Official
"Sake of rice made in Ginza" "From Ginza to the World"
“Hakuzuru Tenku no Sake Renewal” Launch Memorial Farm “Kitaru Ginza Sake Association”
~ Hakutsuru Sake Brewery ~
This is a rosemary sea, which covers "gifts and I enjoy myself" formally.
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.
Last year's squirrel also introduced here, but on May 27th (Monday), in the Hakutsuru Ginza style, "Hakuzuru Ginza Farm Sake" "Renewal in Tenku" "Released for the media" The sake party was held for the media.
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.
Sake made from "Ginza rice" grown here.
It has been commercialized since 2013.
It will be released this year as "Sake of Hakutsuru Ginza Tenku Farm".
It's the sake party today.
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 variety in 2007 as the excellent variety "Hakuzuru Nishiki".
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.
Mr. Yoshihiko Nakazuru, President of Tokyo Sake Brewery Co., Ltd.
Next, Mr. Shota Takao, the leader of the Hakutsuru Ginza Tenku Farm Team, explained and reported on the history of Hakutsuru Ginza Tenku Farm and this year's "Sake of Hakutsuru Ginza Tenku Farm".
The Tenku Farm, which began with 100 planters in 2006, has become a paddy field since 2008 and the harvest has gradually increased.
As a year of Tenku Farm from the perspective of Mr. Takao, a 26-year-old, he expressed his difficulties in managing the growth of rice and his impression that "it was not wasteful to treat with love." .
Last year, we were invited to plant rice in early June and harvest rice in mid-October.
2018 Miss Sake (Miss Sake) also participated.
※ Rosemari has been introduced on this blog since rice harvesting in 2017.
And the sake rice harvested last year is about 65 kg.
It seems to be the highest yield in history of Hakutsuru Ginza Tenku Farm.
And not only the amount, but also the sake rice produced here was highly evaluated at the Hachioji test site.
"Sake of Hakutsuru Ginza Tenku Farm" is ...
It is characterized by "fruity aroma and sharp taste".
Following Mr. Takao's story, Ayumi Fujishiro, director of Seibu Landscaping Co., Ltd., who took care of this sky farm together, is a supplementary explanation.
Hakutsuru Ginza Tenku Farm has seven large and small rice fields, a total of about 110m2.
The biggest feature is that the thickness of the soil is 10cm, thin.
A regular rooftop paddy field requires a thickness of 60 cm of soil.
Mr. Shiratsuru, who can't do that due to the limit of the rooftop load, said that it was solved by using a specially formulated high-performance soil called "Roof Soil".
As a result, there are four difficulties in rooftop paddy fields.
① Sunshine
② Soil
③ Wind
④ Water management
Overcoming this, it has achieved a high yield of up to 84.4% of the average paddy field area yield.
He said that he will continue to devise and research with Mr. Takao while fully evaluating this achievement.
After that, the venue was "Hakuzuru Tenku no Sake" and became a place for sake.
It starts with Mr. Takao's toast.
For the media relations invited this time (rozumari is also a media outlet), a glass of daiginjo's "Sake at Hakutsuru Ginza Tenku Farm"
At the same time, Western-style cold steamed tea bowls were steamed.
Salmon loosening body and salmon salmon roe were topped and accented.
It was very delicious.
By the way, the details of the products that will be released this time are ...
Product name Sake of Hakutsuru Ginza Tenku Farm
500ml (Daiginjo Sake)
Raw materials name rice (domestic), rice koji (domestic rice), brewed alcohol
Rice used Shiratsuru Nishiki 100%
(Hakuzuru Ginza Tenku Farm, 2018)
Component analysis value Alcohol degree: 15-16%, Sake degree + 6.0
Acidity 0.9, amino acidity 1.0
Number of sold 40
Reference Retail price: 10,000 yen (excluding consumption tax)
Sales outlets In addition to the annual sales destinations of Matsuya Ginza and Ginza Mitsukoshi.
This year, the HANDS EXPO at Tokyu Plaza.
GINZA SIX now and Ginza
I'll add it.
※ Every year, it is sold only in Ginza.
Date of sale Available from May 31, 2019 (Friday).
"A gem liquor that grew up in Ginza and made in Ginza" is rare.
Why don't you purchase it in Ginza and enjoy it carefully?
※ Since the number of sales is small, it is inevitable that it will be sold out.
Please forgive me when it is sold out.
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.