Wine Meow Watch News 2021/06/23

Wine delivery to support stores with fewer customers affected by the new crown pneumonia epidemic from Akita

Last week, Kanaya Liquor in Ishikawa Prefecture offered a free bottle of 1.8L wine to 1,000 restaurants in neighboring cities. This week, Hino Marujozo in Yokote City, Akita Prefecture, offered to give away two 1.8L bottles of "Seishan Hi no Maru" for free. (Value of 3916 yen including tax) For restaurants and liquor stores all over the country, this liquor is a product that has been in the brewery since its establishment in 1689. It can be slightly spicy, hot or cold. As long as the applicant pays the shipping fee, the project will send 3,000 bottles.

Kanagawa Prefecture rewards the transformation of the rice variety HARUMI

Kanagawa つくい Agricultural Cooperative Association (つくい Tsukui, the place name of Sagamihara City) entrusted 1,140 kilograms of locally produced rice "はるみ" at the end of January to Izumbashi Brewery in Ebina City, in the prefecture to make sparkling turbid sake HARUHIME and Kautori-yaki酎はるひめhopes to increase the income of farmers by developing new product lines.

A raw material can extract more added value and reduce waste through the manufacturing process of brewing and distillation. The sales proceeds go back to farmers to grow rice and enter a cycle of continuous value creation, which is also a good example of implementing sustainable goals. Of course, it is indispensable to choose a well-crafted sake brewer to brew delicious wine. If the wine is not good, there is no point in doing this.

はるみ is the largest rice variety in Kanagawa Prefecture. It is named after the image of "Shonan's sunny haru sea mi". The rice grains are characterized by their luster and strong sweetness. It tastes great, and it tastes good even when it's cold, so it's perfect for lunches or making rice balls.

Using yeast from the Sannai Maruyama ruins in Aomori Prefecture to make bread and brewing

"Hokkaido, North Tohoku no Lomon Ruins Group" is expected to be registered as a world cultural heritage in July this year, and people who love Jomon culture in various places are engaged in projects of their own interest. Among them, the useful microorganisms used in the Ebunru Site Group, which consists of five aspiring people from inside and outside Aomori Prefecture, collected soil from the Sannai Maruyama ruins in Aomori City and the stratum 4,200 years ago, and the isolated yeast was cultured to try to make bread and The brewing of sake had initial success.

The representative of this project is Yoshiko Araki, the president of "Aomori Kobo", which manufactures additive-free pet food using prefectural ingredients in Aomori City. Because a relative is in the business of manufacturing natto in Aomori City, she started a project in August 2020, hoping to find beneficial bacteria, including natto bacteria, from the strata of the Sannai Maruyama site. Then, with permission from Aomori Prefecture in September, soil was collected from the stratum of the Sannai Maruyama ruins, put in a sterilization box, and brought back to one of the project members, Associate Professor Ayumi Yamamoto of Hachinohe Takasen, who is engaged in yeast research, to isolate the yeast. .

As a result of gene sequencing, it was found that some of the collected yeasts were highly similar to the currently used commercial baker's yeast and sake yeast, but they were not of the same type due to different base sequences. Associate Professor Yamamoto, who has a brewing license, used 5 kinds of yeast to test sake brewing, and obtained the result that the alcohol concentration was between 13 and 17 degrees, and the aroma/acidity was different. will be fun. Sake brewers interested in experimenting with these yeasts can contact Aomori Kobo.