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- Sake Nation “Noto Peninsula Earthquake and Sake Breweries ②”
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
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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 “Noto Peninsula Earthquake and Sake Breweries ②”
By Kosuke Kuji
The damage became apparent as the morning dawned on January 2. A tsunami hit Suzu city, Noto Peninsula. The morning market in Wajima, a renowned tourist spot, burned up in flames.
The footage showed fire damage, eerily reminiscent of fires in the coastal region of Miyagi prefecture, hit by the Great East Japan Earthquake and the Great Hanshin-Awaji Earthquake.
Noto Peninsula is home to eleven sake breweries, all “partially or completely destroyed.”
The sake brewery of a junior classmate from college was “partially destroyed.” Nearly eighty percent of the facility was destroyed, far worse than “partially destroyed.” However, the “completely destroyed” sake breweries had hardly anything left.
Water was cut off with no electricity or gas.
The frigid winter in the Hokuriku region in January hit the evacuees hard.
Further, many people had returned home to celebrate the New Year on January 1, which means the capacity of the evacuation center could be exceeded.
Sake distilleries store both mash and koji mold on site during the best time of the year to prepare for sake-brewing. All the damage to the mash and koji mold could not be prevented in this situation.
酒豪大陸「能登半島沖地震と酒蔵②」
1月2日、一夜明けて被害の状況がわかってきます。能登半島の珠洲市には津波が到来。有名な観光地の輪島の朝市は全て炎上。その映像は、東日本大震災の時の宮城県沿岸部の火災や、阪神大震災の火災を思い起こさせるような大火でした。
能登の酒蔵は11蔵。その全部が「全壊」もしくは「半壊」という甚大な被害に見舞われました。
私の大学時代の後輩の蔵は「半壊」でしたが、8割近く建物は倒壊しており、とても「半壊」の状況では無いと思いました。しかし、それほど「全壊」の蔵は、もう何もなくなるくらいの状況という事です。
断水、電気も来ない、ガスもダメ。
そして北陸の1月。とてつもない寒さが避難者を襲います。
さらに、1月1日ですから、正月の帰省で帰ってきている人も多く、避難所がキャパオーバーしてしまうという事態になります。
酒蔵にはもろみも、麹もある。仕込みの一番良い時期です。それら全てがどうにもならない状態になっています。
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