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 it becomes a place where ``life lessons'' and ``new connections'' are born through sake.
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 39th Online Sake Brewery Study Abroad event.Koedo Kagamiyama Sake Brewery (Saitama Prefecture)We would like to introduce♪
About Koedo Kagamiyama Sake Brewery
Sake brewery born in the Heisei era
Saitama Prefecture's number one tourist destination"City of Storehouses"Kawagoe City is also famous as
After the war, there were three sake breweries in this area of Little Edo.
One of them, and the last one, isThe predecessor of Koedo Kagamiyama Sake Brewery"Kagamiyama Sake Brewery"。
Since its founding in 1875, Kagamiyama Sake Brewery has been loved by the local community, but due to a lack of successors, it was forced to close down in 2000, and sake breweries disappeared from the "town of breweries."
Six years later, in February 2007, the government and citizens volunteered to revive the once-disappeared famous sake "Kagamiyama.""Little Edo Kagamiyama Sake Brewery"The sake brewery was revived.
News of the establishment of this Heisei-born sake brewery quickly became a hot topic, and along with its sake brewing skills, it once again became a popular sake brewery in Kawagoe.
Currently, the executive director of Koedo Kagamiyama Sake Brewery is"Akihiro Igarashi"Mr.
He is one of the key players in the revival of Kagamiyama.
Managing Director Igarashi is the second son of Igarashi Sake Brewery, which brews Oku-Musashi's sake ``Tenranzan''.
Igarashi Sake Brewery was the first place that volunteers who wanted to revive Kagamiyama consulted, and with the desire to cherish the tradition of craftsmanship, Managing Director Igarashi set up to revitalize Kawagoe's sake breweries.
In this way, Managing Director Igarashi, who inherited the history and tradition of Kagamiyama Sake Brewery, is leading Koedo Kagamiyama Sake Brewery with a commitment to local production and local consumption.
It's the same size as a tennis court! One of the smallest warehouses in Japan
The place that Koedo Kagamiyama Sake Brewery rebuilt was a soy sauce brewery founded in the Edo period."Matsumoto Soy Sauce Store"garden.
It's as big as a tennis court!
It is one of the smallest warehouses in Japan and the only tenant warehouse in Japan.
When Kagamiyama was being rebuilt, Matsumoto Soyayu Shoten suggested that we use the garden.
The former Kagamiyama Sake Brewery and Matsumoto Soy Sauce Store were located about 500 meters apart, and the water quality was the same, so they decided to rent space there, thinking that they could recreate Kagamiyama's sake.
However, since the soy sauce was also produced in the same brewery, there was a concern that koji mold and yeast would be mixed in, but this was overcome by taking advantage of the Heisei era-born sake brewery and using the latest technology and hygiene management. Kagamiyama is brewed by a small number of elite brewers.
Saitama's sake rice "Sake Musashi" won the gold medal!
The only rice suitable for sake brewing in Saitama Prefecture is used in more than half of Koedo Kagamiyama Sake Brewery's products."Sake Musashi"。
It was developed in the prefecture in 2004 and is used in most sake breweries in the prefecture.
Conveying the charm using local materials“Mission”In 2008, Koedo Kagamiyama Sake Brewery, which believes inWe have been certified as an agricultural, commerce, and industry collaborative business plan by the Minister of Economy, Trade and Industry and the Minister of Agriculture, Forestry and Fisheries, and have begun production and research on Salmon Musashi together with local farmers.
As a result, in 2019, we were the only fish in the prefecture to exhibit under the name “Sake Musashi.”“Kagamiyama Tobintori Shizuku Sake Daiginjo”won the Gold Award at the National New Sake Appraisal.
The theory is to use Yamada Nishiki at appraisal meetings, etc., but Koedo Kagamiyama Sake Brewery, which has continued to challenge itself with ``Sake Musashi'' for many years, is exactly that.Local sake brewery in SaitamaYou could say that.
Sake brewing that puts quality first
Kawagoe's sake is brewed using underground water from the Chichibu Mountains and the blessings of Musashino's land.
At Koedo Kagamiyama Sake Brewery, our motto is safety, security, and quality first.6 small thermal tanksIt is brewed with
Other companies use small tanks for quality-oriented sake such as Daiginjo, and large tanks for inexpensive, mass-produced sake, but Koedo Kagamiyama Sake Brewery improves the quality of taste and aroma by brewing both in small quantities.
Furthermore, the now rare screw type"Tatoshiki"Sake is made by the careful handwork of the brewer, who takes time and effort to squeeze the sake.
At Koedo Kagamiyama Sake Brewery, we do not intentionally communicate the quality of our sake, recommended ways to drink it, or pairings.
This is because everyone has different tastes, and we want people to enjoy Kawagoe's local sake with a variety of ideas.
I also think it's a sign of our confidence in the sake we put so much time and effort into making.
Please come and enjoy Kawagoe's terroir and handmade taste with Kagamiyama's sake.♪
[Little Edo Kagamiyama Sake Brewery]
〒350-0065
10-13 Nakamachi, Kawagoe City, Saitama Prefecture
TEL:049-224-7780
HP:https://kagamiyama.jp/
Introducing the sake of Koedo Kagamiyama Sake Brewery!
During the online sake brewery study abroad program, we prepared these three types of sake, and all the international students tasted them and compared them, so we would like to introduce them to you!
Kagamiyama freshly squeezed pure rice sake
Uses rice from Saitama Prefecture's Sake Musashi and Saitama yeast (G yeast).
G yeast developed by RIKEN is characterized by its emphasis on ethyl caproate and amino acids.
As a result, it has a scent similar to apples and pears, with the flavor of rice, giving it a gorgeous impression.
It also goes great with dishes with strong flavors! !
This junmai sake is recommended for those who are about to try sake.
| Rice used | Salmon Musashi (changed every year) |
|---|---|
| yeast | G yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | Private |
| acidity | Private |
| Amino acid content | Private |
Kagamiyama Junmai Origami
We use rice from Saitama Prefecture's Sake Musashi and Kyokai No. 7 yeast (Masumi yeast).
A masterpiece made from freshly squeezed sake that does not undergo any filtration process and is packed raw without pasteurization.
The rice and koji swell, giving it a full-bodied flavor and a gorgeous aroma.The refreshing acid tightens the aftertaste.
| Rice used | Salmon Musashi (changed every year) |
|---|---|
| yeast | No. 7 yeast |
| Rice polishing ratio | 60% |
| Alcohol level | 16 degrees |
| Japanese sake level | Private |
| acidity | Private |
| Amino acid content | Private |
Kagamiyama Junmai made with wine yeast
The fusion of sake and wine brewing techniques creates a rich fruit aroma unique to wine that could not be expressed with traditional sake yeast.
It has a sweet taste reminiscent of the finest ice wine, but it is derived from wine yeast (U228).
The sharp taste of the refreshing acid tightens the aftertaste so well that you forget that it is pure rice sake.
| Rice used | Salmon Musashi, Aya no Miri (changed every year) |
|---|---|
| yeast | U228 |
| Rice polishing ratio | 75% |
| Alcohol level | 12 degrees |
| Japanese sake level | Private |
| acidity | Private |
| Amino acid content | Private |
Koedo Kagamiyama Sake Brewery Q&A
Here are some of the questions asked to Managing Director Igarashi during the online sake brewery study abroad program.
- Koedo Kagamiyama Sake Brewery's products have nice bottles and packages, but does it have a concept?
- We also want to appeal to people who are not familiar with sake, so we are conscious of the capacity and bottle shape.
- For Managing Director Igarashi, what is the biggest appeal of sake brewing?
- It means that no two days are the same.
We offer regular products throughout the year, but the quality and flavor of the sake changes every year, so it's interesting that it's a once-in-a-lifetime product. - Are there any spots where I can feel closer to Koedo Kagamiyama Sake Brewery?
- You can also sample Kagamiyama and purchase souvenirs at the tourist facility ``Koedo Kurari'', which is a renovated former Kagamiyama Sake Brewery building, and ``Kawagoe Saketen'', the Kagamiyama antenna shop located directly behind the Toki no Kane.
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! !
