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 43rd online sake brewery study abroad event.
The speaker was Haruki Takeda, the 10th generation brewer of Takeda Sake Brewery, which has a brewery in Joetsu City, Niigata Prefecture.
It is a representative brand"Katafune"He talked about the charm of the company and its future prospects, which can only be heard here.♪
43rd Online Sake Brewery Study Abroad
■Date and time: May 18th (Sat) 19:00~
■Speaker: 10th generation Takeda Sake Brewery “Shunki Takeda”
■Participating international students: 39 from 17 prefectures (2 of them participated for the first time)
Our relationship with Takeda Sake Brewery began in February when we headed to Hokuriku to visit the Noto Peninsula Earthquake.
Neighboring Niigata Prefecture was also widely affected by the earthquake, and when I went to Niigata Prefecture to understand the situation, I found thatThe first company in the prefecture that welcomed us was Takeda Sake Brewery.
Fortunately, the damage to Takeda Sake Brewery was limited to the breaking of 20 one-sho bottles that had been stored for old sake, but the situation remained dire, and Mr. Shunki kindly and carefully spoke to us about the brewery.
In order to respond to that sincere attitude,Hokuriku support series 3rd installmentThis time's appearance was realized!
Niigata prefecture isBoasting 88 breweries and the highest annual consumption of sake per capita in Japan, it goes without saying that"Sake Kingdom"！！
However, this is actually the first time that we have covered sake breweries in Niigata Prefecture in our hands-on session! It feels like I have finally arrived at the kingdom (lol)
This long-awaited study abroad program, in which we invited a sake brewery from Niigata Prefecture, had the following contents.
・Introducing Takeda Sake Brewery
・Cheers and pairing introduction at the first drink
・Cheers and pairing introduction at the second drink
・Cheers and pairing introduction at the third drink
・Question time
・Discussion time among international students
[Let's talk honestly! NEXT Niigata】
・Question time
・Summary
・Next preview
I had a very meaningful time studying abroad, and I would like to introduce you to the details, such as Mr. Shunki Takeda's talk about interesting initiatives and the insightful opinions from international students!
About Takeda Sake Brewery
*Image source: From Takeda Sake Brewery HP
Founded in 1866 (Keio 2).
It began at the end of the Edo period when Takeda Seizaemon ran a sake brewing business in Kamikofunatsu.
Currently, the 9th generation brewer, Shigenori Takeda, is the president and chief brewer, and he is working mainly on sake brewing with his son, Haruki, the 10th generation brewer.
When you think of Niigata sake, you think of a refreshing, water-like sake."Tanrei Dry"The image that precedes it is,Takeda Sake Brewery has been brewing delicious, sweet and delicious sake for 150 years since its founding.
The representative brand is"Katafune"It is.
The origin of Katafune stems from the fact that at the time of its founding, the location of the storehouse was a dock for fishing boats in a tidal flat area.
Even today, the characteristics of the area remain unchanged, with the storehouse built on top of the sand dunes, and the use of well water that has been filtered through the sand dunes over many years, giving rise to the sweet aroma and rich flavor of the rice.
Takeda Sake Brewery's commitment to sake brewing is[Don't cut corners]。
We believe that by carefully performing each task and feeling it with your body, you can approach sake brewing with sincerity.
According to President Takeda, it is possible to streamline work, but if you do so, quality will drop.
“Be able to work carefully without cutting corners.”
That seems to be the strength of small-scale sake breweries.
The commitment to quality can also be seen in the rice production.
At Takeda Sake Brewery,Apparently they have contracts with farmers to grow at least 8 bales for each rice field.
This seems to be a well-established arrangement because the more the number of bales increases, the less nutrients reach the rice, which in turn affects the quality of the sake.
In recognition of this commitment to quality, Katafune has"IWC (International Wine Challenge)"AtReceived the highest award three timesIt has developed into a famous sake that is loved not only locally but also around the world.
■IWC awards history■
Exhibited brand:Special Honjozo Katafune
・2013IWC SAKE Division Honjozo Category Trophy Award Winner
・2015IWC SAKE Division Honjozo Category Trophy Award Winner
・2019IWC SAKE Division Honjozo Category Trophy Award Winner
[Takeda Sake Brewery Store]
〒949-3114
171 Kamikofunatsuhama, Ogata Ward, Joetsu City, Niigata Prefecture
TEL: 025-534-2320
HP:https://www.katafune.jp/
Our passion for staying sweet despite the “dry tanrei boom”
*Image source: Takeda Sake Brewery HP
About 30 years ago, in the 1990s, we focused on ``Koshino Kanbai,'' ``Kubota,'' ``Hakkaisan,'' and ``Kiteharitsuru.''[Tanrei dry boom]As a result, Niigata Prefecture's sake became known throughout the country.
In the Joetsu area of Niigata Prefecture, where Takeda Sake Brewery is located, there were originally many breweries that brewed a flavorful, umami-type sake, but it seems that some breweries switched to tanrei-dry sake after the boom.
Naturally, Takeda Sake Brewery also received requests for tanrei dry sake, but the reason why we have continued to produce delicious and sweet sake since our founding, unwavering in the face of the world's trends, is as follows.Because there are customers who like Katafune and drink it.That was it!
Even in the midst of a boom, the desire to take care of the local and existing customers who say, ``Katafune is delicious,'' has made the policy of only sweet food unwavering, and Mr. Haruki said that he would like to carry on that belief forever.
The quality of the well water used also plays a role in why Katafune is suitable for sweet taste.
Niigata Prefecture is said to have a lot of soft water, but the water used at Takeda Sake Brewery is hard water with a high mineral content.
It seems that it is not clear why water is hard, but hard water tends to be more prone to fermentation.
I think it's because successive brewers understood this point that they were able to continue brewing sweet sake without compromising their beliefs!
The reason behind “Katafune” being recognized around the world is because of its “normal” attitude!
2013, a year of selfless challenge
As mentioned above, the special honjozo Katafune isIt has won the highest award at the IWC (International Wine Challenge) three times.
The year of my first challenge was 2013.
At first, I received an invitation from an acquaintance who said, ``There's an overseas competition, so come and show it!''to IWCAlthough he didn't seem to see any merit in exhibiting it, he thought it was a good opportunity to take on a challenge, so he casually decided to exhibit "Special Honjozo Katafune."
Since it was a self-indulgent submission, I was spending my days listing without worrying about the date and time of results announcement, when I received a phone call from a sake brewery acquaintance.
“Takeda-san is amazing! He won first place!!”
It seems that everyone at Takeda Sake Brewery was shocked when they heard the news (lol)
"I never thought we would win the top prize..."
He seemed quite surprised since he had no expectations.
After winning the top prize, the response was great, with many inquiries from outside the prefecture, and he was once again surprised by the greatness and influence of IWC.
2014 aiming for consecutive victory
The team entered the 2014 season with the aim of winning consecutive championships after an unexpected success in 2013.
Unlike last year, when we were selfless, all of us at Takeda Sake Brewery had the goal of winning consecutive championships, and we put all our heart and soul into creating a special honjozo katafune, which we've been waiting for for a long time!
However, the result ended up being a complete failure, with neither chopsticks nor sticks hitting the mark...
2015, a return to basics
In the 2014 season, despite having the best quality sake, they missed out on the award.
At this point, Takeda Sake Brewery decided to go back to its roots.
“It’s not about what you should do, it’s about how you want to be.”
It is not a Katafune decorated to win an award, but"As usual"I decided to prepare Katafune and tried again.
Then, it wonderfully returned to win the trophy award in the IWC SAKE category!
Since then, Takeda Sake Brewery has continued to face challenges without hesitation with an "as is" attitude, and in 2019 it has once again won the Trophy Award, earning recognition from around the world.
Cheers everyone! 3 recommended sakes from Takeda Sake Brewery! Introducing pairings♪
This time, Takeda Sake Brewery provided us with these three types of alcohol, and we toasted with 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] Special Honjozo “Katafune”
Among the Takeda Sake Breweries, we have the highest production and shipping volume."This is Katafune"Speaking of which, this sake has become so synonymous that it is called special honjozo.
It has a sake rating of -3, so when you put it in your mouth, the soft sweetness swells, but it goes down the throat with a nice crispness, giving you a well-balanced taste that you won't get tired of drinking.
Used for koji rice"Koshi Kagura"Ha,This is a rare rice that only four sake breweries in Niigata Prefecture use.
This rice was originally developed through joint research between a sake brewery in the prefecture and the National Agriculture and Food Research Organization, and by chance we decided to use it at Takeda Sake Brewery.
Because it is a very flavorful rice, it matches the quality of Katafune's sake, and I have been using this ``Koshi Kagura'' for about five years now.
On the other hand, the ``Koshiibuki'' used in Kakemai is a type of rice that is commonly sold as food at supermarkets in the prefecture.
In Niigata Prefecture, Koshiibuki is allowed to be used as sake rice, so it is used as kakemai.
What snacks go well with “Special Honjozo Katafune”? ?
Special Honjozo Katafune Pairing
- chicken teriyaki
- meat and potatoes
- Miso-stewed mackerel
For meals that go well with sweet tastes, we recommend pairing them with sweet and salty dishes that have a strong flavor!
By the way, as for the meat and potatoes, it was chosen based on Haruki's personal preference as it is his favorite food! (lol)
Impressions from international students who drank “Special Honjozo Katafune”
My honest impression is that I thought it was a little harsh on "Rakkyo".
But I think it's a drink that goes well with a wide variety of drinks.
[2nd] Katafune “Hanajikan”
The label features a clock design pointing to 9:45.“Friday, drinks at 9:45 p.m.”It is stated.
Drink this alcohol at the end of the week (Kakin),Time to relieve fatigue and relaxWith the hope that you will"Hanajikan"It was named.
The standard is Junmai Ginjo.
This is a low-alcohol unblended sake that does not contain any water.
It is a very sweet sake, with a sake score of -50, but in contrast, it has a high acidity of 4.3.It doesn't have a sticky sweetness when you put it in your mouth, but it has a smooth and sharp taste.
It is made with a balance of sweetness and sourness in mind.
The birth of Hanajikan was due to requests from export destinations, etc., and the ninth generation president, Takeda,“If anything, I want to make the ultimate sweet drink.”It all started when I had an idea.
As I was searching for some kind of clue,Among wines, I encountered rich and sweet ice wine and noble rot wine,I got an idea from that and decided to express that flavor with sake.
This aim has appealed to people overseas who like distinct flavors, and it seems to have been accepted in export destinations as well.
In addition, Hanajikan's ultimate sweetness and ease of drinking are popular among people who are reluctant to drink sake and young women, and in 2021,[Delicious Japanese Sake Award in a Wine Glass - Top Gold Award]It has become so popular that it has won awards.
What snacks go well with “Katafune Hanajikan”? ?
Katafune Hanajikan Pairing
- cream cheese
- fruit chocolate
It goes well with all cheese types, but it goes particularly well with the rich sourness of cream cheese!
The sweetness of fruit chocolate goes well with the fruit flavor, and as expected.Balance of sweetness and sournessThis seems to be the point of pairing with Gahana Jikan.
Also,Also goes well with astringent fruits.Also recommended to pair with peaches, pears, etc.♪
Thoughts from international students who drank “Katafune Hanajikan”
Normal low-alcohol sake has a strong sour taste that makes it difficult to drink, but this sake has a nice overall flavor and doesn't have any strange individuality, so I thought it was good.
This is one of the best low alcohol drinks I've ever had!
I think Takeda Sake Brewery's personality and thoughts are expressed in their sake.
[3rd] MANDOBA Kariage
MANDOBA is a Japanese sake that was created as a crowdfunding project by the Niigata design company "U STYLE" and Takeda Sake Brewery.
A small rain-fed rice field deep in the snowy mountains of Yasuzuka, Joetsu City, Niigata Prefecture"Mantoba"Rice is grown without using pesticides or chemical fertilizers.
In order to preserve the natural environment of this satoyama for future generations, ``U STYLE'' sells the harvested rice and nuts into products such as cakes and tea.[Satoyama Botanical]We have launched a brand called.
As part of this, we use rice grown without pesticides and organic fertilizers from Mantoba.Sake brewed using Kimoto-zukuri without yeast additivescommercialized.
In this way, MANDOBA, which was created entirely using natural resources, was born.
The MANDOBA series will be sold in five types that express the seasonal activities of Yasuzuka's Satoyama.
spring｜budding
early summer｜Takyu
summer｜Earing
autumn｜Karigami
winter｜Wintering
*For detailsMANDOBA official CE siteCheck it out!
■MANDOBA common specifications■
| standards | Pure rice sake |
|---|---|
| Structure | Kimoto making |
| Rice used | 100% Gohyakumangoku (pesticide-free, organic fertilizer) |
| Rice polishing ratio | 70% |
| yeast | Additive-free yeast |
The ``MANDOBA Karigami'' we have prepared this time is inspired by the harvesting of rice, and will be released in early autumn.
Pasteurize twice, andThis is an alcoholic beverage that expresses the richness of the aroma of rice.
What snacks go well with “MANDOBA Kariage”? ?
MANDOBA Kariage Pairing
- braised pork
- Mapo tofu
- Green pepper meat
MANDOBA is an old-fashioned Kimoto brewer and an unprocessed sake.It packs a punch of flavor, so we recommend pairing it with meat dishes and strong-flavored Chinese dishes!
especiallyJapanese sake that goes well with Chinese foodIt's hard to find one, so please try MANDOBA.♪
The secret story behind the brewing of ``Kimoto-zukuri/additive-free yeast'', the first attempt since our founding.
When developing MANDOBA, Takeda Sake Brewery took steps that it had never experienced since its founding."Kimoto-zukuri" and "Additive-free yeast"This was my first attempt at sake brewing, which is a difficult task.
Why did we choose Kimoto-zukuri and additive-free yeast?
When I was approached to develop MANDOBA, the company saidI want to take advantage of the characteristics of rice made with pesticide-free and organic fertilizers.There was a concept.
If you use rice grown naturally, you can also make sake using natural methods!
If you want to brew using only the power of the ingredients without adding anything extra, then it would probably be kimoto, and if you want to go that far, how about using additive-free yeast? And a suggestion.
When Haruki received this proposal, he thought, "Are you sane!?" (lol)
Without yeast, alcohol cannot be made, so it will not turn into alcoholic beverages, and there is a risk that your precious rice will be ruined.
Mr. Shunki wanted to avoid that, so he told the brewer in advance that if he couldn't produce alcohol, ``I'd like you to add yeast at some point,'' and so he began making his first kimoto and brewing sake using additive-free yeast.
By the way, in order to gain knowledge about making kimoto"Nidashi Zenshu"known forNiida Honke in Fukushima PrefectureIt seems that he went on a tour of the warehouse.
How do you feel while trying to make Kimoto?
One of the processes of making Kimoto,"Kimoto suri"There is a process called grinding rice.
With this workApparently, the aroma changed when the rice became a paste, and this confused him.
At first it smelled like cheese, but it gradually changed to a strong smell like blue cheese.“This might finally be a bad idea…”That's what I thought,When I added water to it, the smell quickly disappeared and the alcohol came out.
In the end, he was able to make alcohol without any problems, but he says he was nervous for 90% of the time as the challenge started out full of trial and error (lol).
How do you rate your first kimoto/additive-free yeast?
For Shunki, the level of completion was so high that he could have given 90 points to his first MANDOBA.
Since it is made with Kimoto and has no yeast added, I think I expected it to have a complex flavor, but I was satisfied with the result as the taste and aroma came together better than I expected.
Since it is made using the power of nature, it is difficult to reproduce the taste, but he said that he would like to continue brewing MANDOBA in the future while enjoying the taste that changes from year to year.
MANDOBA challenges…
For sake with the same specifications as MANDOBA (junmai, raw moto, 70% polished rice, unprocessed sake, 720ml), if you are a sake lover, you can buy it for about the same price.I think you can predict it.
MANDOBA is priced at 3,520 yen, which exceeds expectations.
In this background,Rice yield at Mantobais related to.
The average yield of rice is approximately 8 bales per crop.At Mantoba, we can only harvest three bales per tan, which is less than half the amount.
Furthermore, since it is pesticide-free and organic fertilizer, and it takes time and effort, it is inevitable that the cost of MANDOBA will increase.
Mr. Shunki isMANDOBA's challenge is to help customers understand this story and then accept the price.
Also,I want to change the custom in the sake industry where prices are determined to some extent by specifications.That's what he said.
What are your future efforts with “U・STYLE”?
In the future, U・STYLE willWe plan to increase the amount of rice harvested at Mantoba.As Haruki-san,using that rice“Katafune” Kimoto makingI would like to take on the challenge of
In Kimoto as Katafune, in order to differentiate from MANDOBARice polishing ratio of 90% and low alcoholIt seems that they already have ideas for specs such as this, so please look forward to new releases from next season onwards.♪
The challenge of the tenth generation! What is the “Ayasei” series?
At Takeda Sake Brewery, President Takeda is the chief brewer in charge of the brewery, and he and Mr. Shunki are in charge of controlling the quality of the sake.
Meanwhile,There is a unique brand for which Mr. Haruyi decides on the quality and design of the sake.
That's this"Saisei"It's a series! !
The Ayase series started in 2021,The concept is to take on challenges that Katafune has not done before.We continue to challenge new possibilities for Takeda Sake Brewery by changing the theme every year.
[Discussion Time] Let's talk honestly NEXT Niigata! !
Discussion time is one of the charms of online sake brewery study abroad!
This time's theme is“Let’s talk honestly about NEXT Niigata”So that's it
・Current image of sake in Niigata Prefecture
・What are your expectations for the future of Takeda Sake Brewery?
The international students were divided into four groups and exchanged their honest opinions on these two issues! !
We would like to introduce these opinions to you.
About the image of Niigata Prefecture's sake
- An image of alcohol at a pub
- When you think of Japanese sake, you immediately think of this.
- After all, it has a strong image of being dry.
- Although it is not an image, I would like Niigata SAKE diversity to be developed from the perspective of "NEXT Niigata"
What are your expectations for the future of Takeda Sake Brewery?
- Niigata is also a ramen kingdom, so I would like them to make sake that goes well with ramen.
- We are proud of our sweet taste, and we hope that they will lead the way in promoting Japanese sake throughout Niigata.
- I would like you to try the types that women seem to like, such as sparkling.
- Wouldn't it be fun to make MANDOBA, which is sold seasonally, into a distribution group so that more people can drink it?
- I would like them to expand their sales channels further outside the prefecture.
Takeda Sake Brewery Q&A
I would like to introduce some of the questions asked to Mr. Haruki during this question and answer period.
- Is Takeda Sake Brewery thinking about cultivating brewed yeast?
- So far, we have had yeast isolated when we try making kimoto, but it might be interesting to culture other types of yeast as well.
- Regarding Hanajikan, is there a special manufacturing method that makes it so easy to drink?
- This is a trade secret so I can't tell you about it (lol)
If I had to say it, I would add a little extra work at some stage. - Normally, I hear that dry water means hard water, and sweet water means soft water, but why does Mr. Takeda's water have umami and sweet water despite it being hard?
- I don't know exactly why this happens, but the president says that if you make dry drinks using our own water, there is a possibility that it will taste bitter or astringent. It's probably hard water, but I think it's suitable for sweet tastes.
- Are there any special snacks from the Joetsu area?
- These include deep-sea fish called Genge (phantom fish) and sharks.
- Mr. Shunki, is there any Japanese sake you've tried recently that was delicious?
- The brand "Gori Macho" I drank when I visited Gunma Prefecture for business was delicious.
- This has nothing to do with alcohol, but why are Joetsu and Joetsu in Niigata Prefecture located in opposite directions?
- This is a remnant from the time when Kyoto was the capital, and at that time, the area closest to Kyoto was called Kami○○.
[Mr. Shunki Takeda] Impressions from taking part in the online sake brewery study abroad program
Although this was Shunki's first time participating in an online event, he was impressed by the wealth of knowledge of the international students, and I think he enjoyed interacting with everyone.
Later, on the Takeda Sake Brewery store's SNS, people were posting about how they were enjoying the online sake brewery study abroad program, so we were really glad that they were able to take the stage!
Summary
This time, Takeda Sake Brewery will be on stage.continue to believeYaFacing work as usual without dressing upIt made me think again about how important it is.
Also like MANDOBAAs a future challenge for sake, the background should also be recognized as a product value.I felt that this was important.
I think it was a very valuable experience for all the international students, as they had a serious discussion about the future of Niigata's sake!
I think it was a fun evening with some interaction with the sake brewers.♪
Through Mr. Shunki, I was able to get a feel for Takeda Sake Brewery's attitude and company culture, and it has become one of the breweries I would like to continue to promote! I hope they will continue to lead the sake industry in Niigata Prefecture!
Thank you to Mr. Shunki and all the international students for participating this time!
See you again at the next online sake brewery study abroad event.♪
Summary of impressions after participation
- I was able to meet unknown sake breweries in Niigata and their alcoholic beverages.
- I learned that there are so many people who love Japanese sake.
- Average: 4.3
- Average: 5.0
- Average: 4.3
- We hope to see you next month.
- I think it's great that they're trying to convey the culture of sake.
I also like it, so I would like to be able to participate in some way.
I thought that lack of popularity was a problem.
44th Online Sake Brewery Study Abroad Ms. Yuriko Senda, President and CEO of Matsumori Sake Brewery
■Next date and time: June 29th (Sat) 19:00~
■Speakers:
Yuriko Senda, President and Representative Director of Matsumori Sake Brewery
Matsumori Sake Brewery Director/Taster “Tashiro Tashiro”
The next online sake brewery study abroad program will be"Rokukon"Aomori prefecture is famous forMatsumori Sake BreweryWe welcome you.
This is the first sake brewery in Aomori prefecture that we have hands-on experience with.
A hands-on project that started in April of this year“Monthly recommended brewery ranking”Matsumori Sake Brewery received a lot of votes at the event, so we contacted them!
President Yuriko Chida and taster Takashi Tashiro will be on stage to talk about sake breweries that retain good old culture, so please join us.♪
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! !
