During the Edo period, Chizu-juku was the first stop for the Tottori clan on their way to Edo on a sankin rotation.
It is also known as the ``Cedar Town,'' and it is noteworthy that cedar beads are displayed on the eaves of private houses.
This time, we spoke to Suwa Sake Brewery, a sake brewery in Tottori Prefecture that has been in operation since the late Edo period, located in Chizu-shuku.

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Suwa Sake Brewing Co., Ltd. Director and COO Masahiko Higashida

Profile

Born in Chiba Prefecture in 1959. He graduated from Tohoku University's Graduate School of Science, Department of Biology, and after completing his master's program, he worked in a research laboratory at Idemitsu Kosan Co., Ltd. He joined Suwa Sake Brewery in October 1996 and became president in 10.

1. Sake brewing that pursues the “umami” of sake

``While there are brewed alcoholic beverages such as wine and beer, when I thought about what only Japanese sake could do, I thought ``umami'' was the most important feature,'' says Higashida.

``About 20 years ago, we started brewing sake with strong flavor to make the most of its umami flavor.And the best way to enjoy this type of sake is ``okan''.''

Nowadays, sake is commonly served cold, but in ancient times it was common to drink it hot. Considering that freshly cooked rice is delicious, it is only natural that sake, which is an alcoholic beverage made from rice, also tastes better when warmed.

―The reason why I turned to ``Junmaishu'' and ``Aging''

“As a result of focusing on umami and hotness, we ended up with the specs of pure rice sake.The fact that we were able to make all pure rice was also influenced by our close relationship with [Kamigame Sake Brewery].”

[Shinki Sake Brewery (Hasuda City, Saitama Prefecture)] was one of the first sake breweries in the industry to switch to making entirely pure rice, and it is said that they provided detailed guidance to [Suwa Sake Brewery] regarding brewery equipment. In the process of pursuing umami, ``aged sake'' also became important.

``The pursuit of umami and hotness is why it's natural for sake to become pure rice sake and aged sake.Nowadays, even brands sold as regular products are aged for about three years,'' says Higashida.

As sake ages, it becomes more mellow and develops a deeper flavor.

``Although alcohol may feel a little harsh when you drink it, it may improve as it ages.It's difficult to balance this, but if you make a thick, strong-bodied sake, you'll end up with a delicious aged sake. thinking about".

2. Alcohol featured in Sake World NFT

Sake World NFT has a lineup of 5 stocks.
* As of 2024 year

・Suwa Izumi Ho Junmai Daiginjo Ho gold Vintage2013 (right)
Made entirely from Yamada Nishiki, also known as the king of sake rice. Junmai Daiginjo ``Peng'' is the highest grade of Suwa Izumi, which appeared in the manga ``Natsuko no Sake'' and was selected as JAL's first class drink. The rich and dignified flavor has matured over time. It is also recommended to keep it for milestone days such as future coming-of-age ceremony celebrations.
・Junmai Daiginjo Ho platinum Vintage2015 (left)
Store Junmai Daiginjo sake in a cool, dark place. The raw rice used is selected from the highest quality Yamada Nishiki rice grown in Awa Town, Tokushima Prefecture. JA staff and brewers personally visit the rice fields to be selected and designated. This famous sake is a work of art, made from premium Yamada Nishiki that has been polished down to 40%, paying close attention to every step of the brewing process.

・Junmai Ginjo Awayamada Nishiki vintage2009 unprocessed sake
This product is made using 100% Yamada Nishiki from Awa Town, Tokushima Prefecture, and is brewed with a rice polishing ratio of 60% and then aged in tanks. Vintage indicates the year the rice was harvested. Mild on the palate, with a mature flavor.

・Suwa Izumi Junmai Old Sake Time Journey Vintage1989 (left)
・Suwa Izumi Junmai Old Sake Time Journey Vintage1998 (center)
・Suwa Izumi Junmai Old Sake Time Journey Vintage2002 (right)

3. If we can promote the sake industry through NFT

“What I am most looking for from Sake World NFT this time is PR.It is difficult to do it alone, but I would be happy if it would help promote the industry as a whole.As the production volume of sake as a whole continues to decline year by year, I hope that sake as a whole, including aged sake, will be revitalized."

During the aging period, the sake made cannot be converted into cash. Therefore, the challenge for breweries is how to raise cash during the storage period.

"I think all breweries are in a difficult situation right now. It would be great if we could also communicate that reality."

4. Development of overseas markets and popularization of warmed sake

``Aged sake has long been highly valued overseas. Previously, a foreign buyer bought two bottles of 1-year-old aged sake that had never sold in Japan. They say they will offer it at a price. They will be able to sell it, so there is no problem. Sales overseas are increasing now, so I am looking forward to the future."

It is said that around the world, the price of Japanese sake, especially aged sake, is extremely low and feels like a bargain. On the other hand, Higashida says that there are still challenges.

``We sold sake through a French buyer, but it seems that the local sales staff decided that it was too early for hot sake to be sold overseas.Perhaps the intention was to popularize it from cold sake. I want people to enjoy it in a variety of temperature ranges."

Umami can also be translated as ``Umami'' in English. The day will soon come when people all over the world will become aware of the depth of the flavor of Japanese sake, which shows a variety of expressions depending on the temperature of the sake and the length of time it is aged. We will continue to pay attention to trends in the powerful sake and aged sake produced by [Suwa Izumi].

Writer Yuki Arai
From Shiga Prefecture/Sake Master/SAKE DIPLOMA
After working at a liquor store and a food manufacturer, he became a freelance writer. Her favorite type of sake is a rich type that allows you to enjoy the flavor of rice. Her hobbies include drinking, cooking, and traveling.

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