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- Sake Nation “Association of Sake Breweries Serious about Cultivating Sake Rice”
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 “Association of Sake Breweries Serious about Cultivating Sake Rice”
By Kosuke Kuji
Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated sake rice used by sake breweries to brew sake.
Japanese laws in the past posed challenges for sake breweries to own rice paddies to cultivate sake rice. However, the laws recently relaxed to allow sake breweries passionately involved in cultivating sake rice to increase their own company-owned rice fields.
Twenty-two sake breweries enthusiastically cultivating their own sake rice gathered and founded “Farming & Brewing,” an association that cultivates sake rice and brews sake to introduce original sake products to consumers, in 2023.
The association introduces original farm-to-table sake products to consumers through various activities, such as sampling events held at the Aoyama Farmers Market in Tokyo.
Farming & Brewing is garnering attention in Japan as a Japanese sake association that also sells original sake products and merchandise on ELEMINIST, a digital platform that sells sustainable products.
I feel more sake breweries will start growing their own rice to produce sake products in the future, as sustainable sake production will soon become the norm worldwide, with more sake breweries expected to join as members. Please continue to support the activities of this association.
Companies usually grow grapes fermented to produce wine. While this may seem normal in the world, farmers in Japan have long cultivated sake rice used by sake breweries to brew sake.
Japanese laws in the past posed challenges for sake breweries to own rice paddies to cultivate sake rice. However, the laws recently relaxed to allow sake breweries passionately involved in cultivating sake rice to increase their own company-owned rice fields.
Twenty-two sake breweries enthusiastically cultivating their own sake rice gathered and founded “Farming & Brewing,” an association that cultivates sake rice and brews sake to introduce original sake products to consumers, in 2023.
The association introduces original farm-to-table sake products to consumers through various activities, such as sampling events held at the Aoyama Farmers Market in Tokyo.
Farming & Brewing is garnering attention in Japan as a Japanese sake association that also sells original sake products and merchandise on ELEMINIST, a digital platform that sells sustainable products.
I feel more sake breweries will start growing their own rice to produce sake products in the future, as sustainable sake production will soon become the norm worldwide, with more sake breweries expected to join as members. Please continue to support the activities of this association.
酒豪大陸「農業を本気でやる蔵元の会」
ワインではブドウ栽培とワイン醸造が同じ人、会社がやる事が多く、世界では当たり前の感覚ですが、日本では長らく米は農家がつくり、その米で日本酒の蔵元が酒を造る、という流れになっています。
なかなか今までの日本の法律では蔵元自らが田んぼを持つことが難しく、近年緩和され、今までも熱心に農業に関わっていた蔵元達が自社の田んぼを増やしていく傾向になっていました。
そんな農業に強い想いを持つ蔵元が集まり、原料の米作りから酒造りまでを一貫して手掛け、農業と醸造、そして消費者を繋げることを目的に22の酒蔵で構成された「農！と言える酒蔵の会」が2023年に設立されました。
この会では、農業と酒蔵の連携について、広く一般のお客さんに伝えていき、東京・青山ファーマーズマーケットでの試飲販売会などを通して活動を伝え続けています。
また、ELEMINIST のオンラインショップでオリジナル商品等の販売なども行っており、今日本で最も注目されている日本酒の団体となっています。
これからの長い歴史の中で、蔵元が自ら米を栽培して酒にしていく、という当たり前の流れは強まっていくと感じています。また、そういったサスティナブルな酒造りが世界で評価される時代もこれから来ると感じています。加盟蔵はこれからどんどん増えていくと思いますので、この会の活動には注目をしてください。
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