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- "New Sparkling Japanese Sake [Awa Sake]" Part 2
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.
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"New Sparkling Japanese Sake [Awa Sake]" Part 2
President Nagai of sake brewery “Mizbasho” in Gunma prefecture developed a production method inspired by champagne that produces new sparkling Japanese sake by secondary fermentation inside the bottle, producing clear sake that is then pasteurized. Nagai acquired a patent for this production method combined with traditional Japanese sake production techniques in 2008.
Selling sparkling sake under the product name Mizbasho “PURE,” President Nagai was working hard on his clear, sparkling Japanese sake similar to champagne commonly toasted with - produced by secondary fermentation inside the bottle and pasteurized for worldwide transportation - as his next step to enter the global market.
However, blazing the trail alone to develop this new sake genre poses many challenges. Rather than facing these challenges alone, Nagai dreamed of recruiting members and forming a large team to develop his sparkling sake together, to introduce this new sparkling sake for the world to toast with.
Therefore, I was called upon as a long-time friend of the same age, also pursuing the same goal to expand overseas. Since I shared the same ambition, we collaborated together and produced the new Japanese sparkling sake “Awa Sake,” and founded the “Japan Awa Sake Association” in November 2016 to distribute this product.
Currently, our association consists of twenty-one sake breweries, each working on various projects to introduce and distribute our new sparkling Japanese sake both domestically and abroad.
Our next issue will describe the characteristics, etc., of “Awa Sake” in greater detail.
「日本酒の新スパークリング【awa酒】とは その2」
群馬県「水芭蕉」蔵元の永井社長は、瓶内二次発酵で透明そして火入れが出来る日本酒の新スパークリングの製造方法をシャンパーニュに学び、日本酒の伝統技術と融合させて、2008年に製造方法特許を取得していました。
水芭蕉「PURE」というスパークリングを発売していましたが、永井社長も私と同じく世界に挑戦をしていく上で、乾杯の日本酒をシャンパンのような瓶内二次発酵で透明、そして火入れすることで世界中に持って行けるものにしなければいけないと考えて自ら必死に頑張ってきました。
しかし、たった一人でそのジャンルを開拓するのは大変で、このような新スパークリングを自分一人でやるよりも、仲間を募って、多くの仲間でこのスパークリングをつくり、世界の乾杯酒を目指したい、という強い想いを持っていました。
そこで、同じ年で昔から親交もあり、海外への挑戦を同じくやっている私に声がかかり、私も同じ思いを持っていたことから、日本酒の新スパークリング「awa酒」を造り、普及する団体「一般社団法人awa酒協会」を2016年11月に設立しました。
現在では21の蔵元が加盟し、様々な事業を通して日本国内、そして海外で日本酒の新スパークリングの普及に努めています。
それでは、この「awa酒」とはいったいどんなお酒なのか、次回説明いたします。
Selling sparkling sake under the product name Mizbasho “PURE,” President Nagai was working hard on his clear, sparkling Japanese sake similar to champagne commonly toasted with - produced by secondary fermentation inside the bottle and pasteurized for worldwide transportation - as his next step to enter the global market.
However, blazing the trail alone to develop this new sake genre poses many challenges. Rather than facing these challenges alone, Nagai dreamed of recruiting members and forming a large team to develop his sparkling sake together, to introduce this new sparkling sake for the world to toast with.
Therefore, I was called upon as a long-time friend of the same age, also pursuing the same goal to expand overseas. Since I shared the same ambition, we collaborated together and produced the new Japanese sparkling sake “Awa Sake,” and founded the “Japan Awa Sake Association” in November 2016 to distribute this product.
Currently, our association consists of twenty-one sake breweries, each working on various projects to introduce and distribute our new sparkling Japanese sake both domestically and abroad.
Our next issue will describe the characteristics, etc., of “Awa Sake” in greater detail.
「日本酒の新スパークリング【awa酒】とは その2」
群馬県「水芭蕉」蔵元の永井社長は、瓶内二次発酵で透明そして火入れが出来る日本酒の新スパークリングの製造方法をシャンパーニュに学び、日本酒の伝統技術と融合させて、2008年に製造方法特許を取得していました。
水芭蕉「PURE」というスパークリングを発売していましたが、永井社長も私と同じく世界に挑戦をしていく上で、乾杯の日本酒をシャンパンのような瓶内二次発酵で透明、そして火入れすることで世界中に持って行けるものにしなければいけないと考えて自ら必死に頑張ってきました。
しかし、たった一人でそのジャンルを開拓するのは大変で、このような新スパークリングを自分一人でやるよりも、仲間を募って、多くの仲間でこのスパークリングをつくり、世界の乾杯酒を目指したい、という強い想いを持っていました。
そこで、同じ年で昔から親交もあり、海外への挑戦を同じくやっている私に声がかかり、私も同じ思いを持っていたことから、日本酒の新スパークリング「awa酒」を造り、普及する団体「一般社団法人awa酒協会」を2016年11月に設立しました。
現在では21の蔵元が加盟し、様々な事業を通して日本国内、そして海外で日本酒の新スパークリングの普及に努めています。
それでは、この「awa酒」とはいったいどんなお酒なのか、次回説明いたします。
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