This is rosemary sea, which covers as a planner for "gifts and enjoy yourself."
Hakutsuru Ginza Style (HAKUTSURU GINZA STYLE), who always introduces seminars, is located in the Tokyo branch office building of Hakutsuru Sake Brewery Co., Ltd. headquartered in Kobe.
This time, we introduce "Hakuzuru Ginza Tenku Farm" on the roof of this Ginza building.
As part of disseminating sake, Hakutsuru Sake Brewery has created “Hakutsuru Ginza Tenku Farm” as a project to make rice on the roof of the Tokyo branch office building since 2007, and cultivated its own developed rice “Hakutsuru Nishiki”. I am working on it.
This year, "Hakuzuru Nishiki", which was planted in June, grew steadily, and the harvest time has come.
Last year's rice harvesting and this year's rice planting were also introduced, but today (October 13) is the long-awaited rice harvesting.
Mr. Matsushita, Deputy General Manager of Sales Division, Hakutsuru Sake Brewery Co., Ltd.
Here, about Hakutsuru Sake Brewery's original sake rice "Hakutsuru Nishiki" ...
In order to develop excellent sake rice, the breeding of Hakutsuru Nishiki was started to elucidate the excellent characteristics of Yamada Nishiki, the best varieties of sake rice, and to develop even better sake rice.
In 1995, we started crossing the variety "Wataribune", the father of Yamada Nishiki, and the mother "Yamadabo", and registered the excellent variety as "Hakutsuru Nishiki" in 2007.
What is an excellent sake rice (sakamai)?
The preferred properties include "large grain", "low protein and fat", "large white heart", and "hard to crack".
What is "Shinpaku"?
It refers to the starch in the center of rice suitable for sake brewing, the part that looks white and opaque.
The starch tissue is coarse, so it looks white.
And the features of "Hakuzuru Nishiki" are ...
Compared to Yamada Nishiki, the number of grains and heart whites is similar to that of Yamada Nishiki.
Therefore, the taste when you drink it is deep.
The weather on this day is cloudy and close to no wind. It can be said that the climate is suitable for rice harvesting.
On the rooftop, groups A and B, groups C and D, and international students go up in order, and from group A to rice harvesting.
Hakutsuru Ginza Tenku Farm Shota Takao gave a lecture on rice harvesting.
"I have a sickle in my hand.
Straight, hold the rice so that your thumb is up.
Aim about one fist of the rice (from the bottom) and cut it right next to it.
I'll cut 4 shares and tie them into one bundle. Finally, I will hang the rice rack."
Now, the rice harvesting in the 12th year has started. The rice is harvested from the sake rice "Hakuzuru Nishiki".
It is the harvest of rice, which is a raw material for sake.
Today's cutting is planned for 4 sections.
Everyone who wishes to harvest rice is harvested with a scythe prepared gloves.
It is said that about 28 people who planted rice this year came today.
At the same time, 13 international students from Kudan Japanese Language Institute, who were invited, will cut them today.
Every year's special guest, Miss Sake, will be added, and the rice will be harvested gradually.
This is an interview with Shota Takao, who was screw the rice. It's been since rice planting.
The rice has grown finely.
"Yes, I managed to withstand the typhoon.
When a typhoon comes, you're already desperate to go around the rope every day.
It's a typhoon, because if it breaks, it's out with one shot."
I think there was a lot of rain.
"I guess the rain continued, the growth was delayed, and (only a few) I think you can see that the color of the rice is different around here, but I wonder if the bad weather is still affecting . "
How was the pest?
"Insects seemed to have been too hot this year, weren't they?
If it's too hot, insects won't come."
What's the bird?
"This was a great deal.
This year, the net was hung and the tape was wrapped, so I did it.
I have a lot of sparrows. Crows come and pigeons come.
This year, I would like to take the rice of the barrel and eat it.
It's quite a trial and error."
ーAfter cutting with this, it's a baton touch for the brewing.
"I hope that I can somehow inspect and get a good grade and make sake."
I can't drop the grade for Mr. Takao.
"It's pressure,"
Well, there's also an endorsement from Odamae Farm Manager.
"I hope you will continue to support me."
I'll be bothering you again.
"Thank you very much."
ーI'm looking forward to the May liquor 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.
How did you like rice harvesting?
"Yes, I've seen the rice ears for the first time now, but when I planted rice in June, it's really impressive to see that the seedlings grow so much ears .
From here, I'm really looking forward to seeing how it will change from being used for rice and sake brewing.
Miss Sake participates in rice harvesting at this Ginza Tenku Farm every year, and when I planted this year's rice this year, I also had a drink sake made from white crane Nishiki cut by last year's rice harvesting, Since this year is next year, I think everyone will have a sake made from rice cut before in June.
I heard that the 2017 Miss Sake was made using rice harvested by Miss Sake, and I was very impressed.
So today's sake made with rice harvested in this way will also impress you. "
It was a mistake sake from the representative of Kanagawa.
"Thank you. Please remember it.
I'm looking forward to drinking.
The fact that the four plants that were planted once at the time of rice planting were exactly this thick, and I was really impressed by the solid weight while cutting. "
I will post it in the article again.
"Thank you,"
For those who have completed rice harvesting, canned amazake will be served, and you can take a commemorative photo using barrels and aforeheads.
This is an interview with a 42-year-old man.
How was it today?
"It was really good.
I participated from rice planting, and it was my first experience in rice planting and rice harvesting.
I was so happy that what I planted was able to harvest rice.
I was impressed, or the process of growing plants properly.
It is said that his favorite liquor is supported by the life of plants like this.
I have cut four shares twice."
ーWe had the weather.
"It was really good that it didn't rain today."
I also interviewed a woman with me.
How was it?
"Despite many big typhoons coming, I thought that rice grows 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 one, this 68-year-old man, was interviewed during rice planting.
"I came to harvest myself because it was a seedling I planted myself (laughs)."
-It was said that rice planting might have been done when you were young, how about rice harvesting?
"It's my first time to harvest rice, I don't think it was.
(1 share of rice) It's big, if you look closely. It's a great deal."
ー Where did you come from?
"I'm from Koto-ku. It's not so far."
・・Mr. Sudo of Miss Sake also tastes Hakutsuru Sake Brewery's "amazake yogurt flavor with lactic acid bacteria".
"It's delicious.
It's very refreshing, with the scent of yogurt and delicious, refreshing.
I was surprised, it really smells of yogurt, interesting."
This is an explanation of Mr. Matsumoto, General Manager of Hakutsuru Sake Brewery Co.
I have a toast with Miss Sake Sudo and amazake.
"Because it contains lactic acid bacteria, it has a yogurt flavor than ordinary amazake.
It's thin and sour, and it's easy to drink for those who don't like amazake too much."
・・・ Rice harvesting is finished safely. The rice goes to the drying stage.
I can't wait for it to be a wonderful sake.
After this, everyone who came has a white crane Nishiki and a tasting in the building.
・・・ Continue with the second part. Next is rice harvesting for international students.
Shiratsuru Sake Brewery Co., Ltd. Tokyo Branch Office
5-12-5, Ginza
It's a building opposite the traffic light corner of Kabukiza.
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Click here for the website of Hakutsuru Sake Brewery.
⇒ http://www.hakutsuru.co.jp/
