directly, but the sake content and acidity are high, so the taste is refreshing and crisp.
This sake can be enjoyed at room temperature, cold, or hot.
■Impressions from international students■
The label design is also cute.
There are many Japanese sake lovers! Alcohol and food in Toyama Prefecture
People in Toyama Prefecture love sake♪
They particularly enjoy drinking local alcohol, and their local sake consumption rate is said to be among the highest in the country!
That should be it.
becauseToyama Prefecture is a treasure trove of ingredients that go well with alcohol.That's it!
■Seasonal seafood■
| spring | Sardine, halfbeak, black sea bream |
|---|---|
| summer | Horse mackerel, flying fish, bluefin tuna, marlin, dolphinfish, rock oysters |
| autumn | Barracuda, bigfin squid, blue crab |
| winter | Yellowtail, filefish, common squid, cod, blowfish, crab |
■Other ingredients■
| meat | Toyama Wagyu beef raised on sake lees, Himi beef, Toyama pork, game meat |
|---|---|
| vegetables | Carrots, radish, bamboo shoots, ginnan, Gokayama gassho ginger |
| fruits | Pears, apples, grapes, persimmons, peaches, Osawano figs |
As you can see, Toyama Prefecture, with its seaside and mountainous areas, is full of seasonal ingredients.♪
It is no wonder that the consumption rate of local sake is increasing.
Additionally, the sake brewed in Toyama Prefecture has different characteristics depending on the region.diversityIt is said to be a sake with a certain flavor.
The taste and making of sake is better in the areas west of Mt. Kureha."Noto culture", the eastern area is"Tokyo Culture"It is said that the sake produced on the sea side and the sake made on the mountain side have distinctly different characteristics.
The sake from the sea side has a refreshing quality that washes away the fat from the seafood.
On the other hand, the sake produced on the mountain side has a rich flavor with a strong amino acid content that goes well with wild vegetables and wild game.
The abundance of ingredients and the variety of alcoholic drinks are very attractive, so you should definitely visit Toyama Prefecture and go on a sake tour.♪
[Thinking about it as an international student] What pairing goes well with the Japanese sake “Ariiso Akebono”?
Discussion time is one of the charms of online sake brewery study abroad!
This time's theme is“What pairing suits Ariiso Akebono? "is! !
Takazawa Sake Brewery aims to create the ultimate sake that goes well with Himi ingredients, but what kind of snacks and dishes can it be paired with other than Himi ingredients?
President Takasawa was also very interested in the topic, which was discussed by all the international students!
Is it unusual this time? Everyone was seriously discussing it (lol), so I would like to introduce it to you.
- Sanma sashimi
- Fried chicken
- Salt-grilled chicken wings
- Oden
- Grilled eel
- Grilled sea urchin shellfish
- oil sardines
- pickled ginger
- Bonito and Tarako Tsukudani
- firefly squid
- raw ham and cream cheese
Takazawa Sake Brewery Q&A
Here are some of the questions that were asked to President Takasawa during this study abroad trip.
- What kind of yeast do you use for this sake?
- I use my favorite Kanazawa yeast.
Kanazawa yeast is characterized by a very mild top aroma, strong undertones, and strong acidity, making it easy to pair with meals. - Is the preparation water soft water? Is it hard water?
- The water is somewhat hard.
However, the water quality of the well water has changed due to the recent earthquake, so we need to investigate again. - Aren't you worried that fermentation will progress too much if hard water is mixed with mineral-rich Ainokaze?
- Basically, it is so energetic that fermentation tends to proceed.
So I manage it very carefully. - Himikan yellowtail is a coveted dish in Kyushu. Is it available in abundance locally?
- If it is grade 1, you can buy it at your local supermarket or fish store.
You can eat yellowtail sashimi with melting fat.
From President Takasawa to everyone
Finally, President Takazawa spoke about his thoughts on recovery and reconstruction.
I believe that we will continue to need your continued support.
As a sake brewer, I would like everyone to try sake from all over the country.
At the same time, I hope you will keep in mind that Noto's sake breweries are also doing their best.
I would also be happy if you could pick up Noto alcohol at the liquor stores you stop by.
Finally, if you have a chance to visit Hokuriku, please come to Himi in Toyama to drink Akebono, eat Kanburi, and see the scenery.
Please stop by the brewery as well.
President Takazawa, thank you for taking time out of your busy schedule to appear on the show, just before the restoration, reconstruction, and restart of sake brewing.
In fact, President Takazawa is the junior of President Sakurada (Sakurada Sake Brewery, Ishikawa Prefecture), who appeared in the second part of the Hokuriku Support Series.
In keeping with the wishes of my predecessor, President Sakurada, who supported hands-on sake, I decided to appear on this occasion. Thank you for the sake relationship!
Summary
``Ariiso Akebono'' is a sake that could only have been created in Himi, Noto Peninsula.
It would be a shame to lose this sake that has been so close to the local community due to an earthquake or other disaster.
What we can do is drink and support sake breweries that are working hard!
I also think it is important to actually visit the place and get a feel for the climate.
I would be happy if everyone could continue to convey the charm of ``Ariiso Akebono'' and the sake of Hokuriku.
We hope that the ``dawn'' will arrive at Takazawa Sake Brewery as it resumes sake production.
See you again at the next online sake brewery study abroad event.♪
48th Online Sake Brewery Study Abroad Kinnokawa CEO Shinsuke Seto
■Next date and time: October 26th (Sat) 19:00~
■Speaker: Mr. Shinsuke Seto, Representative Director of Kikinokawa
The next online sake brewery study abroad program will beIsahaya City, Nagasaki Prefectureset up a storehouse in"Kikawa"will be on stage.
It is the first brewery in Japan to operate a four-season brewery, and it is a sake brewery that delivered a four-season brewing system to Taisei Sake Brewery in Okinawa and helped launch the sake Okinawa ``Reimei.''
“A brewery that nurtures good people and good sake”With this as our identity, we aim to produce sake that pleases the locals.Don't miss the new experiments we have with designers and the story of our collaboration with Nagasaki prefecture's only barrel craftsman.♪
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! !
