What is online sake brewery study abroad?
Online sake brewery study abroad isA sake mail order service that allows you to connect directly with local alcohol makers and toast together while staying at home.It is.
You can also taste the thoughts and personality of the sake brewer, and through sake you can learn about life and create new connections.
Having fun learning with friends who live far away will make your regular drinks even more delicious and flavorful.
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
・I want to support sake breweries! !
This is a place that is highly recommended for those who have these kinds of thoughts! !
49th Online Sake Brewery Study Abroad
■Date and time: November 23rd (Sat) 19:00~
■Speaker: Mr. Hayato Hinata, brewer of Dejima Hosendo
■Participating international students: 37 from 19 prefectures
■Study abroad contents■
・Introducing Dejima Hosendo
・Toast with sake from Dejima Hosendo
・Question time
・Discussion time among international students
[How can we make the appeal of Doburoku more widely known? ]
・Question time
・Summary
・Next preview
The 49th Online Sake Brewery Study Abroad is held at Doburoku Brewery in Nagasaki Prefecture.“Dejima Hosendo”Mr. Hayato Hinata, a brewer, took the stage.
My first encounter with Dejima Hosendo's alcohol was when I tried Dejima Hosendo's ``Amazake'' through an acquaintance of our company.
“It tastes like drinking rice yogurt...”
I was impressed by his potential and decided to participate in this online sake brewery study abroad program.
Furthermore, this time we tasted two types of "Doburoku" and were once again surprised by the quality and commitment!
We had Mr. Hinata tell us a lot about Dejima Hosendo's thoughts on sake brewing and craftsmanship, so we would like to introduce him to you.♪
Honestly, the concept of doburoku will change! !
About Dejima Hosendo
Doburoku Brewery located in Dejima-cho, Nagasaki City, which once prospered as a unique trading base during the Edo period."Dejima Hosendo"。
Hayato Hyuga, who worked as a sake brewer at Fukuchiyo Sake Brewery, the brewer of the Japanese sake ``Nabeshima.''Sakiho, a woman who worked as a hotel clerk at Tomiku Chiyo Sake Brewery's auberge.
By a couple with a background in sake breweries“We want to provide a new salmon lifestyle”With this in mind, we opened a brewery gallery in March 2023 after crowdfunding.
Hayato is the brewer and owner, and Sakiyasu is the proprietress."Doburoku"We are weaving the culture of Japanese manufacturing that has been passed down since ancient times, mainly from the land of Dejima, Nagasaki.。
``Brewery Gallery'' where manufacturing is concentrated
Dejima Hosendo is“From the town of fans, passing on the aromatic atmosphere of Japanese culture to the next generation”Based on the philosophy that
“Brewing = the joy of making”
"Food and drink = pleasure"
“Craft = spinning heart”
The essence of “food” is summarized.“Three beauty in one”This is a brewery gallery.
When opening Dejima Hosendo, the Hinata couple felt that simply brewing alone was not enough to spread the culture from the land of Dejima, so they decided to pair it with sake."Cooking"and surrounding them"Vessel"We believe that food culture can only be achieved through this, and we have included a bar and a craft gallery.
We thought we would be able to communicate the historical climate of Dejima by allowing those who actually visited to experience firsthand the wonders of manufacturing and food culture.
The bar offers new ways to enjoy Doburoku and snacks that go well with it, while the gallery features carefully selected vessels from Bizen and Karatsu dishes.
Standard sake “Hosen”
“The ultimate in Doburoku”This standard sake is made with the goal of"Hosen"。
A passionate young full-time farmer and brewer Hayato Hinata have teamed up to create 100% single-origin Doburoku, brewed by a single producer, single variety, and single brewer, using the best of their current technology.
The highest quality doburoku ``Housen'' is brewed using careful Ginjo brewing techniques.New classic food drinkIt will surely bring surprise and excitement to our table scene!
This fan has"Cloud" "Wave" "Friend"There are three lines with different tastes and textures, and each line has an alcohol quality that is compatible with Japanese, Chinese, and Western food, and is close to the food culture of Nagasaki, where Japanese, Chinese, and Dutch cultures intersect.
Hosen-Cloud-
``Kumo'' is a rich, sweet type made with ground rice grains and has a melty, smooth texture.
This goes well with Western food and sweets such as fillet steak and fruit tarts.
Hosen-wave-
``Nami'' is an ultra-dry type that is made by thoroughly melting rice using the power of koji and cutting it into small grains, with a smooth texture and sharp taste.
This is a dish that goes well with Japanese dishes such as sea bream seasoned with kelp and salt-grilled oysters.
Hosen-Friend-
``Friend'' is the standard of the Hosen series.
It is the largest type of fan, and has a dry taste with just the right amount of sweetness and sourness.
It goes well with braised pork, ethnic dishes, Chinese dishes, etc.
Seasonal sake “Tasuki”
Tasuki is a seasonal sake made with local vegetables and fruits.The origin and important bond of Dejima HosendoIt is.
For various reasons, such as ``It's delicious, but there are some scratches'', ``Because it's pesticide-free, it's small and doesn't have a good shape'', ``The wood is ripe and doesn't last long'', etc.“Non-standard”A new style of doburoku, which is made by fermenting rice and koji with agricultural products that are like diamonds in the rough.
Connecting producers and consumers"sash"I named it ``Tasuki'' because I wanted to be like him.
New products are released every month of the year, so it's a once-in-a-lifetime experience where you can enjoy the taste of the season just by wearing the sash.
Dejima Hosendo is a ``machinaka brewery'' that is filled with the dreams and aspirations of a young couple on a site of just 14 tsubo.
It has already been featured in numerous media such as magazines and TV in less than a year since opening, making it a hot spot.
It's a tourist attraction and easily accessible, so why not come and experience Nagasaki's culture and climate?
[Dejima Hosendo]
〒850-0862
5-24 Dejimacho, Nagasaki City, Nagasaki Prefecture
TEL: 080-7124-4509
MAIL：info@djm-hosendo.co.jp
HP:https://djm-hosendo.co.jp/
Online shop:https://shop.djm-hosendo.co.jp/products/list
What is the national sake/traditional sake “Doburoku”?
Doburoku is an alcoholic beverage made from rice, koji, and water, just like Japanese sake (sake).
Unlike sake, sake is made without straining the moromi, so the graininess of the rice remains, and the flavor is concentrated, allowing you to enjoy the taste without wasting any ingredients.
This method of fermenting grain and turning it into alcohol is the origin and classic style of brewed alcoholic beverages all over the world.。
The history of Doburoku in Japan is thought to have its origin at the same time as rice cultivation began during the Yayoi period, and until the early Edo period, people generally referred to ``Doburoku'' when talking about alcohol.
Since ancient times in Japan, there has been a custom of praying for a rich rice harvest and offering doburoku made from the harvested rice to the gods, and this is said to be the origin of the festival, so it has become a familiar and ever-growing event.
Under the current liquor tax law,Doburoku is made without filtering."Sake"not"Other brewed liquors"and classificationHowever, if you follow the history, it is a traditional sake and a national sake.
“Find your love” What is Doburoku at Dejima Hosendo?
Doburoku at Dejima Hosendo“Hosen” is a technique cultivated at a Japanese sake brewery."Three-stage preparation"The entire process is done by careful handwork, sparing no time and effort.“Ginjo brewing”It is brewed in
The biggest feature of this “hosen” is,“You can trace it all the way back to the rice fields where the rice was used.”Things.
simply“Rice from ○○ farm that grows Yamada Nishiki from Hyogo Prefecture”However, they are often grown in separate fields, and each has a different soil environment, so the taste and quality characteristics vary.
Mr. Hinata's efforts are“Rice harvested in this field at ○○ Farm, which grows Yamada Nishiki from Hyogo Prefecture!”By pinpointing this, we are able to maximize the potential of the ingredients, and by brewing sake that matches this, we are able to produce Doburoku of the highest quality.
This``The ultimate dark sake with food''You can enjoy it in a variety of ways, including pairing it with Japanese, Chinese and Dutch cuisine, and drinking it in a temperature range from cold to hot, as well as with soda and tonic water.
Furthermore, restaurants that sell Doburoku from Dejima Hosendo add old liqueur to pair with pound cake, or add mezcal to pair with spiced dishes.“It’s a drink worth cooking.”It is often rated as such.
Dejima Hosendo's doburoku is one that you can drink according to your taste without being bound by previous concepts.“Find what you like”It's muddy.
Who is Hayato Hinata, the eccentric person in the Doburoku world?
Hayato Hinata, a brewer who sublimates Doburoku with unprecedented ideas and firm beliefs, is a leader in the Doburoku world.“Kabukimono”！
Its history is truly interesting.
Born in Munakata City, Fukuoka Prefecture, Hinata went on to study at Doshisha University in Kyoto.
I became a member of the Noh club Kongo-kai and devoted myself to Noh for four years.
I received a job offer from a chemical manufacturer in Osaka and my job is secure.
He joins a company full of enthusiasm, thinking he will be able to lead a smooth working life at a major company with no changes, but he is frustrated by the fact that he spends most of his day at work and quits.
While searching for his next path, Mr. Hinata, who was a natural fit for traditional culture, came across the recruitment of brewers for Nabeshima.
For Hinata, who was from Kyushu and loved alcohol, this job offer couldn't have been more attractive.
Through a chance encounter, he began his career as a brewer at Tomiku Chiyo Sake Brewery.
At Tomikuchiyo Sake Brewery, we not only learned the basics of sake brewing, but also had the opportunity to experience various types of rice through the extensive lineup of ``Nabeshima.''
Differences in rice of the same variety and rice polishing ratio are the source of alcoholic beverages.Being able to experience the essence of rice is a valuable assetThis is influenced by the current Doburoku-zukuri.
In addition, it is at this sake brewery that Mr. Hinata met Mrs. Sakiho, so it is a sake brewery that has very fond memories for Mr. Hinata.
After working at Tomikuchiyo Sake Brewery, where he worked for four years, he chose ``Kihanano Brewery'' in Asakusa, Tokyo as his training location.
It was here that he served as the second-generation head brewer and cultivated his know-how in making doburoku.
After a period of about 2 years, in 2023 3In April, ``Dejima Hosendo'' was opened in Dejima-cho, the hometown of Mrs. Sakiho.
The couple works together to spread the word about Japanese culture.
Hinata is a true brewer who simply loves rice and is uncompromising in his commitment to bringing out the potential of the ingredients.
Learn about the challenging journey to date."I'm just trying to live my life"It was very impressive to see it expressed.
I look forward to Hinata-san's future challenges!
Living with Doburoku in Dejima, Nagasaki
The reason why Dejima Hosendo opened as a doburoku brewery in this area was due to the wishes of Mrs. Sakiyasu.
The location where the brewery is located was once run by Mrs. Sakiho's grandfather, Hideo Zenigami, who ran a warehouse business and an antique store.
After my grandfather passed away, a local liquor store continued to run this store for about 20 years in his place, but due to the aging population and the effects of the coronavirus pandemic, the store will close in 2022.
When Mrs. Sakiho heard this news, she decided to return to Dejima because she wanted to protect the land left behind by her grandfather.
Encounters with creators of primary industries
For Mr. Hinata, who is from Fukuoka Prefecture, this is his first time in Nagasaki.
What can we do here? what do you want?
When I asked myself, as expected,sake brewingIt was.
When Mr. Hinata decided to return to Nagasaki, the first thing he did was visit rice farms in the prefecture in search of rice.
However, because he was unable to meet rice farmers who matched his feelings,We have expanded our target to farmers who handle all kinds of agricultural products by removing the constraints of "rice"。
While meeting people from various primary industries, including farmers with interesting ideas and unique ideas, I learned about the current situation where many vegetables and fruits that are not shipped officially are thrown away.
At the same time, Hinata-san"There are not many processing industries in Nagasaki City."I notice that.
Convert agricultural products to alcohol! !
Rice is used because it can be preserved and stored even if it goes out of stock, but vegetables and fruits basically cannot be preserved, so if they cannot be shipped officially, they have no choice but to be recycled at processing plants.
However, there are not many processing plants in Nagasaki...
If so,Let's collect all the agricultural products that are not officially shipped and turn them into alcohol!Hinata-san was struck by this.
I had previously been involved in making Doburoku, which does not waste rice, so I was confident that I could ferment vegetables and fruits as well.
And above all,"Manufacturing" carried out in collaboration with producersI was convinced that this was the means of communication that was needed in Dejima, Nagasaki.
In this way, the seasonal sake ``Tasuki'' was born, filled with the producer's passion, and together with ``Hosen'' the story of Dejima Hosendo ``expressing the climate of Nagasaki from this fan town'' began.
Cheers with Doburoku at Dejima Hosendo! !
[1st] Hosen -Kumo- Mame Farm Omachi
``Hosen Kumo'' is a rich and sweet type made with ground rice grains and has a melty, smooth texture.
Unlike the regular product, this "Kumo" is a special edition brewed with 100% Omachi rice, Japan's oldest rice variety.
When you hear Omachi, you think of plump, sweet and feminine sake rice, but this Mame Farm (Kurashiki City, Okayama Prefecture) produces Omachi.The rice is characterized by a masculine taste with a solid acidity and a three-dimensional, high-quality sweetness.
This creates a beautiful finish when you drink it.
The recommended temperature range is cold to lukewarm, and the result is a doburoku that goes well with Western food and sweets.
Please try the new sensation of doburoku "Hosen -Kumo-"♪
[2nd] Tasuki Reiwa 6th year Kannazuki Niitakanashi
``Tasuki'' is a seasonal sake that uses agricultural products representative of Nagasaki's rich four seasons from the three perspectives of ``circulation,'' ``climate,'' and ``tradition,'' with the theme of ``transferring Nagasaki's natural features to tomorrow.''
The ``Tasuki'' for October 2020 is a doburoku made with Niitakanashi pears from Matsuo Kanko Pear Garden in Minamishimabara City, Nagasaki Prefecture.
Due to the effects of rising temperatures in recent years, this Niitakanashi pear is also facing high temperature problems (sunburn, changes in fruit pulp, etc.), and only about 10% of the total planted pears were able to be shipped properly this year.
At Dejima Hosendo, we purchased all of the remaining 200kg of waste and revived it as doburoku.
The crunchy texture that makes you feel like biting into a whole pear, the juicy, fresh flavor, and the melty texture of the doburoku all come together to create a new sensation.
It has a strong acidity, so you can enjoy the best parts of the pear and rice until the end without getting too tired.♪
[Thinking about it as an international student] How can we make the appeal of Doburoku more widely known?
Discussion time is one of the charms of online sake brewery study abroad!
This time's theme is“How can we make the appeal of Doburoku more widely known? "is! !
It may be still fresh in your memory that traditional Japanese sake brewing was recently registered as a UNESCO Intangible Cultural Heritage.
At the same time, I'm sure many of you felt joy at the idea that the wonders of Japanese alcoholic beverages such as sake, shochu, and awamori were finally recognized worldwide, and at the same time wondered, "What about Doburoku?", which is the origin of Japanese sake.
As mentioned above, Doburoku is classified as "other brewed liquor" under the Liquor Tax Act, and it seems that it rarely sees the light of day.
There! This time, we asked everyone to discuss ideas that could highlight the appeal of Doburoku.♪
- Add doburoku to the bonbon chocolate to make it look like a sweet.
- Add doburoku to the inside of the sake bun. (The graininess of the manju and doburoku seems to go well together.)
- It will become popular as a toast drink with soda.
- To familiarize foreigners with the sound of ``Doburoku'' and make them familiar with it.
- Export it to the younger generation as a new pronunciation, "Dubrock!!"
Dejima Hosendo Q&A
Here are some of the questions asked to Mr. Hinata during this study abroad trip.
- Do you incorporate any specialties unique to Dejima into your drinks?
- If you look at the label design of the standard sake ``Hosen'', you will notice that it has a tricolor pattern.
This was inspired by the Dutch flag, and we have added that kind of attention to detail. - I think there will be a lot of people from overseas coming to the store, but what is their reaction?
- People from East Asia can get used to it quickly.
Europeans are not familiar with alcoholic beverages with textures, so they are divided into some who find it strange and others who say it's delicious. - Hinata-san, do you have any recommended ways to drink it?
- The Belgian white beer "Hoegaarten" is a popular drink at the attached bar.
- Looking at the ingredients for this time's "Tasuki", pears are listed first, but do they contain more pears than rice?
- yes. Since we don't have a specific recipe, we put in as many pears as we can and let them ferment together with the rice.
Summary
From Mr. Hinata's talk, I could feel his love for Doburoku and his passion for making things.
Through the doburoku of Dejima Hosendo"Rice environment", "Regeneration of agricultural products", "Possibilities of fermentation"I think I was able to reevaluate the values of Doburoku.
“Manufacturing x Doburoku”
Dejima Hosendo's doburoku, which can truly be called art, embodies the thoughts of its producers and is indispensable for local revitalization.
Dejima, Nagasaki, is home to a variety of cultures both now and in the past.
Dejima Hosendo is sure to become a base for disseminating a new culture of manufacturing.
We have high expectations for its evolution in the future.♪
Thank you for joining us again!
See you again at the next online sake brewery study abroad event.♪
50th Online Sake Brewery Study Abroad Mr. Onogawa/Representative Director BIG BOSS “Bungo Tanaka”
■Next date and time: December 21st (Sat) 19:00~
■Speaker: Mr. Onogawa, Representative Director BIG BOSS “Bungo Tanaka”
Next time is finally the end of the year! !
Speaking of the end of the year for online sake brewery study abroad, there is no one but this person! !
Every year! Bungo Tanaka, president of Sake Capital, will be appearing on Akita's Ono River for the first time in three years!
This time, I have something to appeal to everyone, so I'm looking forward to hearing what you have to say.♪
I can't let the year go by without this person! !
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! !
