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 28th Online Sake Brewery Study Abroad event.Mizokami Sake Brewery (Fukuoka Prefecture)We would like to introduce♪
About Mizokami Sake Brewery
Kitakyushu“Sake Sakimori”An existence that can be said to be. That is Mizokami Sake Brewery.
Founded in 1844 in Nakatsu, Oita.
Cranes dancing in the sky were seen as a good omen, and the brand name was ``Tsuru Tenshin.''
Later, in 1931 (Showa 6), they discovered clean spring water at the foot of Mt. Sarakura in Kitakyushu City and relocated their brewery there. Since then, the brand name has been changed to ``Tenshin'' and we continue to brew sake as the only sake brewery in Kitakyushu of this size.
Surrounded by a rich natural environment, Mizokami Sake Brewery, which has been popular as a ``local sake'' for Kitakyushu residents for many years, values neither flashy techniques nor trendy scents.
The philosophy that they have inherited from generation to generation... “Stay true to the basics and face sake brewing with an honest heart.” This is the simplest yet most difficult posture.
The scale of the brewery itself is by no means large compared to major breweries.
However, the most important feature is that each step is carefully handcrafted with careful attention to each step.
The brewery's Mizokami family has passed it down for generations."Honest sake brewing"This stance has received strong support from the local community.
“In the end, it is the people who decide the taste of sake.”
Currently serving as the 8th generation brewer,Tomohiko Mizokami” says the president.
No matter how high-quality rice is selected, the quality of the water is sought after, and the optimal environment is created, it is the maker's judgment and sensibilities that ultimately shape the flavor of the cup.
This is reflected in our uncompromising attitude in everything from washing rice to steaming rice, making koji, and controlling fermentation.
"Local love, craftsmanship, history"。
It is a brewery that harmonizes these three elements, and can be said to be a symbol of Kitakyushu's sake culture.
Representative brands are"Tenshin"。
We offer a wide range of products, from everyday drinks to gifts, with a focus on subtle aromas and flavors that go well with meals.
It seems that some fans call them by common names such as "Aka Tenshin" and "Kuro Tenshin" due to the different label colors.
The characters for ``Tenshin'' are from the famous calligrapher who is known for writing the characters for Takara Shuzo's authentic shochu, ``Yokaichi.''“Sakaki Mozan”” by Mr.
It is said that Mizokami Sake Brewery did not intentionally request Mr. Mozan to do this, but that Mr. Mozan happened to be working at the printing company they commissioned it from when it was still unknown, and that he wrote the book.
This is also a stroke of luck brought about by a mysterious connection.
It can be said that the ``chain of good fortune'' behind Tenshin's label also supports Tenshin's charm.
Also, what this brewery places particular emphasis on is the balance of sake that goes with meals.
Even in today's world where there is an increasing number of sakes with bright aromas, Mizokami Sake Brewery values ``a taste that is perfected with food'' above all else.
The taste created by this honesty is never overpowering, but has a certain flavor and transparency.
And there is only one goal.
“The ultimate sake that shines when paired with food”
``Rice, water, and technology, all of which are carefully integrated, and in the end, the ``heart of the maker'' perfects the flavor.
That philosophy is quietly alive in each cup of Mizokami Sake Brewery.
Head to Kitakyushu in search of rich water resources. "Kanzukuri" held at the foot of Mt. Sarakura
Mizokami Sake Brewery's sake is made with water from Mt. Sarakura.“A story of miracles”is flowing.
As mentioned above, the history of Mizokami Sake Brewery begins in Nakatsu, Oita, but later came a major turning point.
In 1901, when the Yawata Steel Works was established in Kitakyushu City, Mizokami Sake Brewery decided to open a branch nearby.
At a time when there was a high demand for sake, sake was transported from Nakatsu to Kitakyushu using horse-drawn carriages.
However, due to transportation issues, the head of the family planned to move to Kitakyushu City.
So, when he visited the foothills of Mt. Sarakura, he stopped to see the clear spring water.
This water was the important source that gave rise to the current flavor of Tenshin.
The encounter with water, the most important element in sake brewing, was truly fateful for the head of the family.
“I want to make sake with this water”It is said that he made a big decision and moved the warehouse itself to its current location.
Furthermore, the surrounding terrain is prone to cold air accumulating in the winter.“Kanzukuri”It was also a suitable environment.
Kanzukuri is a method of making sake during the cold winter months from December to February.
The low temperature makes it difficult for bacteria to grow, so fermentation is slow and easy to control, resulting in high-quality sake.
Since then, Mizokami Sake Brewery has moved hand in hand with the foothills of Mt. Sarakura, growing into a sake brewery that is loved by the local community.
Although its appearance changes with the development of the region, the foundation of the storehouse is “Sake brewing brought about by an encounter with water” is alive and well.
Growing rice with a reliable partner
What Mizokami Sake Brewery values above all else is more than ``what kind of rice to use.''“Who is growing the rice?”That's the point.
The brewer says:
``Most of the rice we sell comes from Kitakyushu, but what we are most particular about is the farmers themselves.We want to work with people who grow rice seriously, properly, and honestly.That's what I appreciate the most.''
Currently, the three main varieties used in the brewery are ``Yamada Nishiki,'' ``Yume Ikken,'' and ``Gin no Sato.''
Yamada Nishiki and Yume Ikken are grown by the same farmer who has trusted us for many years, and purchased from a different farmer than Gin no Sato.
The brewer continues the reason as follows.
"Alcohol is ultimately what goes into people's mouths, right? That's why you can't make truly good alcohol unless the ingredients are carefully grown by human hands. I think the same is true of all manufacturing."
Rather than just focusing on the quality of the rice, trust in the people who produce the rice is the pillar that supports the taste of Mizokami Sake Brewery's sake.
``Tenshin'' A unique taste. Mixed culture of koji making and yeast
Koji making
What is “Tenshin-likeness”? ”If I had to describe it in one word, it would be a unique balance where calmness and beautiful contours coexist.
It doesn't create an impact with a flashy aroma, nor is it a sake that only pursues thickness.
Although it looks modest at first glance, the flavor quietly rises when you put it in your mouth, and the aftertaste is surprisingly clear and crisp.
Tenshin's greatest appeal is its taste, which is like the ideal form of ``dinner sake'' that gently complements your meal!
One of the keys to this is making koji.
Koji is the "heart" that determines the taste of sake, and the brewer talks about its importance as follows.
“Koji determines the flavor. It also affects the state of fermentation. Yeast plays a large role in the aroma, but it is the koji that creates the flavor.
You can easily change the quality of sake by simply changing the yeast, but if you don't handle it properly, you won't get good sake. ”
When making koji, the water absorption rate of the rice, temperature, humidity, steaming time, type of bacteria—everything requires careful judgment by the craftsman.
There are many different types of seed koji, and the flavor of the sake will vary slightly depending on the type you choose.
“The difference in the way the water is absorbed and the time taken makes for a completely different sake.”
The brewer explains why even if sake breweries across the country use the same rice, yeast, and rice polishing ratio, the taste will never be the same.
``For example, suppose we polish Fukuoka's Yume Ikkon to 60% and brew it with No. 9 yeast.The rice and yeast are the same, and the rice polishing ratio is the same.Even so, the finished sake is completely different depending on the brewery.
The cause is“Because we make our own koji”What is it? ”
Koji is the only ingredient in sake.“Ingredients made by the brewery itself”。
Water and rice can be similar if they have the same conditions, but koji is the only element that clearly reflects the uniqueness of the brewery and the skill of the craftsman.
``Even if another brewery were to reproduce our manual exactly as it is, it would not result in the same sake.
Even if you make it according to a cookbook, it won't taste the same as a professional recipe. A slight difference in heat, a slight difference in time, and the like can have a big impact on the taste. ”
That's why making koji is the most delicate process for a sake brewery, and one that requires the most skill and taste.
The accumulation of these efforts supports the unique taste that only exists at Tenshin.
Mixed culture of yeast
In "Tenshin","Tenshin Junmaishu"Rather than a single yeast as inMixed culture of yeastThere are also products that can be prepared.
The brewery is"Let the yeast keep pace with each other"says.
What exactly does that mean?
As you know, yeast is a microorganism that produces alcohol and flavor components.
In sake making, a type called ``Kyokai yeast'' is often used, and as a general rule, it is expressed as ``◯'' by the number in the order in which it was discovered.
There are two types of yeast: foaming yeast, which produces a lot of foam during fermentation, and non-foaming yeast, which has a number "○○01" after the number.
While yeast with bubbles makes it easy to read the state of fermentation by looking at the bubbles, the more bubbles there are, the more difficult it is to clean and the amount of fermentation that can be prepared.In recent years, many breweries have adopted ``foamless yeast,'' which is easier to manage and more efficient.
``Tenshin Junmaishu'' is a mixed culture of two types of yeast, No. 1801 and No. 1401, and skillfully utilizes the characteristics of both.
``No. 1801, which is ethyl caproate, and No. 1401, which is isoamyl acetate. We put these two in the mash in a well-balanced manner,'' says the brewer.
No. 1801 is a yeast that produces gorgeous fruit aromas such as apple and melon, giving a light and bright flavor to the flavor.
On the other hand, No. 1401 is a type that stabilizes fermentation and produces a calm aroma.
These two have almost the same fermentation power, so fermentation proceeds evenly without either being overly aggressive.
The brewer reveals the reason for this combination.
"If you mix strong fermentation types like No. 9 or No. 7, those will win. However, No. 18 and No. 14 will ferment at the same pace."
This“In sync”It can be said that this is reflected in Tenshin's taste.
Tenshin Junmaishu's unique characteristics of being ``easy to drink and delicious'' are the result of small changes occurring in the world of microorganisms.
Suddenly appointed as brewer. President Tomohiko Mizokami, entrusted with the mission of a local sake brewery
The current brewer originally lived a life completely unrelated to sake brewing.
However, that“A clean starting point”This would later become the driving force behind the creation of the unique sake ``Tenshin.''
``Honestly, I never thought about taking over a sake brewery.In fact, I didn't think there was a possibility for me to do so,'' laughs the brewer.
At that time, my father was running a liquor wholesale business, and was involved in a job that was separate from the world of brewers.
On the other hand, my grandfather served as the president of Mizokami Sake Brewery, and my father's younger brother supported the company as managing director.
However, one day, his uncle decided to quit the brewery, and in 1995, the brewery decided to join Mizokami Sake Brewery, as if he was encouraged by someone saying, ``I want someone to join us.''
"Honestly, I had zero knowledge of sake brewing. I didn't know anything about management, so at first I was wondering where to start."
When I joined the company, the brewers had quit one after another, and the brewery was in a very empty state.
We hurriedly called in a veteran brewer from Tanba, Hyogo, but he was told that he was already in his 70s and would reach the limits of his physical strength the following year and would no longer be able to come.
"If there's no one else, I have no choice but to do it myself..."
With this in mind, the brewery accepted the position of chief brewer.
Of course, I have no experience in making sake.
In the early days, it was like ``making sake with a textbook in hand.''
``When the alcohol is properly fermented and the alcohol is produced, that's the kind of relief I feel.For the first few years, my main goal was to make sake properly, rather than making it delicious.''
The turning point came about three years after I became a master brewer.
The first time I attended a meeting held by the prefecture's sake brewers' association, I served my own Daiginjo at an event where breweries brought their own sake.
"Even though they use the same Yamada Nishiki and have the same rice polishing rate, it was completely different compared to other sake brewers. I was shocked."
What I felt at that time was deep regret and pure doubt.
「Why is the taste so different even though the conditions are the same?」。
From there, he says, he developed a strong desire to make even more delicious sake.
For brewers, this is the key to sake brewing.“Awakening”It was a moment.
From then on, the brewer continued to learn about sake brewing on his own.
"I didn't major in brewing, nor did I go to another brewery for training. If there's something I don't understand, I just ask the exam center or the teachers. I did it completely on my own."
However, it is this unique approach that breathes new life into Mizokami Sake Brewery's sake.
We believe not only in logic and numbers, but also in our senses, and rely on the "signs" of scent and temperature to prepare our food.
Little by little, I found my ideal taste.
``It wasn't until much later that I felt that I was finally able to make sake that people would enjoy.''
The brewery's sake brewing process, which began with amateurs, was able to see the scenery that could be seen precisely because it was not bound by common sense or theory.
"I've always trusted my own tongue more than the correct answers from a textbook. That's why I'm able to continue to challenge myself every year. When it comes to brewing sake, just making a few changes can drastically change the taste. That's what's interesting about it."
The brewer continues to refine the taste of sake through trial and error.
That is,“A brewer who never forgets his original intention”It is also a matter of pride.
However, on the other hand, there is a reality that cannot be called bright for Japanese sake breweries, manufacturers, and us sake lovers.
The number of sake drinkers is decreasing, and the younger generation is turning away from alcohol.
Still, there was something in the brewer's voice that had the power to look forward.
“To be honest, the situation in the sake industry continues to be difficult.However, I still have a strong desire to preserve sake.”
What this brewery is currently aiming for is"Four Seasons Brewing"A new challenge.
Generally, sake brewing is concentrated in the cold winter months, but at Mizokami Sake Brewery, we are focusing on creating a ``year-round brewing'' system in which sake is brewed throughout the year.
"Making sake only in winter is actually very inefficient. For example, we only use the squeezing machine about 30 times a year. And yet we have to maintain expensive equipment."
Faced with this reality, breweries continue to seriously consider how they can become more sustainable.
This led to our vision of ``a brewery built throughout the four seasons.''
However, equipment is not the only issue.
“The biggest problem is people,” the brewer continues.
Sake brewing sites have an extreme seasonal labor structure, with a high concentration of labor during the winter preparation period and less work in the summer.
As a result, they have difficulty securing staff every year, making it difficult to maintain a stable sake brewing system.
``If we work in a way where people are replaced seasonally, neither the skills nor the spirit will last. That's why we want to create a brewery that can be brewed year-round and create a system where only full-time employees make sake. That way, we can consistently make sake all year round, and create a safe environment for the workers.''
This challenge is not just about efficiency.
What the brewer is looking at is“A form to preserve sake for the future”It is.
"We want to always deliver freshly squeezed sake to our customers. If they can enjoy fresh Tenshin at any time, regardless of the season, I'm sure the way they can enjoy sake will expand."
Mizokami Sake Brewery has roots in Kitakyushu.
Each step we take will quietly but surely support the future of sake.
[Mizokami Sake Brewery]
〒805-0047
1-10 Keishocho, Yahatahigashi Ward, Kitakyushu City, Fukuoka Prefecture
TEL:093-652-0289
FAX: 093-652-3936
HP:https://sake-tenshin.co.jp/
Compare the sake “Tenshin” from Mizokami Sake Brewery♪
This time, Mizokami Sake Brewery provided us with"Tenshin Junmaishu"and“Tenshin Oto ~OTO~ Junmaishu”2 types!
These two bottles use the same sake rice and the same polishing ratio, only the yeast is different.
How much does one yeast change the quality of sake?
We compared the drinks together with international students and experienced the differences, so we will introduce them to you! !
Tenshin Junmaishu
``Tenshin Junmai Sake'' uses ``Yume Ikken'' sake rice harvested in Yahata, Kitakyushu City.
It has a light aroma, but the taste is heavy and dry. The moderate acidity tightens the overall outline.
When you put it in your mouth, it blends in easily, and the flavor spreads gently.It's not flashy, but you can feel the gentleness that accompanies your meal.
The biggest feature of this “Tenshin Junmaishu” is yeast!
Not a single yeast,A mixed culture of yeast No. 1801 and yeast No. 1401.I'm preparing it.
No. 1801 is an ethyl caproate type with a pear or melon-like aroma, and No. 1401 is an isoamyl acetate type that is reminiscent of bananas.
By combining these two ingredients in a well-balanced manner, you can create a sake that is not too overpowering.
It takes advantage of the characteristics of both, and depending on the person drinking it, the aroma may be reminiscent of No. 9 yeast, an ethyl caproate type.
For new sake, it is recommended to enjoy it chilled (at room temperature or slightly chilled).♪
The fresh texture stands out and you can feel the clean flavor of rice.
On the other hand, if the sake has been aged for a while, it is recommended to warm it up.
Warming it up will increase its rich flavor and mellowness, giving it a more subdued flavor.
However, when freshly made sake is heated, it tends to develop a unique aroma.
Warm sake that has matured will be easier to drink and taste better.
The recommended pairing is with seafood!
It goes well with dishes that have the scent of the sea, such as fresh raw oysters and sashimi.
The refreshing taste wraps around the flavor of the seafood and provides a pleasant aftertaste.
■Tenshin Junmaishu Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Yume Ikken (produced in Fukuoka Prefecture) |
| Rice polishing ratio | 60% |
| Alcohol level | 15.5 degrees |
| Japanese sake level | +5 |
| acidity | +1.4 |
Tenshin Oto ~OTO~ Junmaishu
``Tenshin Oto ~OTO~ Junmai Sake'' is characterized by a gentle aroma that is not too overpowering.
The impression is completely different when it's chilled and when it's warmed up, and the scent that spreads into your nostrils as if playing a soft melody the moment you put it in your mouth is especially appealing.
The gentle aroma and moderate acidity harmonize comfortably, creating a light junmai sake that you won't get tired of drinking.
The yeast used is"1401 Yeast"。
Also known as Kanazawa yeast, it produces a lot of isoamyl acetate from bananas and melons, and is characterized by its delicate acidity.
Even though the sake rice, polishing rate, and alcohol content are the same as ``Tenshin Junmaishu'', the impression is completely different.
This is largely due to the characteristics of the yeast, and by changing the yeast, you can create a type that produces strong acidity or a type that produces a gentle finish.
Therefore, ``OTO~'' is positioned in a slightly unique position within the Tenshin series, which has a ``subtle aroma and strong taste.''
The eye-catching label is created by an illustrator from Fukuoka Prefecture."Ifuku Kazuhiko"By Mr. We received the Bronze Award in the 2021 "Pent Award", a global packaging design competition.
The design concept is[Happy]。
“I want to create a 300ml product for home consumption during the coronavirus pandemic.”
``If you have the chance, let's choose a lively label that will brighten your mood.''
The brewer who planned the project met Kazuhiko Ifuku through an acquaintance.
When I actually asked them to drink alcohol,”I can feel the overlapping melodies in the taste.”After receiving such feedback, the theme of "sound" naturally emerged from those words.
The keyboard-like design and colorful rhythmic feel took shape from there, and along with this label, ``Tenshin Oto~'' was completed.
The recommended pairing for ``Tenshin Oto ~OTO~'', which was born from such a fateful encounter, is Kitakyushu's local cuisine."Nukataki"。
Nukataki is a traditional dish that has been around since the Edo period, in which green fish such as sardines and horse mackerel are slowly simmered in rice bran.
It is said to have been popularized by the castle lord of the Kokura domain, and has become so ingrained that the taste varies from household to household, but it is not yet very well-known outside the prefecture.
The fish is simmered for about seven hours, until the bones are soft and tender enough to be eaten whole. It has a sweet and spicy rich taste, and the rice bran mellows out the unique aroma of blue fish!
The sound clearly captures the rich flavor of this rice bran rice bran and comfortably resets your mouth. It's the ideal pairing of ``local food and local sake.''
``Oto'' is a bit unique among the Tenshin series, and when combined with the taste of Kitakyushu, its charm becomes even more appealing.
Recommended as a cup to enjoy with local flavors!
■Tenshin Oto~OTO~ JunmaishuSpecs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| raw rice | Yume Ikken (produced in Fukuoka Prefecture) |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | +4 |
| acidity | +1.7 |
Mizokami Sake Brewery Q&A
Here are some of the questions that were asked to President Mizokami during this study abroad trip.
- What kind of association is Tenshin Ikken-kai?
- In a nutshell, it's like a gathering for people who love Tenshin in their hometown of Yawata.
Approximately 80 people gather each time, mainly from Yawata companies, credit unions, restaurants, and other people who support the local community.
Everyone comes because they love Tenshin, and they are very strict about drinking only Tenshin during the meeting (lol). As a brewer, this is really encouraging. - What kind of sake brewing is Mizokami Sake Brewery aiming for?
- Most of our alcohol is shipped to our hometown, Kitakyushu City. I think the city alone accounts for about 70%.
I think this is not an intentional ``focusing only on the local area,'' but rather proof that the restaurant has been loved by local people for a long time.
That's why we want to make sake that will please the customers who drink Tenshin on a regular basis.
Every year, we carefully brew sake so that customers can say, "This year, it's even more delicious."
However, as it stands now, there are very few opportunities for people across the country to pick it up, and it is true that there are many people who say, ``This is the first time I've seen it.''
Since there is almost no distribution outside the prefecture, I think it is a brand that is loved and refined locally, but it is also a brand that people outside the prefecture would like to try as well.
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! !
