tag:blogger.com,1999:blog-61888780430130024182024-03-14T07:59:41.519+00:00● ● ● natsukipim.comdaily rambling of a being who loves the world of synchronicity.natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.comBlogger396125tag:blogger.com,1999:blog-6188878043013002418.post-11710265221442617082014-02-14T17:28:00.003+00:002014-02-14T17:28:35.712+00:00Happy Valentine's Day!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-Fh-R_k_BDwA/Uv5RcnTVzBI/AAAAAAAAIdI/gkP3EeAj3UA/s1600/news_120131_photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Fh-R_k_BDwA/Uv5RcnTVzBI/AAAAAAAAIdI/gkP3EeAj3UA/s1600/news_120131_photo.jpg" height="423" width="640" /></a></div>
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Happy Valentine's Day everyone!</div>
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Don't spill sake and your love x</div>
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sake cup by <a href="http://www.koyoido.com/">Koyoido</a>, Kyoto.</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-4788685196254268972014-02-01T06:27:00.000+00:002014-02-04T07:39:23.504+00:00Many thanks: WSET x MAFF project<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-m8zEeFO2FTk/UuyTHSMBAiI/AAAAAAAAIbA/bqO5xDChsnM/s1600/W.S.E.T.Event.28.01.13-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-m8zEeFO2FTk/UuyTHSMBAiI/AAAAAAAAIbA/bqO5xDChsnM/s1600/W.S.E.T.Event.28.01.13-5.jpg" height="426" width="640" /></a></div>
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先月の13日から5日間に渡って行われた農林水産省の支援事業、</div>
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世界的なワインスクール<a href="http://www.wsetglobal.com/">WSET(Wine & Spirit Education Trust)</a>での<br />
日本酒講座設立のための講師育成プログラムで<br />
宮城、広島、兵庫県の酒造関係者の方々や</div>
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研究機関、知識人の皆様にお世話になりました。</div>
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今週は一週間、ロンドンの飲食店、ワイン卸等6社にて</div>
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1時間半に凝縮した日本酒入門講座を開催させていただき、</div>
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昨日を持って全ての農水支援のプロジェクトが終了いたしました。</div>
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サポート頂きました農水関係者、酒類総研の皆様、</div>
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ADKチームの皆様、そしてコーディネート頂いた平出さん、</div>
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沢山のご教授頂きました大橋さん、入江さん、理恵さんに</div>
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何よりも感謝をお伝えしたく存じます。</div>
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今回、一言では伝える事のできない本当に多くの経験をさせて頂き、</div>
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今年の8月に正式に3か国にてスタートする<a href="http://www.wsetglobal.com/">WSET</a>での日本酒講座に向けて、</div>
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事業責任者でMWのアントニーと共に全力で走っていきたいと思います。</div>
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皆様から頂いたご支援を講座の成功に繋げていけるよう精進いたしますので、</div>
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引き続きご指導ご鞭撻を賜りますようお願い申し上げます!</div>
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***</div>
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<a href="http://1.bp.blogspot.com/-iYAdfWR58Ik/UuyTIut_cRI/AAAAAAAAIbM/Gv-0bimqMTs/s1600/W.S.E.T.Event.28.01.13-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-iYAdfWR58Ik/UuyTIut_cRI/AAAAAAAAIbM/Gv-0bimqMTs/s1600/W.S.E.T.Event.28.01.13-6.jpg" height="640" width="426" /></a></div>
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3 week-long sake project to support<a href="http://www.wsetglobal.com/"> WSET(Wine and Spirit Education Trust) </a><br />
Award in Sake course funded by Ministry of Agriculture, Forestry and Fisheries Japan (MAFF)<br />
has ended with success!</div>
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During this project, the future instructors of WSET sake course had spent 5 days<br />
in Miyagi, Hiroshima, Hyogo in Japan to receive a specialised training session<br />
by Japan's National Research Institute of Brewing, a number of brewers<br />
and other sake intellectuals in Japan.</div>
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Yesterday we just finished a week holding 6 introductory seminars on sake<br />
for restaurants and wine industry professionals in London.</div>
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As WSET will launch a new sake course as a part of its regular education program<br />
from this August in three different countries,<br />
this support was phenomenon and gave so much inspirations and energy<br />
for Antony, the person in charge of WSET sake course and also MW) and me!</div>
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Thank you again for the priceless experience...</div>
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<a href="http://2.bp.blogspot.com/-TJafbcVzDmA/UuyTFVAOn6I/AAAAAAAAIa0/utjjWM0iBUw/s1600/W.S.E.T.Event.28.01.13-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TJafbcVzDmA/UuyTFVAOn6I/AAAAAAAAIa0/utjjWM0iBUw/s1600/W.S.E.T.Event.28.01.13-1.jpg" height="426" width="640" /></a></div>
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写真は、28日のWSET本部での入門コースの様子です。(撮影 <a href="http://www.lukesantilli.com/">Luke Santilli</a>氏)</div>
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photo taken by<a href="http://www.lukesantilli.com/"> Luke Santilli </a></div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-25260298713654865202014-01-23T22:59:00.000+00:002014-01-23T22:59:05.018+00:00 Museum of Sake Official Website Open!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-QR845xw5Lmc/UuGeI_xxA3I/AAAAAAAAIZk/JMtEVui65mU/s1600/MOS_WEB_%E5%91%8A%E7%9F%A5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QR845xw5Lmc/UuGeI_xxA3I/AAAAAAAAIZk/JMtEVui65mU/s1600/MOS_WEB_%E5%91%8A%E7%9F%A5.jpg" height="480" width="640" /></a></div>
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Museum of Sake is happy to announce its new launch of the first official website today. </div>
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<b><u><span style="color: blue;">http://www.museumofsake.co.uk/</span></u></b></div>
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We will update event news, sake info, blog and web magazine constantly. </div>
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please come visit the virtual version of our museum :)</div>
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---</div>
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この度、私のプロジェクトMuseum of Sakeの公式ウェブサイトが</div>
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オープンいたしました!</div>
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今後オンラインのウェブマガジンや様々なニュースを更新していきますので、</div>
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是非ご贔屓にしてください :)</div>
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<br /></div>
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<b><u><span style="color: blue;">http://www.museumofsake.co.uk/</span></u></b></div>
</div>
natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-48128369582624299072014-01-02T11:24:00.003+00:002014-01-02T11:24:58.494+00:00Happy New Year 2014!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-RrFYDgkehcQ/UsVMZyDaYWI/AAAAAAAAIVc/mHIgKCADwiU/s1600/MOS_NYF_131223%E2%80%99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-RrFYDgkehcQ/UsVMZyDaYWI/AAAAAAAAIVc/mHIgKCADwiU/s640/MOS_NYF_131223%E2%80%99.jpg" width="640" /></a></div>
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Dear Friends,</div>
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Thank you very much for your support </div>
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to Museum of Sake this year.</div>
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We wish you a wonderful year 2014</div>
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full of Peace, Happiness </div>
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and new Sake experiences.</div>
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<br /></div>
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Happy New Year!</div>
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<br /></div>
<div style="text-align: center;">
Natsuki</div>
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*********************************************</div>
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皆様</div>
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<br /></div>
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2013年は様々な形でMuseum of Sakeにご支援いただき</div>
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誠にありがとうございました。</div>
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新年が皆様にとって、益々素晴らしいものになりますことを</div>
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心より願っております。</div>
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美味しい日本酒と一緒に、良いお年をお迎えください!</div>
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今後ともどうぞよろしくお願いいたします。</div>
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<br /></div>
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菊谷なつき</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-53012935099282058902013-09-13T16:54:00.002+01:002013-09-13T17:16:11.756+01:00report: Sake & Spice Sunday Social at Roti Chai<div dir="ltr" style="text-align: left;" trbidi="on">
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The report from Indian & Sake matching lunch "Sake & Spice Sunday Social"<br />
at Roti Chai restaurant in July with President Sekiya,<br />
the Sake producer of "Horaisen", Sekiya Brewery.<br />
<br />
「蓬莱泉(ほうらいせん)」で知られる愛知県の蔵元、<br />
関谷醸造の関谷社長を迎え、日本酒とインド料理のマッチングランチ<br />
「Sake & Spice Sunday Social」を行ったレポートです。</div>
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With 40 great guests, We had introduced 8 types of Sake by Sekiya Brewery </div>
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with 5 courses of Indian cuisine.<br />
The organisers are all bit nervous...<br />
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当日は40名ものお客様に恵まれ、主催者はみんな緊張気味。</div>
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関谷社長による蔵やお米、酒造りのプレゼンテーションに始まり、</div>
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ヘッドシェフカラン氏と鮨シェフまさ氏による5コースのインド料理、</div>
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そしてそれに合わせた蓬莱泉8銘柄がお客様のもとへ。</div>
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Menu of the day. メニューはこちら。<br />
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Welcome Cocktail: ウェルカム・カクテル</div>
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<b>Melon & umeshu bellini / メロンと梅酒のベリーニ</b></div>
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refreshing blend of melon, grand marnier & umeshu topped with prosecco</div>
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爽やかなメロンとグランマニエ、梅酒とプロセッコ</div>
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1st course:</div>
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<b>Biryani ura maki ‘inside out’ rolls / ブリヤーニの裏巻き寿司</b></div>
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mildly spiced chicken tikka, mango & mint wrapped with sushi rice and coated with onion seeds</div>
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チキン・ティッカ、マンゴーとミントと寿司飯、オニオン・シード</div>
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<b>Gunpowder tuna nigiri / ガンパウダーマグロの握り</b></div>
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classic nigiri with a South Indian curry leaf, coconut & chilli ‘gunpowder’ sprinkle </div>
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マグロの握り、南インドカレーリーフ、ココナッツとチリ「火薬」</div>
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With a flight of 3 chilled Junmai Daiginjo "Gin", "Ku", "Bi"</div>
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蓬莱泉 純米大吟醸「吟」「空」「美」三種飲み比べ</div>
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2nd course:</div>
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<b>Sake jhol 鮭のジョル</b></div>
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yoghurt and sake kasu marinated salmon, grilled and served with a miso bhel</div>
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サーモンのヨーグルトと酒粕漬け、味噌ベル添え</div>
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With "Wa", Junmai Ginjo and "Wa ver.2" Junmai Ginjo Matured Nama</div>
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蓬莱泉「和」純米吟醸と「和」純米吟醸 生熟成 飲み比べ</div>
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<br />
<br />
3rd Course:</div>
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<b>Miso butter chicken / 味噌バターチキン</b></div>
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rustic Punjabi dish of tandoor cooked chicken with a rich spiced gravy and a miso twist</div>
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Roti with shio koji butter Rice steamed</div>
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プンジャビ地方のタンドリーチキン、スパイスと味噌のアクセント<br />
塩麹バターライスと酒粕のナン<br />
<br />
with Kasumizuki Junmai, Warm and Chilled</div>
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蓬莱泉「霞月」ぬる燗と冷酒 飲み比べ</div>
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<br />
dessert: デザート</div>
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<b>Kulfi tempura / クルフィ天ぷら</b></div>
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Indian pistachio ice cream coated with tempura batter and crispy sev<br />
インド風ピスタチオアイスクリームの天ぷら</div>
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<br />
Sandy, a brother of Rohit Chai owner Rohit<br />
and Kang from the well-known food blog<a href="http://londoneater.com/"> London Eater</a> and his wife.<br />
オーナーロヒットの弟さんで大の日本酒好きのサンディと、<br />
フードブログ<a href="http://londoneater.com/">London Eater</a>で有名なカンと奥様。<br />
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<br class="Apple-interchange-newline" />
It was a big challenge for all of us to introduce sake with indian spices,<br />
But controlling the flavours and balance of ingredients by cooking methods and spices,<br />
the head chef Karan and Sushi chef Masa's did a great work<br />
showcasing the world of sake by bringing sake<br />
with different maturation length, yeast blend ratio, pasteurisation and drinking temperature.<br />
Most british style sake tasting finished, success!<br />
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インド料理という未知の領域での日本酒マッチングでしたが、</div>
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熟成や酵母のブレンドのバランス、火入れの有無や飲用温度帯の変化によって<br />
生み出される関谷さんのお酒の奥行きの深さを、</div>
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ヘッドシェフKaranと鮨職人まささんによる各コースの素材や調理方法、<br />
スパイスの特徴を活かして表現できた会になりました。<br />
イギリスらしい日本酒の会、大成功!<br />
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Thank you all my friends for coming over,</div>
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Thank you President Takeshi Sekiya, owner Rohit, head chef Karan, </div>
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and chef Masa san for the great opportunity!</div>
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関谷社長、オーナーのRohitさん、Karan料理長、</div>
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シェフまささん、このような機会をありがとうございました!</div>
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参加頂いた皆さんもありがとうございました。</div>
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当日の様子は、8月1日(木)18:15~</div>
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蓬中京TV番組「キャッチ」報道コーナー「日本酒特集」にて</div>
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莱泉関谷社長がロンドンの飲食店や小売店にて</div>
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商品の紹介をしていらっしゃる様子を、</div>
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中京テレビにまる三日間密着取材頂きました。</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-82023317409502786122013-07-30T11:59:00.000+01:002013-07-31T00:45:13.972+01:00report: IWC 2013 Award Dinner & Embassy Tastings<div dir="ltr" style="text-align: left;" trbidi="on">
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I am so happy to be here again, the award dinner for the <a href="http://www.internationalwinechallenge.com/">International Wine Challenge</a> 2013!</div>
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This year it was carried out in earlier season in July, at the Grosvenor House in London.</div>
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Sake category in IWC has been growing every single year, this year we had 583 sake entered.</div>
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今年もやって参りました、<a href="http://www.internationalwinechallenge.com/">インターナショナル・ワイン・チャレンジ</a>(IWC)の授賞式!</div>
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今回は以前よりも一足早い七月、ロンドンのグロブナーハウスにて行われました。</div>
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毎年進化し続けるIWCのSake部門、本年度のエントリー酒は全部で583銘柄です。</div>
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Finalist Sake for Champion this year is as following:</div>
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Dewazakura Dewa no Sato 2012 / <a href="http://www.dewazakura.co.jp/sake.htm">Dewazakura Sake Brewery</a> (Yamagata)</div>
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Dassai 23 Junmai Daiginjo, 2012 / <a href="http://www.asahishuzo.ne.jp/">Asahishuzo</a> (Yamaguchi)</div>
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Katafune Tokubetsu Honjozo, 2012 / <a href="http://www.katafune.jp/">Takeda Shuzo</a> (Niigata)</div>
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Daiginjo Gokujo Kitaya, 2012 / <a href="http://www.kitaya.co.jp/">Kitaya</a> (Fukuoka)</div>
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Kyokuhou Daiginjou Omachi Einen Koshu, 1991 / <a href="http://www.kyokuhou.co.jp/">Kyokuhou Shuzo </a>(Hiroshima)</div>
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「IWC2013 SAKE部門」の各カテゴリーにおける「トロフィー」受賞銘柄、</div>
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チャンピオンサケの候補は以下です:</div>
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<a href="http://www.dewazakura.co.jp/">出羽桜酒造</a>「出羽桜 出羽の里」(山形県)</div>
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<a href="http://www.asahishuzo.ne.jp/">旭酒造</a>「獺祭 純米大吟醸 磨き二割三分」(山口県)</div>
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<a href="http://www.katafune.jp/">竹田酒造店</a>「かたふね 特別本醸造」(新潟県)</div>
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<a href="http://www.kitaya.co.jp/">喜多屋</a>「大吟醸 極醸 喜多屋」(福岡県)</div>
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<a href="http://www.kyokuhou.co.jp/">旭鳳酒造</a>「旭鳳 大吟醸雄町 21年古酒」(広島県)</div>
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Since this year is 30th anniversary of IWC, all the historical champion sake producers </div>
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and supporters had gathered all together. Big party!</div>
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今回はIWCの30周年記念ということで、</div>
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歴代の酒チャンピオンや青森のサポート蔵元の皆さんも参加頂き、とっても賑やか!</div>
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Here comes the Sake Category.</div>
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The champion sake winner announced by Sam Harrop, </div>
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one of the co-chairmen of IWC and Sake Samurai.</div>
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IWCの最高責任者の一人であり、酒サムライにも叙任されている</div>
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サム・ハロップ氏より日本酒部門の2013年の最優秀賞、</div>
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チャンピオンサケ発表です。</div>
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Champion Sake, the top of 583 entry sake for this year, is </div>
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Daiginjo Gokujo Kitaya, 2012 / <a href="http://www.kitaya.co.jp/">Kitaya</a> from Fukuoka prefecture!</div>
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583銘柄の頂点、チャンピオン・サケに選ばれたのは、</div>
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<a href="http://www.kitaya.co.jp/">喜多屋</a>(福岡県八女市)の「大吟醸 極醸 喜多屋」!!</div>
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Beautiful smile of President Kinoshita.</div>
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Congratulations!!</div>
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木下社長の素敵な笑顔。ご受賞おめでとうございます!!</div>
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Sake Contributor Award went to Ms. Susanne Rost-Aoki from Germany,</div>
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who run Sake importing company called <a href="http://www.sake-kontor.de/">SAKE Kontor</a>! </div>
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そして今年のSake Contributor Award(酒貢献者賞)は、</div>
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ドイツで日本酒の輸入会社「<a href="http://www.sake-kontor.de/">サケ・コントアー</a>」を経営する</div>
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スザンネ ロスト・青木さん!おめでとうございます☆<br />
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Regular friendly faces and new faces,<br />
As a person in the Sake industry who lives apart from Japan,<br />
This opportunity is such a precious time to catch up and see all the lovely faces of my Sake family.<br />
I am looking forward to the next year again!<br />
<br />
日頃お世話になっている馴染みの顔、新しい顔、<br />
日本から遠く離れた英国で日本酒携わるものとして、<br />
一年に一度、こうやって大好きな日本酒ファミリーの皆様にお会し、<br />
御情報交換できるのは、何よりの楽しみであり毎日の活動の糧です。<br />
来年もロンドンで待っています!<br />
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この日のイベントの様子は、様々なメディアで取り上げられました:</div>
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・「<a href="http://mainichi.jp/area/aomori/news/m20130707ddlk02040004000c.html">インターナショナル・ワイン・チャレンジ:世界が酔いしれた!? 青森のSAKE、金メダル 英の品評会で3点 /青森</a>」毎日新聞</div>
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・「<a href="http://www.excite.co.jp/News/bit/E1374230121502.html">日本酒のトレンドがロンドンで作られる理由とは</a>」Exciteニュース</div>
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・「<a href="http://www.nishinippon.co.jp/nnp/world/article/27562">福岡の大吟醸がチャンピオン ロンドンで日本酒品評会</a>」西日本新聞</div>
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・「<a href="http://kyushu.yomiuri.co.jp/entame/syotyu/20130723-OYS8T00284.htm">八女の「喜多屋」大吟醸、国際品評会で最高賞</a>」読売新聞</div>
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・「<a href="http://www.sponichi.co.jp/society/news/2013/07/19/kiji/K20130719006249270.html">福岡県の大吟醸に最優秀賞 ロンドンの日本酒品評会</a>」スポーツニッポン</div>
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・「<a href="http://www.sankeibiz.jp/business/news/130726/bsl1307260501001-n1.htm">【Sakeから観光立国】世界が認めたチャンピオン・サケを味わおう</a>」サンケイビズ</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-64311738139960353932013-07-30T10:53:00.002+01:002013-07-30T11:03:21.986+01:00elBulli: Ferran Adrià and The Art of Food at Somerset House<div dir="ltr" style="text-align: left;" trbidi="on">
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Invited for the opening of new exhibition at Somerset House </div>
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"e<a href="http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food">lBulli: Ferran Adrià and The Art of Food</a>".</div>
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7月頭よりサマーセットハウスにて公開された、分子ガストロノミーの先駆者であり、</div>
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世界一のシェフと言われている元「エルブジ」ヘッドシェフの</div>
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フェラン・アドリアさんの「<a href="http://www.somersethouse.org.uk/visual-arts/elbulli-ferran-adria-and-the-art-of-food">エルブジ:フェランアドリアと食のアート</a>」展の</div>
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オープニングに招待いただきました。</div>
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Ferran, who had started his carrier as dishwasher at the Hotel Playafels, in Castelldefels,<br />
With his ever-lasting effort, crave to the beauty of food,<br />
outstanding imagination and passion, and his amazing strong team,<br />
he has been expanding his world without limit.<br />
This is what this exhibition is about.<br />
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スペインのプラヤフェルスホテルで皿洗いからキャリアをスタートさせたフェラン氏。<br />
その尽きない努力と食と美への追求心、並外れた発想力と迸る情熱、<br />
そして彼を半生支えてきたチーム・エルブリの世界が全て詰まった展示会。<br />
みんなとっても嬉しそうです。<br />
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Amazing to see all the tricks behind his creativity. </div>
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And what is more amazing is that he loves Japanese culture!</div>
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Under the elBullivirus he says;</div>
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"El Bulli wanted to establish dialogues with various areas of knowledge</div>
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and therefore engaged with art, design, architecture, business theory, health and education sciences, </div>
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and particularly with Japanese culture."</div>
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彼は日本好きでも知られており、エルブジのコンセプトについて</div>
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「様々な領域の学問における対話を創造すること。それは例えばアートや建築、デザイン、経営論、健康や教育の科学、そして特に日本文化である。」とも。</div>
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世界一のシェフを魅了する日本食が、もっと世界に羽ばたきますように!</div>
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オブラートです。<br />
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This is the model of "elBulliinstitution",<br />
his ultimate project to create the laboratory dedicated to study food, opening in 2014.<br />
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ただいま製作中の、進化したエルブジ、<br />
「elBulliinstitution(エルブジインスティトューション)」</div>
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2014年に食のラボラトリウムを完成させるという</div>
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フェランの究極プロジェクトです。</div>
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Thank you for inviting me Ms. Ogawa from the Daiwa Foundation, and Marcel!</div>
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招待いただいた大和日英基金の小川さん、マーセル、ありがとうございました!</div>
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On the way back full of day-dreams and inspiration.</div>
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白昼夢とインスピレーションいっぱいの帰り道。</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-26283888130108968162013-06-29T12:08:00.001+01:002013-06-29T13:29:01.433+01:00Gochisousama for today: Restaurant Story / レストランストーリー<div dir="ltr" style="text-align: left;" trbidi="on">
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Last month I had visited <a href="http://www.restaurantstory.co.uk/" target="_blank">Restaurant Story</a>, the new creation of Tom Sellers </div>
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who is only 26 years old and <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">had worked as chef de partie at Thomas Keller’s Per Se in New York, </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Rene Redzepi’s Noma in Copenhagen, and at Tom Aikens in London past years.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ever</span> since this place has opened in new site built on top of the public toilet</div>
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on the corner of Druid and Tooley streets in Bermondsey in late April,</div>
<div class="separator" style="clear: both; text-align: center;">the restaurant is packed every single day.</div><div class="separator" style="clear: both; text-align: center;">Thanks to my friend Scot we got a table on this evening.</div>
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The restaurant has big window walls facing the streets which has views of Tower Bridge and the Shard.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">四月にオープンしたばかりの話題のレストラン、「<a href="http://www.restaurantstory.co.uk/" target="_blank">ストーリー</a>」。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">開店してから毎日満席なのですが、友人のスコットのお陰で先月伺うことができました。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ロンドン、バーマンジー地区のドルイド通りとトゥーリー通りの角、</span></div>
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欧州一の高層ビルのザ・シャードやタワーブリッジも見れる立地ですが</div>
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以前は公衆トイレだったという場所に新築されたという変わった物件。</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ヘッドシェフのトム・セラーズ氏はなんとまだ26歳。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ニューヨークのPer Se、コペンハーゲンのNOMA、</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">そしてロンドンのTom Aikensで</span>修行をしてきた若手実力派の一人です。</div>
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As we had ordered 10 course menu, </div>
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this candle had brought to our table with a bread.<br>
yes, this is a very popular "beef dripping" candle!<br>
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10コースのテイスティングメニューを注文して間もなく、</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">パンと共にテーブルに運ばれたこのロウソク。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">なんと牛脂でできています。</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">熱で溶けた油をパンに浸してバターの代わりに頂く、</span></div>
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遊び心溢れたロンドンらしいアイデア。</div>
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Burnt onion, apple, gin and thyme</div>
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焦げた玉ねぎ、林檎、ジンとタイム</div>
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Scallops, cucumber and dill ash</div>
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帆立、きゅうりとディルの灰</div>
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<span style="text-align: left;">Mackerel, salad root and yellow strawberry</span> </div>
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鯖、根菜サラダと黄色いイチゴ</div>
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Heritage potato, asparagus and barley grass</div>
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this was the boom of the night...</div>
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ヘリテージポテト、アスパラガスと大麦の芽</div>
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これは最高に美味しかった…</div>
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Beetroot, raspberry and horseradish</div>
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ビーツ、ラズベリーとホースラディッシュの雪</div>
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Lamb, garlic and sheep <span style="text-align: left;">yogurt</span></div>
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<span style="text-align: left;">ラム、ガーリックと羊のヨーグルト</span></div>
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Prune tea, lovage and milk</div>
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プルーン・ティ、ラビッジとミルクの膜</div>
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Three Bears' porridge</div>
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Do you remember <a href="http://en.wikipedia.org/wiki/The_Story_of_the_Three_Bears" target="_blank">the Story of the Three Bears</a>?</div>
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we had to guess which one of three was "too sweet' "too salty" "just right".</div>
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「三匹のくま」のオートミール</div>
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小さい頃本を読んだのを覚えていますか?</div>
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読んだこと無い方は<a href="http://ja.wikipedia.org/wiki/3%E3%81%B3%E3%81%8D%E3%81%AE%E3%81%8F%E3%81%BE" target="_blank">こちら</a>。</div>
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We had to guess which are which but made it all right.</div>
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On this dinner I learned that Japanese version of Three Bears eat 'rice' porridge</div>
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and are "too hot" "too cold" "just right"!</div>
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三つのオートミールの中から「甘すぎる」「塩っぱすぎる」「ちょうどいい」</div>
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どれがどれか当てなければいけなかったのですが、全て的中!</div>
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ちなみに、日本版の「三匹の熊」のストーリーでは</div>
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熊はオートミールの代わりに「お粥」を食べ、</div>
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「熱すぎる」「冷たすぎる」「ちょうどいい」なのです。</div>
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His dishes were a story-full book and each dish gives different inspirations to color each chapters.</div>
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Another unique aspect of this place is that the diners asked to leave a book behind</div>
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and the book becomes the part of restaurant.</div>
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I love the food venue like this full of care and love to what they serve.</div>
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Gochisousama.</div>
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彼の描く料理は、全て物語仕立てのストーリー。</div>
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レストランの片隅にある本棚には、お客さんの持参した本を残してもらって</div>
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更に新たなストーリーを創っていきたいというトムの想い溢れた場所でした。</div>
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ごちそうさまでした。</div>
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<a href="http://www.restaurantstory.co.uk/" target="_blank"><b>Restaurant Story</b></a></div>
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Address: 201, Tooley Street, London</div>
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SE1 2UE. UK</div>
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Phone: <a href="tel:020%207183%202117" x-apple-data-detectors="true" x-apple-data-detectors-type="telephone" x-apple-data-detectors-result="0/0">020 7183 2117</a></div>
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email: dine@restaurantstory.co.uk</div>
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Open: Tues-Sat, lunch noon-2pm, dinner 6.30-9pm</div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; margin: 0px; padding: 0px; text-align: left;">
</span></span></div>
natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-42299456832706158382013-06-24T21:03:00.000+01:002013-06-24T22:09:15.049+01:00Keep "chefs" on the UK's foreign skilled labour list.<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" frameborder="0" height="360" src="http://www.youtube.com/embed/AnfVKMDjlvE" width="640"></iframe></div>
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Current situation on foreign workers in the United Kingdom.<br />
Recently, the UK Migration Committee is discussing to remove "chef" category<br />
under the skilled labour list in the UK.<br />
In another words, those higher skilled chefs with experience, technique and knowledge<br />
on any ethnic cuisine such as Thai, Korean, or Indian food<br />
to bridge between UK and those culinary cultures,<br />
like Japanese Sushi/Sashimi chefs, would be no longer<br />
able to receive any sponsored visa to work in the UK further future.<br />
<br />
In the video above, Many the restauranteurs and chefs from the top Asian restaurants in London<br />
are raising issues that in such an international and multiethnic capital city like London,<br />
this could be a suicidal to lose all the highly skilled chefs for their growing business<br />
and whole level and diversity of the food industry in UK.<br />
In 2012, £3.6 billion are estimated worth of the UK's Asian food industry,<br />
and are predicted to grow to rise 45.1 between 2012 to 2016.<br />
<br />
As a fact, "Sake sommelier" and "Restaurant manager" positions were<br />
already removed from the list last year.<br />
It may not be a far future that how we could protect and grow<br />
the food and drink culture of Japan will be the next generation's agenda.<br />
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<br class="Apple-interchange-newline" />
英国における外国人の滞在ビザ問題の現状。</div>
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実は現在、英国の入国管理局によって、日本食文化啓蒙の重要な資源である</div>
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「シェフ」の肩書きが、労働ビザ付与の対象である専門職種から</div>
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外すべきだという協議が行われています。</div>
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これはどういうことかと言うと、「寿司職人」や「和食料理人」</div>
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と言われる高い技術技能・知識を持った日本からの料理人に対して、</div>
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これまで専門職として呼び寄せる事が可能であった</div>
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英国での労働ビザが今後申請不可になるということ。</div>
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つまり英国・EU圏内国籍のみからしか、</div>
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どの飲食店もシェフを雇えなくなってしまうのです。</div>
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和食だけでなく、タイ、ベトナム、インド、韓国、中国においても</div>
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同等の人材採用の困難が予期されると、上のビデオ(英語のみ)にて</div>
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ロンドンのトップアジア料理店関係者が問題定義しています。</div>
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アジアをコンセプトにする飲食店での2012年の英国の売り上げは36億ポンド。</div>
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向こう4年で45.1%もの増加を予測しているそうです。</div>
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「たかがシェフ」というように思われる方もいらっしゃるかも知れませんが、</div>
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世界中の食文化の集まる多国籍都市ロンドンにとって、</div>
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今後の重要な文化と技術の架け橋となる現地からのシェフ採用が</div>
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できなくなるということは、英国の食文化のレベル向上を弊害する、</div>
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非常に危機的な状況と言っても過言でもありません。</div>
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現状として、私が英国に来た2009年時にもらえた</div>
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「日本酒ソムリエ」「レストランマネジャー」の職種は、</div>
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既に昨年より専門職種リストから排除されています。<br />
<br />
英国においてこれからどのように日本食・日本酒文化を守り、<br />
育てていけるかが大きな課題となるかもしれません。</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-18226508307507385492013-06-14T13:13:00.001+01:002013-06-14T13:20:07.612+01:00Gochisousama for today: 仁 JIN Saint-Honoré Paris<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-ZmN0XIN-27k/UUTDiFBsLyI/AAAAAAAAHgg/IJK4HJvHuCU/s1600/IMG_5589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ZmN0XIN-27k/UUTDiFBsLyI/AAAAAAAAHgg/IJK4HJvHuCU/s640/IMG_5589.JPG" width="640" /></a></div>
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It has been 4moths ago when <a href="https://www.facebook.com/JinSaintHonore/info" style="text-align: left;" target="_blank">JIN Saint-Honoré</a> had opened in Paris<br />
and it is a memoir of my visit.<br />
Yummy memories are such a treasure; it brings you happiness instantly remembering.<br />
<br />
もう4ヶ月も前のことですが、2月にパリにオープンしたての小料理屋<br />
<span style="text-align: left;"><a href="https://www.facebook.com/JinSaintHonore/info" target="_blank">仁 JIN Saint-Honoré</a>さんに行ってきた回想録を。</span><br />
<span style="text-align: left;">思い出すだけで幸せな気持ちになる、美味しい記憶って、宝物。</span></div>
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<a href="http://3.bp.blogspot.com/-OaFOINZH97g/UUTDiCIcF_I/AAAAAAAAHgk/1XG5jyfb12w/s1600/IMG_5590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-OaFOINZH97g/UUTDiCIcF_I/AAAAAAAAHgk/1XG5jyfb12w/s640/IMG_5590.JPG" width="640" /></a></div>
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Crab "Friends Mix"; crab and crab guts mixture, Salmon roe</div>
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蟹の友和え&イクラ</div>
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<a href="http://2.bp.blogspot.com/-Pha6l-BxtmQ/UUTDjL-JGrI/AAAAAAAAHgw/f-mReZhuvUs/s1600/IMG_5592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Pha6l-BxtmQ/UUTDjL-JGrI/AAAAAAAAHgw/f-mReZhuvUs/s640/IMG_5592.JPG" width="640" /></a></div>
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<br />
We had toasted with warm <i>Kozaemon Yamahai Junmai</i>.<br />
with a hint of cacao aromas, beautiful acidity,<br />
abundant amount of cheddar cheese and deep and complex umami,<br />
super mellow and rounded textures... happiness already had started.<br />
What surprised me, is that this place does not intentionally list wine on their menu.<br />
How ambitious and amazing!<br />
小左衛門の山廃純米のお燗酒で乾杯。<br />
カカオを思わせる香り、チェダーチーズを思わせる複雑な旨味と綺麗な酸、<br />
どこまでも優しい口当たりと質感…幸せ。<br />
なんとこのお店、あえてワインが置いていないんです。<br />
日本国外で出会った初めての挑戦者!感激。<br />
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Monkfish liver, leek puree, fresh Wasabi</div>
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あん肝、ポロ葱のピューレ、生山葵</div>
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Bonito tataki<br />
鰹のたたき<br />
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Angler stew with gridded Daikon, Sea lettuce<br />
this 'sea lettuce', a common ingredients in France looked ridiculously familiar to me,<br />
and found later it was "Aosa"in Japanese, which is one of the regional ingredients in Akita,<br />
my family home in Japan... France meets Akita.<br />
<br />
アンコウのみぞれおろし <br />
フランスで採れた「Sea Lettuce」という海藻<br />
この海藻、実は秋田ではなじみ深いアオサです。<br />
アオサがフランスで…</div>
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<a href="http://3.bp.blogspot.com/-h90-EMdSKPY/UUTDpRX6hkI/AAAAAAAAHhM/X-A2eEEROu0/s1600/IMG_5607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-h90-EMdSKPY/UUTDpRX6hkI/AAAAAAAAHhM/X-A2eEEROu0/s640/IMG_5607.JPG" width="640" /></a></div>
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French Olysters with cucumber and radish sauce<br />
フランス産の牡蠣<br />
<br /></div>
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<br />
I had very much enjoyed <i>Wataya "Passion" Junmai Ginjo </i>with the fresh oysters.<br />
It brought up the flavours of delicate French oysters like a staircase to the moon,<br />
then disappears all the sudden with a silky aftertaste.<br />
Very high level of perfection.<br />
<br />
Most of the sake on the list are from <a href="http://www.kimijimaya.co.jp/home/en/index.html" target="_blank">Kimijimaya</a>,<br />
Izumibashi, Ouroku, Gikyo, Jujiasahi...excited with all my favorite lineups!<br />
<br />
生牡蠣と合わせて頂いたのは、綿屋さんの情熱純吟。<br />
淡白でクセのないフランス牡蠣の旨味を綺麗に持ち上げて、<br />
絹のように消えていく様子がなんとも完成度の高い作品でした。<br />
<br />
このお店のお酒は全て<a href="http://www.kimijimaya.co.jp/home/ja/index.html" target="_blank">君嶋酒店</a>さんから取り寄せているもので、<br />
いずみ橋さん、王禄さん、義峡さん、十字旭日さんと<br />
大好きなラインナップでぴみえんた大興奮です。<br />
<br /></div>
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It was mu first time tasting Sushi with "Aka-zu", the red coloured vinegar<br />
made by long matured and fermented Sakekasu, the Sake lees left after the pressing.<br />
It used to be very popular within Sushi places in Edo (old Tokyo), yet<br />
became very rare because of its long process of making.<br />
The color was almost bright yellow or golden rather than red,<br />
similar to the colours of brown rice.<br />
Aromas and flavours are much richer than regular vinegar I felt.<br />
<br />
お寿司を、江戸前寿司で伝統的な赤酢の酢飯で頂くのは初めて。<br />
赤酢は、日本酒を絞った際に残る酒粕を長期熟成し酢酸を加えて作った粕酢の別名で、<br />
かつては一般的でしたが熟成に時間がかかるため今は珍しいそう。<br />
赤というよりは、山吹色や黄金色のような、玄米の色に近い色合いで新鮮でした。<br />
香りや味わいも普通のお酢よりも豊かな印象。</div>
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<br />
Chef Kikuchi, the current owner chef of <a href="http://www.kirazu.co.uk/en/" target="_blank">KIRAZU</a> in London<br />
was helping this restaurant from its opening then.<br />
<br />
今はロンドンの<a href="http://www.kirazu.co.uk/en/" target="_blank">きらず</a>のオーナーをされている菊池シェフも、<br />
仁さんのオープニングから数ヶ月こちらにいらっしゃいました。<br />
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<br />
One of my dream brands, <i>Gaijin, Sanuki Yamadanishiki Junmai Ginjo</i>...<br />
I had never imagined I would be able to drink Gaijin in Paris.<br />
凱陣の讃岐山田純吟も…<br />
パリで凱陣が味わえるなんて夢みたいです。<br />
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<br />
like jewels.<br />
宝石のよう。<br />
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The very left is the charming head chef Takuya Watanabe<br />
who owns several restaurant in Sapporo, Hokkaido.<br />
The middle is Ms. Nina Nikkhou, the owner of the restaurant.<br />
Earlier I had an introduction of Nina san from my old colleague Sawa san,<br />
so It was great to see her personally.<br />
Just talking with Nina san, I could feel her enormous love and passion<br />
over its space, food, service and Sake. I was shy enough to keep in secret<br />
but felt so much inspiration and courage to meet her who works brilliantly for her dream.<br />
I would definitely come back again.<br />
<br />
一番左がヘッドシェフのお茶目なたくさん。<br />
真ん中が、オーナーの仁奈(Nina)さん。</div>
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前職の先輩のさわさんからご紹介頂いていたので、<br />
ようやく会えてとっても嬉しかったです。</div>
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話しているだけで彼女の日本酒や空間、サービスに対する情熱が</div>
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ひしひしと伝わってきて、初対面なので恥ずかしくて言えませんでしたが</div>
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静かに感動しぐっときていました…笑</div>
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女性として夢を持って頑張る仁奈さんに会えて感激でした。</div>
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またパリに伺った際には立ち寄らせて頂きます。</div>
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<a href="https://www.facebook.com/JinSaintHonore" target="_blank">仁 JIN Saint-Honoré</a></div>
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Address: 6 rue de la Sourdière, 75001 Paris, France</div>
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Metro: </div>
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Phone: +33 (0)1 42 61 60 71</div>
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Dinner only / 夜営業のみ<br />
Closed: Sunday / 日曜定休</div>
</div>
natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-77807953009285390652013-06-10T02:00:00.004+01:002013-07-29T10:48:05.341+01:00 Sake tasting at London Business School<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
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I had an opportunity to give a Sake tasting evening </div>
<div style="text-align: center;">
at Wine & Cheese Club at <a href="http://www.london.edu/" target="_blank">London Business School</a>, </div>
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one of the top business schools in Europe for MBA and MiF(Masters in Finance).</div>
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In UK, Wine education seems to be recognised as a 'common knowledge' </div>
<div style="text-align: center;">
between elite workers or executives who has intellectual appetite and strong curiosity to explore.</div>
<div style="text-align: center;">
One of my mission here in Europe, and I believe it will be the same as other people </div>
<div style="text-align: center;">
who promote Sake abroad, is to spread Sake culture to be as recognised educational subject </div>
<div style="text-align: center;">
as wine does to the intellectual communities.</div>
<div style="text-align: center;">
Thanks <a href="http://toyokeizai.net/articles/-/13065" target="_blank">Kensuke Tezuka</a> and Shino Shimizu for the invitation!</div>
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ファイナンシャルタイムズ紙でも世界最高ランクの</div>
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MBA・MiF(マスターズインファイナンス)を持つと評される、</div>
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<a href="http://www.london.edu/" target="_blank">London Business School</a>内ワイン&チーズクラブにて、</div>
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日本酒の講義をさせて頂きました。</div>
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できる人の「教養」「嗜み」として、ワインは知識欲・好奇心の強い</div>
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英国のエリート層に広く浸透しているように感じます。</div>
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ここロンドンビジネススクールでも、ワイン教育は将来の起業家や</div>
<div style="text-align: center;">
経営・幹部候補の学生達にとって共通の興味分野であり、</div>
<div style="text-align: center;">
同校のワインクラブは学びや人脈作りの場として多くの会員を持つそうです。</div>
<div style="text-align: center;">
上記ような潮流の中で、日本酒も一つの嗜みとして興味を持ってもらい、</div>
<div style="text-align: center;">
彼らに将来の日本酒ファンとしてオピニオン・リーダーになってもらう事が</div>
<div style="text-align: center;">
私の一つの願いであり、海外に日本酒文化を発信する多くの蔵元や関係者の</div>
<div style="text-align: center;">
想いであると強く認識しています。</div>
<div style="text-align: center;">
業界全体の構造や歴史、その味わいや世界をワインを通じて紹介する方法を、</div>
<div style="text-align: center;">
これからもっと模索してみたいと感じる機会となりました。</div>
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<br /></div>
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今回の機会を頂きましたロンドンビジネススクールの<a href="http://toyokeizai.net/articles/-/13065" target="_blank">手塚健介</a>さん、</div>
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清水志野さん、どうもありがとうございました!</div>
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<br />
なお、当日の様子を<a href="http://www.lbsjapan.com/archives/1880">ロンドンビジネススクール非公式サイト(日本語)</a>にて紹介頂いています。<br />
<br /></div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-89559438072901501072013-06-10T01:40:00.003+01:002013-06-10T01:40:38.161+01:00 Sake Tasting & Japanese Canapés at The Daiwa Anglo-Japanese Foundation<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div style="text-align: center;">
I was pleased to give a speech at The Daiwa Anglo-Japanese Foundation's </div>
<div style="text-align: center;">
"<a href="http://www.dajf.org.uk/event/sake-tasting-and-japanese-canapes" target="_blank">Sake Tasting and Japanese Canapés</a>" event the other day,</div>
<div style="text-align: center;">
with another great speakers such as Mr. Kawakami, </div>
<div style="text-align: center;">
the Minister for Financial Affairs at the Embassy of Japan, </div>
<div style="text-align: center;">
Ms. Rie Yoshitake, UK representative of the Sake Samurai Association </div>
<div style="text-align: center;">
and Chef Masa san of Zuma restaurant.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
大和証券出資の日英交流を目的とした非営利団体、</div>
<div style="text-align: center;">
大和日英基金にて行われた「<a href="http://www.dajf.org.uk/event/sake-tasting-and-japanese-canapes" target="_blank">Sake Tasting & Japanese Canapés</a>」のイベントにて、</div>
<div style="text-align: center;">
元職場のZUMAの寿司シェフのまささんや、在英国日本大使館の河上公使、</div>
<div style="text-align: center;">
酒サムライ英国支部の理恵さんと共にお話する機会を頂戴しました。</div>
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<br />
The event at Daiwa Foundation is always popular yet I was told that<br />
this particular event went fully booked after half an hour the information went updated!<br />
I was simply surprised to feel the popularity and trend of Japanese food and Sake in the UK.<br />
The venue was filled with people from the Sake and Japanese food industry,<br />
executives from various businesses, and journalists. a bit nervous to start...</div>
<div style="text-align: center;">
こちらでのイベントは毎回非常に人気なのですが、<br />
今回のイベントは情報をアップしてから30分で満員に達してしまったそうです。<br />
日本酒・日本食への世間の関心の強さに驚きました。</div>
<div style="text-align: center;">
当日は日本食・日本酒関係者から一般企業の幹部クラスの方々、<br />
メディア関係者と幅広い層の皆様に参加いただき、久しぶりに緊張…</div>
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<br /></div>
<div style="text-align: center;">
I gave a talk on where the culture of Sake came from and grew within the history,<br />
the challenge and the future of Sake market overseas.<br />
After the speech all of us went downstairs for the food and sake tasting.<br />
I wish the guests of the day would feel a bit differently when they face Sake or Japanese food now.</div>
<div style="text-align: center;">
Throughout the event I had received so much support from the guests<br />
and feel energised to sell more sake ;)!</div>
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私個人の視点から、日本酒のこれまでの歩んできた道と、<br />
今日の日本酒の課題や目指す未来を語らせて頂きました。<br />
講演の後は試食&試飲タイム。<br />
これまでとは少し違った気持ちで、日本酒や和食に向き合ってもらえたら嬉しいな。<br />
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このような機会を頂き、改めて海外での日本酒市場開拓の可能性と教育の必要性を感じ<br />
参加者の皆様の声援にとっても勇気づけられました。<br />
まだまだ課題の多い英国の日本食・日本酒業界ですが、<br />
皆さんで力を合わせて盛り上げていきましょう!</div>
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Thank you very much Ms. Ogawa from<br />
The Daiwa Anglo-Japanese Foundation for giving such an honoured opportunity,<br />
and other staff and student volunteers to make the event successful!<br />
<a href="http://www.dajf.org.uk/event/sake-tasting-and-japanese-canapes" target="_blank">the records of the talk can be find at this link</a>.<br />
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今回の機会をくださった大和日英基金の小川さん、<br />
そして当日サポートくださったスタッフとボランティア学生の皆さん、<br />
本当にありがとうございました!<br />
大変お恥ずかしいのですが、当日の録音(英語)を<br />
<a href="http://www.dajf.org.uk/event/sake-tasting-and-japanese-canapes" target="_blank">こちらのリンク</a>にて公開して頂いています。</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com1tag:blogger.com,1999:blog-6188878043013002418.post-25970857783033421182013-06-01T15:37:00.001+01:002013-06-01T16:25:26.336+01:00Shuki & Sake -Sake tasting with different glassware<div dir="ltr" style="text-align: left;" trbidi="on">
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In collaboration with Katsuhiko, the son of <a href="http://www.masumi.co.jp/english/" target="_blank">Masumi Brewery</a> in Nagano prefecture</div>
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where the association yeast #7 was originally discovered,</div>
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and with Yuko from <a href="http://nousaku.co.jp/" target="_blank">NOUSAKU</a>, tin manufacturer in Toyama prefecture,</div>
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we had hold an event called "Shuki & Sake -Sake tasting with different glassware".</div>
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It was such a pleasure to plan this event with two of my good friends and comrades in my age</div>
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who has been introducing tradition of Japan to the world.</div>
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ロンドンに修行中の長野県諏訪の七号酵母発祥蔵、<a href="http://www.masumi.co.jp/" target="_blank">宮坂醸造</a>の勝彦くんと</div>
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富山県高岡の錫をはじめとする鋳物メーカーの<a href="http://nousaku.co.jp/" target="_blank">能作</a>の海外営業のゆうこさん。</div>
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同年代で、日本の伝統文化を独自のスタイルで海外に発信するもの同士、</div>
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日々とても仲良くさせてもらっています。</div>
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幸運なことに、そんな二人と今回、異なる酒器と日本酒のテイスティングの会を</div>
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企画させてもらえることになりました。</div>
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After sharing the myths of palate tasting map, we gave guests 4 different glassware;</div>
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earthenware Ochoko (sake cup), NOUSAKU tin Guinomi (bigger than Ochoko), </div>
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sake glass cup designed by Yanagi Soetsu, and regular wine glass.</div>
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In order to taste the slight difference in shape, material, and temperature of the glassware,</div>
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we have served 3 different Masumi Sake as blind tasting.</div>
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The venue is filled with Sake loving friends!</div>
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未だ至る所で使用されている、舌の部分で味わいの感じる場所が違うという</div>
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舌の味覚のマップの神話説を紹介し、試飲へ。</div>
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使って頂く器は、焼き物のお猪口、能作さんの錫のぐい飲み、</div>
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柳宗理デザインの冷酒グラス、ワイングラスの4種。</div>
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お酒のスペック等の固定概念に縛られずに</div>
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純粋に酒器の形や素材、温度感などを感じてもらいたいため、</div>
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真澄さんの3種のお酒は銘柄名を伏せ</div>
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夫々ブラインドテイスティングしてもらいます。</div>
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会場はソムリエや飲食店関係等、日本酒を愛する仲間でいっぱいです。</div>
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Earthenware has its heavier weight, soft textures and warm feeling to your skin</div>
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and I prefer to enjoy it with warm sake, fuller and rich rice flavored sake.</div>
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Some people pointed that because it has thicker end, sake feels a bit sweeter.</div>
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I would love to enjoy warm Masumi Okuden Kantsukuri Junmai </div>
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in this type of cup in the long winter evening...</div>
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焼き物はその重量感と手に馴染む柔らかさ、温かみが特徴的で</div>
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お燗酒やどっしりお米らしさの詰まったお酒に向いています。</div>
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他の器よりも飲み口が厚いこともあり、とろっと舌にお酒が伝うため</div>
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若干甘めに感じるという意見もありました。</div>
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大好きな、「真澄 奥伝 寒造り 純米」を温めてゆっくりと頂きたいものです…</div>
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Tin ware has amazing heat-transfer performance, is antioxidant and antibacterial</div>
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and NOUSAKU casts 100% pure tin that is so flexible and bendable by fingers.</div>
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I enjoyed to feel the cool temperature of sake on my first contacts with fingers and lips,</div>
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to see the sake gradually gets softer and purer in the tin cups as the time goes by.</div>
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It would be interesting to taste young sake just bottled and closed,</div>
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to see the gradually change in the tin cups.</div>
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錫は伝熱性と抗酸化性、抗菌性に富み、純度100%の能作さんの錫製品は</div>
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指で形を変形させられる位の柔らかさ。</div>
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器を持ち上げる指や唇を伝って、キンと冷やしたお酒の冷たさを感じ、</div>
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時間の経過とともに注がれたお酒がまろやかに、透明になっていく様子が</div>
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非常に面白かったです。個人的には瓶詰め直後の若くて硬いお酒が開く様子を</div>
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錫を使って楽しみたいなと思いました。</div>
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今回は英国未発売の「真澄 山花 純米大吟醸」がぴったりだったなぁ。</div>
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sake glass cup designed by Yanagi Soetsu is very minimal designs which</div>
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prefers the simple and less fragrant sake.</div>
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When taste Masumi Okuden, it gave me an unique milk chocolate aromas.</div>
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酒造組合中央会推奨グラスであり、柳宗理デザインの冷酒グラスは</div>
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そのシンプルな形状故に穏やかで香りの高くない端麗なお酒が</div>
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向いているように感じました。</div>
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真澄奥伝の香りが他の器とは全く別ものの</div>
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ミルクチョコレートのようなカカオの香りが上がってくるのも印象的でした。</div>
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To be honest, I was a bit (a bit!) disappointed by the fact that for most of the sake,</div>
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wine glasses beat any other glassware to feel the delicate difference in color and aroma,</div>
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various flavor components, structure and body of the sake.</div>
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Masumi Arabashiri Junmai Ginjo Nama is the best vintage this year </div>
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and I just loved it tasting in wine glass.</div>
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ワイングラスは、正直なところ繊細な色や香りの構成や味わいの幅、</div>
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粘性を感じるには一番の器。ちょっと悔しいのですが、正直な印象です。</div>
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唯一の弱点は、グラスを回してちょっとした後に日本酒によっては</div>
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嫌な香りが残ることがあること位でしょうか。</div>
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今年最高の出来の真澄のあらばしり 純米吟醸は、ワイングラスが一番。</div>
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The venue is one of the newest Japanese Tapas & Noodle place "Kirazu" in Soho London,</div>
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The owner chef Kikuchi who used to be a headchef at Mitsukoshi London </div>
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and worked at Jin in Paris had made great selection of dishes to match with Sake after blind tasting.</div>
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I loved the space here and felt everyone was having great time there.</div>
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会場は、最近オープンしたばかりのお惣菜&麺処「きらず」。</div>
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元三越レストランのヘッドシェフで、最近までパリの仁さんにいらした</div>
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菊池シェフのお店です。</div>
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酒器によるブラインドテイスティング会の後、お酒に合う食事を提供くださいました。</div>
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素敵な空間のお陰で、会場が一体となって楽しい会となりました。</div>
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Big thanks to Asami san from World Sake Import fro giving me useful advices for the event,</div>
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and to Miyasaka family, mother Kumi san and brother Hide kun for</div>
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working so much for welcoming guests, washing dishes to cleaning...Thank you!</div>
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Chef Kikuchi, Katsuhiko and Yuko, I am looking forward to planning something more in the future.</div>
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本イベント開催にあたり、器の使い方や味わい等様々なアドバイスを下さった</div>
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英国で真澄を扱うワールドサケインポートのあさみさん、</div>
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そして当日のお客様へのおもてなしから、お皿洗い、片付けまで</div>
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多大なサポートを頂きましたロンドン訪問中の宮坂久美さんと</div>
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ひでさん、本当にありがとうございました!</div>
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菊池さん、ゆうこさん、勝彦くん、とっても楽しかったです。<br />
今後も色んなこと企てていきましょう☆</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-39397489488282055462013-05-10T18:03:00.003+01:002013-05-11T06:41:44.377+01:00MuseSakeTour: Yuki no Bosha -Akita / 雪の茅舎 齋彌酒造店(秋田)<div dir="ltr" style="text-align: left;" trbidi="on">
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My first trip back to Japan after my new project "Museum of Sake" had launched.</div>
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I had made a plan to visit sake breweries I had never visited,</div>
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and to learn as much as possible to breathe everything in and bring back to London.</div>
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So my Museum of Sake Tour, abbreviated to "MuseSakeTour" had finally started.</div>
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新たな事業「Museum of Sake」が始まって初めての帰国。</div>
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自分の勉強やご挨拶も兼ねて、初めてお伺いさせて頂く全国の蔵を</div>
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時間や機会が許す限りで勉強しながらまわる予定をたてました。</div>
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短い帰国のため、行きたい蔵元さん全てまわれないのが残念ですが、</div>
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その中で出来るだけのものを吸い込み、ロンドンの地に持って帰りたい。</div>
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そんなMuseum of Sake Tour、略して「MuseSakeTour」が始まりました。</div>
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The first destination of MuseSakeTour is my roots of Sake journey; Akita prefecture.</div>
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to <b>"Yuki no Bosha" of <a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a></b> in Yurihonjo city, </div>
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situates half hour train ride from Akita city.</div>
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This brewery was established 1902, considered as a young brewery in the sake world.</div>
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One of the most unique characteristics of this brewery is that the building was built </div>
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for the location where best quality water springs out from Mt. Shinzan, </div>
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which happened to have the high slope, and there is 6 metre gap<br />
between the lowest and the highest room.</div>
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Because of this architecture, their brewery was named "<i>Nobori-Gura</i>"(=uphill brewery)</div>
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taken after "<i>Nobori-gama</i>," which are pottery kilns built in a rising form.</div>
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I have been reading a book named <a href="http://www.amazon.co.jp/%E7%BE%8E%E9%85%92%E3%81%AE%E8%A8%AD%E8%A8%88-%E8%97%A4%E7%94%B0-%E5%8D%83%E6%81%B5%E5%AD%90/dp/4838720394" target="_blank">"<i>Bishu no Sekkei</i> (Designing the Beautiful Sake),</a></div>
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<a href="http://www.amazon.co.jp/%E7%BE%8E%E9%85%92%E3%81%AE%E8%A8%AD%E8%A8%88-%E8%97%A4%E7%94%B0-%E5%8D%83%E6%81%B5%E5%AD%90/dp/4838720394" target="_blank">The great work of Master sake brewery (=Toji) Toichi Takahashi"</a>(published by Magazine House)</div>
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written by Chieko Fujita and it has always been dreaming to visit this place.</div>
For more information on<i> Nobori-gura</i>, <a href="http://yukinobosha.jp/english/brewery/noborikura.htm" target="_blank">please check their site</a>'s description.<br />
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まず最初の目的地、それは私の日本酒道のルーツとなる秋田。</div>
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その秋田のお酒の中でもずっと訪ねたかった蔵元さん、</div>
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<b>「雪の茅舎」「由利正宗」</b>で有名な由利本荘の<a href="http://yukinobosha.jp/" target="_blank"><b>齋彌酒造店</b></a>に伺いました。</div>
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明治35年、日本酒の世界ではまだ若手とされるこの蔵を象徴する特徴のひとつに、</div>
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私の愛読書で、藤田千恵子さん書かれた</div>
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<a href="http://www.amazon.co.jp/%E7%BE%8E%E9%85%92%E3%81%AE%E8%A8%AD%E8%A8%88-%E8%97%A4%E7%94%B0-%E5%8D%83%E6%81%B5%E5%AD%90/dp/4838720394" target="_blank">「美酒の設計 極上の純米酒を醸す杜氏・高橋藤一の仕事」</a>(マガジンハウス)</div>
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にも冒頭に紹介されている「<i>のぼり蔵</i>」があります。</div>
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新山という山を水脈として湧き出る水を優先させて</div>
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蔵の建設地を選んだ土地が傾斜地であったため、</div>
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蔵内の高低差が6メートルあるという非常に珍しい構造となったことから、</div>
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焼き物の世界「<i>のぼり窯</i>」をもじってつけられたそうです。</div>
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のぼり蔵のより詳しい構造は<a href="http://yukinobosha.jp/brewery/noborikura.htm" target="_blank">こちらから</a>ご覧になれます。</div>
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Today's navigator was the 2nd generation president Kotaro Saito,</div>
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and <i>Toji</i>, master sake brewer Toichi Takahashi,<br />
who is a main character of the book introduced above.<br />
From the book, primally I had an impression of Takahashi Toji to be typical stubborn old guy,<br />
Yet as soon as I met him I felt how genuine he speaks,<br />
and his gentle shines of eyes made me feel his inner fire,<br />
calm strength and charismatic presence.<br />
Though such a professional Toji like him with 50 year experience,<br />
Mr. Takahashi still tells me "It felt like I had been in lost for 50 years<br />
because I could not make the sake I desired. but finally, my production has been blooming lately."<br />
His words explain me the depth of relationship he built with Yuki no Bosha,<br />
and the secrets of their sake quality.<br />
I would like to reveal some of these secrets today...<br />
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今回の案内人は二代目社長の齋藤浩太郎社長、そして</div>
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上記の藤田さんの書籍にも登場した高橋藤一杜氏。</div>
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書籍の分調からたいそうな頑固親父なのかと想像していたのですが、</div>
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本人はずっと柔和で、穏やかに話し、優しい瞳を持った方。</div>
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しかし本物を見極めようとする信念や芯の太さが静かに燃え、</div>
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相手を引きつけるカリスマ性のある方だという印象を受けました。</div>
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杜氏として酒造りを初めて50年にもなる名杜氏でありながらも、</div>
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「この50年、自分の想いの酒ができなくて悩んで悩んできたんですが、</div>
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ようやく造りが実を付けてきました」と語る杜氏の言葉に、</div>
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彼とこの蔵の歴史の深さと雪の茅舎の素晴らしい酒質の秘密が</div>
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隠されているように感じました。<br />
今回はその秘密に迫ってみました。</div>
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<b>"Not washing rice, but 'shining' rice"</b><br />
There are numerous points of explain about this brewery's philosophies;<br />
At the very beginning of sake making, there is a process called "<i>Senmai</i> = rice washing",<br />
however the Toji Mr. Takahashi emphasises that the name of this process altered<br />
by the introduction of the machinery.<br />
Instead old brewers used to call this process "Kometogi = shining rice".<br />
At<b> </b><a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a>, the rice has been washed to shine for four times<br />
using about three times more water than what average breweries use.<br />
No matter the polishing ratio of rice, by they complete this process<br />
the water shines rice a beautiful parl to be perfect for sake making.<br />
Rice shining is the most basic and most important, Mr. Takahashi told me many times.<br />
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<b><洗米ではなく「米磨ぎ」></b></div>
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高橋杜氏の様々なこだわりのある雪の茅舎の酒造り。<br />
その一つが米を洗う作業にあります。<br />
日本酒造りの最初の工程にて、お米を精米した後、その米についた糠を</div>
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取り払う作業としてお米を洗う「<a href="http://eatpumpkin-pim.blogspot.jp/2011/02/japan-again-day10-sake-journey-about.html" target="_blank">洗米</a>」という工程があります。</div>
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現代の機械化された酒造りの中で「洗米(せんまい)」と</div>
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呼ばれるようになったものの、かつてはこの作業を「米磨ぎ(こめとぎ)」と呼んで、</div>
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手を使ってお米磨き=米磨ぎと向き合ってきた歴史がありました。</div>
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<a href="http://yukinobosha.jp/" target="_blank">齋彌酒造店</a>では、他の蔵の約3倍程の量の沢山のお水を使って、</div>
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短い時間で4回もの回数をかけてお米をとことん磨きます。</div>
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精白に関係なく、この作業を徹底することで</div>
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お米の輝きが変わってくるのだと言います。</div>
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高橋杜氏曰く、米磨ぎが一番基本中の基本。</div>
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<b>"No <i>Tokomomi</i>. Do not</b><b> mix the rice in Koji room"</b><br />
After steaming the rice, the rice is cooled down and then brought<br />
to the special warm room called Koji-room to propagate Koji mold onto the rice.<br />
The rice is constantly 'mixed and massaged' to spread the mold evenly and<br />
we call this process "<i>Toko-momi</i> = massaging on the bed".<br />
However, Saiya Shuzoten never touch the rice once brought rice in Koji room.<br />
They mainly use Yamadanishiki rice because of its transparency given to sake.<br />
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<b><床もみはしない></b></div>
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蒸し米を麹菌を繁殖させる作業を床もみと言いますが、</div>
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こちらの蔵では、放冷機にて種切りをしてから、床もみの作業をいっさい行いません。</div>
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上の写真は山田錦の母親に当たる品種の山田穂。</div>
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山田錦は弾力があり、他のお米にない透明感が出るため、</div>
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秋田県の酒造好適米である秋田酒こまちが造りの半分、</div>
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残りは大半山田錦を使用しています。<br />
麹の使用率も問題ではなく、その内容であると</div>
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高橋杜氏は力強く語ってくださいました。<br />
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The greatest invention; Koji production machine by Hakuyo was there.<br />
優秀選手のハクヨーの吟醸用製麹装置もありました。<br />
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<b>"Stick to <i>Yamahai</i> style"</b><br />
About half of sake at <a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a> is made in Yamahai method<br />
when they make the yeast starter (<i>Shubo</i>).<br />
<i>Yamahai </i>or <i>Kimoto</i> method is more energy and labor consumed method<br />
because of its process; in the most common style (called<i> Sokujo-moto</i>) today,<br />
the brewer adds lactic acid when making the yeast starters<br />
to get rid of unwanted bacteria inside of the tank. Whereas in <i>Yamahai-moto</i> style,<br />
the starter is left out for a month for the wild lactic acid in the air to come in.<br />
Because of its length of time developing the starter (It only takes two weeks for Sokujo-moto),<br />
It creates the depth and more structured body, as well as the pleasant acidity in flavours.<br />
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<b><山廃仕込みにこだわる></b></div>
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<a href="http://yukinobosha.jp/" target="_blank">齋彌酒造店</a>さんで造られるお酒の半分は山廃(やまはい)仕込み。<br />
お酒造りの天敵である、雑菌や野生酵母から酒母を守る役割を果たす大切な乳酸菌。<br />
一般的な速醸酛(そくじょうもと)では、人工的に乳酸菌を加えるのですが<br />
昔ながらの生酛(きもと)や山廃酛は、空気中から乳酸菌を取り込んで<br />
乳酸を生成させ、一ヶ月もの長い日数をかけて(速醸酛では約2週間)、<br />
お酒のもととなる酒母を育てていきます。<br />
時間と自然の力をかけた山廃造りによって、<br />
独特の酸や味の奥行きが生み出されるのです。</div>
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<b>"No <i>Kaiire</i> at all. Do not mix the fermentation mash"</b><br />
"We do not have an ideal style/flavour of sake, instead we express the fullness of rice, water, and environment we use for sake making. That is Yuki no Bosha"<br />
Mr. Takahashi explain me carefully.<br />
Therefore, the typical sake maker's <i>Kai-ire</i>, mixing the fermentation mash<br />
with long wooden stick would never happen at Saiya Shuzoten,<br />
because the natural convection from the fermentation will mix the mash perfectly without human hands.<br />
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<b><櫂入れはしない></b></div>
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「目指す酒はありません。使うお米やお水、環境そのものを表現したら<br />
雪の茅舎になるんです」と高橋杜氏。<br />
なので普段の酒蔵の風景で一般的な、長い棒、櫂(かい)で醪を混ぜる作業、<br />
櫂入れ(かいいれ)は、行いません。<br />
発行する醪の中で生まれる自然な対流に、わざわざ人間の手を加える必要はない。<br />
あくまでも、微生物のエネルギーを最大限に利用するのが<br />
<a href="http://yukinobosha.jp/" target="_blank">齋彌酒造店</a>のポリシーです。</div>
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<b>"Care for Home-grown yeast & Bubbling yeast"</b><br />
At <a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a>, They collect and categorize more than 10 types of yeast every single year.<br />
though its base is AK-1 yeast (Akita Yeast), by selecting the better quality of yeast<br />
It grows into the yeast which is unique and indiviual to <a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a>.<br />
Questioning on the market tendency using more non-bubbling yeast types for easier handling,<br />
They has been intentionally choosing bubbling yeast.<br />
Always question.<br />
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<b><自家培養+</b><b>泡あり酵母にこだわる></b><br />
<a href="http://yukinobosha.jp/" target="_blank">齋彌酒造店</a>さんでは、毎年、優良な酵母を独自に採取・分類した<br />
自家製の酵母を十何種類常時ストックしているとのこと。<br />
ベースはAK-1酵母(いわゆる秋田酵母)ですが、<br />
年々優良酵母を選別していく過程で<br />
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蔵独自の個性をもった酵母に育っていっているそうです。<br />
扱いやすさに優先されて泡無し酵母に偏った業界に疑問を感じて、<br />
数年前からほとんど泡あり酵母を使用しているのもこだわりの一つ。</div>
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<b>"Physically, Brew the Sake you would like to taste"</b><br />
'My generation was the generation who has used to drink<i> Sanzou-shu </i>or "triple sake",<br />
which has more distilled alcohol, sugar and other additives added<br />
to make it convenient and enable to make sake during the shortage of rice in the war time.<br />
Yet the young generation today is not used to the sake like that. ' says Mr. Takahashi.<br />
He is committed to understand the consumer, and to make sake by the ones<br />
who are the closest generation to the consumer today.<br />
That is why all the brewers I met during my visit were<br />
young and enthusiastic in their 20s and 30s.<br />
<a href="http://yukinobosha.jp/" target="_blank">Saiya Shuzoten</a> never show their numerical production data for young brewers.<br />
"Every young brewer learn how to make perfect steamed rice and koji rice<br />
by using their five senses; texture, flavour, aromas and other aspects of rice.<br />
Once they became dependent on the numbers of moisture level or Koji rate,<br />
They will never learn sake making physically."<br />
I felt their strong commitment to pass the baton of sake to the next generations<br />
in their best way.<br />
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<b>「あなた方が飲めるお酒造りを」</b></div>
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「私たちの世代ははお酒三増酒を飲んできた世代であるが、</div>
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今の人はそんなお酒を飲んできてない、飲めない世代です」と語る高橋杜氏。</div>
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世の中を読み、そして若い感性で、その世代に受け入れられる酒を</div>
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自らの体を使って酒造りをしてもらいたい。<br />
そんな想いからか、お会いした蔵人さん達は皆20代・30代の<br />
やる気溢れた若手蔵人さんばかり。</div>
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また、彼らには、ほとんどの工程において数値によるデータは公表しないのも<br />
この蔵の徹底したポリシー。</div>
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「米を蒸す工程や製麹の工程も、お米の固さや味、香り等<br />
五感を使って覚えてもらいます。</div>
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水分値や麹率等の数値を伝えてしまうと、そればかりに頼って<br />
本来の酒造りを学ぶ事ができないから」だそうです。<br />
日本酒というバトンを、最高の形で次世代に渡していきたい。<br />
そんな<a href="http://yukinobosha.jp/" target="_blank">齋彌酒造店</a>さんの蔵の姿勢を感じました。</div>
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Other than above, they have so much more policy for<br />
non-carbon filteration (<i>Muroka</i>), non-dilution (<i>Genshu</i>),<br />
and non-use of chemical sanitizer.<br />
Everywhere in the brewery was crystal clean by their hand wiping and cleaning.<br />
It all comes from their policy; "In Sake making, the work of human being is<br />
to sustain the best environment for the microorganism to live."<br />
Their brand "Yuki no Bosha" means "Snow Cabin" in English.<br />
When a writer visited its brewery in the winter, he named them by overseeing the sceneries<br />
with thatched roof houses covered with white snow.<br />
I thought it is exactly like their sake; clean, pure and transparent.<br />
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その他も、炭素濾過はしない、割水(加水)しない、<br />
蔵の中はホルマリン殺菌等の薬品等は一切使用せず、<br />
全て蔵人さん達の手拭き掃除で常にピカピカにというこだわりよう。<br />
「人間は微生物達に最適な環境を整える事が仕事」という<br />
精神にのっとった酒造りを徹底されていました。<br />
「雪の茅舎」という銘柄名は、ある作家さんが蔵を訪問した際、<br />
雪に埋もれた茅葺き屋根の農家が点在する冬景色を見て<br />
つけられたそうです。<br />
透明感に溢れ、静かに語りかけてくれる雪の茅舎さんの味わいは、<br />
まさにその景色そのものだと感じました。<br />
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Thank you very much master brewer Toichi Takahashi and president Kotaro Saito.</div>
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I am graceful that I had met a brewery like them who I would silently and continuously follow.<br />
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高橋藤一杜氏、斎藤浩太郎社長、本当にありがとうございました。</div>
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静かに、末永く応援していきたい。<br />
そんな蔵に出会えた気がしています。</div>
</div>
natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com2tag:blogger.com,1999:blog-6188878043013002418.post-83211841764505471382013-04-30T02:14:00.000+01:002014-01-06T02:32:55.452+00:00Bone Daddies x Sake Dinner with Mark Hix at Tramshed Library Room<div dir="ltr" style="text-align: left;" trbidi="on">
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1day Pop-up Sake dinner for 12guests, </div>
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in collaboration with Mark Hix, Ross Shonhan of Bone Daddies and Museum of Sake!</div>
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HIXのオーナーのセレブシェフマーク・ヒックス氏と、</div>
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元ZUMAのヘッドシェフのロスがオープンしたラーメンバーBone Daddies、</div>
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そしてMuseum of Sakeの日本酒コラボイベントを行いました。</div>
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ヒックス氏のシークレットの書斎で行う、限定12名一日限りのレストランオープンです。</div>
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My work space today♡</div>
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I had served Sake cocktail and 5 different sake matching with Ross & Mark's menu.</div>
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I loved his secret attic filled with beautiful antiques and rad art works.</div>
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本日は日本酒カクテルとロス&マークシェフのコースに合わせた5種の日本酒を提供。</div>
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アートに通じたヒックス氏の書斎らしく、会場は若手アーティストの作品と</div>
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素敵なアンティークインテリアで溢れていました。</div>
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こちらは今夜の私の仕事場!</div>
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Gigantic oysters and Urakasumi Zen Junmai Ginjo.</div>
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大きな牡蠣に、浦霞禅。</div>
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Make your own Temaki (hand-roll) Sushi with Ninkiichi Junmai Daiginjo & Ginjo.</div>
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手づくり手巻き寿司と、人気一の純米大吟醸&純米吟醸。</div>
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Mackerel Namban style and Senkin Nude!</div>
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鯖の南蛮漬けと、仙禽ヌード!</div>
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And of course, Bone Daddies Soy sauce Ramen and Narutotai Junmai Ginjo Nama Genshu</div>
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そしてもちろん!締めはBone Daddies特製醤油ラーメン。</div>
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マークス氏の選んだ英国の季節野菜も一緒に。合わせるのは鳴門鯛純米吟醸生原酒。</div>
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Forgot to take a desert photo... it was Yuzu & white Choco ice cream and fruit sake terrine, </div>
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with Mio Sparkling Sake! Goody bag with his book...</div>
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デザートの写真を撮り忘れました…</div>
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柚子&ホワイトチョコアイスとフルーツと日本酒ジュレを</div>
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澪スパークリング酒に合わせました。</div>
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お土産にヒックス氏のサイン入り料理本を。</div>
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Big thank you for Ross, Mark, Tom for the greatest sake evening!</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-26002453510528429672013-03-14T23:28:00.004+00:002013-03-15T02:10:22.774+00:00report: Sake Tasting Dinner in Switzerland / スイスでの日本酒ディナー<div dir="ltr" style="text-align: left;" trbidi="on">
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Thanks to the introduction from President Kitabayashi of S.K.Y and </div>
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President Kawahito of Kawatsuru Brewery, I had got an opportunity to host </div>
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a sake dinner at Table Vallottin restaurant in the <a href="http://rolexlearningcenter.epfl.ch/">Rolex Learning Centre</a>,</div>
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within <a href="http://www.epfl.ch/">Ecole Polytechnique Fédérale de Lausanne (EPFL)</a>.</div>
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S.K.Y.の北林さんと川鶴酒造の川人さんのご縁で、</div>
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<a href="http://www.epfl.ch/">スイス連邦工科大学ローザンヌ校(EPFL)</a>キャンパス内の</div>
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<a href="http://rolexlearningcenter.epfl.ch/">ロレックスラーニングセンター</a>のTable Vallottinレストランにて、</div>
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料理と一緒に日本酒を楽しんでもらうサケディナーを行う機会を頂きました。</div>
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The event venue <a href="http://rolexlearningcenter.epfl.ch/">Rolex Learning Centre</a> is an amazing building </div>
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designed by internationally known Japanese architectural unit <a href="http://www.sanaa.co.jp/">SANAA</a>. </div>
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会場の<a href="http://rolexlearningcenter.epfl.ch/">ロレックスラーニングセンター</a>は、金沢21世紀美術館も手がけた</div>
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妹島和世さんと西沢立衛さんの建築ユニット<a href="http://www.sanaa.co.jp/">SANAA</a>によるもの。</div>
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It almost looks like one enormous handkerchief dropped on the floor </div>
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expressing gentle natural carves and waves,</div>
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to provide flexible environment for the students to relax, discuss or inspire by themselves.</div>
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It was such a honor to host an event in the place like this!</div>
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ハンカチを広げて手を放した時にうまれる曲面を再現したような、</div>
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柔らかいカーブを描いた床面と天井が続くワンフロアのユニークな校舎で、</div>
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学生さんが寝転んだりデスクで話し合ったりと思い思いに過ごしていました。</div>
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This evening I had served 7 different sake from 3 breweries; </div>
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Kawatsuru from <a href="http://www.facebook.com/kawatsuru">Kawatsuru Brewery</a> in Kagawa prefecture, </div>
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Fukuju from <a href="http://enjoyfukuju.com/english/our_sake/index.html">Kobe Shuhinkan</a> in Hyogo, </div>
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Kaze no Mori/Takacho sake from <a href="http://www.yucho-sake.jp/Site/TOP.html">Yucho Shuzo</a> in Nara. </div>
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The matching courses with these sake were made up with all non-Japanese dishes </div>
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like beef carpaccio with truffles and goat cheese, grilled veal and macaroons.</div>
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今回テイスティングして頂いたのは、<a href="http://www.facebook.com/kawatsuru">川鶴酒造</a>(香川)の川鶴、</div>
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<a href="http://www.shushinkan.co.jp/">神戸酒品館</a>(兵庫)の福寿、<a href="http://www.yucho-sake.jp/Site/TOP.html">油長酒造</a>(奈良)の風の森/鷹長の三蔵七銘柄のお酒。</div>
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トリュフをのせた牛肉のカルパッチョや山羊のチーズ、</div>
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子牛のロースにマカロン等、全て日本食とはほど遠い食材達に合わせて、</div>
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様々なスタイルの日本酒を合わせて楽しんで頂きました。</div>
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"Kaze no Mori, Junmai Daiginjo Kinuhikari" which has extreme juicy stone fruits<br />
and awakening fresh carbonation was great aperitif with an amuse using goat cheese.<br />
"Fukuju Junmai Ginjo", which has a gentle pear and apple aromas and delicate smooth texture,<br />
went perfectly with smoked salmon with coconut foam dish.<br />
This sake was served at the Nobel prise award dinner in Stockholm, Sweden last year.<br />
Kagawa's wild child "Kawatsuru Bizen Omachi, Tokubetsu Junmai Muroka Nama Genshu"<br />
was best warming to 50 degrees to match with the veal.<br />
Macaroon and Nigori was unimaginably great!<br />
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新鮮な果実味と目の覚めるような発砲感が特徴の「風の森 純米大吟醸キヌヒカリ」は<br />
山羊のチーズを使ったアミューズと一緒に、アペリティフとして。<br />
昨年スウェーデン・ストックホルムで開かれたノーベル賞晩餐会で振る舞われた<br />
「福寿 純米吟醸」はその優しい洋梨や林檎のような香りと繊細でなめらかな口当たりが<br />
ココナッツの泡とスモークサーモンと素晴らしい組み合わせでした。<br />
香川の野生児川鶴の「川鶴 備前雄町 23BY 特別純米無濾過生原酒」は、<br />
素晴らしく熟された旨味を一層持ち上げるために少し熱めの燗酒にして子牛と共に。<br />
マカロンと濁り酒も合う!<br />
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As you know, Switzerland is multicultural country where each region has<br />
a neutral mixture of French, German, Italian and other languages and cultures.<br />
I got a impression of Swiss people a bit shy, but very curious and passionate<br />
on learning about Japanese culture and Sake.<br />
Switzerland is one of the most wealthy nation is the Europe<br />
and this visit made me feel the potential of Sake market in this country.<br />
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スイスは、地域によってフランス語、ドイツ語、イタリア語圏と分かれ<br />
様々な文化が溶け込んでいるマルチカルチャーで中立な国。<br />
シャイで親切な方が多く、熱心に各銘柄の最適な飲用温度や食べ物との相性、<br />
飲み方などを質問され、日本食文化に好奇心いっぱいな印象を受けました。<br />
富裕層も多く、欧州圏でも非常に安定した政治や経済を維持するスイス。<br />
今後の日本酒振興の強い可能性を感じる機会となりました。<br />
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Big big thank you for Ms. Shiraishi in Geneve, who had coordinated this event and brought me over!<br />
It was so great to meet all of your family members and friends.<br />
最後に、今回の機会をくださいましたジュネーブ在住の白石さん<br />
本当にありがとうございました。<br />
白石さんのご家族やご友人との縁、とても嬉しかったです。<br />
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-49301752425964754102013-03-11T07:05:00.002+00:002013-03-24T13:47:11.905+00:00"Let Us Walk Together" the Great Eastern Japan Earthquake Memorial Service / 東日本大震災追悼礼拝式<div dir="ltr" style="text-align: left;" trbidi="on">
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On 10th March, the day before the 2nd year anniversary of the Great Eastern Japan Earthquake, </div>
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There was a Memorial Service organised by the St John the Evangelist Church </div>
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in Blackheath, London yesterday.</div>
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東日本大震災の二周年記念の前日、昨日3月10日に</div>
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ロンドンのSt John the Evangelist教会にて追悼礼拝式が行われました。</div>
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Rt Revd Dr Michael Ipgrave, the Bishop of Woolwich gave us the address</div>
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including personal reflections of his visit to the area affected by earthquake and tsunami last summer.</div>
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He was a fluent Japanese speaker and shared us his experience </div>
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in the devastated Jōdogahama of Miyako, Iwate prefecture;</div>
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The beach once likened as "Gokuraku Jōdo", the Pure Land Paradise by a by the buddhist priest.</div>
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and Kenji Miyazawa, the famous Japanese poet who was born and raised in Iwate prefecture</div>
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wrote a poem from his impression of Jōdogahama breach;</div>
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"Beauty of the velvety sea kelp laid and shined in the feather light on the seashore"</div>
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the Bishop had contrasted these beautiful sceneries of the shore in the writings and</div>
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the scenery he faced after the earthquake and tsunami.</div>
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and the end, introduced us a quote from the bible;</div>
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"There is a time for everything,</div>
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and a season for every activity under the heavens;</div>
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a time to be born, and a time to die, a time to tear down and a time to build,</div>
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a time to weep and time to laugh, and a time to be silent, and time to speak"</div>
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日本語が驚く程ほど堪能な、親日家のウーリッジ地区の司教である</div>
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マイケル氏が、昨年の七月に被災地をいくつか訪ねられた時の話をしてくださいました。</div>
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特に、彼が岩手県宮古市の浄土ヶ浜に行った際の話が印象深く残っています。</div>
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江戸時代仏教徒によって「さながら極楽浄土のごとし」と名付けられ、</div>
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岩手出身の宮沢賢治によって</div>
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「うるはしの海のビロード昆布らは 寂光のはまに敷かれひかりぬ」</div>
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と表現された浄土ヶ浜。</div>
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その美しい表現から想像する景色と、震災後の破壊された景色とを比べられながら、</div>
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「何事にも時がある。</div>
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生まれるとき、死ぬとき、破壊するとき、たてるとき</div>
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泣くとき、笑うとき、黙するとき、語るとき」</div>
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という聖書の言葉を紹介頂きました。</div>
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London based Japanese female chorus group "The Green Chorus" had sang</div>
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"Hana wa Saku" and "Home Sweet Home" and "Amazing Grace"</div>
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in both Japanese and English. </div>
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Listening beautiful and touching songs far away from home,</div>
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I was thinking of the people in Japan.</div>
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ロンドンで活動される日本人の女性コーラスグループ</div>
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「グリーンコーラス」の皆さんが日本語と英語で</div>
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「花は咲く」「埴生の宿(はにゅうのやど)」そして賛美歌の</div>
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「アメージング・グレース」を歌ってくださりました。</div>
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異国の地で聞く美しい日本語の歌を聞きながら、</div>
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日本の皆さんのことをずっと想っていました。</div>
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15,881 people had passed away because of the earthquake and tsunami</div>
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and Miyagi prefecture lost the most; 9,535, then Iwate 4,673, and Fukushima 1,606 people. </div>
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There is still 2,668 missing and 315,196 people </div>
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are still living under the evacuated shelters and residences.</div>
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Two year feel like a forever, yet feel like yesterday at the same time.</div>
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Thanking for the enormous support and love received from all around the world,</div>
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and being a part of continuous support in my possible way for the area's restoration.</div>
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I had promised myself again at this ceremony .</div>
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8日現在、震災で死亡した人の数は1万5881人。</div>
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最も多い宮城県は9535人、次いで岩手県で4673人、福島県では1606人。</div>
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行方がわからない人は全国で2668人となっており、</div>
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先月7日現在で未だ31万5196人の方が全国に避難しているそうです。</div>
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二年という時間は永遠のようでもあり、たった昨日のようでもあります。</div>
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世界中の皆様より頂いた多大な支援と愛に感謝をしながら、</div>
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今日も続く被災地の復興をできる形で応援していこう。</div>
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そう再認識した追悼式でした。</div>
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I had introduced the messages from President Saura of <a href="http://www.urakasumi.com/" target="_blank">Urakasumi Sake Brewery</a>,</div>
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and President Ken Uchigasaki of <a href="http://www.uchigasaki.com/index.html" target="_blank">Uchigasaki Brewing Co.</a> the brewery of Hoyo,</div>
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sent for today's ceremony.</div>
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私からも、宮城県塩竈の<a href="http://www.urakasumi.com/" target="_blank">浦霞醸造元</a>の佐浦社長と富谷町の<a href="http://www.uchigasaki.com/index.html" target="_blank">鳳陽醸造元</a>内ヶ崎社長より</div>
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今回の式に向けて頂いたメッセージを紹介させていただきました。</div>
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After the service we have served two sake to the more than hundred audiences;</div>
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Urakasumi "Zen" Junmai Ginjo and Hoyo "Genji" Tokubetsu Junmai.</div>
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Because of the area some people there had never tied sake before.</div>
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Many of them had amazed how wealth and delicate the flavours of sake were.</div>
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式の後、浦霞 禅 純米吟醸と、鳳陽 源氏 特別純米の二種を</div>
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振る舞い酒として100名以上の参加者の方々に試飲していただきました。</div>
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地元の方が多く、初めて日本酒を飲んだという方も何人もいらっしゃり、</div>
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皆さん味わいの豊かさと繊細さに感激されていました。</div>
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This is my big Sake sister Rie Yoshitake, who supported me so much for this event.</div>
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今回、お酒の提供や多大なサポートをしてくださった理恵さん。</div>
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ロンドンでの私の日本酒ファミリーのお姉さんです。</div>
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Also, let me express biggest 'thank you's to the Bishop for making this happening</div>
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and to Minako san and Simon san for organising and putting so much effort for this event,</div>
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to Shimotaya san &Ai Shimohama san of <a href="http://terp-london.co.uk/" target="_blank">TERP London</a> for introducing me and liaising this event,</div>
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to my lovely friend <a href="http://yuitangovn.blog20.fc2.com/" target="_blank">Yuiko</a> and Ruiko Asaba for playing beautiful violin,</div>
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to Angus san and Fiona san of <a href="http://sevenbeachaid.org/en-GB/" target="_blank">Seven Beach Aid</a> for the contribution,</div>
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to Mikiko and and to the Green Chorus,</div>
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to <a href="http://www.virginatlantic.co.jp/blogv/shu/" target="_blank">Shu Tomioka</a> san for the photography.<br />
and to <a href="http://www.worldsake.com/" target="_blank">World Sake Import,</a> Hoyo and Urakasumi breweries for the Sake donation!</div>
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今回の式を企画いただいた司教マイケルさん、</div>
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ミナコさん、サイモンさん、本当にありがとうございました。</div>
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そしてこの縁をくださった下田屋さんと<a href="http://terp-london.co.uk/" target="_blank">TERP London</a>の下濱愛さん、</div>
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素晴らしいバイオリンを演奏してくれた友人の<a href="http://yuitangovn.blog20.fc2.com/" target="_blank">麻場友姫胡</a>&瑠衣子姉妹、</div>
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<a href="http://sevenbeachaid.org/" target="_blank">セブンビーチエイド</a>のアンガスさんとフィオナさん、</div>
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グリーンコーラスの皆さん、写真を撮って下さった<a href="http://www.virginatlantic.co.jp/blogv/shu/" target="_blank">富岡秀次さん</a>、<br />
お酒のご提供いただきました<a href="http://www.worldsake.com/" target="_blank">World Sake Import</a>さん、鳳陽&浦霞さん、</div>
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皆さんのご尽力により素晴らしい会となりました。ありがとうございます。</div>
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<b>なお、当日の様子は現地レポーター渡辺さんの御厚意により翌朝の日本テレビ放送より紹介されました:</b><br />
<a href="http://www.news24.jp/articles/2013/03/11/10224565.html" target="_blank"><b>英・ロンドンで東日本大震災の追悼礼拝 | 日テレNEWS24</b></a><br />
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<b>The report of the event was broadcasted on Nippon TV across Japan this morning, thanks to Mr. Yuji Watanabe of Nippon TV London:</b><br />
<a href="http://www.news24.jp/articles/2013/03/11/10224565.html" target="_blank"><b>Great Eastern Japan Earthquake Memorial Service in London UK -Nippon TV NEWS 24</b></a><br />
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-7655575264678557652013-02-07T01:49:00.005+00:002013-02-07T01:51:09.838+00:00【退職のご報告】my farewell to Roka / Zuma<div dir="ltr" style="text-align: left;" trbidi="on">
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昨日を最後に、3年半勤めた英国ロンドンのZUMA・ROKAレストラングループを卒業しました。</div>
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「家族の歩んできた日本酒道を極める!」と意を決して前職を飛び出したものの、</div>
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唎酒師の資格を取ったばかりでレストラン勤務経験の皆無の私。</div>
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三十カ国籍が溢れる異文化な職場で、英国のお客様に英語で日本酒を案内する</div>
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「サケソムリエ」と自信を持って名乗れるようになるまで、</div>
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それは簡単な道のりではありませんでした。</div>
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そんな中、海外にて日本酒を広めようと情熱を持って、世界中を飛び回る数々の蔵元の皆様、</div>
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そのお酒を飲んで感動し、何度もお店に通ってくれるお客様、</div>
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日本酒の英国市場での可能性を信じ続け応援してくれた当グループの経営層、</div>
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「このお酒をロンドン一有名にする」と一生懸命日本酒を学び、<br />
毎日お客様に勧めてくれたウェイターそしてワインソムリエの同僚達。</div>
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その全ての人々との出会いに支えられて、今の私があります。</div>
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11年間ロンドンのトップレストランとして君臨するZUMAレストランにて最初のキャリアを養い、</div>
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その経験を持って姉妹店ROKA2店舗にてヘッドサケソムリエとして挑戦することができた3年半は、<br />
本当にかけがえの無い時間でした。</div>
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今後、更に多くの欧州の方々に日本酒を紹介し、市場開拓のお手伝いをするため、</div>
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日本酒のPRや教育を中心とした事業「Museum of Sake」をロンドンをベースに活動していく予定です。</div>
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これまで私を育ててくださった全ての出会いに感謝、</div>
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これからもこの縁を育てていけるよう益々精進していきますので</div>
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よろしくお願いいたします。</div>
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Yesterday I had departed from my loving home Zuma and Roka restaurant group </div>
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where I had spent three years and six months of my life.</div>
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It will never be enough "thank-you"s for all the people, who raised me </div>
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and supported me in many ways to spread the seeds and love of Sake in the UK.</div>
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From now, I am setting up a business named "Museum of Sake" in London </div>
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to introduce and promote Sake to more audiences in Europe. </div>
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Hope to stay in touch with you all...</div>
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<a href="http://1.bp.blogspot.com/-54DDORfCFBo/URMHblUgQoI/AAAAAAAAHU4/w-YdA-VDgfo/s1600/227129_10150182470773147_1095498_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="http://1.bp.blogspot.com/-54DDORfCFBo/URMHblUgQoI/AAAAAAAAHU4/w-YdA-VDgfo/s640/227129_10150182470773147_1095498_n.jpg" width="640" /></a></div>
natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com1tag:blogger.com,1999:blog-6188878043013002418.post-55021729578145972782013-01-02T15:20:00.003+00:002013-01-02T15:20:59.670+00:00新年のご挨拶 / Seasonal Greeting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-LVjEN_uFu4E/UORP3wneWeI/AAAAAAAAG5Y/OI_ZA19d8ik/s1600/happy+2013!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-LVjEN_uFu4E/UORP3wneWeI/AAAAAAAAG5Y/OI_ZA19d8ik/s320/happy+2013!.jpg" width="320" /></a></div>
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皆様、ご挨拶遅くなりましたが新年明けましておめでとうございます!</div>
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昨年は、沢山の蔵元さんやロンドンの日本酒ファンの方々の縁に恵まれて、</div>
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日本酒いっぱいの一年になりました。</div>
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2013年、もっともっと多くの方と一緒に</div>
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日本酒を巡る旅「Sake Journey」を進んでいけるように、</div>
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様々な機会としっかりした基盤をロンドンをベースに創作していきます!</div>
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皆様にとって、笑顔やわくわくの溢れた晴らしい一年になることを願っています。</div>
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本年度もどうぞよろしくお願いいたします。</div>
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HAPPY NEW YEAR!</div>
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My 2012 was filled with Sake thanks to the support of </div>
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numerous visiting sake breweries and Sake lovers in London.</div>
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I would like to create more opportunities and structure to bring more of you </div>
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on board to the "sake journey" in the year of 2013.</div>
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Best wishes to all of my friends and families for 2013 to be full of excitement and smiles :)</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-22637334539112334532012-10-01T00:43:00.000+01:002012-10-03T00:47:52.103+01:00Happy Sake Day! / 今日は日本酒の日<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-07f0-v58qHA/UGt8GLklq-I/AAAAAAAAG34/OZqLx2T3YhA/s1600/IMG_6869.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-07f0-v58qHA/UGt8GLklq-I/AAAAAAAAG34/OZqLx2T3YhA/s640/IMG_6869.jpeg" width="640" /></a></div>
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Oct. 1st is the second happiest day for me after my birthday.</div>
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This day remarks the first day of new year, the new production starting on old "sake calender".</div>
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Happy "Sake Day", Enjoy drinking Sake today!</div>
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本日10月1日は「日本酒の日」、マイバースデーの次に幸せな日!</div>
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一年に一度の造りのお酒のカレンダーがかつて10月スタートだったこと、</div>
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酒の漢字の一部の「酉」が十二支の10番目だったことからくるそうです。</div>
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全国の皆さん、今日は大いに日本酒を楽しみましょう。</div>
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natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com1tag:blogger.com,1999:blog-6188878043013002418.post-40056333414022288702012-06-01T04:58:00.000+01:002012-06-13T05:54:32.748+01:00June / 水無月<div dir="ltr" style="text-align: left;" trbidi="on">
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The photo is from the <a href="http://eatpumpkin-pim.blogspot.co.uk/2011/07/let-summer-bloom-mayfield-lavender.html">Mayfield Lavender in north Surrey</a>,</div>
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Mari chan and I had visited last summer.</div>
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Lavender is the birthday flower for June 24th, and it is coincidentally the same day that<br />
my friend Chieko's having wedding celebration in Tokyo.<br />
This month is dedicated to her. Happy Wedding <a href="http://pongddpp.exblog.jp/">Chie chan</a>!<br />
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写真は、昨年まりちゃんと行った<a href="http://eatpumpkin-pim.blogspot.co.uk/2011/07/let-summer-bloom-mayfield-lavender.html">メイフィールド・ラベンダー畑</a>。</div>
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ラベンダーは、6月24日の誕生花で</div>
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偶然にもその日に結婚パーティを行う仲良しの<a href="http://pongddpp.exblog.jp/">ちえちゃん</a>。</div>
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結婚おめでとう!</div>
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~~~~~~~~~</div>
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*Flower of the month:</div>
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Hydrangea, Chestnut, Iris, Lavender, Cape jasmine</div>
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◆六月のお花:</div>
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紫陽花、栗、花菖蒲、ラベンダー、山梔子(くちなし)</div>
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*Ingredients of the month:</div>
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Okra, Broad bean, Striped pigfish, Bonito, Pacific flying squid<br />
Yuubari Melon, Japanese cherries, Loquat</div>
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◆六月の食材:</div>
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オクラ、空豆、イサキ、鰹、スルメイカ<br />
夕張メロン、サクランボ、枇杷</div>
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◆六月のお祭り:<br />
<a href="http://www.vill.takizawa.iwate.jp/01chag/">チャグチャグ馬コ</a>(盛岡)6月9日</div>
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<a href="http://www.yosakoi-soran.jp/">YOSAKOIソーラン祭</a>(札幌) 6月10日<br />
<a href="http://haiku575.fau.jp/takekirie.html">鞍馬寺竹伐会式</a>(京都)6月20日<br />
<a href="http://www.aizendo.com/festival.htm">愛染祭り</a>(大阪)6月30日〜7月2日</div>
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<a href="http://2.bp.blogspot.com/-a-SkjCdfl1I/T9gc6Dkc2PI/AAAAAAAAG0w/L4_fIHmvLZ8/s1600/o0342051212013910701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-a-SkjCdfl1I/T9gc6Dkc2PI/AAAAAAAAG0w/L4_fIHmvLZ8/s400/o0342051212013910701.jpg" width="266" /></a></div>
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*Sake of the month:</div>
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<b>Tosa Shiragiku, "Suzumi" Junmai Ginjo Hattannishiki </b>(Kochi)<br />
This is sake using Hiroshima's most popular sake rice Hattannishiki<br />
polished until 50%, and brewed with Kochi yeast to make clean, light and transparent sake.<br />
it has only 14.6% AVV, has light and soft textures and summery flavors of mint and soda.<br />
This summer has been arriving later than the usual year yet I wish you to find your summer sake<br />
that gives you refreshing feeling for the hotter summer seasons.<br />
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◆お薦めの日本酒:<br />
<b>土佐しらぎく 涼み純米吟醸 八反錦</b>(高知)<br />
広島を代表する酒米「八反錦」を50%まで精米し<br />
高知酵母で醸した透明感のある初夏の酒です。<br />
アルコールも14.5度と低めで飲み口も軽く、ミントやラムネを思わせる<br />
清涼感のある甘さが特徴的。<br />
今年は例年よりも涼しい天気が続きますが、<br />
これから日ごとに熱さが増すこの時期に<br />
少しでも爽やかな気分が味わえますように。<br />
そんな想いで、夏の涼み酒を選んでみてはいかがでしょう。</div>
</div>natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com3tag:blogger.com,1999:blog-6188878043013002418.post-33116286520382007492012-05-25T07:58:00.005+01:002012-05-25T08:04:28.165+01:00Behind the bottle: 銀嶺月山(山形) / Ginrei Gassan<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-ginrei-gassan.html">My visit to <b>"Ginrei Gassan" sake of Gassan Sake Brewery</b></a>. </div>
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Excective Director Mr. Junichi Suzuki and Ms. Wakako Suzuki</div>
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took me to the restaurant <a href="http://www.sansai-tamaki.com/">Tamaki </a>on the night of my arrival to Yamagata prefecture.</div>
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And what surprised me, is that there was a British flag welcoming me at the entrance!</div>
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Such a sweet hospitality.</div>
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-ginrei-gassan.html"><b>「銀嶺月山」の醸造元、山形の月山酒造</b>さん訪問</a>にやってきました。</div>
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山形に着いた日の夜、鈴木潤一専務と鈴木和香子取締役に</div>
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料亭<a href="http://www.sansai-tamaki.com/">玉貴</a>さんへ連れて行って頂きました。</div>
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なんと入口には、ロンドンから訪問した私のために英国旗!</div>
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思いがけないもてなしに、感激。</div>
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Another surprise!</div>
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The hundreds of <i>Hina </i>dolls for <a href="http://en.wikipedia.org/wiki/Hinamatsuri"><i>Hinamatsuri</i>, Doll / Girl Festival</a> in March 3rd.</div>
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Yamagata has been in close contact with Kyoto culture for long time</div>
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since lots of products were transported to Kyoto through Mogami River in Yamagata.</div>
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One of those cultures exchanged was <i>Hina</i> dolls, and there were so many <i>Hina</i> dolls</div>
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from different periods in the restaurant welcoming me.</div>
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そして次のサプライズは館内に溢れる雛人形!</div>
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山形は金沢のように、最上川流通にて栄えた京都との文化交流の深い場所でした。</div>
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そのひとつに多くの旧家に残る時代雛があり、</div>
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各年代を代表する数百もの古い雛人形が私を迎えてくれました。</div>
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<i>Hina</i> Dolls, which has been loved throughout the ages.</div>
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My mother, has been always decorating our house in Japan </div>
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with beautiful <i>Hina</i> dolls in every March.</div>
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From mother to daughter, daughter to grand-daughter.</div>
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Mothers' love has always been passing down.</div>
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If I get a daughter in the future, I will celebrate her every March with Hina dalls</div>
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like my mother did to me.</div>
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時代を超えて愛でられてきた雛人形。</div>
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私の実家にもとても立派な雛人形があって、ひとり娘の私のために</div>
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母親が毎年雛人形を飾ってくれました。</div>
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沢山の母親の愛が、母から子へ、子から孫へ受け継がれる</div>
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素晴らしい日本の文化。私もいつか娘ができたら</div>
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必ず雛祭りのお祝いしてあげたいと思います。</div>
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The special <a href="http://www.sansai-tamaki.com/">Tamaki </a> sake made by Gassan Brewery.</div>
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<a href="http://www.sansai-tamaki.com/">玉貴</a>さんプライベート日本酒は、もちろん月山酒造さんのもの。</div>
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雛祭りの定番メニュー、潮汁。</div>
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唯一無二の自分の貝殻の相手を想い頂くお椀。</div>
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<i>Ushiojiru</i>, a salt-based soup with clams in the shell is popular dish for <i>Hinamatsuri</i>.</div>
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Clam shells is the symbol of a united and peaceful couple, </div>
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because a pair of clam shells fits perfectly, and no pair but the original pair can do so.</div>
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The dining table was also full of <i>Hina</i> festive charms.</div>
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I am full of happiness.</div>
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No girl can hate the <i>Hinamatsuri</i>.</div>
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食卓もお雛様でいっぱい。幸せでいっぱい。</div>
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お雛様が嫌いな女の子なんて、いないでしょう。</div>
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So much of the sceneries around Gassan brewery was about Mt. Gassan. </div>
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I had learn for the first time that mountains laugh in the spring time, </div>
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<span style="text-align: left;">moisten</span> in summer time, get dressed in autumn and sleep deeply in winter.</div>
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Abundant source of natural ingredients and culture had developed </div>
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as if they replied back to the this beautiful mountain.</div>
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The sake of Gassan Brewery, is Mt. Gassan itself,</div>
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That was the conclusion I reached, at the end of my visit to this region.</div>
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月山の山無しには語れない、月山酒造さんを作る土地文化。</div>
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春は笑い、夏は滴り、秋は粧い、冬は眠る月山の山。</div>
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それに応えるように育った多くの自然や天然食材、地元の方々の気質は</div>
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山形の大切な誇りです。</div>
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月山酒造さんのお酒は、凛と佇み土地を守る月山そのものなのかもしれない。</div>
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そう感じられた訪問でした。</div>
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</div>natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-69065399796501288662012-05-24T09:39:00.001+01:002012-05-26T09:22:19.669+01:00IWC & Sake Samurai Tour: 銀嶺月山(山形) / Ginrei Gassan<div dir="ltr" style="text-align: left;" trbidi="on">
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I went on the International Wine Challenge and Sake Samurai Tour</div>
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to visit 5 different sake breweries in 5 prefectures</div>
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as a prize for <a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">Sake Communicator Award I received last year</a>.</div>
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After <a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/behind-bottle-tengumai.html">the yummy Kanazawa stop</a> to <a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-tengumai.html">visit Shata Shuzo, the producer of "Tengumai" sake</a>,</div>
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I had arrived in snowy country Yamagata, the birthplace of </div>
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<b>"Ginrei Gassan" sake of<a href="http://www.gassan-sake.co.jp/"> Gassan Sake Brewery</a>.</b></div>
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The brewery locates in Sagae city, the central part of Yamagata prefecture,</div>
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and foothills of sacred Mt. Gassan, one of the three Dewa Mountains.</div>
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Mt. Gassan holds heavy snow and they do not melt even in the summer time.</div>
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This was in early March, yet the brewery was covered completely white.</div>
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">昨年末に頂いたサケ・コミュニケーター・アワード</a>の賞品、</div>
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一週間で五県、五蔵を巡るIWC&サケサムライさんスポンサーの旅行記。</div>
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-tengumai.html">「天狗舞」の醸造元、車多酒造さんの訪問</a>と<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/behind-bottle-tengumai.html">美味しい金沢</a>を堪能した後、</div>
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四蔵目の訪問先、「<b>銀嶺月山</b>」の醸造元</div>
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山形の中心部、寒河江(さがえ)市にある<a href="http://www.gassan-sake.co.jp/"><b>月山酒造</b></a>さんへやってきました。</div>
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出羽三山の主峰、月山は真夏でも消えぬ万年雪を抱える霊峰で</div>
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その麓に三つの蔵からなる月山酒造が点在しています。</div>
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これは三月でしたが、蔵はまだ真っ白な雪の絨毯に包まれていました。</div>
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<a href="http://www.gassan-sake.co.jp/">Gassan Sake Brewery</a> is established in 1972 by three different breweries</div>
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Shitara Brewery (established in 1896, locates in Nishikawa town)</div>
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Suzuki Brewery (1700, Asahi town) and Yahataya Brewry (1780 Sabae city).<br />
This time, I had visited two breweries in Nishikawa and Asahi town.</div>
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<a href="http://www.gassan-sake.co.jp/">月山酒造</a>さんは、設樂酒造店(1896年創業 西川町)、</div>
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鈴木酒造(1700年創業 朝日町)、八幡屋酒造店(1780年創業 寒河江市)</div>
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の3蔵が1972年に設立した会社です。</div>
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今回は、西川町と朝日町にある仕込み蔵二つを見学させていただきました。</div>
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Long and cold climate in the area enriches the aroma and flavor of their sake.</div>
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Their water sources from the spring water of melting snow from Mt. Gassan,</div>
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which takes 300 to 400 year to spring out.</div>
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This spring has been deemed one of Japan’s best water sources,</div>
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and contains optimal levels of carbon dioxide, oxygen, and minerals.</div>
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During the summer time, the area is covered with the largest Japanese beech forests</div>
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and the green rice fields where the brewers spend their time producing sake rice.</div>
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I would love to come back to Sagae city when the snow melts to see these sceneries.</div>
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At <a href="http://www.rokarestaurant.com/">ROKA</a>, their sake "<b>Ginrei Gassan 'Gassan no Yuki', Junmai Ginjo</b>"</div>
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(means "Silver Peak of Mt. Gassan 'Snow of Mt. Gassan'"in English)</div>
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is on our sake menu year-round, and customers love its see-through clean textures</div>
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and beautiful flavors like mint and fresh herbs.</div>
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From its beautiful Moromi mush in the tank, I could observe the world of Ginrei Gassan</div>
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which is brewed in the cold climate by taking the flavors of rice slowly</div>
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with the help of its unique water.</div>
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長い冬の厳しい寒さが豊かなお酒の香りと味わいをつくります。</div>
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また、仕込み水は炭酸ガス、酸素、ミネラル等を適度に含む中性の軟水で</div>
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300〜400年もの歳月をかけて湧き出る月山の雪解け水、</div>
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環境庁の日本名水百選にも選ばれたロマンの水です。</div>
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夏場はブナが生い茂る山麓に広がった地元の水田で、</div>
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蔵人の人たちによって酒米作りが行われるそう。</div>
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その景色を見に、雪が溶けた寒河江をまた訪れてみたいな。</div>
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「<b>銀嶺月山 純米吟醸 月山の雪</b>」は<a href="http://www.rokarestaurant.com/">ROKA</a>でも通年取り扱っており、</div>
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そのライトで透ける様な柔らかな飲み口と、</div>
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ミントや摘みたてのハーブような爽やかな味わいが好評です。</div>
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水の性質を活かし低温でゆっくりとお米の味をのせていく醪から、</div>
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銀嶺月山の世界観をじっくりと眺めることができました。</div>
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Mr. Masaaki Nunomiya, the master sake brewery <i>Toji</i><br />
and the president of research and development department had guided me the brewery tour.<br />
He has been looking after the two different production sites;<br />
The brewery in Nisikawa town which has more modern facilities and produces 2,800 <i>koku</i><br />
(= 280,000 magnum 1800ml sake bottles per year) and the other brewery in Asahi town,<br />
which has much more traditional settings and makes 200 koku (20,000 magnum bottles).<br />
Water qualities are slightly different in both places, Nishikawa town brewery makes<br />
cleaner and lighter sake, whereas Asahi town one makes deeper flavor with fuller body.<br />
<br />
二つの異なる造り蔵を統括しているのが、杜氏で研究開発部長の布宮雅昭さん。<br />
近代的な造りで2800石の月山酒造メイン酒を造る西川町の蔵と、<br />
200石ほどの昔ながらの造りを続ける朝日町の蔵。<br />
お水の系統も蔵によって異なる為、西川町はすっきり透明感のある酒質、<br />
朝日町の方がしっかりコクのある酒質になる傾向とのことです。<br />
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This is Nuka pickled vegetable made by Ms. Wakako Suzuki, a director of Gassan Brewry.<br />
The vegetables was grown in her garden as well.<br />
It was amazing and i event got them to bring back to Tokyo...<br />
President Kazuhira Shitara, Excective Director Mr. Junichi Suzuki and Ms. Wakako Suzuki,<br />
Toji Mr. Nunomiya and everyone from the brewery, Thank you so much for welcoming me so warm.<br />
<br />
お酒のティスティングの後に出して頂いた、鈴木和香子さんの手作りのぬか漬け。<br />
野菜も彼女の家で育てたもの。余りに美味しくてお土産にまで頂いてしまいました。</div>
<div style="text-align: center;">
温かくおもてなしいただいた設楽和平社長、鈴木潤一専務、鈴木和香子取締役、<br />
布宮杜氏と両蔵人の皆様、本当にお世話になりました。</div>
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Breathing through the air, drinking the water,</div>
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and putting yourself within the appearance of the region.</div>
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Leaning the people and the history that create the each single face of sake.</div>
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That is why I cannot stop going on my sake journey.</div>
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<br /></div>
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この土地の空気を吸って、水を飲み、その佇まいを肌で感じ、</div>
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造り手の人柄を、歴史を知る。</div>
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だから日本酒の旅は、やめられないのである。</div>
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今回の訪問を、山形新聞でも取り上げていただきました。<br />
吉村瑛人記者、ありがとうございました。</div>
<div>
「<a href="http://yamagata-np.jp/news/201203/08/kj_2012030800251.php">“日本酒のソムリエ”が酒蔵見学 英で活躍の菊谷さん・西川、朝日</a>」<br />
<br /></div>
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<br /></div>
</div>natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0tag:blogger.com,1999:blog-6188878043013002418.post-78000979129622121652012-05-16T02:46:00.000+01:002012-05-16T08:54:58.906+01:00Behind the bottle: 天狗舞(石川) / Tengumai<div dir="ltr" style="text-align: left;" trbidi="on">
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To <a href="http://ohmicho-ichiba.com/">Ohmicho Market</a>, the kitchen of Kanaza city.</div>
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Mr. Shata took me after <a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-tengumai.html">my visit to Shata brewery, the producer of Tengumai</a>.</div>
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Look this lotus root just came out from the ground!</div>
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<br /></div>
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/05/iwc-sake-samurai-tour-tengumai.html">天狗舞の醸造元、車多酒造さん訪問</a>の番外編。</div>
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食文化の豊かな金沢の台所、<a href="http://ohmicho-ichiba.com/">近江町市場</a>へやってきました。</div>
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見てこの生まれたての泥付き蓮根!</div>
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This emerald colored Wasabi!</div>
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このエメラルド色の山葵!</div>
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Though I am not a farmer, gardener nor biologist, </div>
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but I could see clearly how happy these ingredients are in the market.</div>
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The color and power of beautiful nature tells us that<br />
no hand-made object can replace their beauties,<br />
and the wealthy soil in the region is the mother of those ingredients.</div>
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私は農家でも園芸家でも生物学者ありませんが、</div>
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この市場の食材を見ていると、幸せな野菜たちの歌声が聴こえてきそうで<br />
思わず笑顔になってしまいます。<br />
自然が奏でる色の鮮やかさやその存在感は、<br />
人の手によって造られたどんなものにも代え難い位美しく、<br />
それを育んで来た土地の豊かさを語りかけてくれます。</div>
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The seasonal beauties from the ocean:</div>
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Kano crabs (snow crabs from Kanazawa area),</div>
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Megisu, flounders, Nodoguro (Hilgendorf) and Japanese amberjack.</div>
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I wish to live here.</div>
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海の幸は、この時期旬の加能ガニ(金沢産ズワイガニ)</div>
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メギス、カレイにのどぐろ、ブリ。</div>
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ここに住みたいです。</div>
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<br />
<a href="http://ohmicho-ichiba.com/" style="text-align: center;">Ohmicho Market</a><br />
Address: Ue / Shita Ohmi-cho /Aokusacho, Kanazawa-shi, Ishikawa〒920-0907<br />
Phone: +81 (0)76-231-1462<br />
Access: 15mins walk from 21st Century Museum of Contemporary Art, Kanazawa,<br />
Kenrokuen, and Higashiyama<br />
Open: around 9:00AM - 5:00PM<br />
Close: Wednesdays and Sundays (not all)<br />
<br />
<a href="http://ohmicho-ichiba.com/" style="text-align: center;">近江町市場</a><br />
住所:〒920−0907 石川県金沢市上・下近江町、青草町<br />
電話:076−231−1462<br />
アクセス:金沢21世紀美術館、兼六園、東山から徒歩15分<br />
営業:午前9時〜17時頃<br />
休業:水曜日&日曜日(一部を除く)<br />
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I had asked Mr. Shata to take me to the Ramen place for lunch,<br />
and here I was at <a href="http://r.tabelog.com/ishikawa/A1701/A170101/17001030/">Ramen Noboru</a>.<br />
I chose the "Kyoto Salt" flavor, which has<br />
<i>Yuzu-kosho </i>(paste made from yuzu zest and chile peppers),<br />
dried <i>Sakura</i> shrimp and <i>Nama nori </i>as accents.<br />
Kanazawa had developed its culture as a main entrance to Korea and China<br />
as the large city on the Japan ocean coast.<br />
And all the foreign culture and ingredients had transported to Kyoto, the centre of the city.<br />
This strong connection with Kyoto city created the food and traditional culture in Kanazawa city;<br />
elegant, modest and gentle.</div>
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車多さんに「ラーメンが食べたい」とわがままを言って</div>
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お昼に連れてきてもらった<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17001030/">ラーメンのぼる</a>さん。</div>
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私が選んだ京しお味は、柚子胡椒と桜えび、生海苔がアクセント。</div>
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海外の玄関として栄えた日本海側の都市、金沢。</div>
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朝鮮や中国の食材や文化が海を渡って伝えられ、</div>
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都、京都に集まっていたそうです。</div>
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京都とのつながりの強い金沢の食&伝統文化。</div>
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だから上品で、控えめで、優しいのです。<br />
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<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17001030/" style="text-align: center;">ラーメンのぼる</a></div>
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住所:石川県金沢市玉鉾1−177</div>
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電話:076−200−9397</div>
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営業:11:30~14:40/18:00〜21:00</div>
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※なくなり次第終了</div>
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<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17001030/" style="text-align: center;">Ramen Noboru</a></div>
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Address: Tamaboko 1-177, </div>
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Kanazawa-city, Ishikawa prefecture</div>
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Phone: +81-(0)76-200-9397</div>
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Open: 11:30AM - 2:40PM / 6:00PM - 9:00PM</div>
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*close when finished noodles</div>
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Closed: Tuesdays</div>
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<a href="http://4.bp.blogspot.com/-9t5XhP0SDDw/T6nIkewu5WI/AAAAAAAAGrw/_oGMl1JVyhs/s1600/IMG_3469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-9t5XhP0SDDw/T6nIkewu5WI/AAAAAAAAGrw/_oGMl1JVyhs/s640/IMG_3469.JPG" width="640" /></a></div>
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Then, <a href="http://r.tabelog.com/ishikawa/A1701/A170101/17000174/" style="text-align: left;">Sushi Mitsukawa</a>, Mr. Shata's recommendation.</div>
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The place is hidden in the old city of Kanazawa, built in the traditional wooden townhouse architecture called <i>Machiya</i> style, and only has 7 seating on counters.</div>
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The owner is Mr. Koji Mitsukawa, who used to work at <a href="http://www.kyubey.jp/index_e.html">Kyubey</a>,</div>
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One Michelin stared Edo-style Sushi place in Tokyo.</div>
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そして、車多さんお得意の、<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17000174/" style="text-align: left;">鮨 みつ川</a>さん。</div>
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東茶屋街の奥まった細い道を抜けた所にある、</div>
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町家造りのカウンター7席のみの江戸前鮨のお店です。</div>
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ミシュランの一つ星を取得した<a href="http://www.kyubey.jp/">久兵衛</a>で修業され</div>
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ドイツでもお寿司を握られていた光川浩司さんが営まれています。</div>
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大将は山口出身ですが、石川出身の奥様の縁で、</div>
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こちらにお店を構えられたそう。</div>
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<span style="text-align: left;"> Longtooth grouper, </span><span style="text-align: left;">Vinegared mackerel, Gama prawn, and </span><span style="text-align: left;">Asian rapa whelk</span></div>
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クエ 、しめ鯖、がま海老、あかにし貝</div>
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Filefish sashimi and its liver</div>
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カワハギのお造りと肝</div>
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i love this watermelon sake cup.</div>
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この水瓜お猪口が可愛い。</div>
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Spear squid / ヤリ烏賊</div>
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Whelk / バイ貝</div>
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Blood clam / 赤貝</div>
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Fatty tuna / トロ</div>
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Konoshiro gizzard shad /コハダ</div>
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Tuna / まぐろ</div>
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Conger eel / 穴子</div>
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Sushi that takes the best of ingredient aromas and textures.</div>
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I had impressed how wide the Tengumai sake can easily handle with different types of food</div>
<div style="text-align: center;">
and all the ingredients from the Japan ocean,</div>
<div style="text-align: center;">
Sake is made by the wealth of each regional food culture.</div>
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My assumption was verified 100% after visiting this place/</div>
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<br /></div>
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淡白ながら素材そのものの食感と香りを活かした鮨。</div>
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最初から最後まで、勿論お酒は天狗舞。</div>
<div style="text-align: center;">
天狗舞さんのお酒の持つキャパの広さと、</div>
<div style="text-align: center;">
日本海特有の海の幸を堪能させてもらいました。</div>
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豊かな食文化にその土地のお酒はつくられる。</div>
<div style="text-align: center;">
しっかりと自覚することができる経験でした。<br />
<br />
<a href="http://3.bp.blogspot.com/-430reJMUHJI/T6nJ4SKsmgI/AAAAAAAAGto/17vHI8M_Re0/s1600/IMG_3507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-430reJMUHJI/T6nJ4SKsmgI/AAAAAAAAGto/17vHI8M_Re0/s640/IMG_3507.JPG" width="640" /></a></div>
<br />
<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17000174/">鮨 みつ川</a><br />
住所:〒920−0831 石川県金沢市東山1−16−2<br />
電話:076−253−5005<br />
営業:正午〜14時/17時〜23時<br />
休業:水曜日<br />
<br />
<a href="http://r.tabelog.com/ishikawa/A1701/A170101/17000174/">Sushi Mitsukawa</a><br />
Higashiyama 1-16-2, Kanazawa city, Ishikawa prefecture 〒920-0831<br />
Phone: +81 (0)76-253-5005<br />
Open: 12:00AM - 2:00PM / 5:00PM~11:00PM<br />
Close: Wednesdays<br />
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And the last destination of the day ended up at <a href="http://www.chateauchinon.com/">la Chateau de Chinon</a>,</div>
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Mr. Shata's kind consideration that "you must be getting tired to drink Sake".</div>
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the wine & sherry bar run by Mr. Kenichi Tsuji.</div>
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Mr, Tsuji has a senior wine certificate as well as being a "Venenciador",</div>
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the professional who can pour Sherry wine by using Venencia, the long ladle like a photo above </div>
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to pour sherry to the glass from 1metre high to make the sherry more aromatic.</div>
<div style="text-align: center;">
He is also a certified cheese professional, Japanese tea advisor,</div>
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Cigar advisor, and Sake sommelier.</div>
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The night in Kanazawa deepens with Mr. Shata's favorite sweet sherry Barom Cream,</div>
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the fig compote on the side...</div>
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I am in love with Kanazawa. I have to come back to this city.</div>
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Mr. Shata, Gochisousama for all the yummy Tengumai and Kanazawa flavours!</div>
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Tomorrow I am heading to Gassan Brewery in Yamagata, where snow still stays.</div>
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<br /></div>
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そして、この日の最後は、「日本酒にもそろそろ飲み疲れてきただろう」</div>
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という車多専務の優しい計らいでワイン&シェリー専門店、<a href="http://www.chateauchinon.com/">シャトーシノン</a>さんへ。</div>
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オーナーの辻健一さんのさんはシニアソムリエの資格以外も、</div>
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ベネンシアという細長い柄杓を使って</div>
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シェリーを高い位置からグラスに注ぐという</div>
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曲芸とも言える技術を持ったベネンシアドールの有資格者。</div>
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1メートル程の高さから注ぐことで、シェリーが空気に触れ香りが立つのだそう。</div>
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辻さんは他にもチーズプロフェッショナル、日本茶アドバイザー、</div>
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シガーアドバイザー、利酒師等様々な分野に精通されています。</div>
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車多さんの好きな甘口シェリーBaron Creamと共に</div>
<div style="text-align: center;">
無花果のコンポートを頂きながら更ける金沢の夜。</div>
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金沢に恋。この街には、また来なければ行けない。</div>
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車多専務、天狗舞&金沢の味を沢山ご馳走さまでした!</div>
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明日はまだ雪の残る山形の月山酒造さんへ向かいます。</div>
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<br /></div>
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<a href="http://www.chateauchinon.com/">le Chateau de Chinon</a></div>
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Address: Uno bldg 2F, Katamachi 1-1-18</div>
<div style="text-align: left;">
Kanazawa-shi, Ishikawa prefecture 〒920-0981 </div>
<div style="text-align: left;">
Phone: +81 (0)76-264-8875</div>
<div style="text-align: left;">
Open: 6PM - 3AM</div>
<div style="text-align: left;">
Close: irregularly</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="http://www.chateauchinon.com/">ワインバーシャトーシノン</a></div>
<div style="text-align: left;">
住所:〒920−0981</div>
<div style="text-align: left;">
石川県金沢市片町1−1−18宇野ビル2階 </div>
<div style="text-align: left;">
電話:077−264−8875</div>
<div style="text-align: left;">
営業:18:00〜翌2:00</div>
<div style="text-align: left;">
不定休</div>
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<br /></div>
</div>natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com2tag:blogger.com,1999:blog-6188878043013002418.post-21936063936935378942012-05-09T02:05:00.001+01:002012-05-09T08:01:23.236+01:00IWC & Sake Samurai Tour: 天狗舞(石川) / Tengumai<div dir="ltr" style="text-align: left;" trbidi="on">
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I went on the International Wine Challenge and Sake Samurai Tour<br />
to visit 5 different sake breweries in 5 prefectures</div>
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<div style="text-align: center;">
as a prize for <a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">Sake Communicator Award I received last year</a>.</div>
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<div>
<div style="text-align: center;">
After my visit to <a href="http://eatpumpkin-pim.blogspot.co.uk/2012/04/iwc-sake-samurai-tour-born.html">"Born" Sake of Katoukichibee Shouten</a>,</div>
<div style="text-align: center;">
my third destination was to <a href="http://www.tengumai.co.jp/"><b>Shata Shuzo, the producer of "Tengumai" sake</b></a></div>
<div style="text-align: center;">
in Shirayama ciry, Ishikawa prefecture.<br />
The brewery was established in 1823, Their brand name "Tengumai" is named after<br />
<i>Tengu</i>, a long‐nosed goblin who was believed to dance in the enormous woods<br />
around the brewery.<br />
I am excited to see the goblin who was raised by the beautiful nature of the Kaga plains<br />
and attracting people from all over the world.</div>
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<br /></div>
<div>
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昨年末に頂いた<a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">サケ・コミュニケーター・アワード</a>の賞品、</div>
</div>
<div>
<div style="text-align: center;">
一週間で五県、五蔵を巡るIWC&サケサムライさんスポンサーの旅行記。</div>
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<a href="http://eatpumpkin-pim.blogspot.co.uk/2012/04/iwc-sake-samurai-tour-born.html">「梵」の蔵元、加藤吉平商店</a>さんのある福井県鯖江市を訪ねた後、</div>
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三つ目の目的地、金沢の南郊に位置する石川県白山市にある<br />
<b>「天狗舞」の醸造元、<a href="http://www.tengumai.co.jp/">車多酒造</a></b>さんへやってきました。</div>
<div style="text-align: center;">
創業は1823年、文政6年。当時蔵はうっそうとした森に囲まれていて、<br />
木々の葉の擦れ合う音が、まるで天狗の舞う音に聞こえた事から<br />
「天狗舞」と名付けられたそうです。加賀平野の自然に育てられ、<br />
世界中の人を魅了する天狗さんに会えるかな。</div>
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Shata Shuzo is well known for their high quality sake and<br />
their "Tengumai, Yamahai Junmai 2009" had won the gold medal<br />
for Junmai category at IWC2011.<br />
Their speciality is traditional <b><i>Yamahai</i> style </b>of sake, which takes more time and energy to produce<br />
because of its process; in the most common style (called Sokujo-moto) today,<br />
the brewer adds lactic acid when making the yeast starters<br />
to get rid of unwanted bacteria inside of the tank. Whereas in Yamahai-moto style,<br />
the starter is left out for the wild lactic acid in the air to come in.<br />
<br />
Since 2006, Mr. Kazunari Shata started new fresh brand "GoRIN"<br />
to reach out to younger generation.<br />
<br />
Last time I saw Mr. Shata was at <a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">last year's IWC Award dinner</a>,<br />
my dream of visiting his brewery came true so quickly.<br />
<br />
車多酒造さんは、「天狗舞山廃仕込み純米酒 2009」は</div>
<div style="text-align: center;">
昨年のIWCの純米酒部門でゴールドメダルを獲得した名醸蔵。<br />
現在一般的な既成の乳酸菌を加える速醸酛(そくじょうもと)造りではなく、<br />
自然の乳酸菌の力を使ってその倍の時間と手間のかけて醸す<br />
「<b>山廃酛(やまはいもと)</b>」という伝統的な製法にこだわっています。<br />
<br />
2006年からは、車多一成専務の手がけたフレッシュな新しい銘柄<br />
「五凛(GoRIN)」も仲間に加わって車多ファミリーを盛り上げています。</div>
<div style="text-align: center;">
車多専務にお会いするのは、<a href="http://eatpumpkin-pim.blogspot.co.uk/2011/09/iwc-award-dinner-report.html">昨年のIWCアワードディナー</a>ぶり。<br />
その時「蔵訪問したいです!」と言った願いがこんなに早く叶うなんて。<br />
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<div style="text-align: center;">
<br />
Pimienta was extremely excited, because the Mr. legend of Noto-style <i>Toji</i><br />
(master sake brewer) Saburo Naka had showed me around the brewery!<br />
The <i>Karashi-ba</i> room for completed Koji to rest and cool down,<br />
was filled with aromas of freshly made Koji, which smells like sweet chestnuts.<br />
Since 80% of this brewery's whole production is done by Yamahai style,<br />
their Koji tends to have deeper propagation of koji mold than usual.<br />
<br />
能登スタイルの杜氏の四天王とも呼ばれる名杜氏、中三郎さんが<br />
蔵の案内をしてくれるというので、ぴみえんたは大興奮!<br />
造りの80%が山廃酛という天狗舞さんの麹の枯らし場は、<br />
(「出麹」という麹の進行を止める為の乾燥した低温の部屋)<br />
できたての麹の、栗のような甘い香りでいっぱい。<br />
麹菌の繁殖を意味する破精(はぜ)を通常より強くまわった真っ白な麹米も、<br />
天狗舞さんの特徴です。<br />
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<br />
A handsome hand of Naka Toji.<br />
中杜氏の立派な手。<br />
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<div style="text-align: center;">
<br />
Koji rice, as white and powdery as the leftover snow of the season.<br />
I personally like the peach colored beautiful Moromi mash in the tank and<br />
clear color of freshly pressed sake which you can see through anything,<br />
yet I am in love with Koji rice, which is so sweet, soft and gentle.<br />
まだ至る所に残る雪のように白く、さらさらとした麹。<br />
肌色の泡の綺麗な醪も、搾りたてのお酒のきらきらと透き通った美しさも<br />
大好きなのですが、個人的に甘くて柔らかい麹の優しい姿が大ファンなのです。</div>
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<div style="text-align: center;">
<br />
Because of long maturation and Yamahai style which involved complete fermentation,<br />
Tengumai's sake has rich, earthy and complex flavors like nuts and mushrooms,<br />
as well as good amounts of Umami and acidity that lift up the flavor of food.<br />
The very first Yamahai sake I'd tried was Tengumai's Yamahai Junmai.<br />
I still remember its eye-opening experience.<br />
The savoriness and acidity of Yamahai sake has been widely accepted by<br />
wine lovers in the Western countries and the word "Yamahai" and "Kimoto" have been<br />
a key word for some customers already at Roka.<br />
Yamahai sake is great to warm as well and<br />
even some advanced customers request to have one bottle of Yamahai sake<br />
"one third chilled, one third in room temperature, and the rest warmed".<br />
The playful characteristics of Yamahai being able to drink in wider temperature range<br />
may also the reason why Yamahai / Kimoto sake can be popular in the UK.<br />
<br />
私の人生で初めての山廃体験は、偶然にも天狗舞さんの山廃純米酒。<br />
今でもあの時の感激をしっかりと覚えています。<br />
完全発酵と長期熟成からくるナッツやマッシュルームにも似た深く濃厚な味わい、<br />
食べ物を引き立ててくれるしっかりとした酸、豊富な旨味成分が特徴的。<br />
ワインを飲む西洋人にも、この山廃の持つ酸が非常にうけるようで、<br />
当店でも「Yamahai」や「Kimoto」がキーワードになりつつある程の人気。<br />
お燗酒にすると、もっと柔らかさと酸が膨らんで異なる顔に。<br />
四合瓶を注文する上級のお客様からは、<br />
「三分の一冷やして、三分の一常温で、残りをぬる燗で」<br />
というリクエストも受けることもしばしば。<br />
様々な温度帯で飲めるという遊び心をくすぐる要素も、<br />
欧州での山廃/生酛人気の秘訣なのかもしれません。<br />
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<a href="http://4.bp.blogspot.com/-NFrEJJ07JY0/T6IrXRjcdyI/AAAAAAAAGqQ/h5y9OTbDQT8/s1600/IMG_3462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-NFrEJJ07JY0/T6IrXRjcdyI/AAAAAAAAGqQ/h5y9OTbDQT8/s640/IMG_3462.JPG" width="640" /></a></div>
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Tengumai, the paradise of Yamahai sake<br />
is supported by the wealthy and abundant food culture of this region.<br />
On my next post, I will introduce the food and ingredients of Kanazawa<br />
I met on my trip with Mr. Shata.<br />
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山廃天国の天狗舞を支えるのは、<br />
この土地に根ざした豊かな食文化。<br />
次回は、金沢で出逢った食材たちを紹介させてもらいます。</div>
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</div>natsuki kikuyahttp://www.blogger.com/profile/12489584503996138888noreply@blogger.com0