Rosemary sea is covered as a planner of "Gifts and Enjoy Yourself."
Hakutsuru Ginza Style (HAKUTSURU GINZA STYLE) who is always introducing seminars, this is located in the Tokyo branch building of Shiratsuru Sake Brewery Co., Ltd., headquartered in Kobe.
This introduction is "Hakutsuru Ginza Tenku Farm" on the roof of this building in Ginza.
As part of disseminating information on sake, Hakutsuru Sake Brewery has created "Hakutsuru Ginza Tenku Farm" as a project to make rice on the roof of the Tokyo branch building since 2007, and has independently developed rice "Hakutsuru Nishiki". We are working on cultivation.
This year, "Hakutsuru Nishiki", which was planted in June, grew steadily, and the harvest time has reached safely.
We introduced last year's rice harvesting and this year's rice planting, but today (October 13) is the long-awaited rice harvesting.
Mr. Matsushita, Deputy General Manager, Sales Division, Shiratsuru Sake Brewery Co., Ltd.
Here is Hakutsuru Sake Brewery's original sake rice "Hakutsuru Nishiki" ...
To develop excellent sake rice, we began breeding Hakutsuru Nishiki with the aim of elucidating the excellent characteristics of Yamada Nishiki, the best varieties of sake rice, and developing even better sake rice.
In 1995, the breeding of Wataribune, the father of Yamada Nishiki, and Yamadabo, the mother, was started, and the excellent varieties were registered as Hakutsuru Nishiki in 2007.
What is good sake rice?
The preferred properties are "large grains", "low protein and fat", "large white heart", and "hard to crack".
What is “shinpaku”?
This refers to the center of rice suitable for sake brewing, the part that looks white and opaque, and starch.
The starch structure is coarse, so it looks white.
And the features of "Hakutsuru Nishiki" are ...
Compared to "Yamada Nishiki", both grains and white are larger, and the expression rate of heart white is almost equal to "Yamada Nishiki".
Therefore, there is a depth in the taste when you drink it.
The weather on this day is cloudy and close to windless. It can be said that the weather is suitable for rice harvesting.
On the rooftop, A / B group, C / D group, and international students go up in order, and rice harvesting from Group A.
Hakutsuru Ginza Tenku Farm Shota Takao gave a lecture on rice harvesting.
"I have a sickle in my hand.
Straight, hold rice so that your thumb goes up.
Aim for about one fist of the rice (from the bottom) and cut it right sideways.
I'll cut 4 shares and tie them to one bundle. Finally, hang a rice rack. "
Let's start rice harvesting in the 12th year. The rice is harvested from sake rice 'Hakutsuru Nishiki'.
This is the harvest of rice, which is the raw material for sake.
Today's cutting schedule is 4 sections.
Everyone who wishes to harvest rice is cut with gloves and a sickle prepared.
It is said that about 28 people planted this year came today.
At the same time, 13 international students from 11 countries, who were invited, will cut today.
Every year's special guest, Miss Sake, is added, and the rice is gradually harvested.
This is an interview with Shota Takao, who gave the rice. Since rice planting.
-The rice has grown well.
“Yes, I managed to endure the typhoon.
When a typhoon comes, I'm desperate to stick around the rope every day.
Because it's a typhoon, if it breaks, it's out in one shot."
- I think there was a lot of rain.
"I guess the rain continued, the growth was delayed, and (just a part) I think you can see that the color of the rice is different around here, but I wonder if the bad weather has affected me."
ーHow was the pest?
"The insects seem to have been too hot this year.
If it's too hot, insects won't come. "
What about birds?
"This was hard.
This year, I hung the net, rolled the tape, and did it.
There are a lot of sparrows. Crows will come and pigeons will come.
This year, we want to eat the rice in barrels and eat it.
It's quite a trial and error."
-After cutting with this, it's a baton touch for brewing.
"I hope that somehow I can get a good grade by inspection and make sake brewing."
- You can't drop the grade in Takao's age.
"It's under pressure."
ーHowever, there is also an endorsement from Odamae Farm Manager.
"I hope you will continue to support me."
ー I'll be bothering you again.
"Thank you very much."
ー I am looking forward to the May liquor that can be made with this rice.
"I'll do my best."
We also interviewed Miss Sake. This is also since rice planting.
2018 Miss Sake (Miss Sake) and Asami Sudo.
ーHow was the rice harvesting?
"Yes, I've seen the rice ears growing for the first time now, but when I planted rice in June, it's very impressive to see that what was a seedling produces so much ears.
I'm really looking forward to seeing how it will change from here on rice and sake brewing.
Miss Sake participates in rice harvesting at Ginza Tenku Farm every year, and at the time of this year's rice planting, I also gave you a sake made from Hakutsuru Nishiki, which was cut last year's rice harvesting. (This year's) next year, so I think you will have to eat sake made from the rice harvested before in June.
I heard that the sake that I drank was made using rice harvested by Miss Sake in 2017, and I was so impressed that much.
So, I guess the sake made using the rice harvested today will also impress you. "
- Miss sake from Kanagawa representative.
"Thank you very much. Please remember.
I'm looking forward to drinking.
The fact that the four plants, which were planted once at the time of rice planting, have become so thick, I was very impressed by the heavy weight while cutting. "
ー I will post it in the article again.
"Thank you very much."
If you have finished harvesting rice, canned amazake will be served, and you can take commemorative photos using barrels and aprons.
Interview with a 42-year-old man here.
How was it today?
"It's really good.
I participated from rice planting, and it was my first experience in rice planting and rice harvesting.
I'm glad that I was able to harvest rice from what I planted.
I was impressed by the process of growing plants properly.
It is said that my favorite sake is supported by the life of plants in this way.
I cut four plants twice."
ーYou also had the weather.
"It was really good that it didn't rain today."
I also interviewed a woman with her.
How was it?
"Despite the many large typhoons, I thought rice would grow in the middle of Ginza, so I grew up straight without falling down.
(The sake made is sold) 20 bottles at Matsuya in Ginza, etc., are valuable.
Born in Ginza, brewed in Ginza."
Another person, this 68-year-old man, was interviewed when planting rice.
"Because it is a seedling I planted myself, I came to harvest myself (laughs)."
ーYou said that rice planting may have been done when you were young, how about rice harvesting?
"It was my first time harvesting rice, I don't think it was.
(One rice plant) It's big, if you look up close. That's a great deal."
ー Where did you come from?
"I'm from Koto-ku. It's not so far."
・・・Miss sake Sudo also tastes “amazake yogurt flavor with lactic acid bacteria” by Shiratsuru Sake Brewery.
"It's delicious.
It's very refreshing, smelling yogurt and delicious, refreshing.
I was surprised, it really smells of yogurt, interesting."
This is an explanation of Mr. Matsumoto Sales Manager, Shiratsuru Sake Brewery Co., Ltd.
A toast at Miss Sake Sudo and amazake.
"Because it contains lactic acid bacteria, it's rather yogurt-type taste than ordinary amazake.
It is thin and sour, and on the contrary, it is easy to drink even for those who don't like amazake."
・・・The rice harvesting is finished safely. The rice is dried.
I can't wait to become a good Japanese sake.
After this, everyone who came will have a tasting at Hakutsuru Nishiki in the building.
・・・Continue on the second part. Next is rice harvesting for international students.
Hakutsuru Sake Brewery Co., Ltd. Tokyo Branch Office
5-12-5, Ginza
It is a building opposite the traffic light corner of Kabukiza.
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Click here for the website of Hakutsuru Sake Brewery
