Japanese Sake Miscellaneous #36-1 If you want to develop the market for young people, let them make wine together

If you are interested in the genealogy diagram and characteristic description of raw rice, you can browse the original text: https://journeystory.biz/sakecat-news-talk-202203/

3. CHILL な に し を 得 る

This is the Wakamiya Shuzo in Ayabe City, Kyoto Prefecture. In order to develop Japanese sake that resonates with young people, it has formed an industry-academia cooperation project with high schools and universities near Shuzo: sake rice "Five Million Stones" by Ayabe High School Agricultural Department third-year students For planting and harvesting, students from Fukuchiyama Public University's Faculty of Regional Affairs are responsible for product planning and brewing, and students from Kyoto University of Technology and Technology are responsible for wine label design. Through young people's self-thinking, new Japanese sake is created for young people.

The product design concept is a Japanese sake that can express the "Chill" that young people feel today. Healing x HipHop = Chill, not only for HipHop fans, but also for general music fans. "Silent healing music". The flavor is reminiscent of Chill music and imagination, and there are no restrictions on how to drink. This kind of Chill was a headache for Du Shi, because it is different from the yeast style used by Wakamiya Shuzo so far, and it is necessary to choose another yeast that produces less ethyl caproate (apple flavor) and more aroma. The koji part uses the same temperature curve as the koji used by Daiginjo to make koji. Although the sake is Junmai ginjo, it is as labor-intensive as that of daiginjo.

For the discussion and development process of product planning, please refer to the content of the group fundraising project . The students who participated in this project did not like the taste of traditional Japanese sake. They were also looking for a new style of Japanese sake with a different tone from the gorgeous aroma that overseas markets liked. The final decision was "refreshing and neat flavor". The aftertaste is a faint fragrance, even if they don't like it Traditional people can also drink easily. Regardless of whether it is a new taste that Japanese sake and foreign sake have not had so far, but there are many newly created Japanese sake that emphasize that they are refreshing and neat flavors (to the point that Shumiao feels that he has been copying and pasting), which may reflect the fact that The pursuit of life atmosphere in the hearts of Japanese adults, right?

4. Near Big Wine

Kinki University has a university-affiliated farm in Yuasa-cho, Wakayama Prefecture. The "Yamada Nishiki" planted on the Yuasa Farm is planted and harvested by the students and faculty of the Faculty of Agriculture, and is matched with the wine label designed by the students of the Faculty of Arts, highlighting the "Kinda Nishiki". "This brand. The brewing part is assisted by Takagaki Shuzo in Aritagawa-cho, and uses the rice to make junmai sake. In 2021, nearly 1,000 bottles of Sihe will be sold out in 2021, and it has also been well received. Therefore, this year, the production will be increased, and the total number of bottles of one liter will be increased to 3,000 bottles, which will be listed in 3/3.

5. Asahi Nong High Japanese Sake Project – Mega KIZASHI

The 2nd and 3rd year students of the Agriculture Department of Asahikawa Agricultural High School, Asahikawa City, Hokkaido, have been working with Takasago Brewery in the city since last spring to challenge the brewing process of Hokkaido-produced sake rice "きたしずく". Moon planted rice in the school's paddy field, and also received training from the staff of the Kamikawa Agricultural Improvement and Popularization Center of the Dojo River Comprehensive Promotion Bureau to improve the knowledge level of Japanese sake. The staff of the brewery also participated in the rice transplanting and harvesting activities of the students.

In February of this year, the students visited the brewery and experienced the steps of the moromi-making operation, mixing rice, rice koji, and water in the brewing barrel. The junmai sake that is about to be brewed is named "Mega" and is expected to be labelled in April and shipped to buyers in mid-May. This batch of wine is pre-sold by matching different Hokkaido products on the group fundraising website Makuake. The project target is set at 200,000 yen, but the reservation amount of the project has reached 940,000 yen for one week.

6. Study KIWAMU

Research PROJECT is a case that Akita Prefectural University students started in 2009 and started selling in 2010. In 2018, they began to cooperate with Akita City's Nabo Store. From rice production, yeast development, brewing to wine bottle design. Handmade by students. Akita Prefecture's original sake rice "Akita Sake こまち" grown by the students themselves on the farm of the Field Education Research Center on campus uses Koji mushroom "Ginmi", which was jointly developed and patented by the school and Akita Konno Store Co., Ltd., plus self-isolated rice. Yeast and brewing materials are all produced by Akita Prefectural University. Each year, the participating students are different, and the brewed wines have different flavors and will be matched with different wine label designs.

7. Yo 々 know 酔

Since 2006, the Faculty of Agriculture of Saga University has cooperated with brewers in the prefecture to brew the original Japanese sake "Yuyou Chizu" every year. Like last year, we cooperated with Kiyama Store in Kiyama-cho, Samyanggi-gun, and completed 4 types of sake in two and a half months. The sake rice is "さがびより" grown by the Agricultural Creation Education Research Center affiliated to the Faculty of Agriculture, the yeast is the Y5201 strain of yeast that was developed by the Applied Microbiology Research Office of the Faculty of Agriculture, and the high-producing malic acid was isolated and bred from the Ariake Sea. Yeast DMSS233 strain , and 2 kinds of brewing lactic acid bacteria. In addition, the wine label design has also been changed this year.

• Yamata Junmai Quartet: さがびより + Y5201 yeast + 2 kinds of brewing lactic acid bacteria
• Junmai Sake Duo Duo: さがびより＋Low alcohol content of DMSS233 yeast

There are two versions of おりがらみ raw wine and fire in each. On the basis of the same rice, it is interesting to taste the difference in flavor due to different yeasts and brewing methods, and it is also a type of All Saga.

8. ぐくみ

In fiscal 2021, Shiga University planned a brewing event to make students think about the environment in which food and agriculture live and act. As part of the teaching content, about 250 students participated in activities such as rice transplanting and rice harvesting. 13 students from the Faculty of Education went to Beidao Brewery in Hunan City, Shiga Prefecture in November 2021 to experience winemaking. Rice wine. In addition, a task force consisting of 8 volunteer students produced a web page and flyer introducing the content of the event, and decided the name of the wine label and the name of the handle through an open call. The name is "Pa ぐ く み".

9. Sakura Sho

This is the only Junmai Daiginjo brewed with Milky Queen in Japan. The Urari Sake Brewery in Tsukuba City, Ibaraki Prefecture uses "Milky Queen Milky Queen Rice" produced in Ami Town, Ibaraki Prefecture as raw materials, plus the flower yeast PM1 yeast isolated from Princess Michiko by Tokyo University of Agriculture Come to develop Sakura Sho, the pure rice ginjo. Students from the Department of Brewing Science of Tokyo Agricultural University also stay at the brewery to participate in the brewing of Sakura Sho, and apply the knowledge of brewing learned in school to the actual brewing place, reflecting the [Pragmatism] advocated by Tokyo Agricultural University. The inscription handle was named by the Youth Department of the Ami Town Chamber of Commerce and Industry. The wine label design is based on the theme of the cherry blossom tree and the legend of "Himezuka", and was drawn by Mr. Suwahara Hiroyuki, who created the character design of "Nobunaga's Ambition".

10. Inside the womb

Niigata Food and Agriculture University (NAFU), established in Tainai City, Niigata Prefecture in 2018, and Imyoji Brewing Co., Ltd., which is also an NSG Group, jointly developed and produced the NAFU-branded sake "Junmai Sake Taiai ししのくらの Mori". Saccharomyces cerevisiae, a yeast suitable for sake brewing, was isolated from the giant zelkova tree in the forest of the famous scenic spot in the city of Tainai, "Five Million Stones", and the famous water in the city of Tainai. Saccharomyces cerevisiae was mated with the existing yeast. 400 liters of sake is brewed by breeding and improvingししのくらの Mori yeast . There is anotherはまなすのすのなすのちすの yeast that will be used in 2022.