The blessings of water provided by Mt. Fuji and Suruga Bay. Learn about Tagonoura whitebait and sake.

Suruga Bay, located almost in the center of the Japanese archipelago, is the deepest bay in Japan, with a depth of 2,500m at its deepest point, and is over 3,776m higher than Mount Fuji, the highest point in Japan at 6,000m above sea level.
Suruga Bay was born approximately 60 years ago. It is said that this topography was created when the Philippine Sea Plate collided with Japan. Due to the steep seabed gradient, three types of deep ocean water exist within the bay: the Kuroshio Current, the Subarctic, and the Pacific Ocean. The excellent properties of this deep ocean water, such as its low-temperature stability, purity, and high nutritional value, have given rise to a diverse range of living organisms.

In addition, the rain and snow that falls on Mt. Fuji turns into spring water over many years and flows into Suruga Bay, fostering an even richer variety of life.
The blessings of water produced by the dynamic topography with a height difference of over 6,000m. We would like to introduce you to Fuji Takasago Sake Brewery, which produces ``Tagonoura Shirasu'', which can be said to be a blessing, and Shizuoka's local sake ``Takasago''.

All for freshness and quality. ``Tagonoura Shirasu'' is particular about traditional fishing methods.

Approximately 7 minutes by car from Shin-Fuji Station on the Tokaido Shinkansen. Tagonoura Fishing Port, the closest port to Mt. Fuji, opened as an international port in 1961. The annual catch is 36 to 150 tons, and the whitebait brand "Tagonoura Whitebait" has graced the dining tables of local people. Many tourists from inside and outside the prefecture visit the attached Tagonoura Port Fisheries Cooperative Restaurant in search of fresh Tagonoura Whitebait. We spoke to the members of the Tagonoura Fisheries Cooperative Association about the reason for its popularity.

``Tagonoura fishing port is a very attractive place for whitebait,'' says fisherman Mochizuki. Nutrients from the ocean floor are carried by upwelling currents from the deep sea of ​​Suruga Bay, the deepest in Japan. In addition, nutrient-rich water flowing from Mt. Fuji and nearby Mt. Ashitaka joins Suruga Bay, producing phytoplankton. Then, the zooplankton that feeds on it arrive. Whitebait gather at Tagonoura fishing port in search of this zooplankton.

Did you know that there are several types of whitebait? Whitebait, which is a baby sardine, is one to two months old and about 1cm long. There are different types of sardines, such as Japanese sardines, Japanese sardines, anchovies, and Japanese anchovies, and the appearance and taste of sardines differ depending on the type of sardine.
It is a food rich in not only calcium, but also DHA, which is said to be effective in improving memory and learning ability, EPA, which makes blood thinner, B12, which prevents anemia, and elastin, which can prevent spots and wrinkles, and can be used as weaning food for babies. is also popular.

Just because it was caught in Tagonoura does not mean that it can be called "Tagonoura Whitebait." Its fishing methods and management methods have a history and commitment.
Nationally, the major whitebait fishing method is ``two boats,'' which involves pulling the net with two boats, but in Tagonoura, the traditional method of fishing for whitebait, which involves pulling the net with one boat, is ``one boat fishing.'' ”. Fishing time for one boat is about 2 hour, while for two boats it is only about 1 minutes. You can land fresh, live whitebait.

The freshest whitebait is iced immediately after landing. Once the whitebait passes through the net, it is coated with ice one after another to keep it fresh. Shirasu is so delicate that its freshness can be affected not only by the speed at which it is iced, but also by the amount of ice. They said they were fishing with the utmost care given their limited time.

Fresh shirasu is characterized by the character ``shi'' in hiragana when fried in a pot. If the freshness is not very good, the shape will be similar to the letter ``ku'' (ku), so be sure to check it out at the store.

Tagonoura Shirasu, born from these geographical conditions and traditional fishing methods, was registered in the Ministry of Agriculture, Forestry and Fisheries' Geographical Indication (GI) Protection System in 2017. It was recognized for its use of the traditional single-boat fishing method, for the fish being landed in good shape and freshness, and for the short time it takes from the time the net is cast to the time it is processed. In 2021, Tagonoura Kamaage Shirasu was also registered. Tagonoura Fishing Port is said to be the only port in Japan to have two GI registrations for the same product.

It is true that the catch of Tagonoura Whitebait is decreasing year by year. It seems that there was a year when up to 200 tons were caught, but in 2022 it will reach 24 tons, making it even rarer. In particular, in 2023, plankton did not increase due to the intense heat, making it impossible to catch fish. ``We continue to make efforts to please our tourists as much as possible, such as by serving frozen raw whitebait and other local fish in our cafeteria,'' says Mr. Furue of the Tagonoura Fisheries Cooperative.
“I am confident that Tagonoura whitebait is as delicious as any other.In recent years, there have been issues such as a decrease in the catch and a lack of successors, but we have conducted a survey with research institutions. We would like to pass on this fascinating treasure to future generations by doing what we can now, such as receiving some of the fish and going to training sessions with fishermen to learn about examples from other prefectures that have succeeded in protecting the environment."

A gentle and sweet taste created by Mt. Fuji underground water and the connoisseurship of the brewer.

There are 27 breweries in Shizuoka Prefecture that make use of the delicious water. One such brewery is Fuji Takasago Sake Brewery, located about 30 minutes by car from Shin-Fuji Station and near Fujisan Hongu Sengen Taisha. Founded in 1830 during the Edo period. We continue to make sake using Mt. Fuji underground water and the traditional techniques of Noto chief brewers.

Water, yeast, and sake rice are important elements for making high-quality sake. The most distinctive feature of the sake brewed at Fuji Takasago Sake Brewery is that it uses underground water from Mt. Fuji. Underground water, which has been naturally filtered over 100 years, is extremely soft with low levels of minerals such as calcium and weak fermentation. This water is suitable for fermenting yeast over time. ``Fuji Takasago Sake Brewery'' takes advantage of its geographical advantage and uses this underground water not only for the ``preparation water'' used to make unprocessed sake, but also for washing rice and adding water to unprocessed sake.

Underground water is indispensable for sake brewing in Fuji Takasago, which produces a soft and mellow taste, but brewing sake using this underground water is extremely difficult and time-consuming.
Temperature control is also an important factor, as a difference of 3 degrees can affect the taste. Because Fujinomiya City is located at the foot of Mt. Fuji, the temperature is often suitable for sake brewing season, but that has changed due to global warming in recent years. Even in winter, ice is used to keep the temperature at an appropriate level.
"When the master brewer changes, the taste changes completely," says Ono, describing the delicate and stressful nature of sake brewing.
“In the future, we will need to respect history and tradition while also evolving to fit the current situation.While preserving the techniques passed down from Noto chief brewers, I would like to work hard to make sake that makes the most of the flavor of rice. "I think so," says Mr. Ono, the chief brewer.

There is a space next to the Fuji Takasago Sake Brewery where you can sample and purchase sake, which is also crowded with tourists and locals. A variety of local sake is lined up, including ``Takasago Yamahai Junmai Ginjo,'' which won the silver medal in the SAKE category of the International Wine Challenge (IWC) 2023 competition held in London.
In addition to sake, we also offer products that are locally produced for local consumption, such as plum wine made from plums grown by local farmers that all employees go to harvest, and liqueur made by blending yogurt made by Ideboku, a popular farm in Fujinomiya, with Yamahai Honjojo. We also have a rich lineup with this in mind.

Takasago soft serve ice cream is recommended for those who cannot drink alcohol. This soft-serve ice cream has a rich flavor and a smooth melt-in-the-mouth texture, topped with plenty of amazake. This is a hidden gem that can only be tasted here.
"Fuji Takasago Sake Brewery" is a place where history and tradition are woven from underground water from Mt. Fuji and the constant efforts of the brewers. Why not come and experience the blessings of the sacred mountain Fuji with all five senses?

Founded in 15. ``Japanese Cuisine Sushi Uotami'' is a long-established Japanese restaurant where you can enjoy the blessings of water.

Approximately 16 minutes by car from Shin-Fuji Station on the Shinkansen, approximately 10 minutes by car from Tagonoura Port, and approximately 27 minutes by car from Fuji Takasago Sake Brewery. ``Japanese Restaurant Sushi Uotami'' in Fuji City, Shizuoka Prefecture is a restaurant where you can enjoy seafood mainly from Shizuoka Prefecture, such as whitebait landed at Tagonoura Port, and a variety of local sake, including ``Takasago.'' ”. This is a historic store that was founded in 1882 (Meiji 15) and will celebrate 2023 years in 141.
Divided into the main building, which has a nostalgic atmosphere and requires reservations, and the barrier-free new building ``Gasuian'', it can be used not only for everyday use but also for large gatherings such as celebrations and meetings. There is also a sushi counter on the first floor of the new building. Not only local fish from Suruga Bay, but also other valuable ingredients from inside and outside the prefecture are available, making this restaurant a regular destination for foodies.

You can fully enjoy the charm of "Japanese Cuisine Sushi Uotami" with the Fuji brand-certified "Fuji Aji" Gozen. In addition to our signature 8 pieces of nigiri and sushi rolls, we also include 2 small side dishes and miso soup. The type of fish varies depending on the landing conditions. On this day, tuna from Shimizu Port, amberjack from Numazu Port, and sea bream were lined up. The small bowl is Uomin's original ``Sakura Shrimp Shinjo Almond Fried'' and raw whitebait.

"The contents of the small dishes also change depending on what we have in stock. Shirasu has become a very rare commodity in recent years, so we sometimes offer other local dishes, such as seared horse mackerel. However, it is also true that many customers come from outside the prefecture in search of Tagonoura Shirasu. We would like to spread the appeal of Tagonoura Shirasu, a local specialty, to more people," says owner Morita.

``Japanese Cuisine Sushi Uotami'' also has a wide selection of local sake. We carry local sake from 14 breweries in Shizuoka Prefecture alone, including ``Takasago'' and other local sake from the Fuji/Fujinomiya area, as well as ``Hatsugame,'' which we introduced in this column. There are various ways to enjoy it, such as cold or hot. It's also a good idea to ask about recommended pairings for each dish. Why not take a trip and visit?

Sample itinerary for the spots introduced this time

9:00
Departing from JR Numazu Station

9:30 ~ 11:30
Tour and shopping at Tagonoura Fishing Port

12:00 ~ 13:00
Lunch at Japanese restaurant "Sushi Uotami"

14:00 ~ 15:00
Tour and shopping at Fuji Takasago Sake Brewery

16:00
Tokaido Shinkansen Arriving at Shin-Fuji Station

*The above is when using a car.
*For tours to various locations, please check the opening times and make reservations before visiting.