Come on, let's feel refreshed! Nagano Cedle to enjoy with fresh green

Nagano Prefecture has a long sunshine hours and a large day and night temperature difference, so sweet and colored apples are harvested. High breeding technology produces a large number of original varieties, and is the second largest production in Japan. Did you know that the "cider", which is a brewed sake made from such apples, and starts early in the early summer, is now showing excitement in Nagano Prefecture? This time, we will introduce Nagano Cedle *, which has a refreshing drink that is perfect for the coming season.
* Sake brewed in Nagano Prefecture using apple and fruits from Nagano Prefecture

Sank Zale Winery Main Store located on a small hill in Iizuna -cho. A beautiful landscape like a French countryside spreads.

The pioneer in cider brewing in Nagano Prefecture is "Sunk Zale Winery". On a hill overlooking Iizuna -cho, a number of apple -producing apple, there are facilities such as brewing facilities, restaurants, delicatessen, shops, and chapels. The company started with a handmade jam using local apples at the pension of the Madarao Kogen run by the current chairman Ryozo Kuze and Mayumi and Mrs. Mayumi. In 1983, when jam manufacturing and sales began to be on track, one turning point came. I visited the Normandy region of France, and I was impressed by the scenery of a winery and distillery in the whole apple field and a beautiful rural landscape, and the appearance of people living with pride. In Shinshu, blessed with beautiful nature, it began to create a product that can fully enjoy the richness and comfort of the countryside. After that, in 1990, the winery was founded in the current location in 1990 after the encounter with the mayor of the former Mizu Village (currently Iizuna -cho). We are working on grapes and local apples cultivated on our own farms, and now we have about 140 shops in Japan and have factories overseas.

"Takasaka apples" are small, acidity and astringency. It is said that it is also planted in the old variety gardens in the Imperial Palace East Garden, one of the three types of ancient seed fruits (Japanese apple).

One of the company's cider's cider is a cider using "Takasaka Apple", which is limited to the main store. It is a Japanese apple that has been around for a long time around the Kosaka area of ​​Iizuna -cho. I was. When I received a request from Iizuna -cho to find out new value in this "Kosaka apple", it was found that if it was made into a cider together with Fuji, the unique astringency would create a deep taste. I did it. It was highly evaluated by overseas experts, and at first it was about 100 brewing, but it is now popular enough to prepare about 5,000.

"In the future, I would like to aim to improve the quality of the Sidle in Minamishinshu, including the development of apple varieties dedicated to cider," said Goto.

"I value sake brewing using local agricultural products. Since Nanshinshu is also an apple -producing area, I inevitably wanted to make sake brewing using apples."髙 髙 髙 髙 髙 髙 髙 髙We have established a "Kikuwater Water Virgin Producer Association" with local farmers, and currently purchases high quality apple directly from nine farmers. Because of the desire to prepare with a fresh bran, the preparation for primary fermentation is only for three months from October to December. In October, the raw species such as red balls, the middle species such as Shinano Gold and the Autumn Equipment in November, and the Fuji in December, and finally blended the cider of various varieties, the taste is deepened. Masu. The ingenuity unique to sake makers, such as squeezing apple juice in a squeezed bag used for sake brewing. The eight types of lineups that meet a wide range of needs, from casual types to high quality products, such as carbon dioxide filling method, secondary fermentation method in bottle, shallma method, and traditional methods, from casual types to high quality.

The policy is to develop with the community as the only brewery in Minamishinshu.

Despite the growing demand, it is still a "minor player" cider in the world of alcoholic beverages. "I would like to increase the quality of quality with local brewery, and to enliven the cider industry as a whole, with farmers, dealers, restaurants, restaurants, etc.," says Goto. From Minamishinshu to outside the prefecture and abroad. The challenge of "Kikusui Sake Brewery" will continue.

"I hope many people know the charm of the area and apples through cider," said Hiroshi (left) and Takeshi (right).

The trigger was about six years ago. I was sorry that delicious apples would be zero just by being poked or cracked by a little bird, so all staff members started working on "Let's make some processed products." The cider is. I had been consignment brewing at a nearby winery for about 5 years, but gradually I would like to think about self -brewing, saying, "I want to finish it with my own hands to the end by using the apples that we make with carefully." It became. However, there are no facilities or brewers. So I talked to my younger brother, Hiroshi, who worked in Kyushu at that time and was originally interested in brewing. Hiroshi made a U -turn, and has been training for three years at the "anteloppy -dolphin brewery" in Ina City, and has prepared for the brewery with his father and Takeshi, and launched a long -awaited self -brewing facility in 2019.

"Fruit Garden Kitazawa" where you can enjoy barbecue in addition to fruits hunting. An irregular apple garden light -up is also implemented.

"Matsukawa -cho has three cider breweries, each with its own personality. If you can create a cider culture in Matsukawa -cho in cooperation with other brewery, such as drinking tourism without staying in cider. Is Takeshi who talks. One of the two thoughts, "I want you to know the taste of apples through the cider and visit Matsukawa -cho and farm."

"The tasting room with a winery, which can be tasted, etc., opened on March 21, 2021.

"I want you to taste delicious apples grown in the culture of Tatei -cho, such as the high weather rate of the top class in Japan, the temperature difference between day and night, and the pure water flowing from Tateshina, throughout the year." We started making a cider in 2004 in 2004 to make the whole apples grated, and to add more value. Initially, it was manufactured by consignment brewing with the cooperation of nearby sake breweries, but as the popularity has grown year by year, the demand has grown, so the first winery in Ritamacho in 2019 to aim for further expanding sales channels. Established. In addition to the consignment, we started brewing and selling in -house.

Mr. Inoue measures the pressure in the bottle and checks the degree of fermentation.

"The timing of bottling is difficult, and depending on the timing, there will be some individual differences, but that is one of the features."
This is what Masao Inoue, a factory manager, has been working and brewing for 25 years in California, USA, and has been responsible for brewing wine cider. The same thing is described as a "living cider" because it cannot be done. In addition, it is said that the cider of "Tatashin" is made of apple that is delicious even if you eat it as it is, so it is attractive that it has a sense of fruit and has a drink. When asked about the recommended eating together, Taiki Ichikawa, the planning and sales representative, said, "Because the taste is solid, it is suitable for dishes with meat and sauce, as well as blue cheese. Hey, "he told me.