[Matsumidori Sake Brewery, Hirosaki City, Aomori Prefecture] Aim for No. 1 in Aomori! ! Let's learn about the appeal of Japanese sake "Rokukon" and think of Matsuroku Sake Brewery's favorite phrases! !

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.

This is the 44th time for this online sake brewery study abroad program.President Senda and taster Tashiro from Matsumori Sake Brewery in Hirosaki City, Aomori Prefecture, were on stage!
We talked about a wide range of topics, including the charm of breweries, the characteristics of Aomori Prefecture, and tastings, so we would be happy to introduce them to you.♪

44th Online Sake Brewery Study Abroad

■Date and time: June 29th (Sat) 19:00~

■Speakers:
・Yuriko Chida, President and Representative Director of Matsumori Sake Brewery
・Matsumidori Sake Brewing Director/Taster Takashi Tashiro

■Participating international students: 46 people from 22 prefectures (6 of them participated for the first time)

■Study abroad contents■

・Introducing Matsumori Sake Brewery

・Introducing Aomori Prefecture

・Cheers and pairing introduction at the first drink

・Cheers and pairing introduction at the second drink

・Learn about tasting

・Question time

・Discussion time among international students
[If you had to give a favorite phrase for Matsumoku Sake Brewery, what would it be? ]

・Question time

・Summary

・Next preview

Following on from the Takeda Sake Brewery in Niigata Prefecture last time, this is the first time in Hands-on SAKE that we will be introducing a sake brewery in Aomori Prefecture!

The reason for Matsumori Sake Brewery's appearance on stage was the new voting project that was started this year at Hands-on Sake.『Monthly recommended brewery ranking』We drew attention to it because it received the highest number of votes.

However, since we are based in Fukuoka, we have no connection to Matsumori Sake Brewery, which is located directly opposite to us, and we were at a loss because we were unable to contact them, until we learned that one of our sake friends from Kitakyushu was connected to Matsumori Sake Brewery!

It is said that there are only 6 people in the whole country who have this drinking buddy.“Matsumidori Sake Brewing Official Ambassador”I am one of them!

Thanks to their very strong support, we were able to connect with Matsuroku Sake Brewery and were able to realize this online sake brewery study abroad program.

I'm not good at online, so this is actually my first online event.President Senda and Mr. Tashiro, who is the first ``taster'' in the sake brewery study abroad program.

The international students were very interested in the appearance of these two people, who rarely get to hear their stories, and it was a valuable learning opportunity!

About Matsumori Sake Brewery

*Image source: From the Matsumori Sake Brewery website

Founded in 1904 (Meiji 37).
The brewery is located in the castle town of Hirosaki Castle, which is known for its beautiful cherry blossoms in spring.
On the premises of the storehouse, there is a garden that was landscaped during the Edo period, and an old pine tree that is over 300 years old still remains.
The shop name and brand, ``Matsumidori'', was named after this old pine tree.

Before it was founded as a sake brewer, it had been in business since the Edo period.Sake starter makingHe made a living by selling sake to sake breweries throughout Tsugaru.
Sake mash is a high-quality yeast cultured for brewing sake, and is an essential brewing source for fermenting mash.
After that, brewing testing stations were established in various places, and under their guidance, each sake brewer began making their own shubo, so in 1904 (Meiji 37) the company changed its business to producing sake, and in 1959 (Showa 34) established a stock company.
until recent years"Saito Sake Brewery Co., Ltd."He operated a brewery under the name.

turning point

For 120 years since our founding, we have been brewing sake with roots in the region, but in 2016(2016),Due to the aging of the brewers and lack of successors, the business was forced into bankruptcy.

At that time, Jewish food safety regulations「kosherCertification (KJ mark)」While acquiring the company, he came to know the owner of the foreign company ``Chartered Group''.
For the owners of the Chartered Group“Japanese alcohol, wine, whiskey, etc. should be appreciated more globally.”Because of this idea, they formed a capital alliance with the then-current Saito Sake Brewery and succeeded in keeping the brewery in business.

Obtained Kosher certification for the first time in Aomori Prefecture,Converting to a pure rice brewery that does not add any brewed alcoholWhile respecting tradition, we will take a new direction by looking ahead to the times and making changes.

And,Company name changed as of January 1, 2019“Matsuyoku Sake Brewery Co., Ltd.”Changed to.

Today, we use spring water from Mt. Iwaki in the Shirakami Mountains and high-quality rice grown in the Tsugaru plains as raw materials, and utilize our original shubo-making techniques to create sake that is delicious and pleasing to drink.

Adopting the traditional Nanbu Toji system

At Matsumori Sake Brewery,Nanbu toji systemWe use these to make sake.

Nanbu Toji is one of a group of chief brewers based in Ishidoriya-cho, Hanamaki City, Iwate Prefecture.
(*Nanbu Touji originated in Shiwa District, Iwate Prefecture.)
The toji groups in Echigo, Tanba, and the southern part of the country are"Japan's Three Great Chief Brewers"It is called, among themNanbu Toji is Japan's largest toji group with over 300 members.It is.
They hold seminars many times a year and their technical skills, which they have honed and honed, are first-class, and it is said that there is no other group that studies as much as the Nambu chief brewers.

Originally, a chief brewer farmed at his own base and only produced sake during the winter.seasonal workerIt was.
The style of working on the farm from spring to autumn and going to work at a sake brewery to make sake in the winter has been inherited to this day, and rice farmers (Nanbu brewers) also go to Matsumori Sake Brewery to make sake during the winter.

When we invite Nambu brewers to start brewing sake, Matsumoku Sake Brewery presents them with a production plan, shares the quality and taste they envision, and asks them to work on making sake.

As the taste of the rice and the toji's method of production change from year to year, it is up to the taster, Mr. Tashiro, to decide at what stage the process should be stopped and when the finished product should be produced.

Representative brand

One of the representative brands of Matsumoku Sake Brewery, which is brewed by the brewer and Nanbu chief brewer."Rokkon"It is.

“The Heart Sutra transmitted by Sanzang teaches about the five roots, or five senses.
In order to make use of the five roots, the heart must move.
It is said that people can only know the truth, feel the real thing, and understand the Rokkon.
Sake that is made with heart and is drunk with heart.
I named this sake Rokukon. ”

*Origin of Rokukon (cited from Matsumori Shuzo HP introduction)

Rokukon, which was born with the desire to take on a new challenge in sake brewing, is sold in various types, but the most popular one is this [Jewelry series]!

The names of gemstones such as rubies, sapphires, and diamonds areThe rice is carefully polished like a gemstone.It is derived from this.
Also, rather than using simple label names such as blue label or red label, the aim is to give the names of gemstones to make them more memorable.

``Rokukon Ruby'' has a reputation among sake beginners for its soft taste and beautiful sweetness, and many people say they started drinking sake from Ruby.
This is a brand that can be said to be the face of Matsumori Sake Brewery.♪

It has also continued to be loved in the local Tsugaru area.``Reiho'' ``Matsuryoku'', brewed with special feelings"Detective"are decorating the lineup of Matsumoku Sake Brewery.

The attitude of taking on the challenge of creating sake for the next generation while preserving tradition, as well as the reliable techniques of Nambu Toji, have been recognized.[Kura Master]Ya[National New Sake Appraisal Association]The brewery has grown into one of Aomori Prefecture's leading sake breweries, winning numerous awards.

We are currently renovating the storehouse.♪

As of July 2024, part of Matsumori Sake Brewery's brewery is currently undergoing renovation in preparation for renewal.
A cafe where you can enjoy coffee and tea brewed with brewed water.There are plans to establish a new one!
It seems that renovations are underway with the aim of opening on August 1st, so please come and visit us.♪
Maybe President Senda will come to welcome you! !

[Matsumidori Sake Brewery]
〒036-8366
58 Komagoshicho, Hirosaki City, Aomori Prefecture
TEL:0172-34-2233
FAX: 0172-34-2234
Online shop:https://matsumidorideka.shop-pro.jp/
HP:https://matsu-midori.com/

The meeting between President Chida and Mr. Tashiro and the journey to entering the brewery

Before joining Matsumoku Sake Brewery, I worked in design and advertising-related positions.

In 2016 (Heisei 28), after Saito Sake Brewery, the predecessor of Shoroku Sake Brewery, entered into a capital alliance with the Chartered Group, I joined the brewery as a finance officer.
As a behind-the-scenes employee of the company, I supported the brewery by ensuring that commonplace tasks such as money management were carried out properly.

One day, the person in charge of the brewery was having trouble preparing the sake labels in time, so President Senda asked a designer he knew to help with the production.
This was so well received that we were asked to produce labels for the next time as well.
Eventually, I was asked to support events, etc., and while helping with other duties became busier than my original duties, I decided to become president in October 2019 (Reiwa 1).
Today, he is leading the sake industry in Aomori Prefecture with his hard work, unwavering core strength, and spirit of Donbei.

Mr. Tashiro is a taster of coffee, tea, and sake.
After working as an office worker, I ran a cafe that served Japan's top quality coffee and tea.
When running the business, it was difficult to manage with just coffee and tea, so when considering how to deal with alcohol, it was inevitable that Mr. Tashiro, who doesn't like distilled spirits, would have two choices: Japanese sake or brewed wine.

It is not practical to serve the highest quality wine in Japan at a cafe due to the cost, but since you can get high-quality sake in the price range of 1,500 to 2,000 yen, I decided to focus on sake because I have always liked Japanese sake.

Tashiro-san himself admits that it is unusual for him to be a taster of these three types of coffee, tea, and sake.
However, all of them have proven their ability, and President Senda says that he was shocked by how delicious the tea Mr. Tashiro brewed was.
The coffee also had a lot of weight to it, and was praised for being better than the coffee brewed by other people!

two people meeting

The encounter between these two unique people,Mr. Tashiro was a reader of a cooking blog run by President Senda.That was the trigger.
Through the blog, the two became friends, and President Senda learned about sake from Mr. Tashiro, and they both went on the path to becoming Gobei (lol).

Eventually, they developed a relationship where they could talk honestly, and when President Senda first joined the brewery, Mr. Tashiro often gave him harsh opinions about the brewery (lol).

President Senda had a desire for Mr. Tashiro to help him with the brewery work, so when he became President and Representative Director of Matsumoku Sake Brewery, he approached Mr. Tashiro and asked him to join the brewery.

By having two people who are outsiders of the brewery and who call themselves just drinkers at the top, it feels like the cycle of brewery management is going well, always from the consumer's perspective!

We are still good friends, and I even call Tashiro-san, who likes to make everything hot, a ``warm pervert'' (lol)

To get to know Aomori, first learn about the history of the Tsugaru domain and Nanbu domain!

Aomori Prefecture is located at the northernmost tip of Honshu, at approximately the same latitude as New York, Beijing, Rome, and Madrid.

It boasts the 8th largest area in Japan and is a well-known cold region.
The average temperature in Aomori City is around 10 degrees.
During the long, harsh winter, heavy snowfall can cause temperatures inside the brewery to drop to around -5 degrees.The more you heat the tank and control the temperature。

It is divided into three major regions: Hirosaki City, Aomori City, and Hachinohe City, and includes Hirosaki on the west side of the Ou Mountains."Tsugaru region"and east side"Southern region"have different histories, climates, cultures, and features.

In the southern region, cold winds blow down from the Ou Mountains."Yamase"Due to the influence of the river, it is difficult to grow agricultural products, so we are focusing on fishing.

Agricultural products grow well in the Tsugaru region, but in winter the mountains block the clouds and cause heavy snowfall.
The culture is to farm from spring to autumn, and to endure the winter.

History of Tsugaru domain and Nanbu domain

The reason why the Tsugaru region and the Nanbu region have completely different cultures even though they are in the same prefecture is due to the following reasons:A feud that began during the Azuchi-Momoyama eraBecause there was.
We asked Mr. Tashiro to explain the feud.

During the Sengoku period, the northern parts of Aomori and Iwate prefectures were under the control of the Nanbu clan.
As a vassal of the Nanbu clan, he was entrusted with the administration of the Tsugaru region.Mr. Tsugaru (Tamenobu Oura)It is.

In the Azuchi-Momoyama period, a dispute arose between the Nanbu clan, the main family, and the Tsugaru clan became involved in this, but the Tsugaru clan took advantage of this opportunity toAttack nearby hostile forces, expand your territory, and declare independence.

Around that time, the Tsugaru clan, who were good at information warfare, quickly learned that Toyotomi Hideyoshi had completed the pacification of Kyushu and was coming to the east, and decided to approach Ishida Mitsunari to secure his territory.
In this way, the Tsugaru clan officially succeeded in gaining independence from the Nanbu clan.

From the Nanbu clan's point of view, it was hard for him to accept that the Tsugaru clan, who had been his retainers until now, could become independent and become daimyo equals to him.
As the Tsugaru clan forcibly became independent, the Tsugaru clan and the Nambu clan came into conflict.

Time passed, around the time of the Meiji Restoration.
When Satcho invaded Tohoku during the Boshin War, Tohoku centered around Sendai and Aizu.Although they formed an alliance of Ouuetsu clans to fight back, the Hirosaki clan (Tsugaru) decided early on to leave the alliance and join the new government army.
After that, the Morioka domain (southern part) surrendered, but after the surrender was accepted, the Hirosaki domain started the Noheji War, in which it dispatched troops to the Morioka domain.I leave behind a grudge.

And the remnants of this have led to the cultural differences we have today.

When visiting Aomori, we recommend that you first learn about the history of Tsugaru and the southern region! !

A treasure trove of ingredients♪Introducing special products from Aomori Prefecture!

President Senda introduced us to Aomori's special products.♪

●Apple

President Chida

Hirosaki City is so famous for apples that it is said to be a town of apples, cherry blossoms, and castles, and Aomori apples account for 60% of the country's production.
So there are apple trees everywhere. Apple trees have been planted all the time, and I have never seen so many apple trees.

●Scallops

President Chida

Scallops are famous for farming.
I was born in Hokkaido, and while Hokkaido's wild scallops have a chewy texture, Aomori's farmed scallops have a crunchy texture.

●Garlic

President Chida

I think garlic grown in Aomori (Takko) is a very high-quality product.
I think it smells good, is large and delicious.

●Dake you

President Chida

This is a brand of corn called Dake Kimi.
It is a sweet and delicious corn with high sugar content that is harvested from Takekogen.
I'm from Hokkaido, so I've eaten a lot of delicious corn, but I thought I lost to this one! It's so sweet and delicious.

●Spinous crab

President Chida

It is a crab that belongs to the same family as the hairy crab called the spiny crab.
The miso is sweet and delicious, making it perfect for sake!
People in Aomori often say that the cherry blossom viewing season is the season for spiny crabs.

In addition, there is an abundance of seafood such as Oma's tuna and wild vegetables such as wood ear mushrooms, making it a veritable treasure trove of ingredients! !
I would like to have a cup of Rokkon with attractive local ingredients as a snack! !

"Nebuta" and "Neputa"

Aomori is famous for its Japanese festivals."Aomori Nebuta Festival"There is.
everyone has heard"Nebuta Festival"However,"Neputa Festival"I'm sure many of you have heard this a lot!

There!Difference between "Nebuta" and "Neputa"Mr. Tashiro explained each of them.♪

Aomori Nebuta Festival

One of the three major Tohoku festivals held in Aomori City, Aomori Prefecture, it was held in 1980.It has been designated as a national important intangible folk cultural property.
Held from August 2nd to 7th every year, it is a popular festival that attracts more than 2 million tourists.

Aomori Nebuta is characterized by the fact that three-dimensional statues made of skeletons and paper are pulled around, and the sight of warriors from historical stories parading around is truly breathtaking.

Anyone can freely participate in the dancers known as haneto, making it an attractive experience-based festival.

Hirosaki Neputa Festival

The Hirosaki Neputa Festival is a festival held in Hirosaki City, where Matsumoku Sake Brewery is located.Aomori's Nebuta were three-dimensional statues, but this one is fan-shaped.
On the front is a picture of a brave warrior, and on the back is a beautiful woman.
These fan-shaped floats are unique in that they can be kept in use by being re-upholstered repeatedly, and local governments have been passionately showcasing each other for many years.

In contrast to the majestic Nebuta of Aomori, the Neputa of Hirosaki offers a majestic view, so please come and visit Hirosaki as well.

By the way, ``Both "Nebuta" and "Neputa" have their origins in an event called "Nemuri Nagashi" to drive away sleepiness, and it is said that the accent for "Nemuri" differs depending on the region, leading to the name being divided into "Nebuta" and "Neputa".

Tachineputa in Goshogawara

Until now, the two most famous Nebuta festivals were the "Aomori Nebuta Festival" and the "Hirosaki Nebuta Festival," but recently,Goshogawara'sTachineputahas also become famous.

This is a three-dimensional statue, but it is a Neputa that stands tall and upwards.

Goshogawara is very serious about his work, and is so passionate about it that he even buried electric wires underground because he wanted to do Tachineputa (lol).

It seems that Nebuta and Neputa festivals are held all over Aomori Prefecture, but in recent years``Aomori Nebuta'' ``Hirosaki Neputa'' ``Goshogawara Tatsuyaputa''The three major Nebuta festivals have become famous, and JR East has created posters for these three in an effort to attract visitors.

Also, I don't know if there is a rivalry within Aomori Prefecture regarding this Nebuta Festival, but the dates for both of them are the same, and Mr. Tashiro was sad, saying, ``I wish they'd moved it a little more...'' (lol)

Cheers with two types of Japanese sake produced by Matsumori Sake Brewery! ! Introducing pairings♪

This timeRokukon Daiginjo Festival！！

We received two large bottles of Junmai Daiginjo from Matsumori Sake Brewery, and we toasted with all the international students.♪
They talked about their thoughts on alcohol, including the pairings from the brewer's autobiography and the impressions of international students, so I would like to introduce them to each of them!

[1st bottle] Rokkon Junmai Daiginjo Gineboshi

Sake rice from Aomori Prefecture"Gineboshi"and yeast from Aomori Prefecture"Mahoroba Gin"This is Junmai Daiginjo made using.

From the description of sake degree -5, you might imagine a strong sweetness, but the balance with the acidity gives it a gorgeous, elegant sweetness and sharpness, allowing you to fully enjoy the flavor of the rice.
It is recommended to enjoy it cold (temperature range for about 15 minutes after taking it out of the refrigerator).♪

The ``Gineboshi'' we use is sake rice harvested in the southern region.
The southern region is a region exposed to cold winds, so this sake rice was developed as a cold-resistant sake rice.

The origin of the name Gineboshi isThe name comes from the eboshi worn by Tayu, the dancers of the local performing arts ``Enburi Festival'' held in Hachinohe.
The name ``Gin-eboshi'' was given to this eboshi because the image of a rice plant with its head hanging down was superimposed on this eboshi, and it was reminiscent of the gorgeous aroma of ginjo and daiginjo.

By the way, this"Rokukon Junmai Daiginjo Gineboshi"The label design ofIt was devised and directed by President Senda himself!
The eboshi of the first dancer at the Enburi Festival is decorated with peony flowers, so we used peony flowers as the main feature, and combined it with a running water pattern to create a glossy and elegant label.

Peony flowers areThe Tsugaru peony is used in the family crest of the Tsugaru clan of the Mutsu Hirosaki domain, so it is trulySake representing TsugaruYou could say that! !

“Rokukon Junmai Daiginjo Gineboshi” is filled with such local feelings.“Delicious Sake Award in a Wine Glass” “National New Sake Appraisal” “IWC (International Wine Challenge)”He is a talented person who has won numerous awards at various competitions.

What snacks go well with Rokkon Junmai Daiginjo Gineboshi? ?

Since it is Junmai Daiginjo, you can enjoy it as is, but if you want to pair it with food, you should choose a refreshing sake that does not interfere with the gorgeousness.carpaccioYaplain sashimi、ShamorockWe recommend these!

Free-range chicken from Aomori Prefecture"Shamolok"It is characterized by its rich soup stock and fine-grained meat, and is so good that it is rated on the same level as Nagoya Cochin and Hinai Jidori.
The compatibility of Shamonabe and Japanese sake is outstanding, and I would like to see this ingredient sold as a set with Rokkon.♪

Impressions from international students who drank “Rokukon Junmai Daiginjo Gineboshi”

International student S

I didn't feel that much sweetness when I drank it, so I was surprised when I heard the sake content!
Personally, I love acidic sake, so after drinking this Rokukon, I thought it was delicious.

International student N

I had the impression that sake from Tohoku was rather dry and light, but I thought this Rokukon had a rich flavor closer to Saga in Kyushu!
When I took it out of the refrigerator, it was sharp and crispy, but as it reached the recommended temperature range, it became more rounded and delicious.

[2nd bottle] Rokkon Junmai Daiginjo Hanamoi

Along with Gineboshi, this is the two wheels of Junmai Daiginjo."Flower feelings"。

It is brewed using the Aomori Prefecture yeast "Mahoroba Gin", which is polished to 40% of the sake-brewing rice "Kasoi" grown in areas with good weather and soil conditions, such as Hirosaki City, Aomori Prefecture, and brings out its flavor.

Compared to Gineboshi, it has a higher sake content of -10, but the balance with the acidity makes it a light drinker.
You can enjoy the elegant aroma, rich flavor, and clear, elegant taste.
The recommended temperature range is cold sake,You can enjoy the sake without losing its quality even when heated.So please try it! !

Hirosaki Park, where you can see the collaboration between Hirosaki Castle and cherry blossoms,Japan's three major cherry blossom viewing spotsIt is counted as one of the.

The park is surrounded on all sides by an outer moat, and when the cherry blossoms are in full bloom, the water surface of the moat is covered with petals."Flower raft"Ha,“A spectacular view you must see before you die”It is even called.

We have incorporated the flower raft, which is a symbol of Hirosaki, into the label design of "Rokukon Junmai Daiginjo Hanamoi", which is brewed with Hirosaki's representative sake rice!
The very chic and elegant design gives it an elegant and luxurious feel, making it a recommended gift.♪

What snacks go well with “Rokukon Junmai Daiginjo Hanamoi”? ?

Like Gineboshi, we recommend pairing it with Aomori's specialty products.♪

Among them,"Mutsu Bay hair crab"The spiny crab called ``spiky crab'' has a rich miso flavor that goes perfectly with sake!
Although it is slightly smaller than hairy crab, it has the same taste.About 1/3 or 1/4 the price of hairy crabPlease come and try it during the spring season.♪

Impressions of an international student who drank “Rokukon Junmai Daiginjo Hanamoi”

International student R

I'm from Niigata, but I prefer this kind of deep flavor with a lingering aftertaste rather than a dry and tanrei, so I'd like to continue to recommend Rokkon!

International student M

I just attended a Japanese sake class during the day and had a tasting, but it didn't taste very good and I was disappointed, wondering if Japanese sake could ever be like this.However, when I drank Rokukon, I was shocked by the deliciousness and depth of the flavor! !

As a sake brewery in Aomori, our passion for local rice and yeast

From what I've heard so far, Matsumori Sake Brewery is particular about using rice and yeast produced in the prefecture."Local sake"It can be seen that they are brewing sake worthy of the name.

However, even down to the fact that we are particular about using raw materials produced in this prefecture,“Aomori Prefecture, where rice is difficult to grow”As a sake brewery, we faced various hardships and trials and errors.

Aomori’s long-awaited sake rice “Gineboshi”

Until now, sake rice produced in the prefecture was not very resistant to cold and disease, making it unsuitable for cultivation in the southern and Shimokita regions of the prefecture, which are susceptible to the effects of Yamase.
Development of Gineboshi began in 2003, and its use began in 2018 (Heisei 30), in response to the expectations of breweries in the southern part of the prefecture to produce high-quality local sake using local sake rice.Aomori Prefecture's long-awaited sake riceThat's it.
With the birth of ``Gineboshi'', which is immune to cold weather, it is now possible for all sake breweries in Aomori Prefecture to produce local sake using local sake rice.

Matsumori Sake Brewery Challenge Series

Currently, Matsumoku Sake Brewery uses different types of sake, such as ``Yamada Nishiki'' and ``Akita Sake Komachi'' from outside the prefecture, depending on the type of brand.

While sake breweries in the prefecture use Yamada Nishiki to brew classic Japanese sake such as Junmai Ginjo, Matsumoku Sake Brewery deliberately uses Yamada Nishiki in order to differentiate itself from other breweries.``Jusui preparation''Ya“Rebreathing”I made it[Rokukon? ]It was a challenging season, including releasing a new series.

There were pros and cons to Matsumori Sake Brewery's challenges such as releasing new products one after another, but a certain dry liquor store told them, ``We don't know what we want to do.''

So, we went back to the basics,Updating standard products rather than developing unique productsI will try to do so.
We realized once again that in order to express our unique characteristics, we need to build a foundation as a sake brewery that brews sake using local rice and yeast.
Currently, our goal is to develop Rokkon into a ``local sake'' that represents Aomori Prefecture.

I want people to drink more sake!

Although we are particular about using locally produced rice, the current situation is that there are still fewer varieties of sake rice in Aomori Prefecture compared to other prefectures.

It is said that global warming is progressing, but the cold region where Yamase is located is still cold, which is a disadvantage for rice cultivation.
As President Senda says, ``It is true that where the rice is delicious, the sake is delicious,'' and Aomori Prefecture is at a disadvantage.

In order to create a new type of sake rice following the finally developed Gineboshi, it is essential that the demand for sake increases.
President Senda is committed to the sake industry and to us consumers, for the sake of the future of local sake in Aomori Prefecture.“I want people to drink more and more sake.”He told me that this is his true opinion.

Introducing Aomori Prefecture's sake rice!

Hanafubuki

This variety is a cross between ``Okuhomare'' and ``Fukei 103,'' which is high-yielding and resistant to cold, and is the standard sake rice of Aomori Prefecture.
The result is a deep-tasting sake that concentrates the flavor of the rice, but it tends to break when polished to a high degree, making it unsuitable for Daiginjo sake, which has a high polishing ratio.

Flower feelings

It is a hybrid of Yamadanishiki and Hanafubuki, and is known as the king of sake rice in Aomori Prefecture.
It is suitable for Junmai Daiginjo and Daiginjo, and when combined with prefecture-produced yeast, you can enjoy a sake with a harmonious clean taste and gorgeous aroma.

Sayaka Hana

This is an unusual species that I found by chance during the selection process for "Hanamoi".
This is a crossbreeding variety of ``Black 1900'' and ``Ginginga,'' which has extremely low levels of amino acids that cause off-flavors, resulting in a drink with a clean taste.

Gineboshi hat

It is a variety that is extremely cold resistant and disease resistant, having two parents: ``Izuma no Ki'', which is a rice suitable for sake brewing, and ``Kuro 2065'', which is a common non-glutinous rice.
From daiginjo sake to pure rice sake, sake with a sharp flavor is produced.

Introducing Aomori Prefecture's yeast "Mahoroba" series!

Mahoroba Gin

With the birth of Hanamoi, a sake rice for high-grade sake such as Ginjo sake and Daiginjo sake that requires high purity, it was developed based on the idea that it needed a gorgeous aroma that could be differentiated from conventional products.

This "Mahoroba Gin" is used in Rokkon's Junmai Daiginjo.
Normally, it produces a high amount of ethyl caproate, a component that gives the refreshing aroma of apples, but when used at Matsumoku Sake Brewery, a mysterious phenomenon occurs in which the aroma component ``isoamyl acetate,'' which smells like bananas and melons, appears.
It's interesting how the properties change depending on the compatibility between the yeast and the brewery!

Mahoroba Jun

Like ``Mahoroba Gin,'' this is an enzyme that was developed along with the birth of ``Kasoi.''
It is used in pure rice daiginjo sake and daiginjo sake.
The ``ethyl caproate'' and ``isoamyl acetate'' have a good balance, resulting in a drink with a clean acidity and a harmonious flavor.

Mahoroba Kaguwa

Like ``Mahoroba Gin'' and ``Mahoroba Sake,'' this is an yeast that was developed along with the birth of ``Kasoi.''
It is used for pure rice daiginjo sake, daiginjo sake, and pure rice sake.
It produces a high amount of "isoamyl acetate" and produces alcoholic beverages with clean acidity and good flavor.

Mahoroba Hana

It is the first fermented yeast produced in Aomori Prefecture, and is the parent strain of ``Mahoroba Gin'', ``Mahoroba Sake'', and ``Mahoroba Yoshi''.
It was developed by separating yeast from sake breweries within the prefecture, selecting it, and improving it.
The balance between ``isoamyl acetate'' and ``ethyl caproate'' is good, and the acidity is slightly low, resulting in a drink with a good flavor.

Directly from the taster! What is the essence of sake tasting?

Since this is his first time as a taster, we asked Mr. Tashiro to teach us some tips for tasting sake!

Just be able to say whether you like it or not!

Regarding tasting, if it's work you have to think about various details, but when it comes to actually enjoying it,"Do you like it or not?"is the conclusion.

Mr. Tashiro has been teaching participants in his own classroom.“Please be able to just say what you like or dislike.”It seems that I will tell you.

For example, go to the store10 types of alcoholSuppose there was.

・Two of them are my favorite drinks.
・There are two types of alcohol that I dislike.
・The remaining six types are alcoholic beverages that I neither like nor dislike.

If you drink 3 types here, If you can say exactly what you like, you are more likely to hit the two types you like, and avoid hitting the two types you don't like.

On the other hand, if you can't express your likes and dislikes, it would be a shame if two out of the three types of alcohol were the ones you disliked.
In order to avoid this, it is best to clearly tell the staff what kind of alcohol you like and what you don't like.

Find and memorize the reasons you like and dislike!

Mr. Tashiro says that he has never met an Asian person, including Japanese, who has no sense of taste.“How much can you divide the taste?”They say it's a taster's world.

Taking acidity as an example, there is the sourness of vinegar and the sourness of fruit.
Based on your preference for the sourness of the fruit, you can divide it into ``citrus'' and ``berry.''

Citrus fruits can be further divided into oranges, grapefruits, lemons, and limes.

It may seem difficult at first glance, but if you actually imagine it in your head, I think anyone can easily differentiate between the above tastes.

When tasting sake by applying this division of taste,Focus on parts of the taste (sweetness, lingering sound, acidity, etc.)The key is to find out what you like or dislike!

For example, if we focus on the sweetness of Japanese sake,I don't like the feeling of sweetness remaining forever.Then,“I don’t like alcohol with a sweet aftertaste”Then,“I like drinks that don’t leave a long aftertaste.”You can discover what you like.

In this way, for alcohol"Why I like it"and"Reason why I don't like it"By finding out, you will be able to clearly say what alcohol you like and what you don't like.

In the end, anything is OK as long as it tastes good! !

I have learned a lot of knowledge about tasting so far,In the end, if the sake tastes good without worrying about the details, just say, "It's delicious! It's the best!" (lol)

In fact, it seems that the comments of the judges in contests are often inconsistent.``Human taste is surprisingly unreliable.''President Chida also said.

The way you perceive the taste changes depending on the situation you are drinking it with, the person you are drinking it with, your physical condition, etc., so in the end,

[Alcohol tasting is self-sufficient]

That was the essence of the tasting! (lol)

We have received encouraging words from both President Chida and Mr. Tashiro, so let's continue to enjoy and enjoy sake.♪

[Discussion time] Let's think of Matsuroku Sake Brewery's recommended phrases! !

Discussion time is one of the charms of online sake brewery study abroad!

This time's theme is“Let’s think of a recommended phrase for Matsumoku Sake Brewery”It is! !

After learning about the appeal of Matsumori Sake Brewery, Rokune, and President Senda in the first half, the international students divided into several groups and came up with recommended phrases.♪

We would like to introduce the recommended phrases compiled by each group and the comments on YouTube Live as well!

Matsumori Sake Brewery Q&A

I would like to introduce some of the questions I was asked to Matsumoku Sake Brewery during my study abroad trip.

[Matsuyoku Sake Brewery] Impressions from taking part in the online sake brewery study abroad program

Mr. Hisashi Tashiro

Both Senda and I were originally from the consumer side, so when we step into the shoes of a sake brewery and have a liquor store in between, we feel that we don't have many opportunities to interact with consumers.
So, I felt lucky to be able to connect with everyone like this and hear various stories.
After all, there is nothing more powerful than being told directly that the food is delicious, so I was able to spend a very happy time today!
We look forward to your continued support of Japanese sake.

President Chida

My whole body is covered in sweat (lol) I feel like I'm not good at online stuff (lol)
At the brewery, I say to the staff, ``I am the one who understands the customer's feelings the best!'', and I am more than anyone else willing to be on the consumer's side, not from the brewery's standpoint, but from the standpoint of a drinker just like everyone else!
I would be happy if you would remember Rokkon when you see it somewhere, and I will do my best to deliver sake that everyone will enjoy, so I look forward to your continued support.
Let's meet offline (lol)

President Chida was speaking so easily that it was hard to believe that this was his first time participating in an online event, but he seemed to be not very good at it (lol).
Still, I thought it was really good because people later posted on SNS etc. how they enjoyed it!

President Senda will be held at izakayas nationwide."Rokukonkai"It seems like you're visiting and interacting with everyone, so I'm looking forward to meeting you offline someday.♪

Also,Tashiro's coffee and tea partyI hope that it will be held in the future! (lol)

Summary

We heard a variety of stories from Matsumori Sake Brewery, and learned how many handicap sake breweries in Aomori Prefecture face in producing sake, and how they are particular about using ingredients produced in the prefecture.

President Senda himself says that Rokkon's popularity is still low both within the prefecture and nationwide, and he has often referred to himself as a ``simple sake brewery.''"People who have drank Rokukon"President Chida was pleased to see so many people.

From our point of view, Rokkon is well-known and talented, but it seems that President Senda is still not at the level where he really feels.
I believe that this humble attitude has led to the growth of Matsuroku Sake Brewery, and is the reason why it has grown into one of Aomori Prefecture's leading sake breweries.
I would like to continue to support Matsumori Sake Brewery in the future!

Also, when tasting sake, I would like to not worry about the details and just accept that it is delicious if I think it is delicious! (lol)

Even though the international students were taking restroom breaks, they were actively interacting with each other, and I could really see how much they were enjoying their time studying abroad at a sake brewery.A fun evening (drunk)I think it became♪

This time, there was a rare incident where the moderator, Masu, frequently disappeared from the screen due to mechanical trouble, but I thought this was another good thing about online (lol)
I think the appeal of sake and the online sake brewery study abroad experience is that you can enjoy it despite such troubles.

See you again at the next online sake brewery study abroad event.♪
Thank you to Matsumori Sake Brewery and all the international students for participating this time!

Summary of impressions after participation

44th Online Sake Brewery Study Abroad Mr. Wataru Sato, 4th generation brewer of Sekiichi Sake Brewery

■Next date and time: July 20th (Sat) 19:00~
■Speaker: Mr. Wataru Sato, 4th generation brewer of Sekiichi Sake Brewery

The next online sake brewery study abroad program will be in Iwate Prefecture."Sekiichi Sake Brewery"We welcome you.
Sekiichi Sake Brewery has been closed for sake brewing for over 40 years, and to celebrate its 100th anniversary, the fourth generation brewer, President Sato,“I want to make sake again.”With this in mind, we have restarted sake brewing.

I think you can expect to hear a variety of interesting stories, including the story of the revival of sake brewing, so please join us next time.♪

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! !

Jun sake writer While I am involved in manufacturing, I am also a sake writer.
I discovered the deliciousness of Japanese sake and was completely hooked.
I would like to spread the culture of Japanese sake.♪

Hobbies: Glasswork, traveling, futsal

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