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!
・I want to support sake breweries! !
This is a place that is highly recommended for those who have these kinds of thoughts! !
48th Online Sake Brewery Study Abroad
■Date and time: October 26th (Sat) 19:00~
■Speaker: Mr. Shinsuke Seto, Representative Director of Kinokawa
■Participating international students: 32 from 19 prefectures
■Study abroad contents■
・Introducing Ki-no-kawa
・Toast with alcohol from Kikinokawa
・Question time
・Discussion time among international students
[How can we make the most of the charm of barrel sake and barrel culture? ]
・Question time
・Summary
・Next preview
The 48th online sake brewery study abroad program will be held at a sake brewery in Nagasaki Prefecture."Kikawa"President Seto took the stage.
There are many interesting stories about not only traditional sake brewing, but also the unique characteristics of breweries that incorporate cutting-edge trends! !
Additionally, this time, President Seto personally guided us through the brewery during a live broadcast, making it an immersive learning experience.♪
About Kinokawa
Sake"Kine no Kawa" "Dawn"Kinokawa Co., Ltd., which brews
The brewery is located in Isahaya City, which is a transportation hub in Nagasaki Prefecture and is one of the leading grain producing areas.
The river of the pestle isThe first brewery in Japan to operate four-season brewingIt is a unique sake brewery with various features such as Nagasaki prefecture's only barrel craftsman and in-house designer.
Its history is long, and it has been a journey of constant change, with ups and downs.
・Tenpo 10 (1839)Founded in Higashisonogi Town, Nagasaki Prefecture, as Chojiya Jozo, a sake brewery that produces sake [Kefuku].
・1908 (Meiji 41)The Seto family, who are blood relatives of the current President Seto, founded Reimei Sake Brewery in Isahaya City, Nagasaki Prefecture.
・1980, in Nagasaki prefecture"Chojiya Brewing"、"Reimei Sake Brewery"、"Unzen Sake Brewery", Kashima City, Saga Prefecture"Kuretake Sake Brewery"The four companies merged and started as "Taiyo Shuzo".
・1981, a unified brand that uses the character ``Ki'' (杵) from the town of Higashisonogi, where it was founded, and ``kawa'', which represents water, which is important for sake brewing."River of the pestle"was born.
・2001The company name was changed to "Kinokawa Sake Brewery Co., Ltd." and the head office was moved from Higashisonogi Town to Isahaya City.
・2010 (Heisei 210)In order to be able to offer more food suggestions, we removed the word ``sake brewery'' and renamed the company ``Kinokawa Co., Ltd.'' and made a fresh start.
A brewery that nurtures good people and good sake
Currently, the fifth generation brewer is president Shinsuke Seto.
After training at Takahashi Shoten, the brewer of the Japanese sake "Shigemasu" in Fukuoka Prefecture, he returned to Kinokawa in 1999 to take over the family business.
At the time President Seto took over as brewer, the brewery still suffered from the effects of the merger of four companies, had a disorganized organizational structure, and neglected the most important aspect of sake brewing.
Naturally, the reputation of your company that you hear from those around you is not good.
In response to this, President Seto decided to rebrand the company.
And all the employees came together as one,With the desire to once again produce good sake for local customers,
[A brewery that nurtures good people and good sake]
is our brand mission.
Having made a fresh start, Kinokawa is working with local farmers to grow rice, and while inheriting the traditional barrel sake culture, they are brewing sake that goes well with local meals.
In recent years,The head office's direct sales office is located inside the storehouse.“Kuramoto Factory Kinakayoka”We have opened a bar and gallery to provide opportunities for direct contact with customers.
In addition, we regularly hold events such as brewery openings.[Tourist sake brewery]We continue to convey our charm.
Kikinokawa always incorporates new ideas, and through sake and brewers,“It enriches our lives”It has evolved into a sake brewery.
President Seto expressed his ambitions to increase the types of sake rice and paddy fields grown in Isahaya in the future, and to make sake brewing more rooted in the region.
[Kine no Kawa]
〒854-0056
17-4 Hashinoocho, Isahaya City, Nagasaki Prefecture
TEL:0957-22-5600
FAX:0957-24-5825
HP:https://www.kinokawa.co.jp/
Online shop:https://www.kinokawa.shop/
Japan's first four-season brewing comes from Hawaii! ?
As mentioned above, Kinokawa was the first brewery in Japan to operate four-season brewing, and has a history of delivering this system to Okinawa's only sake brewery, "Taiseki Sake Brewery."
Four seasons brewing literally means brewing sake throughout the year, ``spring, summer, fall, and winter.''
Unlike traditional sake brewing, which is brewed from winter to early spring due to temperature control, four-season brewing allows sake to be brewed regardless of the season thanks to the well-equipped air conditioning equipment.
Ki-no-kawa and Shikijozo first met in the 1950s.
At that time, when President Seto's grandfather, the second generation owner of Reimei Sake Brewery, Mr. Daiji Seto, visited a sake brewery in Honolulu on a trip to Hawaii, he saw the cooling machine that was being used there.
“If a fermentation system can be created in such a hot Hawaii, I wonder if it can be done in Nagasaki as well...”
It seems that he had a flash of inspiration.
When the second generation returned to Nagasaki, they talked with the people around them andPut the entire tank in the refrigeratorThis brings us to the idea.
This made cooling work easier even in the warm climate of Kyushu, and in 1961, the brewery was successfully put into operation for the first time in the form of a four-season brewer.
At the base of Reimei Sake Brewery, Taisei Sake Brewery founder ``Mr. Shigefumi YasudaBut
“I want to dedicate my life to making sake in Okinawa.”
I visited there for a consultation.
Following this, the second generation went to Okinawa in 1967, taking the brewers and machinery with them.
At that time, Okinawa had not yet been returned to Japan, so I stayed there for about six months, holding my passport, and provided my four-season brewing techniques.
The following year, Taisei Sake Brewery became Okinawa Prefecture's first sake brewer."Dawn"was born.
The one and only good ``takumi''. Who are the barrel craftsmen of Kinokawa?
In the river of the pestleThe only barrel craftsman in Nagasaki PrefectureWe employ a craftsman named Yasushi Ichinose.
Originally, the Ichinose craftsman was delivering barrels to the Kinokawa River, but about 20 years ago,The company had decided to close down due to the slump in demand for barrels.
When I visited Kinokawa to tell him about this, I found out that the third generation brewer, who was the father of the president of Seto at the time, said,
“In that case, I would like you to continue making barrels while working at our storehouse.”
I invited Ichinose craftsman on the spot and decided to join the company.
Since joining the company, he has continued to uphold the traditional craftsmanship of barrels while taking on various tasks, including delivery, as a barrel craftsman and brewer.
The barrels are made from one of Japan's three major cedars.Yoshino cedar in Nara。
Various woods such as Quercus oak and oak barrels are used for making whiskey, but Ichinose craftsmen have absolute confidence in Yoshino cedar, saying that cedar is the most suitable for making barreled sake.
Yoshino cedar is characterized not only by its elegant fragrance, but also by its soft texture.
When assembling a barrel, a bamboo hoop is used to tighten it, but the hoop tightens only whenflexible cedarOtherwise, it would not be possible.
Other woods are hard and bamboo hoops won't tighten and will leak.
Made with cedar barrels that incorporate the skill and commitment of craftsmen."barrel sake"is a very popular product at the annual brewery opening, and has become a representative product of Kinokawa.
And its ability isInternational Wine Challenge (IWC)So much so that it won a gold medal! !
Currently, barrel craftsmen are facing a shortage of successors nationwide, but it seems that a successor has finally been born to Ichinose craftsmen in Kikinokawa.
We must never let this wonderful barrel sake culture that has been passed down since our predecessors die out.
I look forward to seeing the progress of Kinokawa's barrel craftsmen in the future.
A new challenge with Ritsuko Chief Brewer “Sakehashi PROJECT”
Currently, President Seto's younger sister is the fourth-generation chief brewer at Kinokawa."Ritsuko Seto"Chief brewer.
He was appointed after the retirement of Chief Brewer Tanaka, who had worked as President Seto's partner for many years.
This results inThe first female chief brewer in Nagasaki Prefecturewas born.
Ritsuko, who was entrusted with a heavy responsibility, felt pressure and anxiety at the beginning of her appointment, but was supported by those around her."Toji Team"By working together as one, we have deepened our ties with the brewers, and are continuing to inherit the Ki-no-kawa style of sake brewing that is loved by the locals.
In addition, we value communication with contract farmers and create alcohol and liqueurs with the passion of the creators.A brewer who embodies “a brewery that nurtures good people and good sake” more than anyone else.You could say that.
In 2020, Kinokawa started a project aimed at ``creating new Kinokawa fans,'' centered around Ritsuko, the brewer, and young employees with little company experience.
The name too[Sakehashi PROJECT]
The word ``Sakehashi'' has the meaning of serving as a ``bridge'' for passing on Japanese sake to the younger generation, and we are taking on various challenges, such as planning events where people can drink alcohol while camping and bonfires.
And, in 2022, it was born as the first product project of Sakehashi PROJECT.
[Sakehashi Junmai Ginjo “Hajimari Hajimari”]
The product name ``Hajimari Hajimari'' has the meaning of ``beginning'' from two perspectives.
One is the meaning of ``hajimari'' for people who are not very familiar with sake, such as the younger generation.
It was named this way because it has a quality that is easy to drink even for sake beginners, and we hope that this sake will start a new wonderful story with sake.
The other thing is the meaning of ``beginning'' for ``Sakehashi PROJECT.''
The name is a way to say ``Nice to meet you'' when delivering this sake, which was Ritsuko's first attempt at planning and manufacturing, to everyone.
``Sakehashi PROJECT'' is planned with free thinking and ideas without being bound by the concept of sake.
I look forward to seeing what kind of innovative bridges they will create for our hearts in the future.♪
“Kinokawa” is a tourist sake brewery designed by an in-house designer.
In-house designer Masakazu Eguchi has breathed new life into Kinokawa.
Originally, I worked at a printing company and supported Kinnokawa's public relations and projects from outside the company, but when I reached the milestone of 20 years at the company, I"I want to support Japanese culture"That's why I joined Kinokawa.
Mr. Eguchi, who has become an in-house designer, handles not only public relations and planning, but also everything from designing ingredients and drinking methods.
President Seto seems to be reassuring that he is able to better understand brewery branding and create a plan, so he can design what the brewery wants to do.
Kinokawa will open on October 1, 2023 (Sake Day)A new facility renovated from an old bottling factory and warehouse.“Kuramoto Factory Kinakayoka”Open.
As a sake brewery with a history of 180 years, we want to contribute to the community."Fermented tourism" "Tourist sake brewery"Mr. Eguchi worked on this with the keyword .
The new facility, which maintains the buildings and machinery of the long-established establishment while incorporating new features, is equipped with a brewery's direct sales store selling local specialties, a gallery, and a bar counter, and serves as a tourist spot.
In addition, we aim to promote the sake in a way that is in line with modern health-consciousness in order to raise awareness that sake is a fermented food made from rice, water, and koji.
Up until now, most of the visitors to Kinokawa's direct sales store were senior citizens, but since the opening of Kawayoka Yoka yesterday, the number of visitors has increased, including families with children and young couples.
Mr. Eguchi said that he would like to continue communicating the charms of the local area while collaborating with the government and public institutions.
In fact, Mr. Eguchi has a son who is a junior high school student, and his son also"Chibikko Illustrator SYOTARO"He designs labels and posters for Kikinokawa.
According to his father, Mr. Eguchi,
``My drawing style hasn't changed since I was in elementary school, but my drawing ability has improved and it's more flavorful. ”
The design sense is so pop and captivating that you can't help but admire it.
I can't help but look forward to how the two generations of designers, a father and son, will enliven Kinokawa and Isahaya!
Introducing Kinokawa's sake and pairings! !
[1st bottle] Kinokawa Taruzake
Barrel sake marinated in cedar barrels painstakingly made by Kinokawa barrel craftsmen.
The barrels are made from Yoshino cedar from Nara Prefecture,"Smells nice..."The scent is so soothing that you can't help but think of it.
The sake that is marinated in the barrel is ``regular sake,'' which is low in alcohol and has a gentle sweetness, but also has a slightly sharp taste, typical of Kikinokawa.
The scent of cedar leaves your mouth feeling refreshed, and the drink is clear and easy to drink.
It is an alcoholic beverage that goes well with strongly seasoned dishes and can be enjoyed as a companion drink.
Surprisingly, the time spent in the barrelApproximately 18 to 20 hoursThat's what he said.
If soaked for longer than this, the harshness and oil content of the cedar will be emphasized, so it is best to leave it for less than a day to bring out the beautiful taruka aroma.
This ease of drinking is perhaps the secret behind Kikinokawa's most popular product and winning the IWC Gold Medal.
If you want to make the barrel aroma a little stronger, you can enjoy the scent even more by putting cedar wood shavings in a tea bag or something like that and letting it float in the glass.♪
What snacks go well with “Kinokawa Taruzake”? ?
Kikinokawa Barrel Sake Pairing
- Grilled eel
- Miso stew of mackerel
- Yakitori sauce
The scent of cedar has antibacterial and aromatic effects.It is said that barrel sake also cleanses the palate.
Therefore, the food and snacks always feel fresh and delicious, and it is best to pair it with something rich in flavor!
In particular, Isahaya City is famous for its eel, which goes perfectly with kabayaki and other dishes! !
I would also like to spend a blissful time with the scent of cedar along with miso-stewed mackerel or yakitori.♪
[2nd bottle] Sakehashi Junmai Ginjo “Hajimari Hajimari”
Kinokawa's new project“Sakehashi PROJECT”An alcoholic drink created as part of the first product project.
Based on the concept of ``the beginning'' to serve as a bridge for the younger generation who are not familiar with sake, the sake is designed to have a sake content of -20 to make it easy to drink, resulting in a sweet and juicy Junmai Ginjo.
In addition, without being bound by the traditional concept of sake, Ritsuko brewer aims to create a sake that can be paired with hamburgers, fries, sweets, etc.“Kyokai Yeast No.77”The sake has a sweet and sour quality.
An interesting point about Konohajima Hajimari is that you can enjoy it in a variety of ways, including straight, on the rocks, and with soda.♪
The label design for Hajima Hajimari was created by Mr. Eguchi.
The symbol mark in the center is a combination of a green "7" in the normal position and a pink "7" in the reverse position, in honor of "Kyokai Yeast No. 77."
This mark, which resembles the number 0 (zero), signifies the beginning of everything.
In addition, the green color represents sake and the pink color represents the feelings of the brewer, and this mark contains the story that when these two elements are combined, a ``bridge'' is created between people who are new to sake.
What snacks go well with “Sakehashi Junmai Ginjo Hajimari Hajimari”? ?
Sakehashi Junmai Ginjo Hajimari Hajimari Pairing
- mimolette
- hamburger
- apple pie
You can feel the sweetness and sourness of a gentle apple, and we recommend pairing it with a Western liquor snack!
The range of pairings is wide depending on how you drink it, and you can easily drink it with fast food, so I think it's perfect for home parties and outdoors.♪
[Thinking as an international student] How can we make more use of the charm of barrel sake and barrel culture?
Discussion time is one of the charms of online sake brewery study abroad!
This time's theme is“How can we make the most of the charm of barrel sake and barrel culture? "is! !
While the number of barrel makers is decreasing nationwide, Mr. Kinokawa is the only person in Nagasaki prefecture who is working with other craftsmen to preserve the culture.
In order to pass on the wonderful traditional techniques and craftsmanship to the future, how can we appeal to people who are not familiar with barrel sake?
We had the international students discuss this topic, and various ideas came up, and President Seto was very interested in connecting them to product development!
- Make a small barrel and put tea or juice in it so you can enjoy it easily.
- Try using a barrel to draw mountain spring water.
- We sell stick-shaped cedar wood so that you can enjoy the scent of barrels at any time.
- It is offered as a split drink so that it can be consumed in a variety of ways, such as green tea or carbonated tea.
- We have developed a barrel for home use that allows you to make barrels of your favorite alcohol at home.
- Regularize SYOTARO-kun designed labels.
- As a traditional barrel sake, there will be more opportunities to drink it at weddings and other occasions.
- Try new scents such as oak barrels and sherry barrels.
Kinokawa Q&A
Here are some of the questions that were asked to President Seto during this study abroad trip.
- What does the Kinokawa logo with its rows of circles mean?
- We have made Megane Bridge in Isahaya City our corporate logo as a regional icon.
It also looks like an infinity mark, with the hope that it will be able to semi-permanently contribute to the community. - Have you ever thought about trying to pickle something other than sake in cedar barrels?
- We have a 15-year-old corn shochu in stock, so we soaked it in cedar barrels and it gave a refreshing finish, so I thought shochu would be interesting as well.
- What kind of person is suitable to be a barrel craftsman?
- Of course, manual dexterity is important, but politeness and perseverance are also important.
- Do you have a recommendation from President Seto?
- After all, Shigemasu was my place of training, so I would like to focus on Shigemasu, and it is my favorite brewery.
Summary
Nowadays, there are fewer opportunities to experience barrel sake, but by learning about the commitment and skill of the barrel craftsmen of Kinokawa and the process of making barrel sake, I was able to reaffirm the splendor of the tradition that has been passed down.
And we will continue to maintain this barrel culture.“New shape”We must pass this on to the next generation.
Mr. Kinokawa of ``Yoka Sake Brewery'' always provides new value while respecting tradition.
I hope that the barrel culture will be developed from Isahaya as a tourist spot with an idea unique to Kikinokawa! !
See you again at the next online sake brewery study abroad event.♪
49th Online Sake Brewery Study Abroad Dejima Hosendo Brewery “Hayato Hinata”
■Next date and time: November 23rd (Sat) 19:00~
■Speaker: Mr. Hayato Hinata, brewer of Dejima Hosendo
In Dejima-cho, Nagasaki CityAn ancient Japanese liquor that uses all the raw materials.[Dejima Hosendo] brews "Doburoku".
“Brewing = the joy of making”
"Food and drink = pleasure"
“Craft = spinning heart”
A new style of ``brewery gallery'' that fuses various fields of food."Hosen", using local produce"Tasuki"We are developing two brands.
What kind of “Doburoku secret stories” can we hear from Mr. Hinata, who has a powerful and wonderful voice? ?
Please look forward to it! !
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! !
