Official

Sake rice (Sakamai) is rice that is the raw material for sake.

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, he began crossing "Wataribune", the father of Yamada Nishiki, and his mother "Yamadabo", and registered excellent varieties as "Hakutsuru Nishiki" in 2007.

A good nature

"Large grains,"

"Large protein and fat."

"My heart is big,"

"It's hard to break."

It seems that this is the case.

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.

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.

Well, I would like to introduce the rice harvesting event.

The invited people gathered on the "Hakuzuru Ginza Style" floor on the 7th floor of the building.

It is said that 23 people came today from the rice planted this year.

In addition, 35 students, including international students, Nihon University and Kudan Japanese Language Institute, and their predecessors, also participated.

In addition, there was a special guest, Rika Tomita of the 2019 Miss SAKE Second Grand Prix.

Before starting rice harvesting, there was a lecture on rice harvesting from Shiratsuru Ginza Tenku Farm Shota Takao.

Now, go up to the rooftop of the building and start harvesting rice for 13 years.

The weather on this day is sunny and close to windless.

It can be said that the climate is suitable for rice harvesting.

It is the harvest of rice, which is a raw material for sake.

Everyone who wishes to harvest rice and those who are not handy arms are put on gloves and cut with a prepared sickle.

The rice is gradually harvested.

It is bundled in a bundle with a string, ...

・・・ Rice harvesting is finished safely.

The rice goes to the drying stage.

It hangs on the rice rack.

This is a commemorative photo with international students, Mr. Tomita of Miss Sake Second Grand Prix.

After this, everyone who came has a white crane Nishiki and a tasting in the building.

How was the rice growing this year?

"This year, the weather in July was bad, so it was difficult to finish (rice).

Once picked up in August, a big typhoon came again in September, so I think that this year was not the best season for rice, but I don't think the feeling is bad.

I think the yield is a little less than last year, but I hope good things can be made. "

ーWhat do you think of delaying the harvest date by about half a month compared to the usual year?

"Because the temperature did not rise in July, the height was low and the splitter (Bungetsu: shoots growing near the root and splitting plants) was delayed.

It also affects the number of ears that come out.

Therefore, there is a work to drain the water once in "medium drying" to stop the splitter, but the time of drying was delayed, so the harvest time was shifted.

I harvest rice every year. In mid-October, the fruits were still blue, so I'm glad I shifted it. "

ーDo you want to drink late?

"It's the same time when you can drink.

First of all, we have to clear what we harvested this year with grain certification.

The date is fixed, November 26, but it's thrilling until that day. "

What was the damage of insects and birds to rice this year?

"Insects were quite normal, but birds have the image that they didn't come much this year."

ーThe sunshine hours were small.

"It wasn't it?

I hear that edible rice is not good this year.

I wonder if it wasn't a good year for crops overall.

(But there are a lot of international students today.) Isn't it quite global?"

That's true. Thank you very much.

I took a look at the website of Mis Sake.

　　You are from Toda City, Saitama Prefecture, and you were a nurse.

"Yes, I'm still a nurse."

ーHow was the rice harvesting in Ginza?

"For rice planting, Haruta (of the 2019 Miss Sake Grand Prix) participated, but there was a program called the Nadeshiko Program during the selection period for Miss Sake.

At that time (all Miss Sake Finalists) I visited this farm and was impressed by Hakutsuru Sake Brewery's efforts at Ginza Tenku Farm, so I am very happy to be able to participate in rice harvesting like this today. I am

We were blessed with good weather today.

"I was worried about the weather at the time of rice planting, but I heard from Miss Sake Haruta that it was fine, so I'm really glad I was blessed with the weather."

ーDo you often drink sake?

"Yes, I love Japanese sake."

ーDo you often drink your family?

"Yes, especially my father loves alcohol."

I've had experience in harvesting rice.

"When I was in high school, I went to a high school where I could experience all dormitory-based agriculture, and I worked in the field and grew rice in my daily life."

It was a "heavy snowfall area."

"It's called Oguni-machi (in Akita Prefecture).

I have had the opportunity to experience such an experience so far, but I think that few people have experienced mowing wheat and rice, so I will have such a "touch the soil" opportunity in the future I felt that I had a lot of children and had them experience it. "

It's also true for foreigners such as international students.

"Yes,"

Thank you very much.

A woman who participated with her friends, a resident of Koto-ku.

Here, we also interviewed during the rice planting in June this year.

How did you like today's rice harvesting?

"It was my first rice harvesting. It was fun.

I was able to see that the rice I planted was so large, and thank you for those who took care of me.

Thank you very much."

The weather was good, wasn't it?

"That's true. Yesterday's rain looks like a lie."

Thank you very much.

・・・ I can't wait for that day when the harvested sake rice becomes a fine sake "Sake of Hakutsuru Ginza Tenku Farm".

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/