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- The Most Full-fledged Seminar for Sake Brewers in the U.S.: Part I
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
最新コメント
The Most Full-fledged Seminar for Sake Brewers in the U.S.: Part I
By Kosuke Kuji
I felt for a long time that for Japanese sake to become fully established worldwide, sake must be further refined at the product level by both sake breweries overseas and at the brewery level as well. When I voiced my thought to President Iida of the Rice Polishing Machine Manufacturer Iida Co, Inc., a parent company to Shinnakano Industry Co., Ltd., Mr. Iida agreed and even held the world’s first full-fledged sake brewing technology seminar targeting sake brewers overseas in Sacramento, Calif.
I gathered the latest information on cutting-edge technology currently used in sake production targeting sake brewers in the U.S.
Nearly thirty sake brewers in the U.S. with some gearing up to start sake production soon gathered at the seminar, heated with great passion!
Excluding myself, attendees included Philip Harper, the first foreign national to be certified as a brew master representing “Tamagawa Brewery,” producer of “Nanbu Toji” in Kyoto prefecture; and Junpei Komatsu, Owner of Komatsu Syuzou Co., Ltd., producer of “Hojun” in Oita prefecture.
Those concerned that discussing such topics could leak Japan’s latest brewing technology to the world can be rest assured that different sake breweries using the same production method still cannot produce the same sake flavor.
Furthermore, manuals on Japanese sake technology are often outdated with no information on recent developments, thus we’ve thought of ways to fill in the gap. To be continued in the next issue…
アメリカで世界初の本格的な醸造セミナー その１
日本酒が世界に広がるためには、海外の醸造場と醸造家のお酒のレベルが上がらなければいけないと、ずっと思っていました。そんな考えを精米機の会社で新中野工業を傘下に持つ(株)飯田の飯田社長と話した時に、飯田社長が賛同してくれて今回アメリカのカリフォルニア州サクラメントで世界初となる、海外醸造家の皆さんを対象とした本格的な醸造技術セミナーを開催してくれました。
そこで、今現在の日本酒の最新の技術情報をアメリカの醸造家の皆さんに伝えるためにお話をしてきました。
集まった30名近いアメリカで今日本酒を醸している方々、そしてこれから醸そうとしている方々が集まり、まさに熱の塊のようなセミナーになりました。
私以外には、外国人として初の認定杜氏である南部杜氏の京都「玉川」のフィリップハーパーさん、大分県の「豊潤」を醸す小松酒造のオーナー杜氏の小松潤平さんが話をしました。
そんなことを話したら日本の醸造技術の流出になるのでは、と心配する方も多いですが、日本酒の世界には「酒屋万流」という言葉がある通り、同じような造り方をしても、蔵が違えば絶対に同じ酒は造れません。さらに、日本酒の製造の教科書はかなり古い情報が多く、最新の話はなかなか書いていないのでその差を埋める事も考えました。
I felt for a long time that for Japanese sake to become fully established worldwide, sake must be further refined at the product level by both sake breweries overseas and at the brewery level as well. When I voiced my thought to President Iida of the Rice Polishing Machine Manufacturer Iida Co, Inc., a parent company to Shinnakano Industry Co., Ltd., Mr. Iida agreed and even held the world’s first full-fledged sake brewing technology seminar targeting sake brewers overseas in Sacramento, Calif.
I gathered the latest information on cutting-edge technology currently used in sake production targeting sake brewers in the U.S.
Nearly thirty sake brewers in the U.S. with some gearing up to start sake production soon gathered at the seminar, heated with great passion!
Excluding myself, attendees included Philip Harper, the first foreign national to be certified as a brew master representing “Tamagawa Brewery,” producer of “Nanbu Toji” in Kyoto prefecture; and Junpei Komatsu, Owner of Komatsu Syuzou Co., Ltd., producer of “Hojun” in Oita prefecture.
Those concerned that discussing such topics could leak Japan’s latest brewing technology to the world can be rest assured that different sake breweries using the same production method still cannot produce the same sake flavor.
Furthermore, manuals on Japanese sake technology are often outdated with no information on recent developments, thus we’ve thought of ways to fill in the gap. To be continued in the next issue…
アメリカで世界初の本格的な醸造セミナー その１
日本酒が世界に広がるためには、海外の醸造場と醸造家のお酒のレベルが上がらなければいけないと、ずっと思っていました。そんな考えを精米機の会社で新中野工業を傘下に持つ(株)飯田の飯田社長と話した時に、飯田社長が賛同してくれて今回アメリカのカリフォルニア州サクラメントで世界初となる、海外醸造家の皆さんを対象とした本格的な醸造技術セミナーを開催してくれました。
そこで、今現在の日本酒の最新の技術情報をアメリカの醸造家の皆さんに伝えるためにお話をしてきました。
集まった30名近いアメリカで今日本酒を醸している方々、そしてこれから醸そうとしている方々が集まり、まさに熱の塊のようなセミナーになりました。
私以外には、外国人として初の認定杜氏である南部杜氏の京都「玉川」のフィリップハーパーさん、大分県の「豊潤」を醸す小松酒造のオーナー杜氏の小松潤平さんが話をしました。
そんなことを話したら日本の醸造技術の流出になるのでは、と心配する方も多いですが、日本酒の世界には「酒屋万流」という言葉がある通り、同じような造り方をしても、蔵が違えば絶対に同じ酒は造れません。さらに、日本酒の製造の教科書はかなり古い情報が多く、最新の話はなかなか書いていないのでその差を埋める事も考えました。
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