Good Morning snowy Akita.
おはよう。雪の眠る秋田です。
Arrived in Takashimizu Goshono brewery,
where Pimienta will spend four days diving in Sake world.
高清水の御所野蔵で、４日間お世話になります。
ぴみえんたは準備万端。
Master Sake brewer, Hitoshi Kato.
He brought in the latest equipments and systems to this Goshono brewey,
as well as hiring almost all the employees full-time,
rather than traditional seasonal or part-time employment.
The workers do not need to stay over-night at the brewery,
could take 2days off a week and only work between 9am-5pm,
whereas traditionally, during the busiest period
brewers had to stay over nights to manage its production.
Moreover, Mr. Kato lead the young brewers in their 30s to win
the gold medal awards for national Sake competition 7 years straight in a row.
He is recognized as one of the best master brewer in Japan.
今回の案内人、御所野蔵の加藤均杜氏。
この御所野蔵の設計から最新機器＆設備の導入、
蔵人を季節労働者ではなくほぼ全員正社員として雇用し、
週休2日、定時で仕事が済み、繁忙期にも蔵人が寝泊まりしなくてすむ
システムを整備してきました。
平均年齢30代の若い蔵人を率いて、７年連続で全国新酒鑑評会金賞受賞も達成し、
県内だけでなく全国から一目置かれた名杜氏さんです。
The very first thing caught my eyes was this gigantic rice steamer.
steamed rice was carried to a cooler by a crane.
This is Miyamanishiki rice polished until 60%, will be used for making Koji rice.
まず最初にお目にかかったのは、もくもくと蒸気の上がる大きな蒸し釜。
クレーンを使って蒸されたお米を運び、
これまた大きな冷却機を通して冷やします。
こちらは、60％まで磨かれた、麹に使われる美山錦米。
it is Koji spore that Mr. Kato is shaking.
he spread it on top of steamed rice like a salt/pepper.
加藤杜氏の振っているのは麹菌。
しゃんしゃん、と胡椒の様に蒸したお米に散らばせます。
rice got out of cooling machine, covered with clothes, then it goes...?
to be continued.
機械から飛び出し、布に包まれたお米の向かう先は…？
つづく。
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