After a festive evening, I staggered my way to Tenju Brewery for the guided tour.
昨夜盛り上がった分、今朝は足がフラフラしながら天寿へ見学へ参った。
Impressive sign awaits the guests.
立派な看板が客を迎える。
Machine to polish rice (seimai-ki). Tenju feels that having their own polishing machine is necessity to achieve desired precision in milling.
精米機。精米機を現場で利用すると確実な磨きを狙える。
Traditional steaming machine.
昔に使われた蒸し釜。
Poster illustrating flour yeast. Of these types, Tenju uses "Nadeshiko" (ND-4). ND-4 provides soft and fruity aroma to the saké.
花酵母のポスター。この内、天寿では「なでしこ」(ND-4)が酒造りに使われている。花酵母は酒にまろやかでフルーティーな風味を与える。
Most of the steaming is done through this machine. The result is rice that is chewy in the inside and hard on the outside, an ideal condition for making saké. Tenju's philosophy is to keep with the tradition while incorporating necessary technology that would best allow brewers to make saké.
現在は蒸す作業は機械化。この機会を使い、中はもちもち、外は固めの蒸し米が出来上がる。大井社長の考えでは、昔の筋を保ちながら現在の機能を使い、蔵人に負担が出ない設備を準備することで美味しい酒が生まれる。
Various tanks for yeast starter, fermentation, and aging.
酒母、醗酵、貯蔵用のタンク色々。
Family crest decorated in the brewery.
蔵の中には家紋が飾ってある。
After the tour, we were off to the conference room for some saké talk and of course, tasting. This is one of the items displayed in the conference room.
蔵元見学の後は会議室で社長と仁史さんと酒トークと試飲。これは会議室に飾ってある品。
Although last night's festivities lingered, I couldn't pass up the tasting. The following were tasted: fruity "Hiyaoroshi" nama, sherry-like organic Junmai Ginjo, intense Daiginjo made from Miyamanishiki, and soft and round Junmai Daiginjo made from Akita Komachi.
胃が未だ落ち着いてなかったけど、試飲は欠かせない。フルーティーなひやおろし、古酒風な無農薬純米吟醸、味がしっかりした大吟醸(美山錦)、まろやかで優しい純米大吟醸(秋田酒こまち)。
To grow the rice to make organic saké, they enlist help of ducklings. As the ducklings swim, the disturbance create conditions that makes it difficult for weeds to grow.
無農薬純米吟醸に使われる酒米を育てるには、合鴨の力を借りている。合鴨が田んぼでバタバタすると水が濁り、雑草は芽が出ない。
After the tasting, we were treated to Akita speciality "Inaniwa Udon" for lunch. Due to last night's festivities, I could only finish half. A real tragedy indeed...
試飲後には昼飯。ご馳走されたのは秋田名物の稲庭うどん。昨夜のお陰で半分しか食べれらなく、誠に残念。
昨夜盛り上がった分、今朝は足がフラフラしながら天寿へ見学へ参った。
Impressive sign awaits the guests.立派な看板が客を迎える。
Machine to polish rice (seimai-ki). Tenju feels that having their own polishing machine is necessity to achieve desired precision in milling.精米機。精米機を現場で利用すると確実な磨きを狙える。
Traditional steaming machine.昔に使われた蒸し釜。
Poster illustrating flour yeast. Of these types, Tenju uses "Nadeshiko" (ND-4). ND-4 provides soft and fruity aroma to the saké.花酵母のポスター。この内、天寿では「なでしこ」(ND-4)が酒造りに使われている。花酵母は酒にまろやかでフルーティーな風味を与える。
Most of the steaming is done through this machine. The result is rice that is chewy in the inside and hard on the outside, an ideal condition for making saké. Tenju's philosophy is to keep with the tradition while incorporating necessary technology that would best allow brewers to make saké.現在は蒸す作業は機械化。この機会を使い、中はもちもち、外は固めの蒸し米が出来上がる。大井社長の考えでは、昔の筋を保ちながら現在の機能を使い、蔵人に負担が出ない設備を準備することで美味しい酒が生まれる。
Various tanks for yeast starter, fermentation, and aging.酒母、醗酵、貯蔵用のタンク色々。
Family crest decorated in the brewery.蔵の中には家紋が飾ってある。
After the tour, we were off to the conference room for some saké talk and of course, tasting. This is one of the items displayed in the conference room.蔵元見学の後は会議室で社長と仁史さんと酒トークと試飲。これは会議室に飾ってある品。
Although last night's festivities lingered, I couldn't pass up the tasting. The following were tasted: fruity "Hiyaoroshi" nama, sherry-like organic Junmai Ginjo, intense Daiginjo made from Miyamanishiki, and soft and round Junmai Daiginjo made from Akita Komachi.胃が未だ落ち着いてなかったけど、試飲は欠かせない。フルーティーなひやおろし、古酒風な無農薬純米吟醸、味がしっかりした大吟醸(美山錦)、まろやかで優しい純米大吟醸(秋田酒こまち)。
To grow the rice to make organic saké, they enlist help of ducklings. As the ducklings swim, the disturbance create conditions that makes it difficult for weeds to grow.無農薬純米吟醸に使われる酒米を育てるには、合鴨の力を借りている。合鴨が田んぼでバタバタすると水が濁り、雑草は芽が出ない。
After the tasting, we were treated to Akita speciality "Inaniwa Udon" for lunch. Due to last night's festivities, I could only finish half. A real tragedy indeed...試飲後には昼飯。ご馳走されたのは秋田名物の稲庭うどん。昨夜のお陰で半分しか食べれらなく、誠に残念。
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