【大人の休日 vlog】酒蔵見学 鈴木酒造（秀よし）で楽しいひと時
While a light snow was falling, I visited Suzuki Sake Brewery, which produces Akita’s representative local sake, Hideyoshi.I had asked for a tour of the brewery in advance.I could feel the history of the building. Let’s go inside the sake brewery where you can feel the weight of history behind the trademark
! You can see the work being done in the back. It’s a lovely Japanese-style garden covered in snow. By the way, the preparations to protect the big trees from snow weren’t ready in time. They were actually planning to do it today ( unfortunately ). My daughter showed me around.
She said that they are currently preparing the rice for tomorrow’s rice. They steam the rice every day in a pot that can be seen in the back. She specially opened the lid of the pot and showed me what was inside. I was surprised at how big it can fit several people!
The people working there are farmers, so they work on farming from spring to autumn, and brewing sake in winter.The brewer has a great responsibility! The brewer will make a final check on how well the rice has been polished and how well it has penetrated.Next is the sake storage.
The sizes of the tanks were slightly different, and all were listed. Since it is related to liquor tax, the size is very detailed. The sake is only made in the winter, and only sold in the summer.It seems that this is a storage room, not for storage, but simply for storage.Behind
The wooden door is the koji room.Temperature control is important, so the door is thick. This is the yeast room. Sake is apparently made from a combination of koji and yeast. I came to the sake brewing room. It used to be a wooden vat, but now it’s made of enamel.
Inside the vat are steamed rice, koji, and yeast. It seems that the process of adding water and preparing is done in three stages.The first day is the first accompaniment. The next day, the preparation is closed, and on the third day, the second preparation (Nakazuke) is carried out, and on the fourth day, the
Third preparation (Tomezuke) is carried out until two-thirds of the barrel is filled. After the preparation is completed, it is one month. It is said that the sake is completed by gently releasing it.The whole process takes about a month and a half, which is faster than I expected.I was also shown the inside of
The rice.The rice used for sake is taller than the rice we usually eat. The grains are also large, making it different from edible rice.Afterwards
, we learned about the origin of the brand name “Hideyoshi” and the products that have been passed down from generation to generation.Meiji and Taisho hairpins that have been passed down from generation to generation. That’s right, it’s finally time for the tasting ヾ(*´∀｀*)ﾉ
As expected of the representative daughter! We drank many different types and quantities.While tasting, we learned about the concept and origin of each brand.It seems that even the different containers have different tastes.You can hear from people who are actually involved in sake brewing.
The representative’s daughter who showed me around was also really personable and I was able to spend a fun time. I’m really grateful ♪ Thank you very much.
日本酒「秀よし」を生み出す秋田県にある鈴木酒造さんへ酒蔵見学に出かけてきました。
案内役は代表の娘さんで、酒蔵の見学だけでなく鈴木家ならではのしきたりなど、貴重なお話を聞けたり、娘さんだからこそできる試飲たくさんであったりと嬉し楽しのひと時を過ごすことが出来ました。
I went on a tour of Suzuki Sake Brewery in Akita Prefecture, which produces the Japanese sake “Hideyoshi.”
Our guide was the representative’s daughter, and we had a great time not only touring the sake brewery, but also hearing valuable stories about the Suzuki family’s unique traditions, as well as tasting many samples that only a daughter could do. .
GoogleMap
https://www.google.co.jp/maps/place/%E9%88%B4%E6%9C%A8%E9%85%92%E9%80%A0%E5%BA%97/@39.5418862,140.527669,16z/data=!4m6!3m5!1s0x5f8f99205dd485ef:0x1d5e8590754cf5e8!8m2!3d39.541632!4d140.5329493!16s%2Fg%2F1tcyrnn1?entry=ttu
#酒蔵見学
#酒蔵
#秀よし
#鈴木酒造
#sake