ブログスレッド
- NHK “The Mark of Beauty”
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
NHK “The Mark of Beauty”
I covered in my previous column that many media outlets are recently covering Japanese sake. In this issue, I’d like to introduce the NHK program, “The Mark of Beauty” (https://www4.nhk.or.jp/tsubo/).
Actor Masao Kusakari hosts this innovative, artistic TV program to introduce various hidden joys in everyday life. This program introduced Japanese sake, and how sake is produced today.
“Koji” (rice malt) was filmed at Nambu Bijin for this program.
This program introduced the traditional Futa-koji preparation method, and explained how this method contributed to the history and traditions of the Nambu Toji in Iwate prefecture, the largest Toji guild in Japan.
Also, the sake yeast widely used today is the BSJ (Brewing Society of Japan) yeast from the Brewing Association and prefectural yeast originally cultured in each prefecture. Also, this program introduced natural “flower yeast” the Tokyo University of Agriculture succeeded in culturing from wild flowers by isolation culture.
Collecting yeast from nature suitable for producing Japanese sake is very difficult. Not only is achieving this a great success, this program also introduced sake brewers utilizing this yeast in actual sake products with great success.
I’m truly grateful for this program that introduced authentic, traditional sake production culture. For Japanese nationals not very knowledgeable about Japanese sake, and foreign nationals who know even less about Japanese sake, I hope they learn about sake production through this program.
酒豪大陸「NHK美の壺」
前回のコラムでも日本酒について多くのメディアが最近取り上げてくれている事をお話ししました。今回もNHKの「美の壺」（https://www4.nhk.or.jp/tsubo/）という番組のお話をします。
この番組は俳優の草刈正雄さんが暮らしの中に隠れたさまざまな美を紹介する、新感覚の美術番組ですが、今回は日本酒を取り上げてくれました。
日本酒を造る、というところに特化して、それがどのように今行われているのか番組では紹介していただきました。
南部美人ではこの番組の中で「麹」の部分を撮影していただきました。伝統的な蓋麹法を紹介していただき、さらにその蓋麹法が日本最大の杜氏派閥である、岩手県の南部杜氏の歴史と伝統にどのように寄与しているかなどもお話させていただきました。
また、酵母では、醸造協会のきょうかい酵母や、各県のオリジナルで培養する県酵母などで醸すのが今の主流なのですが、今回は東京農業大学が分離培養に成功した、自然の「花」から採取した「花酵母」についても詳しく紹介されました。
自然界から日本酒造りに向く酵母を採取するのは大変難しく、それを成功させるだけでもすごい事なのに、実際の商品になる日本酒に用いて大成功させている蔵も紹介しております。
このように酒造りという伝統文化の生粋の部分も惜しみなく紹介してくれるのは本当にありがたく、日本酒の事を知らない日本人、そして日本人以上にしらない外国人にも知ってもらえればうれしいです。
by Kosuke Kuji
Actor Masao Kusakari hosts this innovative, artistic TV program to introduce various hidden joys in everyday life. This program introduced Japanese sake, and how sake is produced today.
“Koji” (rice malt) was filmed at Nambu Bijin for this program.
This program introduced the traditional Futa-koji preparation method, and explained how this method contributed to the history and traditions of the Nambu Toji in Iwate prefecture, the largest Toji guild in Japan.
Also, the sake yeast widely used today is the BSJ (Brewing Society of Japan) yeast from the Brewing Association and prefectural yeast originally cultured in each prefecture. Also, this program introduced natural “flower yeast” the Tokyo University of Agriculture succeeded in culturing from wild flowers by isolation culture.
Collecting yeast from nature suitable for producing Japanese sake is very difficult. Not only is achieving this a great success, this program also introduced sake brewers utilizing this yeast in actual sake products with great success.
I’m truly grateful for this program that introduced authentic, traditional sake production culture. For Japanese nationals not very knowledgeable about Japanese sake, and foreign nationals who know even less about Japanese sake, I hope they learn about sake production through this program.
酒豪大陸「NHK美の壺」
前回のコラムでも日本酒について多くのメディアが最近取り上げてくれている事をお話ししました。今回もNHKの「美の壺」（https://www4.nhk.or.jp/tsubo/）という番組のお話をします。
この番組は俳優の草刈正雄さんが暮らしの中に隠れたさまざまな美を紹介する、新感覚の美術番組ですが、今回は日本酒を取り上げてくれました。
日本酒を造る、というところに特化して、それがどのように今行われているのか番組では紹介していただきました。
南部美人ではこの番組の中で「麹」の部分を撮影していただきました。伝統的な蓋麹法を紹介していただき、さらにその蓋麹法が日本最大の杜氏派閥である、岩手県の南部杜氏の歴史と伝統にどのように寄与しているかなどもお話させていただきました。
また、酵母では、醸造協会のきょうかい酵母や、各県のオリジナルで培養する県酵母などで醸すのが今の主流なのですが、今回は東京農業大学が分離培養に成功した、自然の「花」から採取した「花酵母」についても詳しく紹介されました。
自然界から日本酒造りに向く酵母を採取するのは大変難しく、それを成功させるだけでもすごい事なのに、実際の商品になる日本酒に用いて大成功させている蔵も紹介しております。
このように酒造りという伝統文化の生粋の部分も惜しみなく紹介してくれるのは本当にありがたく、日本酒の事を知らない日本人、そして日本人以上にしらない外国人にも知ってもらえればうれしいです。
by Kosuke Kuji
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