Japanese Sake : All Japan News,Inc

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.

By Kosuke Kuji

A documentary film featuring three female Japanese sake brewers, “KAMPAI! For the Love of Sake” kicked off in Tokyo in April 2019.

Three female sake brewers star in this documentary film: Miho Imada, CEO and Master Sake Brewer of Imada Sake Brewery Co., Ltd., producing “Fukucho” in Hiroshima prefecture; Marie Chiba, the charismatic manager of sake bar “GEM by moto” in the Ebisu district of Tokyo, also active as an author of books on pairing sake; and lastly, Rebekah Wilson-Lye, a New Zealand national and sake consultant of JAPAN CRAFT SAKE COMPANY owned by Hidetoshi Nakada, former professional Japanese soccer player.

The first film in which I also starred in, “KAMPAI! For the Love of Sake,” directed by Mirai Konishi based in Los Angeles, depicted the historic background of Japanese sake production that traditionally banned women from participation, but since evolved to include female brewers and Master Sake Brewers in many breweries today, actively involved in producing quality sake, along with many women visible in promoting and serving customers today. This documentary centers around three female pioneers leading Japanese sake production today.
The cast of participating brewers include renowned names, such as members of the Hiroshima Sake Makers Association, Owner Tadayoshi Onishi of “Jikon” in Mie prefecture, member brewers of “Next 5” leading Akita prefecture, and many other renowned brewers.

With the goal to brew sake more freely and enjoyably, this film tells the stories of three women captivated by the allure of Japanese sake, and the latest in the Japanese sake production industry. This film will likely be screened in the U.S. in the future, so please attend a screening if possible.


「映画カンパイ　その２」

2019年4月、東京を皮切りに上映がスタートした日本酒のドキュメンタリー映画「カンパイー日本酒に恋する女たち」。

この映画は、主人公は3人の女性になります。広島県で「富久長」を醸す今田酒造本店の代表取締役で杜氏の今田美穂さん、東京恵比寿の日本酒バー「GEM by moto」のカリスマ店長で、ペアリングの本なども執筆する岩手出身の千葉麻里絵さん、そして、ニュージーランド出身でサッカー元日本代表の中田英寿さんが率いるJAPAN CRAFT SAKE COMPANY所属で、日本酒コンサルタントのレベッカ・ウィルソンライさん。

3人の女性が3人とも個性的で、映画の中ではとてもキラキラしています。

私も主演している最初の作品「カンパイー世界が恋する日本酒」を手掛けた、ロサンゼルス在住の小西未来監督によるこの作品は、かつては酒蔵は女人禁制と言われており、女性が酒造りにかかわることは許されなかったが、近年日本酒の世界が日々進化を続ける中で今では蔵元や杜氏が女性で積極的に努力している蔵も多く、さらにはPRや接客などにも女性の力が目覚ましく増えています。そんな中で日本酒の世界で活躍する三人の先駆者に迫るドキュメンタリーです。
共演する蔵元も豪華で、広島県酒造組合の皆さん、三重県の「而今」の大西唯克社長、秋田県を引っ張る「ネクスト5」の蔵元など大勢の有名蔵元が出演します。

もっと自由に、もっと楽しく。この物語は日本酒に魅せられた女性たちを通して、今の日本の日本酒業界の旬を語る映画です。今後はアメリカでも上映されることもあると思うので、是非ご覧になってみてください。

By Kosuke Kuji

Los Angeles-based Mirai Konishi produced “KANPAI – For the Love of Sake” from crowdfunding, released in 2015.

After a world premiere at the San Sebastian International Film Festival, the film was also screened at the Tokyo International Film Festival, Hawaii International Film Festival, and various film festivals domestic and abroad.

Starting from Iwate prefecture in 2016, the screening started north from Hokkaido, south from Okinawa, and continued on be screened and broadcast in 13 different countries.

Shinjoro Koizumi of The Liberal Democratic Party of Japan was said to be so moved by this film, he was driven to show it to fellow congressmen in his party, realized by a screening at The Liberal Democratic Party headquarters, further selected for broadcast in international flights with Japan Air Lines (JAL), widely viewed and loved nationwide.

This film is a documentary film on three outsiders. The main character is Philip Harper, Chief Brewer of “Tamagawa Brewery” in Kyoto prefecture, the first to assume this position in the world. The other main characters are John Gautner, a sake ambassador active in the U.S.; and myself, I manage a brewery.

In the U.S., the film was screened in Los Angeles in New York.

In Los Angeles, the Consul General hosted a screening party. This film had a great impact on sake fans in Japan and worldwide.

Currently, “KANPAI – For the Love of Sake” is currently available for viewing on Netflix, and the DVD is on sale on Amazon.

Due to the overwhelmingly positive review the film received, Director Konishi produced “KANPAI – For the Love of Sake 2,” and the screening started this year.


「映画カンパイ　その１」

2015年、クラウドファンディングで作成されたロサンゼルス在住の小西未来監督の作品「カンパイー世界が恋する日本酒」。

サンセバスチャン国際映画祭でワールドプレミアを迎え、その後も東京国際映画祭、ハワイ国際映画祭など国内外数々の映画祭で上映されました。

2016年、岩手県を皮切りに、北は北海道から南は沖縄まで全国の映画館で上映がスタート、その後海外でも13か国で上映、配信が行われました。

自民党の小泉進次郎議員がこの映画に感激して、自民党の国会議員にこの映画を見せなければいけない、と奮起して、自民党本部での上映会も開催され、さらには、日本航空（JAL）が国際線の機内上映映画にも選んでくれて、日本中、そして世界中の方々に愛していただいたのが映画カンパイです。

この映画は3人のアウトサイダーな男達のドキュメンタリー。主人公は世界初の外国人杜氏である京都「玉川」の杜氏フィリップハーパー、酒伝道師としてアメリカで活躍するジョンゴントナー、そして蔵元の私です。

アメリカでもロサンゼルスとニューヨークで上映されました。

ロサンゼルスでは日本総領事館主催の上映記念パーティーまで行われ、日本、そして世界の日本酒好きに大きな影響を与えました。

今現在は、カンパイー世界が恋する日本酒はネットフリックスでの配信や、アマゾンでのDVD販売をしています。

この映画が大きな反響を受けた事から、小西未来監督は続編の「カンパイ２」の制作に着手して、見事2019年、「カンパイー日本酒に恋する女たち」が上映スタートになりました。

By Yuji Matsumoto

I had an opportunity to hold a Japanese sake seminar at The Japan Foundation, Los Angeles.

What they wanted to know most was the difference between cold and hot sake, brewing process, ingredients and health-related questions, mostly about “How to select your preferred sake.” What is the basis of selecting sake, and where are the descriptions of the sake listed? There were many unknown factors involved in selecting sake. Since over ten years ago, I’ve published the need to standardize labels for Japanese sake, and to display necessary information to the Japanese sake industry. However, I’m disappointed to see that we still haven’t moved forward with these efforts.

For example, the appropriate range of temperature to enjoy sake, compatible cuisines, and to incorporate simple flavors and aromas. The reason why we still don’t see these subjects addressed within the industry is because those affiliated with Japanese sake (including within the U.S.) knows nothing about the happenings on site.The sales of Japanese sake in Japan vs. U.S. is approximately 2% on average, so there’s no motivation. However, it would make sense to try and standardize the labels to ease understanding for consumers.


求められているラベルの統一化

先日、国際交流基金ロサンゼルス日本文化センターにおいて日本酒のセミナーをする機会に恵まれた。

彼らが一番知りたいことは、冷酒と熱燗の違い、造り、原料や健康面についても質問があったが、「どうやって自分の好きなタイプの酒を選んだらいいか」ということに尽きた。何を基準に選択するか、味や香りのプロフィールはどこに書いてあるのか？である。十数年以来、私は日本酒のラベルの統一化や必要情報の表示を日本酒業界に伝えてきたが、一向にこの方向に向かっていないのは至極残念なことである。たとえば、表ラベルに適正飲酒温度帯、相性のよい食べ物、簡単な味と香りを入れることである。未だに業界全体として一切これらのことが話題にでていないのは、おそらく日本酒に携わる（米国内も含め）人間が、まったく現場のことを知らないからであろう。また、日本酒の業界そのものもそこまで苦労をして真剣に日本酒を販売しようという気がないことがよく伺える。もちろん、日本酒の販売金額は、日本と米国を比べたら平均でおそらく2％にも達していないから無理もないのだが、もう少し消費者フレンドリーな統一ラベルを検討していただきたいものである。


備受渴求的標籤統一化

我很榮幸有機會在國際交流基金洛杉磯日本文化中心舉辦清酒研討會。

與會者最想知道的是冷酒和熱燗之間的區別；還詢問有關製作，原料和健康方面的問題。但歸根究柢的問題就是「我應該如何選擇我最喜歡的酒類？」。應該以甚麼標準作出選擇？有關味道和香味的資料在哪裡有提及？問題會是以上兩項。十多年來，我向清酒業界表達了清酒標籤統一化和展示必要信息的訴求；但非常遺憾業界並沒有朝此方向邁進。例如，在正面標籤上填上適當的飲用溫度範圍，與其配合的食物，簡單描述味道和香味。整個行業至今還沒有談到這些事情的原因，恐怕是因為清酒業界的人（包括在美國的人）根本不了解市場的實際情況。

日本與美國相比，清酒銷售額以平均而言可能連2％亦不及，故以上情況可能為無可奈何；但亦希望能夠考慮出對消費者更為友善的統一標籤。


라벨 통일에 대한 요구
국제교류기금 로스앤젤레스 일본문화센터에서 니혼슈에 관한 세미나를 열 기회가 있었습니다.

그들이 가장 알고 싶어 하는 것은 차가운 술과 뜨겁게 데운 술의 차이, 제조 방법, 원료나 건강적인 측면 등에 대한 질문이 있었지만, "자신이 좋아하는 타입의 술을 어떻게 선택하면 좋은가"라는 질문이 많았습니다. 즉, 무엇을 기준으로 선택하는지, 맛이나 향에 관한 프로필은 어디에 쓰여 있는지에 관한 질문입니다. 수십 년 동안 니혼슈의 라벨 통일화와 정보 표시의 필요성을 니혼슈 업계에 전달해 왔지만 전혀 진척되지 않고 있는 현실이 매우 유감스럽습니다. 예를 들어, 표시 라벨에 적정 음주 온도의 범위, 궁합이 잘 맞는 음식, 간단한 맛과 향을 표기하는 것입니다. 아직도 업계 전반에 걸쳐 이러한 움직임이 전혀 보이지 않는 이유는, 아마도 니혼슈와 관련된(미국도 포함) 사람들이 현장을 전혀 모르기 때문일 것입니다.

일본과 미국의 니혼슈 판매 금액을 비교하면 평균 약 2%에도 미치지 못하기 때문에 무리일 수도 있지만, 좀 더 소비자 친화적인 통일된 라벨을 검토해 주었으면 합니다.

By Kosuke Kuji

Iwate prefecture promotes improvement in the status and skills of skilled craftsmen to develop the prefecture’s economy. Since 1976, highly skilled craftsmen are recognized as Contemporary Master Craftsmen, the highest recognition for craftsmen honored by Iwate prefecture.

Master Sake Brewer Junji Matsumori was recently recognized with this honor as a Contemporary Master Craftsman of Iwate prefecture.

Born in Ninohe city, Iwate prefecture, Matsumori joined his wife’s family business of managing a liquor store upon marriage, where he worked at a local wholesaler.
Just when I was searching for a “young worker for sake production,” I met Matsumori and was moved by his noble spirit and love for sake, and invited him to join our brewery division.

From then on, Matsumori worked under the late Hajime Yamaguchi, former Master Sake Brewer of Nanbu Bijin, where Matsumori inherited his late master’s genius sake production skills. Today, he leads the Nanbu Bijin sake production as our current Master Sake Brewer.

Today, Matsumori is recognized as First Place in the Ginjo division and Second Place in the Junmai division of the most competitive sake awards in Japan, the Tohoku Sake Awards, and as world champion of the International Wine Challenge held in London in 2017, where his sake was recognized as “Champion Sake.” The talented Master Sake Brewer also garnered First Place in both the sparkling sake division and Junmai Daiginjo division in a 2018 sake competition in Tokyo that recognized the most delicious brand of commercially available sake brand. In The Annual Japanese Sake Awards, Matsumori garnered the Gold Prize twelve times out of the thirteen years the awards were given, a celebrated Master Sake Brewer proudly representing both Iwate prefecture and Japan on the world stage.

A young Nanbu Toji still in his fifties, we anticipate Master Sake Brewer Matsumori’s continued contribution to the ongoing development of sake production skills in the Japanese sake industry.


松森杜氏、岩手県卓越技能者認定

岩手県では技能尊重気運を醸成し、技能労働者の地位及び技能水準の向上を図り、岩手県産業経済の発展に寄与することを目的として、卓越技能者表彰を昭和51年度から行っています。

岩手県の技術者としては、最高の栄誉の表彰です。

その岩手県卓越技能者に当社の松森杜氏が選ばれ、先日表彰をされました。

松森杜氏は地元岩手県二戸市で生まれ、結婚して奥様の家族が経営する酒屋さんに婿で入り、地元の問屋さんで働いていました。

私が蔵に帰って、酒造りで若い人材が欲しい、と願っていた時に、出会い、その気高き心と日本酒愛に惚れ込んで当社の酒造り部門に来てもらいました。

そこからは、南部美人の前杜氏である故山口一杜氏に付き、天才と言われた山口杜氏の技を継承し、今では南部美人の杜氏として酒造り全般を指揮しています。

2016年には日本で最もレベルの高い鑑評会である東北清酒鑑評会で見事吟醸酒の部門で首席第1位、純米酒の部門で2位というダブル受賞をし、2017年には世界一の称号を決めるロンドンで開催されるインターナショナルワインチャレンジで見事世界一「チャンピオンサケ」を受賞、2018年には世界一おいしい市販酒を決める東京で開催されるサケコンペティションでスパークリングの部門で1位、純米大吟醸の部門で1位とダブル首席を受賞しました。全国新酒鑑評会でも13年間で12回金賞受賞など、岩手が、そして日本が誇る名杜氏です。

まだ50代と若く、これから岩手の南部杜氏のため、そして日本の日本酒業界の技術発展のため、貢献していってほしいです。

By Yuji Matsumoto

Sake is a beverage of preference. However, “delicious” sake all have common universal traits.
The flavors can be characterized as follows:

　-Sweetness
　-Acidity
　-Saltiness
　-Bitterness
　-Umami

In terms of food preparation, the common factor that creates a “delicious” taste for consumers is the balance between these flavors. “Preference” refers to this balance being achieved first, followed by one’s preferred flavor, such as ‘sweetness,’ being slightly stronger than the other four characteristics.

The same can be said about sake. Sake flavors are evaluated based on how well-balanced these flavors (saltiness mostly does not exist in sake) are. With sake, sweetness and acidity are easily detected with the first sip. However, “umami” flavor is an underlying taste, mostly detected as an aftertaste or when passing the tongue.

Some curious brands of (low-rated) sake have unbalanced flavors, where one flavor is strongly notable while lacking another.

Those who prefer dry, but well-balanced sake might enjoy the acidity upon swallowing the sake, while enjoying the short aftertaste that lingers on the palate; while those who prefer sweet flavors may likely enjoy sake with a fruity note and a mellow flavor with a long-lasting finish.

The most important training is to determine your own axis of flavors, best accomplished by enjoying a wide range of sake, and enjoying the same brand of sake over a period of time.


好みの酒を見つける

酒は嗜好品、しかし“美味しい”ものには普遍的な共通のものがある。
味覚を分析すると；

　・甘味
　・酸味
　・塩味
　・苦味
　・旨味

ということになる。料理において、人が“美味しい”と感じる共通の要素はこのバランスにある。“好み”と言われるのは、このバランスがあった上で甘いものが好きな人は“甘味”が他の４味覚より若干強いものを美味しく感じるのである。

日本酒も同じでこれらの味覚（塩味はほとんどない）がいかにバランスよく配分されているかが評価どころである。比較的甘味と酸味は、飲んだ瞬間にアタックしてくるので分かりやすい。しかし、旨味は密かに潜んでおり、後味や舌に通過する時に感じやすい。

ちょっと気になる（評価の低い）酒は、一つの味覚部分が突出していたり、欠けていたりすることで味がちぐはぐになっていることである。

バランスがあった上で辛口が好きな人は、おそらく飲んだ瞬間の酸の立っている、短い余韻の酒を好むだろうし、甘党の人は果実系の香りがあり、まったりとした長い余韻の酒を好むであろう。

一番大切なトレーニングは、自分の味の軸を確立することである。それには、多種類の酒を飲むより、同じ酒をじっくりとある程度の期間飲む方が早道である。


尋覓喜好的酒

酒是滿足個人喜好的飲料；但「美味」的酒都有一些普遍的共通點。
如以味道分析：

　- 甜味
　- 酸味
　- 鹹味
　- 苦味
　- 甘味

則分為以上幾類。在烹飪中，人們感到「美味」的共同要素存在於此一平衡中。在此平衡上，喜歡甜食的人若能嚐到「甜味」比其他四種味道略為濃烈，就會感到「美味」；此謂「喜好」。

而清酒亦然。此等味道（幾乎沒有鹹味）的平衡分布的優劣正是其評價點。相對其他味道，酸味和甜味會在品嚐的瞬間刺激味蕾，故易於分別。然而，甘味會潛藏在內，在餘味中或經過舌頭時容易感覺之。

比較令人在意（低評價）的酒，是其中一種味道突出或欠缺，而導致味道欠缺調和的酒。

喜歡干型(Dry)的人應該會更喜歡在喝的瞬間酸味突出而餘韻短暫的酒；嗜甜的人應該會更喜歡有水果香味，以及餘韻持久的酒。

最重要的訓練是建立個人的品味。而達成以上事情的捷徑，莫過於花費一段時間仔細品嚐相同的酒；比同一時間品嚐各式各樣的酒更為有效。


기호에 맞는 술 찾기

술은 기호품이지만 "맛있는" 것에는 보편적인 공통점이 있습니다.
미각을 분석하면 다음과 같습니다.

　- 단맛
　- 신맛
　- 짠맛
　- 쓴맛
　- 감칠맛

사람이 음식을 "맛있다"라고 느낄 때의 공통점은 이들이 균형을 이룬다는 것입니다. "기호"라는 것은 이들이 먼저 균형을 이룬 후에, 단맛을 좋아하는 사람은 "단맛"이 다른 네 가지 미각보다 약간 강할 때 맛있게 느끼는 것입니다.

니혼슈도 마찬가지인데, 이러한 미각(짠맛은 거의 없음)이 얼마나 균형 있게 배분되어 있는지가 평가 요소가 됩니다. 단맛과 신맛은 마시자마자 느껴지기 때문에 비교적 알아차리기 쉽습니다. 그러나 감칠맛은 살짝 숨어있다가 뒷맛과 혀를 통과할 때 느껴집니다.

다소 우려되는 (낮게 평가되는) 술은 하나의 미각 부분이 지나치게 부각되거나 결여되어 있어 맛 자체가 어우러지지 않습니다.

균형감이 있는 상태에서 쌉쌀한 맛의 술을 좋아하는 사람은 아마도 마시는 순간 신맛이 느껴지는 짧은 여운의 술을 선호할 것이고, 달콤한 술을 좋아하는 사람은 과일향이 나며 부드럽고 감칠맛 나는 여운이 길게 남는 술을 좋아할 것입니다.

가장 중요한 훈련은 자신만의 맛의 축을 확립하는 것입니다. 그렇게 하려면 여러 종류의 술을 마시는 것보다 어느 정도의 기간을 두고 차분하게 마시는 것이 빠른 방법입니다.