ブログスレッド
- Sake Nation “Sake Rice Leftover due to the Coronavirus Pandemic: Part 4”
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
Sake Nation “Sake Rice Leftover due to the Coronavirus Pandemic: Part 4”
By Kosuke Kuji
We made the decision to continue producing rubbing alcohol indefinitely for the most vulnerable - disabled children needing constant medical care. However, as stable supplies of commercial rubbing alcohol are now available in the market, rubbing alcohol produced by sake breweries have fulfilled its purpose. However, I decided to continue producing rubbing alcohol for local consumption to ensure ample supply is continuously available for disabled children in Iwate prefecture.
To continue production long-term, our brewery license was relaxed to allow production of rubbing alcohol as an exception. In the future however, we must obtain a spirit production license, which requires capital for high-concentration alcohol distillery equipment. Everyone objected to investing in equipment for our rubbing alcohol that hardly generates any sales. However, I’m firm in my decision.
Research on alcohol produced using a spirit production license revealed “gin” is an option.
Recently, craft gin such as “KI NO BI” from Kyoto is gaining popularity in Japan and gradually across the world.
Craft gin can be scented with botanicals characteristic of the local community, thus easy to express locality.
Most importantly as sake brewers, we should expand beyond rubbing alcohol to use our Japanese sake brewery to distill gin, while also producing rubbing alcohol on the side. We made the decision to produce craft gin.
Leftover sake rice is used to create the ingredient - Japanese sake – one time, then distilled to highly concentrated alcohol. Sake left over from this will not necessarily be consumed, but reinvented as gin for consumption.
Our craft gin produced from leftover sake rice will also be released in the U.S., so please stay tuned!
酒豪大陸「コロナで余った酒米 その４」
消毒用アルコールを医療ケア児など弱い立場の方々のために一生造り続けていくと決意しましたが、市販の消毒用アルコールは市場に安定供給されはじめ、蔵が造る消毒用アルコールは良い意味で役目を終えています。しかし私は岩手の医療ケア児の皆さんが今後も安心して生活して行くために消毒用アルコールの地産地消を進め、造り続けると決意しています。
ずっと造り続けるのなら、今は免許を緩和してもらい特例で造っていますが、今後はスピリッツの製造免許を取得しなければいけなく、そうなると高濃度アルコールの蒸留設備の投資も必要になります。ほとんど数が売れない当社の消毒用アルコールのためにそんな設備投資には誰もが反対しました。しかし私の考えは変わりません。
スピリッツの製造免許で製造できるお酒を調べたところ、「ジン」が製造できます。
日本では近年京都の「季の美」をはじめ、クラフトジンが評価されはじめ、世界でも少しずつ注目されています。
クラフトジンは地域の特徴あるボタニカルを香りに出来るので、地域性も出しやすいですし、何よりも私たちは酒蔵だから消毒用アルコールだけを考えずに新しいジャンルであるジンを日本酒の蔵が製造しながら消毒用アルコールもその脇で造り続ければよいのではないかと考え、クラフトジンに挑戦する事にしました。
余った酒米で一度原料の日本酒をつくり、それを高濃度アルコールに蒸留して行くやり方です。これで余った酒米は日本酒として飲まれるわけではありませんが、姿を変えてジンとして飲まれることになります。
余った酒米を使ってつくるクラフトジン、アメリカにも販売しますので、楽しみにしていてください。
We made the decision to continue producing rubbing alcohol indefinitely for the most vulnerable - disabled children needing constant medical care. However, as stable supplies of commercial rubbing alcohol are now available in the market, rubbing alcohol produced by sake breweries have fulfilled its purpose. However, I decided to continue producing rubbing alcohol for local consumption to ensure ample supply is continuously available for disabled children in Iwate prefecture.
To continue production long-term, our brewery license was relaxed to allow production of rubbing alcohol as an exception. In the future however, we must obtain a spirit production license, which requires capital for high-concentration alcohol distillery equipment. Everyone objected to investing in equipment for our rubbing alcohol that hardly generates any sales. However, I’m firm in my decision.
Research on alcohol produced using a spirit production license revealed “gin” is an option.
Recently, craft gin such as “KI NO BI” from Kyoto is gaining popularity in Japan and gradually across the world.
Craft gin can be scented with botanicals characteristic of the local community, thus easy to express locality.
Most importantly as sake brewers, we should expand beyond rubbing alcohol to use our Japanese sake brewery to distill gin, while also producing rubbing alcohol on the side. We made the decision to produce craft gin.
Leftover sake rice is used to create the ingredient - Japanese sake – one time, then distilled to highly concentrated alcohol. Sake left over from this will not necessarily be consumed, but reinvented as gin for consumption.
Our craft gin produced from leftover sake rice will also be released in the U.S., so please stay tuned!
酒豪大陸「コロナで余った酒米 その４」
消毒用アルコールを医療ケア児など弱い立場の方々のために一生造り続けていくと決意しましたが、市販の消毒用アルコールは市場に安定供給されはじめ、蔵が造る消毒用アルコールは良い意味で役目を終えています。しかし私は岩手の医療ケア児の皆さんが今後も安心して生活して行くために消毒用アルコールの地産地消を進め、造り続けると決意しています。
ずっと造り続けるのなら、今は免許を緩和してもらい特例で造っていますが、今後はスピリッツの製造免許を取得しなければいけなく、そうなると高濃度アルコールの蒸留設備の投資も必要になります。ほとんど数が売れない当社の消毒用アルコールのためにそんな設備投資には誰もが反対しました。しかし私の考えは変わりません。
スピリッツの製造免許で製造できるお酒を調べたところ、「ジン」が製造できます。
日本では近年京都の「季の美」をはじめ、クラフトジンが評価されはじめ、世界でも少しずつ注目されています。
クラフトジンは地域の特徴あるボタニカルを香りに出来るので、地域性も出しやすいですし、何よりも私たちは酒蔵だから消毒用アルコールだけを考えずに新しいジャンルであるジンを日本酒の蔵が製造しながら消毒用アルコールもその脇で造り続ければよいのではないかと考え、クラフトジンに挑戦する事にしました。
余った酒米で一度原料の日本酒をつくり、それを高濃度アルコールに蒸留して行くやり方です。これで余った酒米は日本酒として飲まれるわけではありませんが、姿を変えてジンとして飲まれることになります。
余った酒米を使ってつくるクラフトジン、アメリカにも販売しますので、楽しみにしていてください。
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