I watched Japanese sake brewery handed down by young Du Fu of my twenties in the sake brewery "Takeno Shuzo" ​​in Kyotango ~ The first part ~

One day in February, the peak of cold weather in winter has reached its peak, it was decided that you can show the brewery of young Takeshi (Tojo) and Yoshiki Koharu at the bamboo "Takeno Shuzo" ​​in Kyoto Prefecture · Kyotango City.

Despite saying that it is a small sake brewery, there are big tanks, large amounts of liquor bottles, and facilities for sake making in the warehouse. It is necessary to go through numerous steps before making sake, and with the help of machines all human hands are in hand. The attitude that valued the connection with people, such as having dinner with locally harvested ingredients while drinking with people involved in sake brewing and local people, was also reflected in sake brewing.

The inside of the sake brewery and the state of the Japanese sake making are as follows.

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Arrived at Takeno Shuzo.



It is the brewing source of sake "Yaei Tsuru" which is drunk locally in old days. Although we arrived early, first of all we would like to show warehouse and storage facilities.


The inside of the building with the sign of "Yaei crane" was a warehouse. Takeno Shuzo collects the bottle of sake drunk locally, wash it clean and reuses it.



Because many sake bottles drunk in Yayori Town are gathered here, you can see what kind of stock is drinking now in the area. There were many bottles of "Yaei crane" made here.



As this amount gathers up a lot, washing the bottle is the job of the machine.


The building next to the space where the bottle is to be placed was also a warehouse of sake, and there was also a cup liquor of "Yaya Tsuru" circulating only locally.


Rice used for this year's brewing had been accumulated, but it has already been used quite a bit already, and it seems that more rice bags were stacked up to the back of the warehouse at the beginning of winter.


Suitable for using rice for brewing sake.Rice polishing ratioRice milling machine to make it. If white rice which is normally eaten is a rice milling commitment of 90 to 92 percent, there are a lot of less than 70 percent used for sake, and it cuts off the part you are eating as white rice.


We also sell liquor residue remaining after sipping alcohol. "Somehow this sells pretty well, is not it?" Mr. Geki told me curiously, but even people who can not drink alcohol may be deliciously eaten with sweet alcohol and miso soup.


On the eaves of the warehouse, "Sugi-bama" made from cedar leaves was suspended. Sugiyama hangs at the beginning of squeezing alcohol, which is green at the beginning but gradually withers, and when brown it is about to indicate the state of aging such as when drinking.


Next, I decided to show the inside of the sake brewery. When viewed from the front honestly it looked like an ordinary private house, but there is another entrance on the side, and various facilities for brewing sake are installed inside.


A big pot for steaming rice. As all rice used for sake brewing is used after steaming, it is necessary to have such a big pot.



A cooler for cooling steamed rice to an appropriate temperature for brewing.


A machine that adjusts the temperature of the liquor.



Always the large boiler raised the beat and boiling water.


A machine to squeeze alcohol.


Going through the tanks where liquor came in ... ...


There was a room (Muro) to make koji rice.


A lot of Matsuo Taisha 's bills are hung. It is a place to make rice koji that influences the taste of sake, so it seems that the exorcism has been done.


The door has a double structure, and the inner door has a peep window.


Rice koji wrapped in lots of cloth inside.



This is the rice koji which has already been completed and completed. Koji mold grows and adheres to the rice.


When I asked Mr. Linei to recommend "Please eat", I tried it with mouth, I was surprised with sweetness much more sweet than ordinary rice with a polyporized texture.


There is a tank of Daiginjo in front of the room. Daisugin is divided here because it squeezes by hand, not machine.


Glass bottle to keep Ginjo sake. These glass bottles are used exclusively for Ginjo sake so that the smell of other things does not shift.


Large and color and shape are also beautiful.


This green bottle is a domestic product that has been used for about 40 years ago, and there are air bubbles in some places because it was made by craftsmen still glasses. Currently in Japan it is difficult to find a bottle of this shape in Japan, importing items used for wine from France has been added and it is in a state of buying, so if it breaks easily the substitution will not work, It seems to take care.



This large tank is commonly used for making sake (including auxiliary raw materials other than white rice and rice koji).


In the tank there is a stocked liquor mother (Shuubo). Rice koji, yeast, steamed rice, and water that I made you eat are the ingredients that make up the liquor. The enzymes melted out from rice koji convert the starch quality of rice into sugar and yeast utilize sugar made by this to produce alcohol.


A lot of water flowing through this black part is playing the role of adjusting yeast to the temperature it works as intended.


Since yeast produces a large amount of carbon dioxide when yeast makes alcohol, if it accidentally falls into the tank, it suffocates and suffocates first and life is not saved first, about two people died in such an accident in one year It is said that there is a Kuran (Kurabi: a person working at a sake brewery) that is in there. There are scenes that are side by side with the dangers of life in surprising places ...


The work of "preparing" to mature a liquor is called a three-step preparation, adding steamed rice separately in three degrees. This is a stage called "attachment" on the first day.


On the second day, we say "dance (dance)" and rest for a day without putting anything in. And this is the state called "Naka ​​(Naka)" on the third day.


And this is the state called "stay" on the fourth day. As the amount of steamed rice increases as you follow the day, the direction of bubbles gradually differs little by little.


I tried shooting a movie in the tank. Pumpko and bubbles are standing.
YouTube - Liquor sake (Shuubo) of sake bubbling


There is a room like a science laboratory in the warehouse. Since the image of the sake brewery and flasks and beakers are not connected quickly, it is strange that there is such a room.


There are various kinds of such experimental tools in this room. It seems that we are deciding the temperature control and squeezing timing by measuring the weight of sake, sugar content and alcohol degree, and seeing the state of sake during brewing. While referring to the numerical value obtained by measurement, in the end we will proceed with sake making by judging by the five senses of people.




This is a yeast ampoule that can be put into liquor.Japan Brewery AssociationIt is a yeast that is used for brewing sake, shochu, and wine produced by. Various kinds are prepared and there are special yeast etc which require a separate contract and it becomes a big factor affecting the taste of sake.


Books that we are using for studying about the brewing of sake.


Fermenter that mother used for bread making is now indispensable tool for brewing sake.


Seed koji (bean sprout) which is also the origin of the title of manga "Moyashimon". It is used for making rice koji essential for Japanese sake brewing. The state of rice koji making is the second part.


Lactic acid indispensable for sake mother of Japanese sake is always kept in the tank. Lactic acid suppresses breeding of unnecessary bacteria and helps yeast breed


Up to this point, I went to see the inside of the warehouse, but from here we will follow the preparation work of sake. Work of day one washes rice to be used for washing "rice wash" work. I will wash rice with this machine.


I wash the rice this day using a variety called "celebration rice" to use for the sake of pure rice called "celebration dance"Rice polishing ratioIt was cut by 70%. The weight is about 200 kilometers, but it is said that "This is still a few people," said row-waiting. Similar exchange has been continuing from the previous time, but if this is small, if you imagine how big rice wine is producing sake using rice, it makes me feel a little dizzy.



I will introduce rice grain into this.




The net to put rice which has washed away.


I wash around the machine in a while for a while, but after 2 minutes I opened the valves at the feet and allowed the rice to flow under the machine. When rice flows downwards, water becomes a shower and flows out, and you can finish by sharpening by hand at the lower part.



Rice after washing rice is kept in water we brewed. By the way, all the water used for preparation is Kimonoji's underwater flowing water, using two things at depths of 30 m and 80 m below. The hardness of water isAmerican hardnessIt seems to be about 30 every year.


A series of tasks are proceeding with taste.
YouTube - Wash rice for sake


Scoop up rice with a small small dish and check the condition of water inclusion yourself. The time to keep on water is decided in seconds, but it is important for Mr. Du to make sure that rice has sufficiently sucked water.



After checking the condition of water inclusion, suck in the bucket connected to the vacuum cleaner to drain the water.


Weigh the water and record it. We are recording figures tightly in each process.


Rice which washing was over is slippery.


Work on this day is here so far, we will have dinner together. According to people in the movie arts of Mr. Shimonosei's friend who is an old-fashioned kitchen, it is valuable thing that 5 million yen is crappy if it thinks to make this as a set.



Utage was held in this kitchen, people gathered connected with Mr. Mr. Mr. Immen. We are walking around the world and are helping sake making at sake brewery during winterKodama Kimiaki, I am making a wrapping cloth at Yosano-cho next to Kyotango-shiToru TakaokaMr. Kimura Marushio Koichi Kimura who is cultivating Kujo onion in Millennial Hall, Mr. Teruhiko Takahashi of Japanese cuisine etc. People who saw Japanese sake on the edge surround the table.


The contents of the beaker suddenly appeared on the table is squeezed sake.


Mr. Marusio simmered homemade cows and tomatoes.


Duck duck used in duck duck farming and button meat taken in the local area go up to the table.


Saute of local squid is also.


Local cuisine in the Tango Peninsula and Wakasa area, pickled mackerel from rice branFence. With a rich flavor, it goes well with sake.



Of course sake made with this ware is accompanied by that. Since various alcohol went up to the dining table at once, we asked them to drink and compare, but each brand has a distinct personality and I felt the depth of Japanese sake.


Mostly I drank it in the warehouse, so the label was not stuck, but there were things in the inside. Incidentally, the back labels of brands such as the festival storage dance, the turtle's tail wizard dance, the Asahi dance performance, the celebration dance, the Nishikari dance, etc. are outputted by laser printers rather than the trader order.



As Mitsu Takahashi acts soup stock eggs, the feast on the table does not run out.


The reason for decorating the final of the feast was that Ms. Takaoka had won a wrapping cloth in Hokkaido · WakkanaiSteakhouse VanSpicy curry.


Despite being a steakhouse, curries that came out on extended lines of cooking cuisine are unusual menus that they felt irritated by too much popularity, but they made a lot of anger, but their spicy isAmbulance curryIt was comparable to ... ...


After this, I asked them to show the preparation of seed koji inside the room and got precious photographs taken.

I watched Japanese sake brewery handed down by young Du Fu of my twenties at the Kyotango Sake brewery "Takeno Shuzo" ​​~ The second part ~