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 23rd Online Sake Brewery Study Abroad event.Matsui Sake Brewery (Kyoto Prefecture)We would like to introduce♪
About Matsui Sake Brewery
The urban area of Kyoto, an area once called "Rakuchu"
It is said that in the mid-Meiji period, there were 131 sake breweries.
However, with the trend of urbanization, their number has decreased dramatically.
Those who continue to make sake to this day are:"Only 2"It becomes.
One such precious brewery is Matsui Sake Brewery, which was founded in 1726, about 300 years ago.
When the company was first founded, the fourth generation head, Jiemon Matsui, who was a vassal of the lord of Takagi Castle in Tajima Province, produced sake in what is now Kami-cho, Hyogo Prefecture.
Furthermore, at the time of its founding, the Matsui family traded with Hokkaido on two ships, the ``Tenjin Maru'' and ``Yawata Maru,'' and the destination they loaded with sake was ``Chitose,'' Hokkaido.
The background of the time can be seen in the name ``Fuji Chitose'', the brewery's representative brand.
It is said that the name conveys the auspicious meaning that ``we prayed to the sacred mountain Mt. Fuji for safe voyages and for the happiness of our customers in Chitose.'' However, at the bottom of this auspicious story, we can also feel the earnest feelings toward sea travel, which was harsh at the time.
The journey of Matsui Sake Brewery, which has a long history of 300 years. As with any other historic sake brewery, it was not always smooth sailing.
Looking back over the long history of the store, it has been at the mercy of the times and was forced to relocate several times.
The current Matsui Sake Brewery is located on the 1st floor of an apartment building, a location that at first glance would be hard to believe is a sake brewery.
However, it took 40 years to return here.
In such an urban location, how did it overturn the Japanese image of ``kura = aged wooden or earthen storehouses'' and gain fans both domestically and internationally?
Matsui Sake Brewery's signature product plays a part in this."KAGURA"。
As it has been said since ancient times that alcohol is a gift from God,"Remember to be grateful to God"This alcoholic beverage is named afterAroma and taste harmonize at a high levelSake.
Generally speaking, sake tends to sacrifice the umami of the rice when seeking aroma, and sacrifice the aroma when seeking the umami of rice, but this ``Kagura KAGURA'' brings out the best of both worlds, soothing the soul of those who drink it and deepening their joy.
Although it is a state-of-the-art sake brewery, you can still get a glimpse of traditional techniques.
It goes well with food, and although it's not flashy, it's a great addition to your daily life. That's probably why it continues to attract so many fans.
In that step,"Tips that apply not only to sake brewing, but to many traditional Japanese cultures and businesses."I can't help but think that it's full of things.
On the other hand, Kyoto is a place where all kinds of people have lived in close contact with temples and shrines.
Naturally, Matsui Sake Brewery has grown up with deep ties to the shrines and temples of Kyoto, both past and present.
It has been used as official sake at famous shrines and temples, including Yoshida Shrine, the birthplace of the Setsubun Festival, Kinkaku-ji Temple, Ginkaku-ji Temple, and Matsuo Taisha Shrine, which enshrines the god of sake brewing.
After 40 years, when the brewery was first revived at its current location, the gift from Matsuo Taisha Shrine was``The oldest remaining sake brewery in the former Kyoto City''It was a signboard of the official purveyor with the words:
We have also received signboards from various other temples, such as Shokoku-ji, the head temple of the Shokoku-ji branch of the Rinzai sect, which has a rich history and is a cultural asset that Japan is proud of around the world.
In such a strict tradition,Matsui Sake Brewery is “a sake that is close to prayers and wishes”continues to be produced even today.
While firmly inheriting tradition, Matsui Sake Brewery has carried out a "large-scale renewal" of its sake brewery and directly managed stores in 2022. A long-established brewery with a history of about 300 years, it is aimed at modern sake fans and tourists.Evolving into an “experience-based sake brewery”I'm doing it.
New sightseeing spots in KyotoWhy not visit with a fresh feeling?♪
300 years since our founding! From giving up on sake brewing to introducing solar power generation - The trajectory of evolution into an urban sake brewery -
From its founding until the 12th generation, Matsui Sake Brewery produced sake in what is now Kami-cho, Hyogo Prefecture, following the name of Jiemon Matsui from generation to generation.
Later, at the end of the Edo period, the brewery was moved to Rakuchu, Kyoto (currently Shimomaruyacho, Kawaramachi-dori, Nakagyo-ku). However, with the turmoil at the end of the Edo period and the relocation of the capital to Tokyo, Matsui Sake Brewery was at the mercy of the city of Kyoto.
A hopeless event such as the burning down of a storehouse. Furthermore, from the Taisho era to the late Showa era, due to expansion work to allow streetcars to run in Kyoto, the station was forced to relocate further.
Therefore, the 13th generation head of the family at the time was the key to sake brewing."Seeking quality water", we decided to move to Yoshida Kawaramachi, Sakyo Ward, where the brewery is currently located.
With this decision, laterMatsui Sake Brewery's sake has become very popular, and we receive orders from famous temples and shrines such as Shokoku-ji and Kinkaku-ji.Now it looks like this.
However, Japan soon entered the era of war. During the war, the brewery was dismantled and annexed, and the company name was temporarily changed to Yamato Sake Brewery, which assumed the role of continuing to produce sake for the military.
However, the will of the 13th generation, who decided to relocate in search of ``high-quality water,'' was at the mercy of the waves of the times.
This is due to the influence of the subway (Keihan Railway) extension construction that was underway in the 1970s.
Well water, which is the key to sake brewing, was in a serious condition.
The current head of the company, President Matsui, describes this incident as follows.
"There was talk that there might be no water coming out, and even if it did, the quality of the water might change."Also, this was also a time when the Japanese sake market was not doing well, so sake production in this area was temporarily closed during my father's generation. After that, I was unable to return to Rakuchu and moved to Fushimi where I continued making sake for about 40 years. ”
Sake cannot be brewed in this place, which can be called the origin, and a long gap of time passes.
However, due to the decision of the 14th generation, in 2009, full-scale sake brewing was resumed at the current location.
Is this fate or necessity?
In fact, these 40 years have been the driving force behind making Matsui Sake Brewery one of a kind among breweries nationwide.
In 2022, Matsui Sake Brewery will undergo a complete renovation of its shop and tasting space, transforming it into a space where you can enjoy tasting and selecting sake in a relaxed atmosphere.Furthermore, with enhanced equipment, it is now possible to offer representative brands in even better condition at any time.
The exterior and entrance have also been redesigned, creating an appearance that blends the atmosphere of a Kyoto townhouse with modern elements, blending naturally into the Kyoto cityscape, giving the building a sense of both the good old and the freshness of the modern era.
This renewal of Matsui Sake Brewery in 2022 is a great step towards passing on the culture that has long been engraved in the Japanese DNA to the next generation, while balancing tradition and innovation!
Matsui Sake Brewery was reborn in modern times on the site of its original brewery 300 years ago, but there were many challenges to overcome before its revival.
[Water issues for sake breweries in cities]
The biggest issue is definitely water. In the 1970s, they gave up on sake brewing due to streetcar and subway construction, and the location where the brewery was located at the time was replaced by apartments during the period of closure. I want to secure good quality water on the first floor.
``In the past, wells were shallow, about 15 meters deep, but they were affected by underground construction,'' says President Matsui.
So we analyzed the water quality every 10 meters and finally found the most suitable spot for sake brewing.The water we currently use is pumped up from 50 meters underground, and has an average hardness of 35, making it extremely soft water with very low mineral content.
According to Matsui Sake Brewery's official website, it is said that there is actually an amount of water stored underground in Kyoto that is comparable to Lake Biwa.
The rain that falls on Mt. Hiei has been filtered over many years, resulting in pure water with impurities removed.
The water issue has been at the mercy of the brewery for 40 years, but they have finally found ``high-quality underground water that is close to the water in Fushimi.''
[Stable sake brewing has the difficult problem of power issues...]
Although the water problem was resolved, what happened next was“Electricity” is necessary to brew and preserve stable sake.
Matsui Sake Brewery's premises are only 40 tsubo, but there are 5 fermentation tanks, all of which are thermal tanks that can control the temperature. In other wordsThis is a ``perfect four-season brew,'' requiring strict temperature control at all times in both the brewery and the storage tanks. Naturally, "power consumption is huge"It will be.
According to President Matsui,
``In this space, we use as much electricity as a mid-sized sake brewing company.''
There"We introduced solar power"It was. Currently, approximately 60% of the electricity used for manufacturing is provided by sunlight.
“I want to reduce the burden on the environment even just a little bit more.”
By the way, it is written on the bottle of sake in the same brewery.“Bishu Nichirin no Gotoshi”The word. This word means ``a drink as delicious as the sun,'' and at the same time, it is also a word that incorporates the idea of solar power generation.
[Alcohol and environment that attract foreigners]
Another feature of Matsui Sake Brewery is that its official language is English.
The manufacturing team consists of 5 people (as listed on the official website in 2026). ActuallyIn addition to the Japanese staff, George Navarrete from the United States has joined us.
“George is currently studying Japanese, so we often communicate in English during manufacturing.”
What is even more surprising is George's background.
George previously worked for a long time at a financial institution on Wall Street in New York.I built my career in a world where numbers and speed were values, and I was on the "front line of business" so to speak.
His first encounter with sake was during an experience he had in Japan during a break from work.
The method of making sake is completely different from that of wine, the complex fermentation of rice, water, and microorganisms, and above all, the culture and story behind sake.
"Sake is not just alcohol. It's a culture itself!"
Feeling this way, I left the world of finance and came to Japan to seriously learn about sake. One of the destinations I ended up on was Matsui Sake Brewery in Kyoto.
Inside the brewery, English is not a special language, but is used naturally because it is necessary.
“George also gives me directions to the sake brewery in English, which is really helpful.”
Many foreigners visit the brewery after hearing that they can tour the brewery in English, and about 70% of the customers who visit the brewery's tasting room, Sakechusen, are foreigners.
[Tasting room where you can enjoy at your own pace]
Matsui Sake Brewery's tasting room is"A place where you can enjoy sake at your own timing while thinking, ``What kind of alcohol should I drink today?''It is.
First, you can charge your special card and choose your favorite brand and amount from the sake server. Matsui Sake Brewery's standard sakes, such as Jinzo and Kyoto Chitose, are lined up, and you can try them a little at a time and compare them.
Enjoy it in a wine glass, as the aroma will rise gently and the expression of the sake will become easier to understand.
"I don't know much about Japanese sake, but I'd like to try it."
This is a space where those people can feel free to enjoy themselves.
There is also a monitor near the counter seats that shows the inside of the brewery, so enjoying a cup while watching the brewing process is a truly hands-on experience.
Another addition to the renovation is the electronic window, an idea unique to urban-style warehouses. The electronic windows display the sound of a flowing river and natural scenery, and in about 15 minutes the display changes to various scenery, including Yakushima.
This device was born from the brewer's idea that ``just a wall would be a little boring.''
"It's quiet, calm, and a little new." It can be said that this is a tasting room where Matsui Sake Brewery's unique sensibilities come alive.
In addition, there are some ideas for making souvenirs.
There are ``T-shirts that explain the story of sake brewing in English,'' which are popular as ``light and unbreakable souvenirs.''
According to President Matsui,
``People who are used to wine culture are very interested in it because they think that alcohol is part of culture,'' he says happily.
Not only are the facilities and services related to sake brewing flexible enough to match the times, but the management style is also very modern.Working hours are 9:00 to 18:00.Except during the busy season, there are no unreasonable long working hours.
Regarding this, President Matsui said, "I believe that we should not rely on tradition. There is a difference between what should be preserved and what should be changed," he says.
Don't sit cross-legged on tradition and pretend to be authoritative. If we truly have respect, we will carefully identify what should be protected and what should be changed, and connect it to the future.
This can be said to be the current form of Matsui Sake Brewery, which is pushing forward into the Reiwa era.
The teachings of Michitaka, the master brewer who supported the 15th generation, Jiemon Matsui.
Although the current 15th generation head of the family, Jiemon Matsui, has achieved various reforms, he did not grow up as the so-called ``heir of a sake brewery''.
In fact, as he himself says, his student days were far away from sake brewing.
"When I was born, sake was no longer being made here. So I didn't know anything about sake."
At university, he entered the Faculty of Law and spent his days in graduate school in Tokyo. Friends around him were aiming to pursue a career in law, and he envisioned his future as an extension of that.
At that time, a phone call from his father drastically changed the direction of his life.
"My father told me, ``I'm going to revive Matsui Sake Brewery, so please come back.''
Naturally, I was hesitant. It's not that I didn't have some regrets about abandoning the legal career I had studied up until now.
However, the words his father said to him stayed with him.
"There are other people who can become lawyers, but only you can make Matsui Sake Brewery's sake."
In addition, without her realizing it, her parents' home had been investing in equipment.
"I didn't have the option of not going back. Money was being spent more and more (lol)."
President Matsui decided to leave Tokyo in 2008 and move to Kyoto.
``When I was a university student, I didn't even know the difference between sake and shochu...'' President Matsui says with embarrassment.
The prologue to Matsui Sake Brewery's revival began with no experience in sake brewing.
To learn from scratch, I first headed to Kizakura, a long-established store in Fushimi. As a university alumnus, he had the opportunity to train at Misugura, a brewery that makes handmade sake.
Sake brewing is basically a division of labor system. Although he could only experience a limited number of processes, President Matsui desperately tried to absorb the overall picture of sake brewing by showing him different types of work whenever he found free time.
“To be able to make my own sake, I had to learn everything in a short period of time.”
After a year of training, President Matsui finally returned to Yoshida in 2009.
Revival of a sake brewery in Yoshida.
At that timingHis mentor was Ryozo Michitaka, a prominent Noto chief brewer.
He was a veteran brewer who was already over 80 years old at the time.
``Mr. Michitaka has been with us since the beginning of the brewery, staying the night with us,'' says President Matsui.
Mr. Michitaka is truly a “craftsman of craftsmen” with over 40 years of experience as a master brewer.
However, it is said that his teaching style was not at all kind.
"They really don't tell me much."
There are no detailed explanations, and there are no step-by-step instructions. The basic style was to just "watch your back and learn."
Still, President Matsui says, ``But I think that's why we became what we are today.''
In particular, Toji Michitaka stuck to the Noto style of sake brewing.
The key word is "bringing out the flavor of the rice".
At that time, tanrei-dry kakuchi became the mainstream, and there was an increase in the number of types of sake that did not dissolve the rice very much, but I dared to value a way of thinking that could be described as the complete opposite.
"If I'm going to use rice, I want to properly dissolve it to make sake."
President Matsui's thoughts coincided with the Noto style of sake brewing.
And there is another lesson that Toji Michitaka taught him that was deeply engraved in Mr. Matsui's heart.
"Don't mix yeast and koji for human convenience."
The main players in sake brewing are microorganisms, not people. The philosophy was that it was more important to listen carefully to the voice of the yeast and koji, rather than adapting to the rhythms of human life.
In fact, Master Toji Michitaka was a person who would wake up by himself even at 2, 3, or 4 a.m. to work, and one morning, when President Matsui visited his room to say ``Good morning,'' he found that the work had already been completed.
“I thought, no matter how much time passes, I won’t be taught anything.”
The action that President Matsui took was quite simple. A sleeping bag was laid out in front of the room where the master brewer slept, so that he would be able to tell if he was about to wake up.
“I think I was already half asleep at the time (lol)”
Even so, it was probably because he had that time that the philosophy behind sake brewing became ingrained in his body.
The fact that he received guidance from Mr. Michitaka is still a stronghold for President Matsui.It is said that
After learning the teachings, President Matsui started his own business as a brewery chief brewer in 2012, and became president and representative director in 2019.
At the same time, he decided to call himself the 15th generation ``Jiemon Matsui'' and proceed with further reforms.
Respect tradition and pass it on to the next generation! "Kagura KAGURA" bottle and "Kagura-sama"
Matsui Sake Brewery's representative brand "Kagura KAGURA".
In the center of the bottle, the word ``Sake'' is written in Braille, which even visually impaired people can easily recognize.
On the back, there is an AR mechanism that shows the sake brewing process when you hold your smartphone over it.
“I thought it would be great if people could tour the sake brewery and imagine what sake brewing is like while staying at home.”That's what he said.
An attitude that effortlessly incorporates cutting-edge technology into the world of traditional sake. It's not for creating a topic,
"It's all about properly conveying the background of sake and the thoughts of its creators."It can be said that he happened to utilize modern technology and methods in order to convey his responsibility as the current owner and the thoughts of his predecessors.
In that sense, the ``Kamizo KAGURA'' bottle is more than just a container.
The history of Matsui Sake Brewery and the possibilities of sake in the future have been created into a bottle that gently touches the drinker with the help of design and technology. Its presence is felt from the moment you pick up the bottle.
At first glance, it looks like a sophisticated Japanese modern design.
However, behind the scenes, Matsui Sake Brewery's design is not just to appeal to young people, but is something that Matsui Sake Brewery values from its own experience.
The idea of ``how to make use of tradition in today's times, rather than leaving it as it is'' is quietly gaining momentum.
It is said that Kamizura's seasonal sake originally started out as a winter drink."That White Elephant by Jakuchu Ito"We used this on the label,” said President Matsui.
The choice was made with respect for the land of Kyoto, the culture of sake, and Ito Jakuchu, a Japanese painter that Japan is proud of around the world.
Eventually, President MatsuiWhile thinking about making sake for spring, summer, and autumn, I came across Kiyoshi Nakashima, a Japanese painter.It is.
President Matsui has been a fan of the work for some time. He took the plunge and asked them to use the label.
“I just happened to have a chance to make a request, and they kindly agreed to do it.”
The entire label conveys the desire for Japanese paintings to be enjoyed as deeply as sake, rather than as a "decoration."
◆ Kiyoshi Nakajima's website
On the other hand, what is essential when talking about the bottle design of "KAGURA" is the motif."Kintsugi". President Matsui explained the reason for this.
“Rather than hiding the scars, I thought they were part of history.”And.
300 years, relays between people, disasters, hardships, overcoming...all have led to the present.
In addition, President Matsui asked professionals about the way a bottle breaks, and the bottles were designed to be beautiful, sparkling, and elegant, with the lines in mind.
Value the “time you have accumulated” and the “now” rather than “being perfect”Feelings are expressed.
Matsui Sake Brewery "KAGURA" has another "story" that has been cultivated with as much care as its taste.
The symbol isKagura-sama, a character from the Jinzo series It is.
The background to this initiative is the original experience of President Matsui, the 15th generation brewer.
In terms of generation,"The world of games and stories I encountered as a child"It is. President Matsui still has fond memories of the time he spent gathering at his friend's house and enjoying the adventures he saw on the TV screen.
Games and anime were once seen as "children's play," but as you know, they have now become a culture that connects people across generations and borders, and the quality of Japanese content is sweeping the world.
Among the overseas customers who visit the brewery, there are many who say they learned Japanese because they love Japanese anime.
Based on his childhood experience, President Matsui“Games and anime are a culture that Japan can be proud of to the world.”I started to feel thatAs we think about the future of Matsui Sake Brewery as we look ahead to our 300th anniversary, let's try to connect Kamigura with Japan's content culture.I think so.
So I was a big fan.Illustrator Mai YoneyamaWhen I took the plunge and asked her out, she was also connected to the Japanese painter Nakajima-san, and Kagura-sama was born as the Goddess of the Shrine.
◆Mai Yoneyama's official X account
``I'm glad that such a wonderful goddess has joined the shrine,'' said President Matsui.
Kagura-sama is a goddess who originally lived in a well in a storehouse. His love of alcohol has grown, and now he is the one watching over Kamizou and Matsui Sake Brewery.
The relationship further expanded and Kagura-sama was given a voice.
The person in charge of the voice was Aina Aiba.
◆Aina Aiba's introduction website
She is a talented voice actress who has appeared in many popular works such as Yukina Minato in the anime "BanG Dream!" and "Kemono Friends."
You can hear Aiba's voice by reading Kagura-sama using the AR app "COCOAR" and enjoy the experience as if the goddess is speaking to you.
◆Download “COCOAR”
Kagura-sama has a sister, and the third daughter, the liqueur fairy Mitsuha, also appears.
This worldview is gradually spreading through labels, shoppers, social media, etc.
"Sake" + "Japanese anime and games".
At first glance, it may seem like an unexpected combination, but it combines the traditions passed down by our ancestors and the culture loved by and nurtured by Japanese children.
“I want to create a landscape where nature and sake can be found in the daily lives of adults.”These are President Matsui's thoughts.
Jinzo and Kagura-sama can be said to be an easy entrance to enjoy sake more closely and freely.♪
Introducing Matsui Sake Brewery's new challenge of "circulating distillation" spirits related to sake!
Image source: Matsui Sake Brewery "X"
Matsui Sake Brewery, a historic Japanese sake brewery, decided to create spirits such as rum. President Matsui explained this as follows.
“Due to the coronavirus pandemic, we had some alcoholic beverages that we had to miss the timing of shipping.Rather than throw them away, I wanted to distill them and give them a new lease of life.”
It cannot be released to the world as sake. However, I didn't want to just end the sake I had spent so much time and effort making. With this in mind, we have installed a small distillation machine in our brewery. It was the first step towards "brewing sake without throwing away."
Not only the sake itself, but also the sake lees produced as a by-product, are re-fermented and distilled to be reborn into new sake. Matsui Sake Brewery's goal is to create a recycling-oriented manufacturing system that uses up every last bit of sake without wasting any waste.
The first thing I started with was yuzu liqueur. From there, I wanted to increase the variety, and thanks to my relationship with a farm in Hokkaido, I started making yogurt liqueur as well.
Amid this trend, President Matsui had a new idea.
``Is it possible to create spirits that are unique to Kyoto?''
That's how we arrived at rum.
However, the raw material for rum is sugarcane. Although it is completely different from sake, President Matsui said,
We wanted to value the ``meaning of making in Kyoto,'' so we focused on ``Wasanbon,'' which is an essential Kyoto confectionery.
Wasanbon is a unique Japanese sugar made from bamboo sugar. The idea was that by using the molasses produced during the manufacturing process as a raw material for rum, it would be possible to create a rum unique to Kyoto.
We combine Wasanbon molasses with the fermentation technology cultivated through sake brewing.
By fermenting it slowly, we aimed for a gentle and transparent taste.
Matsui Sake Brewery's crafted rum, which was born in this way, has an elegant, pure, transparent color.
It has a gentle aroma reminiscent of honey and has a smooth texture. The sweetness is not overpowering and disappears quickly and sharply.
``To be honest, I don't know if rum is the answer,'' says President Matsui.
Still, this bottle is filled with the time and thought we have accumulated as a sake brewery, and our choice not to throw it away. Rum, a tropical drink, has become "rum with the air of Kyoto."
Matsui Sake Brewery's tradition and spirit of innovation are expressed here as well.
[Matsui Sake Brewery]
〒06-8305
1-6 Yoshida Kawaramachi, Sakyo Ward, Kyoto City, Kyoto Prefecture
TEL:075-771-0246
HP:https://matsuishuzo.com/
Online store:https://matsuishuzo.com/?mode=f3
Introducing Matsui Sake Brewery's sake and pairings♪
Junmai KAGURA Unfiltered, unadded water, raw sake (Ruri)
A bottle that seems to reflect Matsui Sake Brewery's beliefs.
The flavor is not what you would imagine just from the 65% rice polishing ratio, but the process of slowly and carefully growing the mash at low temperatures brings out the flavor of the rice.
Its characteristics are the freshness of unfiltered, unwatered, and raw sake.
Since neither filtration nor water is added, the liveliness of the yeast and the natural aroma of rice are conveyed directly, giving you a lively fruit aroma and rich flavor.
The sake rice is called ``Iwai,'' a variety unique to Kyoto, and because it dissolves easily in the mash, the appeal of this sake is that its flavor changes from time to time, giving it a rich and expressive flavor.
Also, depending on the timing of preparation and the season, the aroma and rich flavor will soften and stand out.
The taste is firm yet light, and the aftertaste is well-balanced with just the right amount of rice. Not only can you enjoy it chilled, but the flavor and aroma of the rice will spread gently even at room temperature.
■Junmai Kamizura KAGURA Unfiltered, unhydrated, raw sake (Ruri) Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Celebration (produced in Kyoto) |
| Rice polishing ratio | 65% |
| yeast | Matsui original |
| Alcohol level | 15 degrees-17 degrees |
Recommended pairing for “Junmai KAGURA Unfiltered, Unhydrated, Nama Sake (Ruri)”
A bottle that feels fresh with just the right amount of acidity and flavor. President Matsui suggested slightly unexpected dishes as pairings that allow you to honestly enjoy their individuality.
First of all"Autumn eggplant and tuna stew with tomatoes."
The soft acidity of Ruri blends beautifully with the acidity of the tomatoes, giving a light aftertaste. It's not too heavy, and it's a combination that will keep you drinking.
Subsequently"Saury Confit"
Cooking slowly at a low temperature brings out the flavor of the saury and the slight bitterness of the cotton. You can enjoy the autumn-like aftertaste that echoes the youthfulness of new sake and the slight bitterness of Ruri.
AndPeach mozzarella is perfect for a dessert feel.
The fruity scent of Ruri is naturally connected to the sweetness of the fruit.
For even more convenient snacks, the brewery's tasting room also offers them.“Eihire” is also recommended!
The moist texture brings out the gentle flavor of raw sake.
"Enjoy without worrying" ---
That might be a pairing typical of Ruri.
Fuji Chitose Junmai Nigori Sake
In contrast to Kagura, which has a modern impression, this is a classic piece that makes you feel nostalgic. We use Gohyakumangoku for sake rice,"Junmaishu has been produced without major changes to the traditional manufacturing method."It is.
Although it looks white and cloudy, it has a mild flavor that lets you feel the flavor of the rice.
Although it is mellow, it is not heavy and has a gentle finish.
In the winter, fresh nigori may be available, but currently the pasteurized type is the main choice, so you can enjoy a consistent taste.
Fuji Chitose is also known as the sacred sake of Kyoto's Yoshida Shrine, which is said to be the birthplace of the Setsubun Festival.Yoshida Kawaramachi, Sakyo Ward, where the brewery is located, is the land that inherited the name of Yoshida Shrine, and the sake is deeply connected to the region.
The Setsubun Festival, held on February 2nd and 3rd every year, is a lively festival with food stalls lined up all over Mt. Yoshidaya and many long-established Kyoto stores participating.
President Matsui also says, ``If you have a chance, please come and visit us.''
This is a bottle that conveys Matsui Sake Brewery's "unchanging taste" to the present day, as a drink for Setsubun to pray for good health, and as a drink that goes hand in hand with everyday life.
■Fuji Chitose Junmai Nigori Sake Specifications■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | five million countries |
| Rice polishing ratio | 70% |
| yeast | Matsui original |
| Alcohol level | 14 degrees |
Recommended pairing for “Fuji Chitose Junmai Nigori Sake”
``Fuji Chitose Junmai Nigori Sake'' is a sake that retains plenty of the rice ingredients that are unique to nigori sake.
First of all, the dishes that President Matsui mentioned were"Shiraki grilled pufferfish milt".
The rich, relaxing flavor of Shirako is enveloped by the gentle sweetness and roundness of Nigori sake, creating a unified flavor in your mouth. The ``white'' color of Shirako and the ``white'' color of nigori sake go together beautifully, making it a winter-like combination.
It's a pairing that you can't easily enjoy at home, but one of the charms of this sake is that it envelops the rich and creamy food.
And one more thing"Figs wrapped in prosciutto."
The unique sweetness and richness of the figs, combined with the saltiness of the raw ham, brings out the gentle sweetness of the nigori sake. It captures the individuality of the fruit while finishing off the aftertaste beautifully.
It takes on the two tastes of ``sweetness and saltiness'' at the same time, and you can really feel the taste of sake and umami.
This is a book that will let you enjoy its surprising compatibility with not only special ingredients like those introduced above, but also with everyday meals.
Matsui Sake Brewery Q&A
Here are some of the questions asked to President Matsui during this study abroad trip.
- Please tell us about the origin and characteristics of Matsui's original yeast.
- First of all, it doesn't mean that we only use original yeast. Sometimes we use association yeast, and sometimes we use a yeast called ``Kyo no Koto'' developed by Kyoto Prefecture.
The reason for this is that we actually choose the yeast that best suits each alcoholic beverage.
However,About 13 years have passed since the brewery was revived, and some moromi that I think is good has come out.
The result is something you can look back on and think, ``Ah, I like this look.''
We want to be able to recreate the taste and aroma of moromi every year as much as possible.
Therefore, the so-called "Matsui Sake Brewery's original yeast" is what is called "Matsui Sake Brewery's original yeast", which is taken out from the good mash, cultured, and used for the next sake brewing. - I believe that this Ruri rice will have special junmai specifications if it is fermented at low temperatures for a long period of time, but what is the reason for choosing junmai?
- It's true that if you look only at the way it's made, you could say it's a ``Special Junmai'' sake, but I purposely don't call it that.
I've always wondered, "What's 'special' about special Junmai?" I asked the local government, whether it's the polishing rate or the way it's made, but I couldn't get a clear answer.
In many cases, Junmai sake that has been polished to Ginjo class is called "Special Junmai", but that is...I think it's difficult for drinkers to understand.
That's why we simply call it ``Junmaishu''. Rather than explaining it to you, I think it would be enough if you could taste it. - Are there any advantages or disadvantages to working in the limited space on the first floor of an apartment?
- The advantage is that since we work with microorganisms, hygiene and temperature control are directly linked to quality. The environment is easy to clean, which is a big help compared to older sake breweries.
The downside is that people might think, ``There's no way that alcohol made on the first floor of an apartment can be delicious...'' (lol)
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! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
