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 sake brewer, and it becomes a place where ``life lessons'' and ``new connections'' are born through sake.
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 33rd Online Sake Brewery Study Abroad event.Tokyo Port Brewing (Tokyo)We would like to introduce♪
About Tokyo Minato Jozo
Tokyo Minato Jozo is a small-scale sake brewery that suddenly revived in 2011 in Shiba, Minato Ward, Tokyo.
The representative brands of local sake brewed are"Edo Kajo"。
The surrender of Edo Castle refers to the handover of Edo Castle and the series of negotiations that took place between the new Meiji government army and the former Shogunate.It is a historical event that is also called the Bloodless Capture of Castle because the Tokugawa side surrendered Edo Castle without shedding blood.
The venue for the secret talks leading up to this bloodless surrender was a sake brewery, the parent company of Tokyo Port Brewing."Wakamatsuya"(currently Wakamatsu Co., Ltd.).
Wakamatsuya was founded in 1812 (Bunka 9th year).
In the wake of the recent ``Paper Wholesaler Riot'' in Shinano, Shinshu, the founder moved to Edo and opened a liquor store in Shiba.
After the Sakuradamongai Incident, Wakamatsuya entered its second generation and was recognized as a merchant of the Satsuma clan, who had a mansion nearby.They produced sweet potato shochu and turbid sake and kept them in the domain mansion.。
At that time, Wakamatsuya had a back parlor, and it was a place for secret discussions for many important people, and it is said that great figures from history such as Saigo Takamori, Katsu Kaishu, Yamaoka Tesshu, and Takahashi Deishu often visited.
The back parlor of Wakamatsuya was also a secret meeting place for feudal retainers who aimed to open the country and bring about civilization and enlightenment through the bloodless surrender of Edo Castle.
The brand name ``Edo Kajo'' was created to pay homage to the feudal retainers who survived the turmoil at the end of the Edo period.
In the Meiji era, due to problems with successors, the outbreak of the Russo-Japanese War, and changes in the Liquor Tax Law, Wakamatsuya closed down its sake brewing business, which had continued for about 100 years, in 1909 (Meiji 42).
After that, Wakamatsu Co., Ltd. changed its business format and has remained rooted in the grassland until the present day."Shunichi Saito"The president stands up to revive the sake brewery once again in order to pass it on to the next generation.
At that time, I became the general manager of Daiba Brewery, which was run by Kyoto's sake maker Kizakura."Yoshimi Terasawa"I ended up meeting the chief brewer (currently the chief brewer of Tokyo Port Brewing Company).
The Daiba Brewery, attached to the restaurant, was a mere 52m2 space with limited equipment, but Terasawa's master brewer was able to demonstrate his skills by winning the gold medal at the National New Sake Awards.
At the same time, it was proving that sake brewing in the city center was possible.
For president Saito, who aims to revive sake breweries in Tokyo, Terasawa's strength and wisdom are essential.
President Saito went to meet the brewer Terasawa in person and continued to woo him, telling him over and over again his desire to revive the sake brewery.
After about a year of negotiations, brewer Terasawa, who felt the possibility of taking on a new challenge, resigned from Kizakura due to the closure of the Daiba Brewery and decided to team up with President Saito.
Thus, in 2011 (Heisei 23), "Tokyo Port Brewing" was established by two passionate men.
Since Wakamatsuya had already gone out of business and they did not have a license to produce sake, they initially started as a doburoku brewery.
In 2016, after applying over and over again, they finally received a sake production license. The long-awaited revival of the sake brewery was achieved, and the sake ``Edo Kajo'' was brought back to life.
100 years after Wakamatsuya went out of business, Tokyo Port Brewing has returned to its old turf and is the only sake brewery in Tokyo's 23 wards, specializing in microbreweries, and continues to show new possibilities for sake brewing, such as by using tap water.
Pioneer of compact sake brewing
At Tokyo Port Brewing, sake is brewed in an environment not typical of a sake brewery: a 4-story reinforced concrete building on a site of 22 tsubo.
It was originally the residence of President Saito, but was renovated as the sake brewery was revived.
A few minutes walk from JR Tamachi Station, sandwiched between narrow buildings, this is a sake brewery in the heart of the city.
What made sake brewing possible in a small space in the city is the brewery cultivated by brewer Terasawa at Daiba Brewery."Build small"That's called[Compact type sake brewing]This is because of our know-how.
Inside the four-story sake brewery, each process is carried out in the following arrangement.
As you can see, by creating a flow line that goes downwards from the 4th floor to the 1st floor, it is possible to reduce labor and work more efficiently.
In addition to the flow line, the brewer himself developed"Terasawa style brewing equipment"We also play a role in compact sake brewing.
*Image source: Tokyo Port Brewing Co., Ltd. HP
A typical example is this faucet foot controller.
During the various cleaning tasks that occur in the sake brewing process, you can use your feet to control the water flow and water stop.
Cleaning work becomes more efficient as both hands are free. Furthermore, it is possible to prevent unnecessary water leakage.
*Image source: Tokyo Port Brewing Co., Ltd. HP
The work of loosening dried and hardened koji rice has also been mechanized.
You can also adjust the detailed settings and processing speed (7 levels), so you can proceed without rice scattering or wasting it.
There are various other products that have been developed, such as a ``bottle warming system'' and an ``oxidation prevention sheet,'' but according to the chief brewer, such innovations are born because of constraints such as the environment and equipment.
Additionally, since Tokyo Port Brewing is small, we use the "four seasons brewing" method, which allows us to brew sake throughout the year without using storage tanks.
The advantage is that one tank can be filled every week, allowing the toji to immediately incorporate new ideas, allowing the sake to be constantly upgraded.
This is a small sake breweryThe greatest weapon of Tokyo Port Brewing and “Edo Kajo”Mr. Terasawa is proud of this.
What is Edo yeast and Tokyo yeast that are essential for Tokyo's local sake?
The only alcoholic beverages produced by Tokyo Port Brewing are Junmai Ginjo and Junmai Daiginjo.
The basic lineup of Junmai Ginjo sake from “Edo Kaishō” isInspired by the ever-changing Tokyo, we change the yeast used and production method in each tank, allowing you to enjoy the variety of flavors, aromas, and differences that result each time.
Made with Tokyo rice, Tokyo water, and Tokyo yeast."Tokyo's local sake"There is also a lineup that focuses on“Junmai Ginjo Genshu Edo Kaishō All Edo”“Junmai Ginjo Genshu Edo Kaishō All Tokyo”It is.
What is essential for these two types of products is"yedo (Edo) yeast"and"tokyo yeast"。
yedo yeast
"Yedo yeast" was discovered in 1898 (Meiji 31) as a yeast produced in Tokyo, and was developed using the world's first independent pure culture technique at the Brewing Research Institute in Takinogawa, Kita Ward.
Nowadays, Kyokai yeast is the mainstream, but ``yedo yeast'' was discovered before Kyokai yeast was created.
However, due to its delicate nature, it was difficult to handle using the technology available at the time, and until now only the genes have been preserved in research institutions.
Brewer Terasawa revived it, and after much research, he succeeded in commercializing it as sake.
``yedo yeast'' is characterized by its muscat-like aroma and mellow taste.
tokyo yeast
``Tokyo Yeast'' is a yeast produced in Tokyo that was developed through industry-academia collaboration with students from ``Tokyo Biotechnology College'' in Ota Ward.
The experiment started in the spring of 2018 (Heisei 30) with the theme of [Let's find yeast originating from Tokyo].
Approximately 300 yeast samples were collected from various locations, including the stone walls of Edo Castle and the bark of 300-year-old trees.
We gradually narrowed down the selection and selected the current ``Tokyo Yeast'' collected from honey bees in Hibiya Park.
Naturally, it is thought that bees do not produce yeast, but rather that they bring yeast from flowers with them as they travel from flower to flower to collect nectar and pollen.
The yeast from Tokyo's flowers brought to us by Hanabachi produces delicious sake, so it is affectionately called ``Bunbun Yeast.''
This "tokyo yeast" is characterized by its high acidity, which brings out the full flavor of alcohol.
Tokyo's tap water is suitable for sake brewing!
Water is an important ingredient in sake brewing.
Many people imagine naturally occurring water, such as underground mountain water or well water.
However, Tokyo Port Brewing is still a sake brewery in the heart of the city. Surprisingly, they use tap water from Tokyo for the preparation water.
When you think of tap water in a city, you tend to think of a "chlorine smell" or "chlorine", but the Tokyo Metropolitan Bureau of Waterworks is currently supplying water through advanced water purification treatment.
Advanced water purification is a technology that utilizes the strong oxidizing power of ozone and the adsorption function of biologically activated carbon in addition to regular water purification, making it possible to remove almost all trace amounts of trihalomethane, unpleasant odors, and organic substances that remain in water, which could not be removed in the past.
In 2013, all water purification plants in the Tone River system achieved 100% advanced water purification, making it possible to supply safer and better-tasting water.
The tap water in Tokyo is medium-hard water and is highly suitable for brewing sake. The water quality is said to be similar to that of Fushimi, Kyoto.
“Men’s sake from Nada, women’s sake from Fushimi”As exemplified by, differences in the hardness of the brewing water have a large effect on the quality of sake.
Fushimi water is medium-hard water and fermentation proceeds slowly, so the acid content is low, resulting in a smooth, fine-grained, and refreshing sake.
The tap water in Tokyo is very similar in quality to this water quality, and it was familiar to Terasawa brewer, who had been engaged in sake brewing for 21 years at Kizakura in Fushimi, Kyoto.
Due to these factors, Tokyo Port Brewing decided to use tap water.
Sake ``Edo Kajo'' is a sake that has been proven to have safe water quality and suitable brewing.
Protecting national sake and sake. Thoughts of Chief Brewer Terasawa
Brewer Terasawa has spent over 40 years as a sake brewer, but why does his inquisitive spirit for sake brewing, including developing his own equipment, remain undiminished?
Behind this is Terasawa's“I want to protect national sake and sake”This is the idea that is put into it.
Currently, under Japan's Liquor Tax Law, it is almost impossible to obtain a new sake manufacturing license.
As a result, not only is sake rapidly declining, but young people are also starting to lose interest in alcohol."Opportunity to experience alcohol"is becoming less and less.
In fact, it took five to six years for Tokyo Port Brewing Company to obtain a license to produce sake.
However, by never giving up and applying over and over again, I was able to make it happen.
He said that by keeping track of these examples and results, he hopes that those who try to obtain a sake manufacturing license in the future will not give up and have hope.
Furthermore, by developing and providing equipment ourselves,"A system that allows anyone to make sake"We would like to build this.
In addition, Terasawa brewer, who is good at making sake breweries more compact, started a new business in October 2019."Tokyo Port Brewing Co., Ltd."Established.
Compact sake brewing leveraging my experience and know-how as CEO"Craft Kura Workshop"We are providing support.
In recognition of his career and achievements, in 2020 he opened a sake brewery in a space of just 23 square meters inside Tokyo Station.
We introduced a patented compact koji room and succeeded in producing doburoku, liqueur, and sake (experimental brewing).
Set up a sake brewery in a base where people gather and have it exposed to many people.
And I feel that shifting to [small quantity production and high quality] in a small space will lead to the future of national sake.
In addition, Terasawa Brewer is also focusing on regional revitalization.
The population is about 1600. Kamikatsu Town in Tokushima Prefecture is said to be the smallest town in Shikoku.
Grandma's leaf business "Irodori"With the "Zero Waste Movement" aiming for zero incineration and landfill waste by 2020It is said to be an advanced area for regional revitalization, and young immigrants are coming from all over Japan.
However, the population decline has not stopped. The current aging rate is 54%.
Vacant houses and abandoned farmland can be seen all over the town.
Therefore, the Kamikatsu Development Group was established by local residents to utilize these vacant houses and abandoned farmland to create ``Japan's most enjoyable village.''
Terasawa brewer is involved in the overall production of the old folk house BAR, sake brewery, and glamping, and Terasawa brewing equipment is used at the brewery as well.
We are also promoting the brewing culture of doburoku, miso, soy sauce, and salt koji, which were lost after the war.
Mr. Terasawa has a variety of future plans for the future, including brewing sake on luxury cruise ships on the oceans where Japanese laws do not reach, and brewing sake at Japanese embassies in various countries, and he has no shortage of ideas regarding sake.
"If there are rules, just change the rules."
It is with this mindset that Terasawa's new style of sake brewing will likely continue.
[Tokyo Port Brewing]
〒108-0014
4-7-10 Shiba, Minato-ku, Tokyo
TEL:03-3451-2626
FAX: 03-3451-3572
HP:https://tokyoportbrewery.wkmty.com/
Online shop:https://tokyoportbrew.shop-pro.jp/
Introducing sake and pairings from Tokyo Port Brewing!
Junmaiginjo Genshu Palla-Casey
Tokyo Port Brewing's unique"Kimoto Sokujo"This is a new type of sake created using a new manufacturing method.
If you are knowledgeable about Japanese sake, you will probably think that ``Kimoto'' and ``Kimoto'' are contradictory and do not mix.
However, Terasawa brewer has made this hybrid shubo brewing possible.
When making sake mash, in Sokujo, lactic acid for brewing is added, and in Kimoto, lactic acid bacteria are allowed to grow naturally, but in Kimoto Sokujo, lactic acid is cultivated in-house during the "Sokuyo" method, and highly sour amazake is added, so while it has the elements of Kimoto, it is possible to make Sake mash in about two weeks, just like Sokujo.
The main focus is Shiwa Sake Brewery in Iwate Prefecture.“Sanki Amazakemoto”It can also be said that the structure is similar to that of .
The name "Pall-Casey" comes from the plant-based lactic acid bacterium "Lactobacillus paracasei."
The mellow acidity and subtle sweetness are just like wine.
This is a satisfying drink that retains the deep richness and flavor derived from rice and lactic acid bacteria.
You can enjoy the pleasant sour taste with Western-style ingredients such as meat.。
| raw materials | Rice/rice malt |
|---|---|
| Rice used | Yamada Nishiki |
| Rice polishing ratio | 60% |
| yeast | yedo yeast |
| Alcohol level | 15 degrees |
Pairing of "Junmaiginjo Genshu Palla-Casey"
It was created with the intention of being an alcoholic drink that could replace red or white wine.Junmaiginjo Genshu Palla-Casey」。
Please enjoy it with Western food such as gratin or pizza.♪
Junmai Ginjo Genshu Edo Kaishō All Tokyo
The first product, ``All Edo,'' is made with a focus on Edo = Tokyo, with all elements related to raw materials and manufacturing.
This is the second installment, "All Tokyo."
This is an alcoholic beverage made from rice grown in Tokyo using original yeast (tokyo yeast) isolated from bees in Hibiya Park.It has a refreshing taste with a good balance of sweetness, sourness, and aroma.。
| raw materials | Rice/rice malt |
|---|---|
| Rice used | Kinuhikari (produced in Tokyo) |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
Pairing of “Junmai Ginjo Genshu Edo Kaishō All Tokyo”
Tokyo yeast has a clear taste with an appealing sourness, so if you pair it with Japanese food such as simmered dishes or grilled fish, it will bring out the flavors of each other without interfering with the meal.♪
Tokyo Port Brewing Q&A
Here are some of the questions asked to Mr. Terasawa during the online sake brewery study abroad program.
- You are planning to brew sake on a luxury cruise ship, but are you doing any kind of testing?
- I'm planning on doing it soon.
There are machines that can collect water vapor from the air to secure water, and it is also possible to brew rice without washing, so I'm looking forward to it. - How likely is it that yeast can be found in nature?
- Experts say it would be great if you could find one in 1,000 samples, but for "Tokyo Yeast," we narrowed it down to one out of eight in 300 samples.
As the collection conditions and environment are better understood, the accuracy is steadily improving, with 3 other yeasts found in 70 samples. > - Where does Toji Terasawa's creativity come from?
- Unlike now, when I was young, information such as the Internet was not yet widespread, so I naturally developed the ability to think for myself and come up with ideas. I think that's a big factor.
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! !
