Shinshu local sake brewed with water, rice, tradition and personality

Water and rice are the main raw materials for sake. The preparation of alcohol not only requires about 20.30 times more water for the total weight of the rice, but also plays an important role in various processes. In addition, sake rice (sake brewing rice is suitable for sake brewing) is famous for its varieties called Yamada Nishiki, but in Shinshu, "Miyama Nishiki" and "Hitogo" are the mainstream for cold climate. Original varieties are also being developed mainly at agricultural test sites.

Introducing the charm of sake in Shinshu, where there are about 80 breweries and a new attempts on a tradition, the charm of sake in Shinshu and the special sake brewing.

Characters are added to the climate and tradition, and a variety of evolved sake is born.
The local sake in Shinshu is now the transformation period. So the most interesting

"If you want to express Shinshu's local sake in one word, it's a" treasure mountain ". There is a culture of each highway sewing in the mountains and the taste of the land, so it's full of fun to discover," says Miyajima.

"I compare it like a mobile phone. The sake brewing that snuggles up to the area has a unique taste, and the spirit of protecting local sake is not unique in other prefectures." Tamaoka -san.

However, the consumption decreases year by year with the transition of the times. The situation has changed significantly from the era when local sake was consumed locally. "In recent years, many of the many warehouses in Shinshu have generations change and rejuvenation, and it is now in a transformation period. The number of" characters standing ", which makes use of the characteristics and skills of the brewery and Tori, has increased. Tamoka responds to Miyajima, who says, "The number of sake breweries that are conscious of outside the prefecture and overseas are increasing."

The unique techniques of the traditional skills that match the climate are added, and the local sake of Shinshu, where each warehouse works hard and evolves, is now the most interesting.

Delicious Shinshu Fudo Federation Land Sakeya Miyajima (Ueda City) Representative Kunihiko Miyajima (left)
Mr. Miyajima is also the chairman of the Youth Council of the Nagano Prefectural Retail Sake Sales Association. Sake is also important for preservation management and distribution environment. So it seems that there is a good encounter if you buy it at a safe shop.

Ginza NAGANO 唎 Sake master Nagano Sake Brewery Association officially recognized by Shinshu local sake advisor Azumi Tamaoka (right)
He was fascinated by Shinshu sake and visited many sake breweries. Ginza NAGANO Then I will be a lecturer in the sake course.

Repeated challenges, special Junmai sake of the born magic water "Kuroyama"
The mellow flavor of super soft water springs on the Wada Pass, the production area of Kuroyaishi

In 1952, Shinshu Security was born, with four warehouses from Edo and the Meiji era in Maruko -cho (now Ueda -shi). This warehouse, which quickly escaped from the triple brewing sake brewing, which became the mainstream after the war, and aimed for a delicious sake brewing, focused on the Wada Pass of the Wada Pass about 20 years ago.

"Kuroharu water is a special ultra -soft water. Because the ikebana lasts a long time, it has been called magic water locally and has been used for a long time. I thought that this famous water could make sake unique to this area." president.

However, brewing in the first year failed. It seems that the time required for fermentation was very long, unlike normal, and did not become a decent sake.

After a few years of trial and error, a special pure rice sake with super soft water, which is rare nationwide, was finally born. "I didn't give up because I was convinced that it would be a delicious sake. It was mellow, sharp, and clear. With this water, I can make sake that can easily express individuality and characteristics." There is also a strictly derivative phase phase and the belief of the challenge that breathe in the warehouse.

Shinshu Housing Boy (Ueda City)
President and CEO Kyoji Takizawa

The 10th generation since its founding. After joining the company, he was involved in the construction of the manufacturing department for nine years and tried to use Kuroyoshi Mizu. "I think the work of a brewer is how microorganisms can make the environment of making sake," he says.

Sake where you can feel the taste of rice that is brewed by people and people brewed by people
Pesticide -free and reduced pesticide liquor rice created by indigenous brewery and contract farmers

The Miyajima Sake Store, which creates Shinano Nishiki, is a small sake brewery in Inaya, sandwiched between the Southern Alps and the Central Alps. It is also a pioneer in the brewing world that succeeded in making sake without preservatives in 1968. When President Toshi decided to take over the fourth generation, what he first faced was what this storehouse was. "I felt that if I wanted only the deliciousness, I felt that everywhere would settle down to the same taste. So I decided to stick to local ingredients and aim for more loved taste."

Since 1991, we have begun to cultivate contracts for alcoholic rice with a reduced and pesticide -free place, and in 2005, all of sake rice became contracted. "It was originally a rice shop, so it was said that rice was important for brewing from an early age. That's why I was particular about rice."

Along with farmers in the mountain room and the Iijima area you have met, you can cultivate the rice suitable rice that is suitable for sake brewing, and you will be covered with the mud of the rice fields. From 2006, all preparations will be pure rice brewed sake, inherit the thoughts of the predecessor seeking security, and will eventually work on brewing to make all raw rice pesticide -free.

Miyajima Sake Store (Ina City)
President Toshi Miyajima

If you are a consumer, you will pursue a "mellow spicy" because you want pure rice sake that you will not get tired of drinking every night with your meal. Hobbies such as mountain climbing, starry sky observation, photos, etc. are diverse, and they are also lecturers for starry sky observation and photo sessions.