Shizuoka's local sake has won numerous awards at competitions held all over the country. There are 27 breweries in Shizuoka, and it is also known as the ``Ginjo Kingdom of Shizuoka'' and has received high praise nationwide. There may be a perception that sake brewing is popular in Shizuoka because the water is delicious and the area is rich in nature. Of course, there is that, but in fact, we achieved our current status thanks to the development of a yeast suitable for sake brewing in Shizuoka called ``Shizuoka Yeast'' and the unrelenting efforts of our sake brewers.

Historical background of sake brewing. Shizuoka's local sake wasn't major!?

All that is required for sake brewing is high-quality water, yeast, and suitable sake rice. Temperature control during the fermentation process is very important in sake brewing, and sake is brewed in the winter when it is easier to control the temperature. This is why it is said that sake brewing is more popular in snowy regions. In Shizuoka Prefecture, there were many sake breweries along the old Tokaido road. It seems that fishermen who were unable to go fishing during the winter turned to sake brewing to earn money during that time. However, Shizuoka is known for its warm climate. The land was actually disadvantageous in terms of conditions for sake brewing. Chief brewers often come from snowy regions, and even if you use the same brewing methods as in those cold regions, you won't be able to produce delicious sake. Under such circumstances, how can we make delicious and good alcohol? Shizuoka's brewers, who have been brewing sake under harsh conditions, share the same ambition and decided to win an award in order to get people to know about Shizuoka's local sake. In 1986 (Showa 61), 10 companies received gold awards and 7 companies received silver awards at the National New Sake Awards. At that time, about half of the breweries in Shizuoka received the award, so it was a great achievement.

One person who cannot be overlooked when talking about his achievements is Denbei Kawamura of the Numazu Industrial Technology Center in Shizuoka Prefecture. Mr. Kawamura is the person who developed Shizuoka Yeast and worked hard to teach and popularize sake brewing that is suited to Shizuoka's environment. This Shizuoka yeast has made it possible to produce sake that is comparable to other prefectures. Under Mr. Kawamura's guidance, each brewer and brewer spared no effort in producing delicious sake. Shizuoka's local sake has become so delicious because of technology and effort.

Sake brewing using Shizuoka yeast, which changed the standards of the sake industry.

In the past, sake that received high praise at the competition was a highly fragrant sake that had a wafting aroma when you brought the cup to your lips. On the other hand, Shizuoka's sake has less aroma and is a dry type. This sake has a fluffy aroma and is sweet due to its low acid content. It is made in such a way that it tastes even better when combined with delicious ingredients such as Shizuoka's treasures from the sea and the mountains. It's alcohol that makes food even more delicious, so before you know it, the glass will be empty. It's such a drink to have with a meal.

In recent years, as Shizuoka's local sake has gained attention, sake that can be used with meals has come to be highly praised at competitions. It may be said that it was Shizuoka's local sake made with Shizuoka yeast that changed the standards for evaluating sake. Shizuoka's local sake made with Shizuoka yeast is now highly praised for its deliciousness, regardless of the brewery. Everything is delicious. The joy of drinking Shizuoka's local sake today is finding the sake you like best.

Hatsukame Jozo is Shizuoka's oldest brewery, which laid the foundation for the ``Ginjo Kingdom of Shizuoka''.

We spoke with Yoshitsugu Hashimoto, the president and representative director of Hatsugame Jozo, the 31st existing brewery and the oldest in Shizuoka.
``Hatsugame Jozo'' was founded in 1636 (Kanei 13) in the early Edo period under the trade name ``Ashinaya''. At the beginning, sake was brewed in a location near Sunpu Castle (currently Nakamachi, Aoi Ward, Shizuoka City), but in 1876 (Meiji 9), a second brewery was established in Okabemachi, Fujieda City, and later this brewery was established. Consolidated into Okabe Town. Which brings us to now.
Ginjo sake brewing started early in Japan. In 1967, he won first place in three competitions. Then, in 42, the company began selling alcoholic beverages with a retail price of 3 yen as the ``most expensive sake in Japan.'' It was a classy sake with a silky soft texture and a wonderfully integrated complex flavor. Even now, Hatsugame Jozo's alcoholic beverages are highly rated at competitions and continue to receive top awards. Based on the concept of "Harmony with Shizuoka's people and food culture," we make sake by making use of the clear underground water of the Southern Alps, which is pumped from a well approximately 1 meters underground within our brewery.

We also focus on producing sake rice, such as Shizuoka Prefecture's original rice suitable for sake brewing, ``Homarefuji''.

We don't cut corners when making the rice we use. We use rice called ``Sakamai,'' which is specially made for Japanese sake, and we grow the rice in the local rice fields of Okabe.
There used to be a castle called Asahina Castle in Okabe Town, and there is still a district named Asahina. Here, we are producing sake rice with the cooperation of about 7 or 8 farmers. It seems that there are still many people in this area named Asahina-san, and the farmer we spoke to this time was also named Asahina-san. We produce some of Shizuoka Prefecture's original rice suitable for sake brewing, ``Homare Fuji'', as well as ``Yamada Nishiki'' here. Currently, they are still using Yamada Nishiki produced in Hyogo Prefecture, but in the future they hope to be able to make sake entirely from Asahina. In recent years, ``Hatsugame Jozo'' also owns a rice field, and the brewers are also involved in rice production.

Places that produce good rice are places where the temperature difference between day and night is more than 10 degrees. This is difficult in the case of flatlands, but since the Asahina area is surrounded by mountains, there is a difference in temperature and temperature, making it possible to produce good quality rice. By the way, sake rice is characterized by its taller rice compared to rice for food such as Koshihikari.
Shizuoka Prefecture's original rice suitable for sake brewing, ``Homarefuji,'' is being studied every day to make it even better, and recently a new variety called ``Reiwa Homarefuji'' has appeared.

In fact, sake rice was first grown in the Asahina area around 2007. They were producing rice for general consumption, but thanks to the efforts of Mayor Okabe at the time, they started producing rice for sake.
Depending on the year, the yield is not good or the variety is not stable, so it seems that farmers are having a lot of trouble. To make delicious sake. The farmers have the same idea, and they grow rice while interacting with Hatsugame Jozo and working together on the farm.

Sake brewing combines traditional methods with modern technology.

Sake brewing begins with washing the rice. Rice starts absorbing water the moment it touches water. If you do it incorrectly, it will affect the steaming time and water content in the subsequent steps, so it is one of the processes that requires a lot of care, so much so that it is said that ``sake brewing begins with washing.'' Some brewers use their Togijiru in a white state, but at Hatsugame Jozo, they wash their Togijiru until it becomes clear. In addition, we accurately measure the weight of the rice after it has been soaked in water, based on the amount of rice prepared. Data is also very important.

After the rice is absorbed, it is steamed and transferred to a koji room. ``Hatsugame Jozo'' is characterized by the small amount of Koji mold used. We use strong koji bacteria that work well even in small amounts, and we use rice lavishly to produce a large amount of sake lees. In addition, they are very careful about controlling the indoor humidity and temperature. Okabe Town is an area that tends to get dry, so it is necessary to take special measures to control the humidity.




Inside the storehouse, there is also a place called the analysis room. This space is like a science laboratory. This is the place where we analyze alcoholic beverages and culture yeast. Machines that analyze the alcohol content and amino acid/acid content are used every day while the sake is being made to collect data on things like the state of fermentation and whether the yeast is growing without problems. This part uses modern science and technology. Many breweries have analysis rooms like this, and sake brewing is carried out while collecting data.





The water used at "Hatsugame Jozo" is well water from 50 meters underground, and underground water from the Southern Alps that contains just the right amount of minerals. Having plenty of water is very important. Even in the same Okabe area, there are only a limited number of places with underground water, and it seems that this area was the reason why it was created.

Sake brewing uses a lot of space depending on the process. When I toured the brewery, I could really see the amount of time and effort that goes into making it, and the hard work of the brewer and brewer. ``Hatsugame Jozo'' always produces delicious sake that meets modern needs. They are still developing new types of alcohol, so I'm looking forward to their future developments.






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Hatsugame Jozo
[Address] 744 Okabe, Okabe-cho, Fujieda City, Shizuoka Prefecture
[TEL] 054-667-2222
[URL]https://www.hatsukame.jp
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Enjoy soba and sake along with the old townscape of the 53 Stations of the Tokaido.

"Hatsugame Jozo" is located right in front of Okabe-juku, the 21st post on the 20 stations of the Tokaido, but there is a difficult place, Utsunoya Pass, between Okabe-juku and Maruko-juku, the XNUMXth post just before Okabe-juku. there is. The place used to be used as an inn for crossing the mountain pass was lined with teahouses at the time. Today, it has become a popular tourist destination for its retro atmosphere, including the old townscape and the Meiji Tunnel, a valuable heritage from the Meiji era.

In Utsunoya, there is ``Soba Restaurant Kishigami'' where you can enjoy a meal with ``Hatsugame Jozo'' sake. The store opened in 2000, and is located in an old folk house style house made of wood located in Abe Oku, Shizuoka. The way the ceiling is constructed is said to be modeled after the kitchen at Nijo Castle in Kyoto, and it's worth seeing. The restaurant is popular for its unusual atmosphere, with views of a quiet village in the mountains outside the window.




First of all, let's wait for the soba noodles while enjoying ``Hatsugame Jozo'' sake and ``stewed herring.'' Boiled herring is a time-consuming dish that takes a week to cook over a very low heat and then cools repeatedly. The slightly tangy, sweet and salty flavor will go well with your drink.




Next, the main soba noodles. The photo shows ``Seiro'', but there are 11 other types of soba on the menu, including ``Tsuke Toro Soba,'' ``Oroshi Soba,'' ``Maitake Ten Oroshi,'' and ``Kamo Seiro.'' Soba is thin, hand-made soba noodles that do not use flour or other binders. The soup is made with additive-free soy sauce, dried bonito flakes, and kelp, and the seasoning is made with honey instead of sugar, and is carefully made with carefully selected ingredients.

The soba noodles are boiled for exactly 15 seconds, one serving at a time, so we recommend eating them as soon as they are placed on the table. When you eat soba, you can smell the aroma of soba, and the soup doesn't interfere with the taste of the soba. The way the soba is ground, the thickness, and the boiling time are all carefully calculated to ensure a well-balanced result. The ``Hatsugame Jozo'' served in between is also the best. You can enjoy the unique taste of sake without interfering with your meal. The reason why Kishigami's soba is so delicious is because, like Hatsugame Jozo, they use spring water. Because water is delicious, soba and sake are also delicious.

The restaurant takes about 35 minutes by bus from JR Shizuoka Station, but many people come by bus to enjoy soba and sake. Why don't you come and visit us?

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Soba restaurant Kishigami
[Address] 232-2 Utsunoya, Suruga-ku, Shizuoka City, Shizuoka Prefecture
[TEL] 054-258-5664
[URL]https://www.kisigami.com
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