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- Sake Nation: “Craft Gin and Vodka: 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
Sake Nation: “Craft Gin and Vodka: Part I”
By Kosuke Kuji
The widespread novel coronavirus depleted supplies of rubbing alcohol across Japan early in the pandemic and created a supply shortage.
Therefore, regulations were relaxed on an emergency basis for sake breweries like my own to produce rubbing alcohol, as I wrote before in this series.
I met disabled children requiring lifelong care and their families, who thanked me saying, “thank you for saving lives.” To ensure these families lifelong supplies of rubbing alcohol, I vowed to continue “local production (of rubbing alcohol) for local consumption” to service the approximately 200 patients in Iwate prefecture. As I wrote before, the production of Japanese sake decreased dramatically at the same time, with plenty of leftover sake rice originally allocated for contracted farming.
To continue the production of rubbing alcohol indefinitely requires a license for the authorized production of “spirits.” This license to produce spirits also authorizes the production of gin and vodka, along with distilled, highly concentrated alcohol for which the leftover sake rice can be used. Nanbu Bijin decided to produce craft gin and vodka as a new business during the coronavirus pandemic.
I, along with other Japanese sake breweries, decided to start new businesses in this manner.
酒豪大陸「クラフトジンとウォッカ その１」
新型コロナウィルスの蔓延により、日本ではその蔓延初期に消毒アルコールが不足して大変な事態になりました。
そこで私達のような蔵元が緊急的に法律緩和を受けて消毒アルコールの製造に乗り出したことは以前ここでもお書きしました。
その際に私が出会った「医療的ケア児」の皆さんとご家族から「命を救ってくれてありがとう」という言葉をいただき、医療的ケア児の家族の皆さんは今後どんなパンデミックでも彼ら、彼女らの命を支える消毒アルコールが無くならいようにしてほしい、という切実な願いを受けて、私は消毒アルコールを一生造り続け、岩手の200人近くいる医療的ケア児の皆さんが生涯消毒アルコールで困る事の無いように消毒アルコールの「地産地消」を進める決意をしました。
さらにこれも以前書きましたが、同じタイミングで日本酒の大減産に伴い、契約栽培しいている酒米が余ってしまいました。
消毒アルコールを今後永続的にやっていくためには「スピリッツ」の免許が必要です。そのスピリッツの免許ではジンやウォッカも造れるということ、さらには蒸留して造る高濃度アルコールの原料に余った酒米を使うことで酒米を消費できる事もあり、南部美人ではコロナの中ですが、新事業としてクラフトジンとクラフトウォッカに取り組むことを決断しました。
このように新事業に乗り出す決断をしたのは私だけではなく、日本の他の蔵元も同じ決断をして進んでいるところが結構あります。
The widespread novel coronavirus depleted supplies of rubbing alcohol across Japan early in the pandemic and created a supply shortage.
Therefore, regulations were relaxed on an emergency basis for sake breweries like my own to produce rubbing alcohol, as I wrote before in this series.
I met disabled children requiring lifelong care and their families, who thanked me saying, “thank you for saving lives.” To ensure these families lifelong supplies of rubbing alcohol, I vowed to continue “local production (of rubbing alcohol) for local consumption” to service the approximately 200 patients in Iwate prefecture. As I wrote before, the production of Japanese sake decreased dramatically at the same time, with plenty of leftover sake rice originally allocated for contracted farming.
To continue the production of rubbing alcohol indefinitely requires a license for the authorized production of “spirits.” This license to produce spirits also authorizes the production of gin and vodka, along with distilled, highly concentrated alcohol for which the leftover sake rice can be used. Nanbu Bijin decided to produce craft gin and vodka as a new business during the coronavirus pandemic.
I, along with other Japanese sake breweries, decided to start new businesses in this manner.
酒豪大陸「クラフトジンとウォッカ その１」
新型コロナウィルスの蔓延により、日本ではその蔓延初期に消毒アルコールが不足して大変な事態になりました。
そこで私達のような蔵元が緊急的に法律緩和を受けて消毒アルコールの製造に乗り出したことは以前ここでもお書きしました。
その際に私が出会った「医療的ケア児」の皆さんとご家族から「命を救ってくれてありがとう」という言葉をいただき、医療的ケア児の家族の皆さんは今後どんなパンデミックでも彼ら、彼女らの命を支える消毒アルコールが無くならいようにしてほしい、という切実な願いを受けて、私は消毒アルコールを一生造り続け、岩手の200人近くいる医療的ケア児の皆さんが生涯消毒アルコールで困る事の無いように消毒アルコールの「地産地消」を進める決意をしました。
さらにこれも以前書きましたが、同じタイミングで日本酒の大減産に伴い、契約栽培しいている酒米が余ってしまいました。
消毒アルコールを今後永続的にやっていくためには「スピリッツ」の免許が必要です。そのスピリッツの免許ではジンやウォッカも造れるということ、さらには蒸留して造る高濃度アルコールの原料に余った酒米を使うことで酒米を消費できる事もあり、南部美人ではコロナの中ですが、新事業としてクラフトジンとクラフトウォッカに取り組むことを決断しました。
このように新事業に乗り出す決断をしたのは私だけではなく、日本の他の蔵元も同じ決断をして進んでいるところが結構あります。
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