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 58th Online Sake Brewery Study Abroad event.Ikegame Sake Brewery (Fukuoka Prefecture)We would like to introduce♪
About Ikegame Sake Brewery
If there is a sea in the east, there is a sea in the westJojimaThere is.
Jojima, located in Kurume City, Fukuoka Prefecture, is the largest sake producing area in Kyushu.
Ikegame Sake Brewery, which has celebrated its 150th anniversary, is a sake brewery that built the foundation of a ``sake production'' in this Jojima area.
In 1875, the first brewery, Kamachi Genzo, was founded in Jojima-go, Mizuma District, located downstream of the Chikugo River, the largest river in Kyushu.
The name of the store at the time of its establishment was "Ike-ya."
The sake brewed in each barrel was given a name such as ``Tsuru'' or ``Kame'', and since the sake of the turtle was the most popular, it was nicknamed ``Ikeya no Kame'', and from there the sake name ``Ikegame'' was born.
Ikegame Sake Brewery used water from the Chikugo River with an enterprising spirit.new brewing methodIt has a background of greatly contributing to sake brewing in the Chikugo region, such as by devising the brewery and training brewers, and its contribution is so great that medals are continuously awarded to each generation of brewers.
The spirit of the first Genzo has been passed down through the generations, and over the generations, Ikegame Sake Brewery has not only been particular about using underground water from the Chikugo River and rice from Fukuoka Prefecture, but also set up an analytical laboratory to grow in-house cultured yeast, and has continued to strive to create innovative products that combine tradition and innovation.
Ikegame Sake Brewery has produced many popular products such as the old-style junmai sake ``Meiji no Sake'' and the atmospheric pressure barley shochu ``Chikugoza'', but its most famous product is Junmai Ginjo Sake, which uses black koji in a sake that is rare in Japan and developed by Teruyuki Kamachi, the president of the sixth-generation brewer."Black Helmet"。
And Japan's first jelly-like plum wine"Jelly plum wine"It is.
Normally, Japanese sake is made with yellow koji, but ``Kuro Kabuto'' purposely uses black koji, which is used for making shochu.
Through repeated trial and error based on the secret method of making koji, we created a fruity taste that has never been seen before by making use of the citric acid of black koji, making it a pioneer in black koji sake.
As for the jelly plum wine, it is the product of Mr. Kamachi's research that he is proud to say that no one can imitate it, using a secret manufacturing method.
This plum wine is made by brewing ripe Japanese plums from Oita and Fukuoka prefectures with rice shochu and using a unique technique to make a jelly.When you shake the bottle, you can enjoy the smooth and smooth taste of this plum wine.
Since both were released in 2007, they have continued to be supported by many drinkers and are now Ikegame Sake Brewery's signature products.
In addition to alcohol, other products are also sold at Ikegame Sake Brewery's direct sales store ``Kamenoko.''"Amazake soft serve ice cream"is also popular with visitors, and they are busy developing new products.
In addition to brewing sake, Ikegame Sake Brewery has also set up a rental space in a renovated warehouse that used to be a rice mill, and is leading the way in Jojima's sake production as a sake brewery that is in touch with the times, holding exhibitions in collaboration with artists and dinner parties with sake.
"Warm region soft water preparation method" laid the foundation for "Western Jojima"
The founder of Ikegame Sake Brewery talks about Jojima's sake, and by extension, Fukuoka's sake."Kamachi Genzo"I can't talk about it without mentioning his name.
Genzo the first generation was originally a master swordsman of the Kurume clan.
We started the sake brewing industry after the Meiji Restoration, when feudal domains were abolished and prefectures were established, but the spirit of training continues to be reflected in our sake brewing.
Sake brewing in Jojima began in the Edo period and reached its peak in the Meiji period.
However, the quality was not as good as the Nada sake that was being distributed at the time, and improvements were needed.
Therefore, the brewery in Jojima invited a sake brewer from Nada to improve the quality, but even the sake brewers from Nada were unable to produce the sake they wanted.
That should be it.
Alcohol in Nada[Otokozake]As the water is called hard water, the Chikugo River water used in the Jojima area is soft water.
It was not possible to reproduce it on Jojima because the temperature, mechanism, and water quality are different from those in Nada.
At that time, Genzo the first generation, who had a research background, stood up.
The water area where the storehouse is located is a mixture of Chikugo River water and seawater."Brackish water"。
Genzo was able to use this mineral-rich brackish water to bring the water quality closer to that of the Nada.
this is later"Warm region soft water preparation method"This is a new brewing method unique to this region.
With the establishment of the warm-season soft water brewing method, the quality of Jojima's sake has greatly improved.
Genzo will provide this technology free of charge to sake breweries in Fukuoka Prefecture, making it one of the best sake producing areas in Kyushu."Western Castle Island"It is said that he laid the foundation for
It is now held every February"Jojima Sake Brewery Opening"It became the largest brewery opening in Kyushu, and many drinkers from all over the country visited.
Also, when sake from Fukuoka Prefecture was recently designated as a GI Fukuoka, Genzo's name was included in the materials, which shows that Genzo's contribution to Fukuoka's sake is innovative and high. >
President of Teruyuki Kamachi, the sixth generation brewer who developed the black koji sake “Kurokabuto”
Ikegame Sake Brewery's signature sake"Black Helmet"It was developed by Teruyuki Kamachi, the sixth generation brewer.
In addition to black helmets, we have also created many innovative products.
After graduating from school, President Kamachi got a job at Mercian, a major alcoholic beverage manufacturer.
There, you will deepen your knowledge of Western alcoholic beverages such as wine and whisky.
After that, he changed jobs to a major Japanese sake maker and expanded his range of sake brewing by becoming involved in the production of sake and shochu, before returning to Ikegame Sake Brewery in 2006.
At the time when President Kamachi returned to the brewery, Ikegame Sake Brewery was producing mostly ordinary sake.
``From now on, we have to focus on special name sake. ”
President Kamachi focused on the lactic acid and succinic acid contained in sake, and expressed an interest in Yamahai and Kimoto production.
However, since all the breweries were already involved in Yamahai and Kimoto production, it was difficult for Ikegame Sake Brewery to express its individuality.
Therefore, President Kamachi did research during his university days."Black koji"Focused on.
black koji"citric acid"We thought that this was necessary for a new type of sake acid.
Kyushu is famous for making shochu. A large amount of black koji is often used, and black koji cannot be used to make sake in the hot and humid climate of Kyushu.
After much research and research, the "Black Helmet" was born.
Sweet berry-like Ginjo aroma, smooth texture,Refreshing acidity and rich richness reminiscent of fresh fruit.It tastes just like wine.
It can be said that this is the result of the technique that President Kamachi, who knows everything about Western alcoholic beverages, was able to produce.
Kuro Kabuto, a Japanese sake that uses black koji, which is rare in Japan, gained acclaim for its flavor that changed the impression of traditional sake, and it became a series, with lineups using different sake rice such as Yamada Nishiki and Yume Ikkon being released.
There is an analysis room in one corner of the warehouse, and Ikegame Sake Brewery's representative products such as ``Kuro Kabuto'' and ``Jelly Umeshu'' have been created in this room.
President Kamachi is at the center of this development.
President Kamachi describes fermentation as a microcosm.
Ikegame Sake Brewery will continue to brew innovative sake that will lead to the future, while valuing the history of our predecessors who have communicated with microorganisms and connected them to sake brewing.
A sake brewery that knows everything about koji
Ikegame Sake Brewery is a pioneer in utilizing black koji in sake.
Nowadays, more and more sake breweries are brewing sake with black koji,Whole amount black kojiIkegame Sake Brewery is the only brewery that brews sake.
This is only possible because Ikegame Sake Brewery knows everything about koji.
In this online sake brewery study abroad program, we asked the brewer Sakai, who was on stage, about various questions he had about koji.
At our company, we are familiar with black koji because we make it ourselves, but we also make sure to carefully clean the koji room so that we can distinguish it even further.
We are also careful about managing the schedule when using yellow koji and black koji.
Shuntai Sakai, the brewer who inherited the inquisitive spirit of Ikegame Sake Brewery
Currently, the chief brewer of Ikegame Sake Brewery is"Shunta Sakai"Mr.
As I was able to hear about him during my talk during this online sake brewery study abroad program, he has a research background that allows him to dig deep and analyze even the topics of rice and koji.
For example, when talking about Yamada Nishiki's shinpaku, the king of sake rice, he explained the difference between rice and shinpaku by comparing it to the alignment (crystals) of blocks.
Yamada Nishiki's blocks are neatly arranged, making it easy for the mycelium of Aspergillus oryzae to enter and handle.
On the other hand, rice is said to be difficult to handle because it gives the impression that the crystal blocks are crumbling.
In addition, in recent years, Yamada Nishiki blocks have been affected by high-temperature problems, and some parts are clogged with crystals and others are sparse, making it difficult to handle.
As the chief brewer Sakai has done the research and analysis himself, he was able to give very easy-to-understand explanations.
The brewer Sakai originally worked as a chemical analyst, but fell in love with the taste of Kuro Kabuto and joined Ikegame Sake Brewery.
Having no training experience at other breweries, he learned the craft of sake brewing from scratch from President Kamachi and the brewer and honed his skills.
While discussing alcohol trends with President Kamachi, they both have research backgrounds and love alcohol, so they were selected to become the brewer.
Until now, President Kamachi was responsible for the main sake quality design and new product development, while the role of the brewer Sakai, the sake brewer, was to make modifications to suit sales and consumer needs.
This is a new product that was created with Chief Brewer Sakai playing a central role in its development."GENZO THE GENESIS Junmai Daiginjo"。
This bottle, which is engraved with the name of the first generation Genzo, commemorates the 150th anniversary of the company's founding and has the meaning of taking a new step forward, and the title includes GENESIS, which means ``beginning'' and ``origin.''
As the name GENESIS suggests, we have returned to our roots and used yellow koji instead of black koji.
The rice used is Yamada Nishiki, which was originally cultivated by a farmer who was the brewer of Ikegame Sake Brewery.
Although it has become difficult to cultivate Yamada Nishiki due to recent climate change, this farmer grows in a mountainous area where there is a large temperature difference between day and night, resulting in high quality and extremely valuable Yamada Nishiki.
This gem of Junmai Daiginjo, made by luxuriously polishing Yamada Nishiki to 31%, is characterized by a gorgeous aroma reminiscent of white peach, apple, and muscat, and a delicate, sophisticated taste.
This bottle is backed by the history and technology of Ikegame Sake Brewery, making it the perfect drink for special occasions.
I'm looking forward to seeing how the sake produced by Toji Sakai will express the tradition and innovation of Ikegame Sake Brewery in the future.♪
[Ikegame Sake Brewery]
〒830-0105
545 Kusaba, Mizumacho, Kurume City, Fukuoka Prefecture
TEL:0942-64-3101
HP:https://ikekame.com/
Online shop:https://shop-ikekame.com/
Introducing Ikegame Sake Brewery's sake and pairings♪
Black Kabuto Junmai Ginjo Yamada Nishiki
Ikegame Sake Brewery's signature sake.
This is one of the few Junmai Ginjo sakes in Japan that is made with black koji from shochu, based on a secret method of making koji and a process of trial and error.
The name Kuro-kabuto (Kuro-kabuto) originates from the image of black koji wearing a helmet.
Once you taste it, you'll fall in love with its sweet ginjo aroma reminiscent of strawberries, and the refreshing acidity and richness reminiscent of fresh fruit.
This special product is bottled immediately after squeezing, preserving its flavor without filtration.
Contrary to its glamorous appearance, it is a powerful meal-time drink that enhances the deliciousness of any dish you pair it with.
This sake received a gold medal in the ``Junmai Ginjo Category'' of the ``15th Feminaries World Wine Competition 2021'', which was subjected to strict blind judging by female wine experts such as female sommeliers, female brewers, female wine journalists, and female chefs from around the world.
■Kurokabuto Junmai Ginjo Yamada Nishiki Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | 100% Yamada Nishiki |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | ±0.0 |
| acidity | 2.2 |
Recommended pairing for “Kurokabuto Junmai Ginjo Yamada Nishiki”
This time, we asked Hands-on SAKE's proud pairing master about pairing!
For the refreshing and sour berry flavor of Kuro Kabuto, we recommend a salad using seasonal pears, yogurt, and fresh cheese.♪
Adding sesame dressing further enhances the flavor.
By the way, Chief Toji Sakai recommends pairing it with yakitori (yakitori) made from Kyushu pork belly, as the flavor of the pork and the sourness of the black helmet harmonize perfectly.♪
Ke, Sera, Sera
Like the ``GENZO'' introduced earlier, this ``Ke, Sera, Sera'' is a new product from Ikegame Sake Brewery, developed mainly by the brewer Sakai.
We use Shunyo rice, which is rare in Japan.
Shunyo is a low-glutelin rice that was developed so that people with high blood sugar levels can eat it without worrying about carbohydrates.
It has a bright and refreshing wine-like aroma reminiscent of muscat and grapefruit.
When drinking alcohol, have fun and have fun together! Every occasion is different, whether it's a day when you're sad and depressed, or a day when you're having a serious conversation, but we want this drink to be by your side no matter what.[It'll work out somehow = ke, sera, sera]I named it.
In addition, since the taste changes depending on the sensibilities of each drinker, the label has a colorful and sparkling design in the shape of a heart, with the meaning of expressing "diversity" and "enjoyment in many different ways for different people".
This time, the international students gave me the impression that ``Ke Sera Sera'' was so fashionable that they said they would like to drink it at the seaside or with the sunset in the background.
■Ke・Sera・Sera Specifications■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Haruyo |
| Rice polishing ratio | 66% |
| Alcohol level | 15 degrees |
| Japanese sake level | -4.0 |
| acidity | 2.0 |
Recommended pairings for “Ke, Sera, Sera”
For "Ke, Sera, Sera", we recommend the salad introduced in "Kuro Kabuto" but with pineapple instead!
Tropical sourness and refreshing aroma derived from Haruyo go well together.
It also has a white wine-like taste, so it goes well with Fukuoka's specialty motsu nabe and mentaiko, which envelops the flavor.♪
Ikegame Sake Brewery Q&A
Here are some of the questions I was asked to Mr. Sakai during my study abroad trip.
- How does Ikegame Sake Brewery plan new products?
- At Ikegame Sake Brewery, we make what we want to make. We develop the sake quality that we envision in our head and match it with consumer needs.
- What kind of yeast do you use for "Ke・Sera・Sera"?
- We use Association No. 7 yeast. Regarding "Ke, Sera, Sera", the aroma derived from rice is stronger than that derived from yeast.
- With sake rice becoming harder and harder due to high temperature damage year after year, is there any way to make good quality sake?
- In recent years, since temperatures have risen, we have been accumulating data and know-how every year and applying it to the next year, but I think that ultimately the key points are how to water and steam the rice.
It is important to test the steamed rice with your tongue to determine whether it is soft or hard, and to find the right hardness for sake brewing.
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! !
