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- Sake Nation “First Sake Sampling Event Overseas in a Long Time - Part II: Hawaii Island”
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
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.
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Sake Nation “First Sake Sampling Event Overseas in a Long Time - Part II: Hawaii Island”
By Kosuke Kuji
During my past visits to Hawaii, I’ve always stayed in Honolulu. During this trip, I ventured out and visited the Big Island.
Hawaiʻi Island is home to “Islander Sake Brewery” founded by Chiaki Takahashi, a former researcher with the National Research Institute of Brewing.
First opened in Honolulu, the brewery relocated to Hawaiʻi Island to brew sake in the breezes of Hawaii at the mecca of the winds of Hawaiʻi.
When Takahashi-san was opening the Islander Sake Brewery, I was involved in exchanging technical information with a Nanbu Toji (Master Brewer) due to my long-standing friendship with Takahashi-san, and remain a supporter to date.
To attend a sampling event at the Islander Sake Brewery during this trip, I brought my own brand of sake brewed in Japan for local brewing technology experts and customers to sample and compare against jizake (local sake) brewed by Islander Sake Brewery.
Even to a Japan-based sake brewer like me, the high quality of jizake flavor brewed by Islander Sake Brewery is comparable to jizake brewed at a brewery in Japan.
I greatly admire Takahashi-san’s ability to brew jizake to this quality without a manufacturing facility used in Japan.
Islander Sake Brewery orders sake rice from Japan, thoroughly capitalizing on the advantages reflected in the flavor that stands out from SAKE brewed in the U.S. mainland.
Cost wise, I felt there are sufficient advantages in purchasing sake rice from Japan if the cost isn’t different from purchasing sake rice from the U.S. mainland.
SAKE brewed in the breezes of Hawaii. I will continue supporting sake brewed by Islander Sake Brewery.
酒豪大陸「久しぶりの海外での試飲会 その3 ハワイ島」
いつもハワイに来るとホノルルにしかいないのですが、今回は足を伸ばしてビッグアイランドのハワイ島に行ってきました。
ハワイ島には日本人の酒類総合研究所の元研究員だった高橋千秋さんがオープンした「アイランダーサケ」の蔵があります。
最初はホノルルでオープンしたのですが、ハワイの風で酒を仕込みたいと、よりハワイらしい、ハワイの風のメッカであるハワイ島に移り、今酒造りをしています。
高橋さんとは以前から大変親しくしており、アイランダーサケを立ち上げる際にも、南部杜氏と技術交流をさせていただき、応援をしておりました。
今回はアイランダーサケの醸造所で試飲をしましょう、という事で、私のお酒も持っていきながら、現地の製造技術者やお客様にアイランダーサケと日本の地酒を飲み比べていただきました。
日本で醸す私の舌でみても、アイランダーサケの味のレベルは非常に高く、日本の蔵元のお酒と遜色無く飲むことが出来ます。
これだけ製造設備で日本のようには出来ない不自由があるのに、このレベルの酒を醸す高橋さんの技術には頭がさがります。
アイランダーサケは日本から米を取り寄せているので、そのメリットを十分に生かした味わいになっており、アメリカ本土のSAKEとの違いが際立っています。
コスト的に日本から米を仕入れてもアメリカ本土から仕入れるのと値段が変わらないのならそのメリットは十分あると感じました。
ハワイの風で醸すSAKE。これからも応援していきます。
During my past visits to Hawaii, I’ve always stayed in Honolulu. During this trip, I ventured out and visited the Big Island.
Hawaiʻi Island is home to “Islander Sake Brewery” founded by Chiaki Takahashi, a former researcher with the National Research Institute of Brewing.
First opened in Honolulu, the brewery relocated to Hawaiʻi Island to brew sake in the breezes of Hawaii at the mecca of the winds of Hawaiʻi.
When Takahashi-san was opening the Islander Sake Brewery, I was involved in exchanging technical information with a Nanbu Toji (Master Brewer) due to my long-standing friendship with Takahashi-san, and remain a supporter to date.
To attend a sampling event at the Islander Sake Brewery during this trip, I brought my own brand of sake brewed in Japan for local brewing technology experts and customers to sample and compare against jizake (local sake) brewed by Islander Sake Brewery.
Even to a Japan-based sake brewer like me, the high quality of jizake flavor brewed by Islander Sake Brewery is comparable to jizake brewed at a brewery in Japan.
I greatly admire Takahashi-san’s ability to brew jizake to this quality without a manufacturing facility used in Japan.
Islander Sake Brewery orders sake rice from Japan, thoroughly capitalizing on the advantages reflected in the flavor that stands out from SAKE brewed in the U.S. mainland.
Cost wise, I felt there are sufficient advantages in purchasing sake rice from Japan if the cost isn’t different from purchasing sake rice from the U.S. mainland.
SAKE brewed in the breezes of Hawaii. I will continue supporting sake brewed by Islander Sake Brewery.
酒豪大陸「久しぶりの海外での試飲会 その3 ハワイ島」
いつもハワイに来るとホノルルにしかいないのですが、今回は足を伸ばしてビッグアイランドのハワイ島に行ってきました。
ハワイ島には日本人の酒類総合研究所の元研究員だった高橋千秋さんがオープンした「アイランダーサケ」の蔵があります。
最初はホノルルでオープンしたのですが、ハワイの風で酒を仕込みたいと、よりハワイらしい、ハワイの風のメッカであるハワイ島に移り、今酒造りをしています。
高橋さんとは以前から大変親しくしており、アイランダーサケを立ち上げる際にも、南部杜氏と技術交流をさせていただき、応援をしておりました。
今回はアイランダーサケの醸造所で試飲をしましょう、という事で、私のお酒も持っていきながら、現地の製造技術者やお客様にアイランダーサケと日本の地酒を飲み比べていただきました。
日本で醸す私の舌でみても、アイランダーサケの味のレベルは非常に高く、日本の蔵元のお酒と遜色無く飲むことが出来ます。
これだけ製造設備で日本のようには出来ない不自由があるのに、このレベルの酒を醸す高橋さんの技術には頭がさがります。
アイランダーサケは日本から米を取り寄せているので、そのメリットを十分に生かした味わいになっており、アメリカ本土のSAKEとの違いが際立っています。
コスト的に日本から米を仕入れてもアメリカ本土から仕入れるのと値段が変わらないのならそのメリットは十分あると感じました。
ハワイの風で醸すSAKE。これからも応援していきます。
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