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Brewed with water and rice, tradition and personality,ShinshuLocal sake
The main ingredients in sake are water and rice. Not only does it require approximately 20.30 times the total weight of the rice to prepare alcohol, but water plays an important role in various processes. Furthermore, the famous type of sake rice (preferred to sake brewing) is Yamada Nishiki,ShinshuIn this area, "Miyama Nishiki" and "Hitogogochi" are the mainstream, which are suitable for a cold climate. Original varieties are also being developed, mainly at agricultural experimental centers.
There are approximately 80 breweries, and sake brewing is carried out with new attempts built on tradition.ShinshuWe will introduce the charms of sake and the carefully selected sake brewing.
Characters are added to the climate and tradition, creating a variety of evolved sake.
ShinshuLocal sake is now in a period of change. So it's the most interesting
「ShinshuIf I were to describe local sake in one word, I think it would be "a treasure mountain." "The culture and local flavor of each road that sews through the mountains is full of fun excavating it," says Miyajima.
"I like the Galapagos-like thing like a mobile phone. The sake brewing that is close to the local community creates a unique flavor, and the spirit to protect local sake is unparalleled in other prefectures," says Tamaoka.
However, as times change, consumption has decreased year by year. The situation has changed dramatically from the time when local liquor was consumed locally. "In recent years,ShinshuMany of the storehouses are undergoing generational change and rejuvenation, and we are currently undergoing a period of change. Miyajima says that there is an increase in the number of sake with a strong character that makes use of the characteristics and skills of brewers and master brewers," Tamaoka responds, "There are also an increasing number of sake brewers that are conscious of outside the prefecture and overseas."
Traditional techniques that suit the climate add uniqueness, and each storehouse will compete with each other and evolve.ShinshuWe are pleased to say that local sake is the most interesting thing right now.
deliciousShinshuMiyajima Kunihiko (left) Representative of the Fudo Minister, Local Sake House Miyajima (Ueda City)
Nagano Miyajima is also the chairman of the Prefectural Retail Liquor Sales Association Youth Council. Japanese sake is also important for storage management and distribution environment. That's why it seems that you can find a good chance to find something if you buy it at a safe store.
Ginza NAGANO Sake master Nagano Officially approved by the Prefectural Sake Brewery Association ShinshuLocal sake advisor Tamaoka Azumi (right)
ShinshuHe was fascinated by the sake of Japanese sake and visited many sake breweries. Ginza NAGANO I will be a lecturer in the sake course.
A special pure rice sake from the magic water "Kuroyosui" that was born after repeated challenges
The mellow taste of super soft water springs at Wada Pass, the source of Kuroyoseki.
In 1958, four storehouses that continued since the Edo and Meiji eras were founded in Marukocho (now Ueda City), including joint bottles.ShinshuFamous wine. This brewery was one of the first to break away from the mainstream after the war, and aimed to produce delicious sake, but about 20 years ago it focused on Kuroyosui, a natural water that springs up at Wada Pass.
"Kuroyosui is a special, ultra-soft water. The flower arrangement lasts for a long time, so it has been known as magic water in the local area and has been loved for a long time. I thought I could make sake that is unique to this area with this famous water," said President Takizawa.
However, the first year of brewing was a major failure. It takes fermentationTimesUnlike normal, it was very long and didn't turn out to be a decent drink.
After several years of trial and error, a special pure rice sake with ultra soft water, which is rare across the country, has finally been born. "The reason I didn't give up was because I was sure it would definitely be a delicious sake. It's mellow, crisp, and clear. With this water, I can create a sake that can easily express my personality and characteristics," and is filled with the brewery's ritual of strictures and creeds of challenge.
ShinshuFamous wine (Ueda City)
Representative Director and CEO Takizawa Kyoji
He has been in his 10th generation since his founding. After joining the company, he worked in the manufacturing department for nine years and tried to use Kuroyosui. "I think the job of a brewer is to how to prepare the environment in which microorganisms produce sake," he says of sake brewing.
Japanese sake that gives the taste of rice brewed by the Ina Valley climate and the taste of people
Pesticide-free and reduced pesticide-free sake rice made by indigenous breweries and contract farmers
Miyajima Liquor Store, which brews "Shinano Nishiki," is a small sake brewery in Ina Valley, sandwiched between the Southern and Central Alps. He is also a pioneer in the brewing world, which was the first Japanese sake brewer to successfully brew its preservative-free sake in 1967. When President Toshi decided to take over the fourth generation, the first thing he faced was what "this liquor" was. "If we only wanted deliciousness, we would all end up with the same flavor. So, we decided to focus on local ingredients and aim for a more locally loved taste," he says.
Since 1991, the company began contract cultivation of sake rice without pesticides and pesticides locally, and in 2005 all sake rice was grown into contract cultivation. "We were originally a rice shop, so from a young age, we've been told that rice is important when it comes to sake brewing. I guess that's why we were so particular about rice," he recalls.
He grows rice "Miyama Nishiki," suitable for sake brewing, along with farmers from Yamamuro and Iijima districts, and is covered in the mud of rice fields themselves. Since 2006, all preparations have been made into pure rice brewing, and have inherited the desires of its previous generations for their pursuit of security, and have been working hard to brew sake to make all the raw rice pesticide-free.
Miyajima Liquor Store (Ina City)
President Miyajima Toshi
If I were a consumer, I pursued a "mild and dry" sake because I wanted a pure rice sake that would never get boring even if I drank it every night with meals. While brewing sake, he has a wide range of hobbies, including mountain climbing, stargazing, and photography, and also serves as a lecturer at stargazing and photoshoots.
