Japanese Sake : All Japan News,Inc

By Yuji Matsumoto

Even if it is good tasting, if you're not able to relay that, customers will not try it. Also, if the timing to relay the information and contents are not sufficient, this will not lead to sales. We like to talk about how we can relay the appeal of sake to customers with the right timing and ideal content that will lead to sales.

Who are we relaying the information to?
Are you providing sufficient training separately for chefs, servers, and bartenders? Just by giving a little taste, there is absolutely no way you can explain the fineness of sake to customers. You need to make them thoroughly understand why a particular sake is delicious. Also, you can only understand 10% of the fineness of the sake if you drink it as a single item, so you definitely need to make them try the sake with the right dish.

Timing
We certainly feel that instead of a server asking "What would you like to have?" when taking a drink order from a customer, change it to "How would you like a cold, very delicious glass of sake?" It will make a big difference when you ask this.

Content we are relaying

For example, "Would you like to try AAA brand of Niigata which is dry and refreshing?" or
"Would you like to try BBB brand of Akita which has the fullness that goes well with teriyaki etc?" etc, to think of sales talk that is easy for customers to understand and to make them want to try.


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顧客に日本酒の素晴らしさを伝える

どんな美味しいものでも、それを伝えなければ顧客は試さない。また、その情報を伝達するタイミングや内容が適切でなければ、これも販売につながらない。では、どのようなタイミングで適切に日本酒の魅力を顧客に伝え、販売につなげるかを考えてみたい。

伝える人は誰なのか
板前、サーバー、バーテンダーなりに適切なトレーニングをしているか。単に少し飲ませただけでは、絶対に日本酒の良さを顧客に説明できないはず。なぜ、この酒は、美味しいのかをしっかりと勉強させること。また、単独で飲んだだけでは、一割もその酒の良さが理解できないので、必ず料理と合わせ試飲をさせること。

タイミング
やはり、サーバーがドリンクオーダーを取る時に顧客に「お飲み物をいかがいたしましょうか？」という一言を、「冷えたとても美味しい日本酒は、いかがですか」と変えてみること。この一言で大きな違いが生まれる。

伝える内容
たとえば、ドライですっきりしていてとてもスシに合う新潟のAAA銘柄はいかがでしょうか？または、照り焼きなどに合うボディーがある秋田のBBB銘柄はいかがでしょうか？など、お客に分かりやすく、トライしてみたくなるセールストークを考える。

 
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向顧客傳達清酒的美妙

即使是何等的美酒，如果顧客不獲知悉，就不會嘗試。而且，如果傳達信息的時機和內容並不合適，亦不能成功作出銷售。那麼，請思考一下在甚麼時機適切地為顧客傳達清酒的魅力會帶來成功的銷售。

由誰傳達
是否以「板前(日式料理廚師)」、服務員或調酒師身份進行了適當的培訓？單純提供試飲，並無法向顧客解釋清酒的優點。請確保顧客已清楚了解這種酒為何美味。另外，單獨喝酒，即使是酒的一成優點亦無法理解；故請配合料理提供試飲。

時機
當服務員聽取飲料訂單時，嘗試將詢問顧客的問題由「請問已決定好飲料了嗎？」更改為「請問要嘗試一下冰涼可口的清酒嗎？」。這句話將會引發重大變化。

傳達內容
考慮一些易於令客戶理解和嘗試的銷售談話。例如「要嘗試干型，與壽司非常匹配的新潟市AAA品牌嗎？」或是「要嘗試酒體飽滿，與照燒等非常匹配的秋田BBB品牌嗎？」等。

 
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고객에게 니혼슈(일본술)의 훌륭함을 전하다

아무리 좋은 것이라도 알리지 않는다면 고객은 시도하지 않습니다. 게다가 그 정보를 전달하는 타이밍과 내용이 적절하지 않다면 판매로 이어지지 않습니다. 그렇다면 어떤 타이밍에 적절하게 니혼슈(일본술)의 매력을 고객에게 전달하여 판매로 연결해나가는 게 좋을지 생각해봅시다.

정보를 전달하는 사람은 누구인가
전문 셰프, 서버, 바텐더, 각각 적절한 교육이 이루어지고 있는지 체크해봅시다. 단순히 한 두 모금 마신 경험 가지고는 절대로 니혼슈의 매력을 고객에게 설명할 수 없을 것입니다. 이 술이 왜 맛있는지를 정확하게 공부시킬 것. 또한 술만 마셔서는 그 술의 장점을 전혀 이해할 수 없으므로 반드시 음식과 함께 시음하게 할 것.

타이밍
서버가 주문을 받을 때 고객에게 하는 "술은 어떻게 하시겠습니까?" 이 한마디를 "정말 맛있는 시원한 니혼슈 한잔 어떻습니까?”로 바꿔 볼 것. 이 한마디로 인해 큰 변화가 생길 것입니다.

고객에게 전달할 내용
예를 들어, 드라이하고 깔끔한 맛이 있어 초밥과 아주 잘 어울리는 니가타AAA 등급은 어떻습니까? 또는 구이요리에 잘 어울리는 바디감 있는 아키타 BBB는 어떻습니까? 등등 고객이 이해하기 쉽고 시도해보고 싶어할 만한 세일즈 토크를 고안해보면 좋을 것입니다.

By Kosuke Kuji

Sparkling sake in Japan is broadly divided into 2 main types.
The first type is “bottled sparkling sake clouded by secondary fermentation.”
The other type is “clear sparkling sake with added gas,” the common and delicious, long-established type sold in Japan.
However, looking outward to the world, sparkling alcohol consist mostly of “clear bottled alcohol by secondary fermentation” with French champagne as the most common of brands.
Clear bottled alcohol by secondary fermentation is higher in value than clear sake with added gas, with the clear sake showcasing beautiful bubbles.
To introduce Japanese sake and compete on the world stage, I foresaw over 20 years ago that champagne would become the beverage to ‘toast’ with, to be followed by white wine according to the world standard.
To get non-Japanese nationals to taste Japanese sake in this setting, I was convinced that Japanese sake had to be the first beverage served. However, although toasting with sake is normal in Japan, non-Japanese nationals typically toast to “sparkling” alcoholic beverage, which I knew would be difficult to achieve with the two types of sake described above. That was when I received a call from Noriyoshi Nagai, President of the sake brewery “Mizubasho” in Gunma prefecture.


「日本酒の新スパークリング【awa酒】とは」その１

日本酒のスパークリングと言えば、日本では大きく分けて2つのタイプになります。
1つは「瓶内二次発酵で濁っている生酒」タイプ。
もう1つは「ガスを添加するもので透明」タイプ。
これらは昔から日本の中で日本人に愛されてきた、日本では当たり前で素晴らしいスパークリング日本酒です。
しかし、世界に目を向けてみると、スパークリングのアルコールと言えば、フランスのシャンパンを筆頭に「瓶内二次発酵（ガスを添加しない）で透明」なものがほとんどです。
瓶内二次発酵のスパークリングはガス添加のものよりも価値が高く、透明なのはその美しい泡を見せるために必須です。
私は20年以上前から世界に日本酒で挑戦していく時に、どうしても「乾杯」のお酒がシャンパンになると、次に日本酒を飲むことがなかなか難しい事を体験的にとても感じていました。
シャンパンを飲むと、その次はやはり普通に白ワインになってしまいますし、それが世界のスタンダードです。
そんな中で、どうしても日本酒をノンジャパニーズの方々に飲んでもらうには、スタートのお酒を日本酒にしなければいけないと考えていました。しかし、日本ではスティルの日本酒で乾杯する事が当たり前ですが、海外のノンジャパニーズの皆さんはやはり「泡」で乾杯するのが普通で、その日本酒が上記の2つのタイプでは難しい事も実感していました。
そんな中、群馬県の「水芭蕉」蔵元の永井社長から声がかかりました。

By Aya Ota

There is a clean and pure-looking restaurant, located on a corner of the Union Square/Greenwich Village District, which makes you feel like stopping by. As you step into the place, absorbed and sucked in by the warm light overflowing from inside, an art nouveau style elegant space unfolds in front of you. You don’t feel any Japanese elements from either its exterior or interior, but here at “Pâtisserie Fouet”, you can enjoy French sweets and desserts accentuated with Japanese ingredients such as yuzu, sesame, and green tea.
This restaurant’s specialty is its rich menu that changes depending on the time of the day. After 11 a.m. is the Savory, which consists of sandwiches, salad, soup, Tapas dishes, etc., between 12 and 4 p.m. is Afternoon Tea, and after 4p.m. is prefixed dessert tasting. In the evening, you can enjoy meals and bar drinks. There are 4 peak times a day. You can order patisseries all day, and can also take them out.
What especially needs to be paid attention to, is the paring of dessert tasting and alcoholic beverages. You choose 1 out of the prefixed main 3 desserts of your choice, and pair it with Japanese sake, shochu, Japanese whiskey, wine, etc. as an option. “Yuzu Sugar Sugar” is a visually gorgeous item. You crack the globe made of sugar to reveal a refreshing sour yuzu mousse. “Green Tea Souffle” is eaten hot-out-of-the-oven with cold ice cream. An excellent harmony is created with the mild-bitterness of the green tea, sweetness of the vanilla ice cream, and sourness of the strawberry sauce. Flavors becomes enhanced when these delicately flavored desserts are paired with Japanese sake or shochu, which brings the goodness out of each other. 50% of the pastries are gluten-free, and there are many vegan items, which are very well received by highly health-conscious New Yorkers. All the sauces and ice creams are made in-house, which is reflected on the name of the restaurant (Fouet means a whisk). Their signature items are the souffle items. New flavors reflected upon each season; coconut, passion fruit, white sesame, etc., appear every month.
The Savory menu is also worth paying attention to. The tapas menu had existed since the opening, but from August of this year, they added more voluminous items such as beef stew, and hard liquor such as Japanese whiskey and shochu, to enrich the menu. Since then, more customers started to come to enjoy the place also as a restaurant or a bar, which has been contributing to the growing sales of the Savory and Alcohol beverages division.

“I had a long dream of having a kind of place where you can casually drop by to have a light meal with a glass of wine, and finish with souffle,” says Yoshie Shirakawa, partner/executive chef. She came to the US in 2008 as the executive chef, when a Japanese confectionery/cooking school came to New York to open a café. After the café closed, she launched her own business, selling whole-sale pastries, working at restaurants and cafes to brush up her skills. She is a well-rounded expert pâtisserie with a total of 28 years of experience both in Japan and the US. She said that she met a Taiwanese owner who runs sushi kappo and udon restaurants a few year ago, which triggered the opening of “Pâtisserie Fouet”.
It has been a little over a year since its opening. In the meantime, she had applied a trial and error process many times to hours of operation, menu structuring etc., and finally settled with the current form. I think you can hardly ever find a place where you can have various enjoyment in various times of the day without sticking to the image of “Pâtisserie”. They say that they want to further enhance the area of Japanese sake, shochu, and Japanese whiskey selections. I look forward to seeing their future changes.

デザートと酒のペアリングをお洒落に楽しむ

ユニオン・スクエア/グリニッジ・ビレッジ地区の一角に、ふと足を止めたくなる清楚な佇まいの店がある。中から漏れる暖かい光に吸い寄せられるように足を踏み入れると、アールヌーボー調の優雅な空間が広がる。外観や内装からは一切、日本的な要素は感じられないが、ここ『Patisserie Fouet』では、柚や胡麻、緑茶などの和食材をアクセント使ったフレンチ菓子やデザートを楽しむことができる。
同店の特徴は、時間帯で変化していくメニューの豊富さ。午前11時以降にはサンドイッチやサラダ、スープ、タパス料理などのセイボリー、午後12〜4時にはアフタヌーンティー、午後4時以降はプリフィックスのデザート・テイスティング、夜には食事やバーを楽しめ、1日に4回もピークが来るという。パティスリー類は終日注文できるほか、お持ち帰りも可能だ。
　特に注目は、デザート・テイスティングとアルコール類のペアリング。3品のデザートで構成されるプリフィックスで、メインのデザートを自由に選び、オプションで日本酒や焼酎、日本産ウィスキーやワインなどを合わせることができる。『柚シュガー・シュガー』は、砂糖で作られた球体を割ると、爽やかな酸味がきいた柚ムースが現れる、見た目にも華やかな一品。『緑茶のスフレ』 は、焼きたてのスフレに冷たいアイスクリームを合わせて食べる一品。緑茶のほろ苦さとバニラ・アイスクリームの甘さ、イチゴソースの酸味の調和が見事だ。これらの繊細な風味デザートに日本酒や焼酎を合わせると、お互いの風味を引き立て、格別の味わいとなる。ペイストリーの約50％はグルテンフリーで、ヴィーガンのアイテムも数多く取りそろえ、健康意識の高いニューヨークの客にも好評だ。また、ソースやアイスクリームなど、すべて店内で手作りしており、そのこだわりが店名の『Fouet（泡立て器）』に込められている。同店のシグニチャーはスフレで、ココナッツやパッションフルーツ、白胡麻など、季節の食材を活かした新フレーバーが毎月のように登場する。
　セイボリー・メニューも注目に値する。開店当初からタパス・メニューは揃えていたが、この8月頃から、新しくビーフシチューなどボリュームのあるメニューを充実させ、日本産ウィスキーや焼酎などのハードリカーを揃えたところだ。以来、レストランやバーとして利用する客が増え、セイボリー部門やアルコール部門の売上は順調に伸びているという。
「気軽に立ち寄って、ワイン1杯飲みながら軽く食事をつまんで、最後はスフレでしめる…という店を作りたいと、長年夢を温めていた」と話すのは、パートナー兼エグゼクティブ・シェフを務める白川仁恵氏。同氏は、2008年に日本の製菓・調理専門学校がニューヨークに進出し、カフェを開店した際、エグゼクティブ・シェフとして着任した。カフェ閉店後は、自身の企業を立ち上げペイストリー類を卸したり、レストランやカフェに務めたりなどして、活躍の幅を広げてきた。日米通算28年もの実績を誇る大ベテランのパティシエだ。数年前に、寿司割烹やうどんレストランを経営する台湾人オーナーとの出会ったことがきっかけで、『Patisserie Fouet』の開店に至ったという。
　開店から1年ちょっと、この間、開店時間やメニュー構成など試行錯誤してきたが、ようやく現在の形に落ち着いたところだという。“パティスリー”という枠にとらわれず、時間ごとにさまざまな楽しみ方ができる店は、他になかなかないだろう。今後、日本酒や焼酎、日本産ウィスキーなども強化したいとのことで、これからの変化がますます楽しみな店だ。

Patisserie Fouet
15 E 13th St, New York, NY 10003
Tel: 212-620-0622
www.fouetnyc.com
Monday: Closed
Tuesday: 10am-9pm
Wednesday-Saturday: 10am-10pm
Sunday: 10am-9pm

By Yuji Matsumoto

Sake Q&A

1. Cold or Hot
Many people think that high quality sake should be enjoyed cold but this is wrong. Compared to fine quality sake which you can drink without worrying about the temperature, sake that has poor balance should be enjoyed extremely cold.

2. What is good sake?
Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy ones taste. It is important to find a "sake that suits me" instead of a good sake. There would be a tendency for one that likes fully body red wines to prefer a Junmai-Kimoto or Honjozo type, and one that likes a young, fruity chardonnay to prefer a gentle, strong aroma Daiginjyo type.

3. Tasting method
Sip it with air like you would with wine. For the glass, it is important to pour a small amount into a glass for white wines type and swish it around lightly to come in contact with air.

4. Drinking container
It is amazing that the taste can totally change with the glass you use not only for sake but for wines and beers also. If you want to enjoy the taste, especially examine the aroma, it is good to use a small white wine glass. If you are having it hot, it is good to use a smaller ceramic type container that doesn't have the shape to be smothered with alcohol steam and doesn't cover your nose when you put it to your mouth.

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日本酒Q&A

１． 冷か燗か
多くの人は、高級酒は冷して飲むと思っているが、これは違う。質の良い日本酒ほど温度にあまりとらわれず飲むことができるのに対して、バランスの悪い酒は、キンキンに冷やした方が逆に良い。

２． いいお酒とは
もちろん一つの目安になるのが値段だが、本当に自分になりに味わって価値を見出せるかを考える必要がある。いいお酒より「自分に合ったお酒」を見つけ出すことが重要。
フルボディーの赤ワイン系が好きな人は、おそらく純米生もとや本醸造系が気に入るだろうし、若いフルーティーなシャルドネが好きな人は、端麗で香り高い大吟醸系が気に入る傾向にある。

３． テイスティング方法
ワインと同じく、空気と一緒にすするように飲む。グラスは、白ワイン系のグラスに少しそそぎ、軽く回し空気と触れさせることが重要。

４． 飲む器
日本酒に限らず、ワインやビールでも飲むグラスによって味が全く変わるから不思議。味、特に香りを吟味し、楽しみたいのであれば小さめの白ワイングラスが良い。熱燗の場合は、アルコールの蒸気でむせないような形や口に当て鼻までかぶらない小さめの陶器系が良い。

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清酒Q&A

１． 冷飲？熱飲？
許多人認為高級的酒應為冷飲；但事實並非如此。越高品質的清酒，越不受溫度限制；相反品質偏頗的酒則冷藏後反而更好。

２． 何謂好酒？
當然，價格是準則之一；但亦必須考慮是否可以由自己「品嚐」出其價值。找到「適合自己的酒」比尋找好酒更為重要。
喜歡濃郁紅酒的人可能會喜歡生酛純米酒和本醸造系列的酒。而喜歡擁有清香果味的霞多麗的人，比較傾向選擇精緻而香味濃郁的大吟釀系列的酒。

３． 品嚐方法
像葡萄酒一樣，連同空氣一同吸入般喝下。至於酒杯，重要的是稍微倒進白葡萄酒酒杯中，並輕輕地搖晃數回，令酒能與空氣接觸。

４． 酒杯
令人感到神奇的是，無論是葡萄酒或者啤酒等，味道都會因酒杯的不同而有所改變。如果想享受味道，尤其是想品味香味，小白葡萄酒杯是不錯的選擇。選擇熱飲時，選用以不會被酒精蒸氣引致嗆咳的形狀、或者小型陶器系，飲用時不會蓋住鼻子的酒杯為佳。

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니혼슈(일본술) Q & A

１． 뜨겁게 마실 것이냐, 차갑게 마실 것이냐
대부분의 사람들은 고급 술은 차갑게 마시는 것이라 생각하지만 이는 맞지 않습니다. 질 좋은 술이야말로 온도와 관계 없이 마실 수 있는 반면, 균형감이 좋지 않은 술은 오히려 차갑게 마시는 것이 좋습니다.

２． 좋은 술이란
물론 가격을 하나의 기준으로 꼽을 수 있지만, 자기자신이 스스로 진정한 가치를 느낄 수 있는 술인지를 생각해 봐야 합니다. 좋은 술보다 “자신에게 맞는 술"을 찾는 것이 중요합니다.
풀바디 레드 와인 계열을 좋아하는 사람이라면 아마 쥰마이 기모토(純米生もと)나 양조 계열을 좋아할 것이며 젊은 감각의 과일향 샤도네를 좋아하는 사람이라면 깔끔하고 향기로운 다이긴죠(大吟醸)를 좋아하는 경향이 있습니다.

３． 테이스팅 방법
와인과 마찬가지로 공기와 함께 홀짝 마십니다. 화이트 와인 잔에 소량 따라 가볍게 돌리며 공기와 접촉시키는 것이 중요합니다.

４． 술잔
니혼슈뿐만 아니라 와인이나 맥주도 술잔에 따라 맛이 완전히 달라지니 흥미롭습니다. 맛, 특히 향기를 음미하며 즐기고 싶다면 크기가 작은 화이트 와인 잔이 좋습니다. 따뜻하게 데운 술의 경우, 마실 때 알코올 증기가 올라오지 않도록 입에 댔을 때 코를 덮지 않는 모양의 작은 도자기 잔이 좋습니다.

By Kosuke Kuji

While many consumers don’t know the term ‘vegan,’ many vegan restaurants are now starting to open in Tokyo in recent years.
I was sensitive to the term Vegan since I coordinated the sake Nanbu Bijin to be certified as vegan. However, I was surprised to learn a restaurant inside the “Kisarazu Outlet” in Kisarazu city, Chiba prefecture was serving vegan cuisine for a limited time.
Although vegan cuisine is not yet widely known among general consumers (in Japan), I meet many vegan consumers, vegan-leaning consumers, and vegetarians overseas.
I understood this to be the ‘natural’ approach and custom when my fellow vegan promoters introduced me to the smart phone app, “HAPPY COW.”
This app registers vegan, vegetarian, halal, and kosher restaurants in Japan and worldwide for consumers to find restaurants that meets one’s specified conditions in a glance.
I tried this app in Japan, but recently, many restaurants are getting registered.
Using this recent technology as a weapon, I would like to introduce to consumers that Japanese sake is in fact ‘vegan.’
While some vegan products consist of wine and beer, I believe most Japanese sake brands can obtain vegan certification. I think if we all get vegan certified, we can promote the understanding that “Japanese sake is vegan,” which will start a new era. I would like to continue our efforts dreaming of this day.

「日本のヴィーガンレストランの状況」

日本ではヴィーガンという言葉すら知らない人が多いのですが、ここ数年で、東京を中心にヴィーガン食を出すレストランが増えてきました。
私もヴィーガン認定を南部美人で調整していた関係で、ヴィーガンという言葉には敏感でしたが、驚いたのは千葉県木更津市の「木更津アウトレット」の中にあるレストランでヴィーガン食を限定でしたが出すレストランがあった事に驚きました。
日本ではまだまだ広く一般に知られていないヴィーガンですが、海外に行くと大変多くのヴィーガンの方々、ヴィーガンライクの方々、そしてベジタリアンの方々にお会いします。
そしてそれが「当たり前」の考え方と習慣なんだ私は理解していました。
そんな中、ヴィーガンを推し進める仲間から教えてもらったスマホアプリが「HAPPY COW」でした。
これは、日本はもちろん、世界中のヴィーガン、ベジタリアン、ハラル、コーシャなどのレストランが英語で登録されていて、一目で自分の条件にあうレストランを見つけることが出来ます。
日本でも試してみましたが、ここ最近は登録するお店が多くなってきました。
こういった現代の最新の武器を使いながら、日本酒が「ヴィーガン」であることを、もっと多くの方々に伝えて行きたいです。
ワインやビールも一部ヴィーガンがありますが、日本酒はほとんど全てのお酒がヴィーガンの認証を取れると私は思っています。みんなでヴィーガンの認証を受ければ世界中の目は「日本酒ってヴィーガンなんだね」となります。そうなるとまた違った時代を迎えます。そんな時代を夢見てさらに頑張っていきたいと思います。

By Yuji Matsumoto

When we get into December, restaurants start becoming busy with year-end parties and Christmas parties, and we should start preparation from the beginning of November. During this time, wines and champagnes are consumed a lot and even served by restaurants, and it is disappointing that sales of Japanese sake is slightly held back by them. However, if you think of what goes good with food, I feel that Japanese sake is the winner. Also it can be consumed at different temperatures and I am happy that hot sake can warm up your body during the cold seasons.

With some thought out presentations, you can drink Japanese sake in style.
Let's start with the glass. By using the white wine glass instead of the usual Japanese sake glass, you can increase the luxury at your table. If you like sparkling alcohol like champagne, it would be interesting to serve sake in a flute glass. Varieties of sparkling Japanese sake has increased recently and we're thankful that they are being sold at reasonable prices. Also, we would like you to try flavor sake which is popular during this season.

If you like to drink hot sake, we suggest you buy the sake warming set on the market that uses candles to warm sake. This would be a very good match with Western style foods.

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ホリデーシーズンに備える

12月に入るとすぐに忘年会、クリスマスパーティーなどでレストランは忙しい時期となる。11月初旬からすでに準備をしていきたい。この時期ワインやシャンペンは多くレストランでも出るようになるが、日本酒となるとややこれらにおされ気味になるのが残念である。

しかし、食との相性を考えると日本酒が勝ると思う。しかも温度帯も広く、寒い時期には燗酒を飲むことにより身体とも暖めてくれるのがうれしい。

ちょっとした演出により、おしゃれに日本酒を飲むことができる。

まずは、グラス。いつもの小さい日本酒グラスではなく白ワインのグラスを使用することにより、食卓に豪華さが増す。

シャンペンなどの発砲酒が好みならフルートグラスで提供してみると面白い。最近は日本酒の発泡酒の種類も多くなり、手軽な価格になっているのでありがたい。また、同じくフレイバー酒もこの時期に好まれるのでぜひトライしていただきたい。

燗が好きな方は、市販で買えるロウソクで暖める燗セットをお勧めする。これなら、洋食の食卓にもとてもマッチするのである。

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為節日季節作準備

因甫踏進十二月，便有尾牙餐會、聖誕派對等令餐廳非常忙碌的節目；故皆希望能夠於十一月上旬起已開始作準備。在此期間，許多餐廳會提供葡萄酒和香檳等；但遺憾當提及清酒，則有種略微被壓下的感覺。

但是，當考慮到與料理的襯托程度時，個人認為清酒更勝一籌。此外，清酒的溫度範圍廣；在寒冷的天氣裡喝燗酒(註：熱清酒)，令身體更感溫暖，倍添快意。
只需少量心思，就可以時尚地品嘗清酒。

首先，玻璃杯。使用白葡萄酒用的玻璃酒杯代替平時清酒用的小酒杯可以增加餐桌的奢華感。

如果您喜歡香檳等發泡酒，可嘗試將其與香檳杯一起飲用。而值得慶幸的是近來，清酒的發泡酒種類也有所增加，以及已經成為能夠易於負擔的價格。另外，這時期的加香酒亦大受歡迎，請務必嘗試。

對於喜歡燗酒的人，建議使用可以在市場上購買，以蠟燭作加熱方法的燗酒套件。至此，就能變得與西式餐桌非常匹配。

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홀리데이 시즌을 준비하며

12월에 들어서면 송년회며 크리스마스 파티 시즌 등이 금새 돌아오기 때문에, 레스토랑은 바빠지기 전인 11월 초순부터 이미 준비를 해나가야 합니다. 이 시기에 많은 레스토랑에서 와인이나 샴페인을 출시하는데, 니혼슈가 이러한 주류에 약간 밀리는 것 같아 아쉽기도 합니다.

그러나 음식과의 궁합을 생각하면 니혼슈가 더 잘 어울리는 것 같습니다. 온도 범위도 폭 넓고 추울 때 燗酒(칸자케: 따뜻하게 데운 술)를 마시면 몸도 따뜻해져서 기분이 좋아집니다.

조금만 연출하면 세련되게 술을 마실 수도 있습니다.

우선 유리잔이 필요합니다. 늘 마시던 작은 술잔이 아니라 화이트 와인 유리잔을 사용하면 식탁에 고급스러움을 더할 수 있습니다.

샴페인과 같은 발포주를 좋아하면 플룻 글래스에 담아보아도 재미있습니다. 최근에는 니혼슈의 발포주 종류도 많아지고 가격도 저렴해지고 있어 고마운 마음까지 듭니다. 역시 플레이버주도 이 시기에 잘 어울리는 종류이니 꼭 도전해 보면 좋겠습니다.

칸자케를 좋아하는 분들에게 시중에서 살 수 있는 양초로 따뜻하게 데워서 마시는 칸자케 세트를 추천합니다. 이 세트라면 서양 식탁에도 아주 잘 어울릴 것입니다.

By Kosuke Kuji

We discussed Nanbu Bijin obtaining the first vegan certification in the world for Japanese sake. Many Japanese nationals don’t know the term vegan, so naturally, vegan restaurants were not widely known in Japan. However, many foreigners visiting Japan ahead of this year’s Rugby World Cup and the 2020 Tokyo Olympics and Paralympics are vegetarians, for whom serving meals that meet their dietary requirements is a challenge, even in the capital Tokyo.

Restaurant “Gonpachi” in West Asabu city, renowned as the place where former Prime Minster Koizumi dined with former President Bush – started serving vegan sushi with vegan Japanese sake.

Vegan sushi was served first before vegan Japanese sake was introduced on September 18 to offer vegan and vegetarian customers a safe combination of authentic Japanese sushi with Japanese sake.

This is a major development since Gonpachi is probably the most renowned restaurant in Japan to foreign visitors. A high ratio of foreign customers instigated the instantaneous availability of vegan sushi with vegan Japanese sake for foreigners both visiting and residing in Japan.

Some data suggests vegan customers spend twice to three times the average customer spending on meals.

In the U.S., Whole Foods is placing great effort into vegan cuisine. How Gonpachi resolves this challenge is greatly anticipated.


「ヴィーガン寿司とヴィーガン酒を日本で」

前回南部美人では世界初のヴィーガン認証を日本酒で取得したお話をしました。

日本人はヴィーガンという言葉すら知らない人が多く、当然日本国内では今までヴィーガン専門のレストランなどはあまりありませんでした。

しかし、今年のラグビーワールドカップ、そして2020年の東京オリンピック・パラリンピックに向けて、多くの外国人が日本にもやってくるようになりました。

その中の一部はヴィーガンやベジタリアンの外国人も多く、そういった人たちが安心して食事をするのが難しい状況でした。それも日本の首都東京ですら。

そんな中、小泉元総理大臣とブッシュ元大統領が会食したことであまりにも有名な西麻布の「権八」レストランで、ヴィーガン寿司とヴィーガン日本酒がスタートしました。

先行してヴィーガン寿司が始まっていましたが、9月18日からはヴィーガン日本酒も加わり、ヴィーガンやベジタリアンの方々も安心して日本の名物である寿司と日本酒を楽しむことが出来るようになりました。

これは大変大きな出来事で、権八は外国人にはおそらく最も有名な日本のレストランです。そして外国人のお客さんの比率も大変高く、そこでヴィーガン寿司とヴィーガン日本酒が当たり前に食べ、飲めるようになった、瞬く間に日本に住む外国人や、インバウンドの外国人に伝わると思います。

ヴィーガンの方々の食事にかける費用は、普通の人の2倍から3倍と言うデータもあります。アメリカではホールフーズなどはヴィーガンに力を入れている関係もあり、これからの権八の挑戦がとても楽しみです。

By Yuji Matsumoto

The other day I had the opportunity to go to Las Vegas due to business, but couldn't believe that the day high was 45 degrees C (113 degF). With hot winds and scorching heat that may seem to melt the asphalt, I lost my appetite and found myself in an unhealthy predicament to spend a whole week in an air-conditioned room.

To ease my body from this heat, I decided to join (mariage) miso grill with a summer favorite vegetable nasu (eggplant) with extremely cold "Junmai Daiginjyo" .

Nasu doesn't contain much of nutrition value, but as you know miso (soybean paste) helps you with fatigue recovery, cancer prevention, cholesterol control, proper bowel movement, beauty improvement, brain activation, age prevention, stimulation of body function etc and the list goes on. Also, soybeans that are the main content contain fine quality protein, an abundance of necessary amino acids, saponin that is known to prevent increase of peroxide lipids, different vitamins, potassium, and food fibers etc. You couldn't be more than happy that miso goes well with Japanese sake.

So why don't we enjoy ourselves by having high nutritional value miso food and Junmai Daiginjo and help our body recover from the summer heat.

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日本酒で食欲回復

仕事で先日、ラスベガスに行く機会があったが、日中気温はなんと摂氏45度。熱風と灼熱でアスファルトも溶けんばかりの暑さに食欲もなくなり、冷房の効いた部屋で一日を過ごす不健康な一週間をおくる羽目になった。

さて、そんな体を癒すために今回は夏野菜の定番、ナスを使ったみそ焼きとキンキンに冷えた純米大吟醸でマリアージュしてみた。

ナスは、それ自体多くの栄養価を含んでいないが、味噌はご存知のように疲労回復、がん予防、コレステロールの抑制、消化促進、整腸作用、美容効果、脳の活性化、老化防止、基礎代謝の促進など揚げればきりがない。また、主原料である大豆には、良質のたんぱく質が多く含まれ、必須アミノ酸のほか、過酸化脂質の増加を防ぐといわれているサポニン、ビタミン群、カリウム、カルシウム、食物繊維など様々な栄養素が豊富に含まれている。さらに、味噌は日本酒と合うので、これほどうれしいことはない。

今回は、栄養価の高い味噌料理と純米大吟醸で気持ちよくなりながら夏バテした体を元気にしてみてはいかがかだろうか。

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以清酒恢復食慾

前段日子，因工作關係而有機會前往拉斯維加斯；怎料白天的氣溫竟達攝氏45度。伴隨令人懷疑能夠融化瀝青的熱風及熾熱空氣而來的，是食慾的喪失；以及導致要度過「在空調房間度過整天」，不健康的一周。

好吧，為了治愈這樣的身體，我嘗試了混合經典夏季蔬菜——茄子——的烤製味噌和冰冷純米大吟釀，作出完美糅合。

茄子本身雖然並不含有很多營養價值；但眾所周知，味噌可以消除疲勞，預防癌症，抑制膽固醇，促進消化，調節腸道，有助美容，活化大腦，抗衰老，促進基礎代謝等；功用多不勝數。此外，作為主要成分的大豆除了含有許多優質蛋白質，必須的氨基酸外；還含有如據說可以防止脂質過氧化物增加的皂苷、多種維生素、
鉀、鈣和膳食纖維等各式各樣，十分豐富的營養素。再者，味噌與清酒非常配合，沒有比這更令人感到興奮的事。

這次，何不嘗試在享受營養價值高的味噌料理和純米大吟釀的同時恢復因夏天而疲累的身體？

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니혼슈(일본술)로 식욕 회복

얼마 전 출장으로 라스베가스에 갈 기회가 있었는데 무려 낮 기온이 섭씨 45도였습니다. 아스팔트도 녹일 듯한 뜨거운 열기에 지치고 식욕도 없어져 방에 틀어 박혀 에어컨을 틀고서는 일주일을 나른하게 보냈습니다.

그렇게 늘어진 몸에 활력을 불어 넣고자 여름 제철 채소, 가지를 이용한 일본의 미소된장 가지구이에 시원하게 보관한 준마이 다이긴죠(純米大吟醸)를 페어링 해봤습니다.

가지는 그 자체로 영양가가 많은 편이 아니나, 미소된장은 알려진 바와 같이 피로 회복, 암 예방, 콜레스테롤 억제, 소화 촉진, 정장 작용, 미용 효과, 뇌 활성화, 노화 방지, 기초 대사 촉진 등 그 효능이 이루 셀 수 없이 많습니다. 또한 주원료인 대두에는 양질의 단백질이 다량 함유되어 있으며 필수 아미노산 외에도 과산화지질의 증가를 막는다는 사포닌, 비타민 군, 칼륨, 칼슘, 식이섬유 등 각종 영양소가 풍부하게 들어 있습니다. 게다가 미소된장은 니혼슈와도 잘 어울려 더할 나위 없는 기쁨을 선사합니다.

이번 기회에 영양가 높은 미소된장 요리와 함께 준마이 다이긴죠를 한잔 기울이며 여름철 더위로 지친 몸과 마음의 활기를 되찾아 보는 것은 어떨까요.

By Kosuke Kuji

Nanbu Bijin is the first sake product in the world to receive the “Vegan” certification in January 2019, certified by The Vegan Society based in England and NPO Vege Project Japan.

The original ingredients of Japanese sake are rice, malted rice, and water, common knowledge among those somewhat knowledgeable about Japanese sake, and knowledge as basic as grapes being the main food ingredient for wine.

However, examining the Japanese sake label shows the ingredients are listed only in Japanese. Needless to say, this makes understanding the sake ingredients difficult for foreign consumers.

Faced with this dilemma, Nanbu Bijin’s sake and liqueur were certified as satisfying “Kosher” requirements stipulated under Jewish dietary laws in 2013.

Through this certification, Nanbu Bijin products were gradually introduced not only among non-Japanese fans of Japanese sake and non-Japanese consumers knowledgeable about Japan, but also among a wide range of non-Japanese consumers. One American national asked, “If Japanese sake is Kosher, why won’t you get Vegan-certified?” Of course, examining the Japanese sake ingredients gives evidence the product is “Vegan.” However, none of the Japanese sake products were certified as Vegan, because it was so obvious, no one noticed, to be more precise.

We have to start from disseminating the most obvious information to reach consumers beyond the Japanese. Therefore, we took on the challenge and with some time, we finally received the Vegan certification.

Japanese sake is produced using absolutely no animal products. Not only is this true for Vegan-certified Nanbu Bijin sake products, but also for other Japanese sake brands as well. Therefore, our sincere desire is for the entire Japanese sake industry to work together to get more sake breweries Vegan-certified to increase the value of Japanese sake products as a whole worldwide.


「世界初！ヴィーガン認定の日本酒誕生」

南部美人では、2019年1月、世界で初めて日本酒の「ヴィーガン」認定を受けました。イギリスを本部とするヴィーガンソサイエティーと日本のヴィーガン協会の2つから認定を受けました。

日本酒の原材料は「米」と「米こうじ」、そして水です。

これは日本酒をちょっとでも知っている人ならば誰でも知っている事で、まさにワインの原材料が「ぶどう」と答えるのと同じような基本的な事でもあります。
しかし、日本酒のラベルを見ても、原材料の部分は日本語でしか書かれていません。これでは外国人が日本酒の事を理解するのは難しいです。

そんな中で、南部美人では2013年にユダヤ教の食餌規定を満たす認定「コーシャ」を日本酒とリキュールで認められました。

そのことで、日本酒好きのノンジャパニーズや、日本の事を良く知るノンジャパニーズだけでは無く、広い範囲のノンジャパニーズの皆さんにお酒を少しずつ浸透させていきました。アメリカである方から「日本酒はコーシャであるなら、なんでヴィーガンの認定は受けないのか」と言われました。確かに日本酒の原材料だけ見ると間違いなく「ヴィーガン」です。しかしどの日本酒もヴィーガンの認定は受けていない、むしろ当たり前すぎて気づかなかったという方が正しいかもしれません。

当たり前なものを「見える化」しないと、日本人以外には伝わりません。そこで挑戦を始めて、時間がかかりましたがやっとヴィーガンの認定を受けました。

日本酒は動物性のものは一切使っていません。それはヴィーガンに認定された南部美人だけではなく、他の日本酒も一緒の事です。願わくば、日本酒業界が一丸となって多くの蔵がヴィーガン認定を取ることで、世界で日本酒の価値がさらに高まることを祈っています。

Taste difference of different Sakes certainly originates from labels displaying rice polish or sake categories, but even more it is strongly influenced by the sake making process using koji mold etc or the water quality. That starts from rice selection, rice milling, soak time, steamed rice, koji mold and temperature maintenance, yeast cultivation, pressing, blending, pasteurize etc the list can be endless. By delicately adjusting the way the processes are intertwined, breweries are able to make the sakes they want.

There are many different special names & difficult phrasings in Japanese like "unfiltered sake", "Kimoto (traditional brewing method)", "Yamahai (traditional brewing method)", "Shiboritate (freshly pressed)", but in the first place there would hardly be any consumer that can understand what they mean. Even if they could understand, they wouldn't be able to pass on the taste or aroma, how it goes with food, creating inspiration to drink or motive to the consumers.

Instead, if you were to explain that "It's a Junmai Daiginjo that goes great
with whitefish and holds back the aroma", consumers would understand better. If you were to say "Kimoto Junmai that goes well with meat dishes" or "xxx Junmai goes exceptionally well with grilled fish" etc. would produce motive for consumers to drink.

To increase more sake drinking fans, it is important for breweries to describe inspiration creation to want to drink sake on their menus and labels.

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飲むきっかけ作り

日本酒の味の違いは、もちろんラベルに表示されている精米歩合や特定名称からも起因されるが、それより麹造りなどの全体作業（造り）や水質によって大きく影響される。それは、米の選別から始まり、精米方法、浸漬時間、蒸し方、麹造りと温度管理、酵母の培養、絞り、ブレンディング、貯蔵、火入れなど挙げれば切りが無い。これらが微妙に絡み合い調整することにより蔵の造りたい酒が出来てくる。

特定名称や難しい表現「無ろ過生原酒」「生もと造り」「山廃造り」「絞りたて」など色々と日本語でラベルに書かれているが、そもそもこの意味が何を意味しているのかを理解している消費者は、ほとんどいない。たとえ理解したとしても味や香り、食事との相性、飲んでみたいきっかけや動機を消費者に与えていない。

それより、「白身魚との抜群な相性、香りを控えめにした純米大吟醸」とした方が消費者は分かりやすい。「肉料理にも合う、生もと純米」、「焼き魚と抜群な相性を持つxxx純米」などとした方が消費者に飲む動機を与える。

日本酒ファンをもっと広げるためには、日本酒を飲んでみたいきっかけ作りをメニューやラベル上で表現することが重要である。

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釀製喝酒契機

不言而喻，清酒的味道差異某程度上來自標籤上顯示的精米步合（經處理後的白米與原料玄米的比重）和特別名稱等；但誘發更大影響的會是製麹等的整體製作程序，水質等。製作程序是由挑選米、精米（玄米處理）手法、浸泡時間、蒸煮方法、製麹和溫度管理、培養酵母、壓榨、混合、保存、高溫殺菌等數之不盡的工序所組成。通過絕妙地調整各工序，酒藏可以製作出其所想製作的酒。

雖然標籤上寫有許多特別名稱或艱澀用語如「無過濾生原酒（指沒有經過任何後期加工，於壓榨後直接裝瓶的酒）」、「生酛（手製酵母）造酒」、「山廢（略過山卸工序）造酒」、「鮮榨」等；但事實上卻只有為數極少的消費者了解上述用語的意義。再者，即使理解箇中意味，亦無法因此令消費者理解其香味、味道、與料理的襯托程度；更不能帶給消費者嘗試該酒的契機或動力。

相反，如以「與白魚極為配襯，香味清淡的純米大吟釀」等方法說明，會更易令消費者明白。而「亦與肉類料理配襯的生酛純米酒」，「與燒魚極為配襯的ＸＸＸ純米酒」等表達手法，能賦予消費者嘗試的契機。

為進一步增加清酒愛好者的數量，在選單或標籤上創造出「想喝清酒的契機」極為重要。

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마실 기회 만들기

일본 술은 라벨에 표시된 정미 비율과 특정 명칭에 따라 맛에 차이가 납니다. 하지만 누룩 만들기 등 전체 작업(만들기)과 물의 질에 따라 크게 영향을 받습니다. 쌀의 선별부터 정미 방법, 침지 시간, 증류 방법, 누룩 만들기와 온도 관리, 효모 배양, 짜기, 브랜딩, 저장, 불의 세기 등 차이를 만드는 요소는 셀 수 없을 정도로 많습니다. 이런 요소가 미묘하게 서로 얽히고 적절하게 섞여 원하는 술이 만들어집니다.

‘무로카나마겐슈’, ‘기모토즈쿠리’, 야마하이즈쿠리’, ‘시보리다테’ 등 특정 명칭과 어려운 표현으로 다양하게 일본어 라벨에 표시하지만, 애당초 그 의미가 무엇을 의미하는지 이해하는 소비자는 거의 없습니다. 예를 들어 이해한다고 해도 맛과 향, 식사와의 조합을 다 알 수 없고, 마시고 싶은 계기와 동기를 소비자에게 부여하지도 않습니다.

이것보다는 ‘흰 살 생선과 최고의 조합, 향을 줄인 준마이 다이긴죠’라고 표시하는 편이 소비자가 더 알기 쉽습니다. ‘육류 요리와도 잘 어울리는 기모토 준마이’, ‘구운 생선과 찰떡 궁합인 XXX 준마이’ 등으로 표현하는 것이 소비자에게 마시고 싶은 동기를 부여합니다.

일본 술이 더욱더 많은 사람에게 사랑받기 위해서는 일본 술을 마시고 싶도록 메뉴와 라벨에 표현하는 것이 중요합니다.