After lunch, I made 2:45 trip to the city of Ninohé in the neighboring Iwaté Prefecture to visit Kuji-san from Nanbu Bijin Brewery. While the brewery tour will take place the following day, the night was reserved for socializing with the brewers.
After checking in at the nearby hotel, Kuji-san picked me up for the festivities.
昼食後の予定は南部美人の久慈さんへ会いに岩手県二戸市へ2:45の旅。蔵元見学は明日だが、今晩は蔵人と一杯する予定。
ホテルのチェックインが後り、久慈さんと蔵へ向かった。
Coincidentally, they were just starting to press their saké today. As luck would have it, this is the very first lot of the year. I had the honor of tasting first saké as it was being pressed. I have not tasted a saké that is more livelier.
偶然に今日から新酒を搾り始めていた。つまり、今年の第一号である。やぶたから搾られているの生酒をそのまま味わうのは初体験。これほど味が生きている酒は飲んだことが無い。
After freshly squeezed saké, we toasted to Junmai Ginjo Hiyaoroshi. I also opened the bottle of Mansaku No Hana Junmai Daiginjo "Kamé No O" Hiyaoroshi I received from Sato-san for comparison. Nanbu Bijin was cleaner and drier, while Mansaku No Hana was softer and fruitier.
「しぼりたて」の後には純米吟醸の「ひやおろし」で乾杯。私も今朝に佐藤さんから頂いた「純米大吟醸 亀の尾 ひやおろし」を開け、「ひやおろし」の飲み比べを行った。南部美人はスッキリ感の辛口で、まんさくの花はフルーティーで優しい味だった。
At Nanbu Bijin, there is one gentleman who is responsible for serving saké warm. Sugahara-san stretches the limit of the concept of "kan," coming up with creative ideas. To convince me, he served junmai nigori warm (pictured) and even 2003 Koshu. The common thread between two sakés were that warmth rounds out acidity to make it more approachable. I must say that I was definitely enlightened!
南部美人では一人、「お燗番」と言われる方がいる。菅原氏はお燗のコンセプトを常に勉強し、普段では予想しない様なお酒も出してくれた。燗をあんまり飲まない僕を説得する為に準備して頂いたのがこの「純米にごり」と2003年の古酒。お互いの共通点と言えば、燗は酸味を押さえ、味をまろやかにしてくれた。お蔭様で燗には目覚めました!
Later on, Kuji-san brought out Aiyama Junmai Ginjo. It had gentle and round flavors of rice and straight forward and clean flavor. In NY, this saké is available exclusively at Sushi of Gari.
後で登場したのが「純米吟醸 愛山」。米のまろやかな香りと癖が無いきれいな味。これはNYではSushi of Gariだけしか飲めない限定品。
Some brewers of Nanbu Bijin. The staff is relatively young compared with other breweries. To the left is Matsumori-san, the Brewmaster.
南部美人の蔵人は比較的に若め。左は杜氏の松森氏。
Running into the room shouting, "I want some saké!" is none other than Kuji-san's son, Taiyo.
「酒のみて～！」と駆け込んできた久慈さんの息子太陽くん。
The dinner consisted of various sashimi and skewers. The highlight is the hand-made ramen delivered from local restaurant, a taste Kuji-san grew up with. Mild yet complex soup complemented by chewy noodles... ramen does not get much better than this!
夕飯は蔵が刺身と焼き鳥などを準備してくれた。〆は手作りラーメンを出前で。このラーメンは久慈さんが育ったラーメンの味。優しくコクがある出汁と手打ちメンの食感が何とも言えない最高な味。
At this time, my travel fatigue began to kick in. With an early work day ahead, I was off to bed...
ラーメン完食した時点で、疲れが追いついて来た。翌日は朝早くから仕事なので、お休みなさい...
After checking in at the nearby hotel, Kuji-san picked me up for the festivities.
昼食後の予定は南部美人の久慈さんへ会いに岩手県二戸市へ2:45の旅。蔵元見学は明日だが、今晩は蔵人と一杯する予定。
ホテルのチェックインが後り、久慈さんと蔵へ向かった。
Coincidentally, they were just starting to press their saké today. As luck would have it, this is the very first lot of the year. I had the honor of tasting first saké as it was being pressed. I have not tasted a saké that is more livelier.偶然に今日から新酒を搾り始めていた。つまり、今年の第一号である。やぶたから搾られているの生酒をそのまま味わうのは初体験。これほど味が生きている酒は飲んだことが無い。
After freshly squeezed saké, we toasted to Junmai Ginjo Hiyaoroshi. I also opened the bottle of Mansaku No Hana Junmai Daiginjo "Kamé No O" Hiyaoroshi I received from Sato-san for comparison. Nanbu Bijin was cleaner and drier, while Mansaku No Hana was softer and fruitier. 「しぼりたて」の後には純米吟醸の「ひやおろし」で乾杯。私も今朝に佐藤さんから頂いた「純米大吟醸 亀の尾 ひやおろし」を開け、「ひやおろし」の飲み比べを行った。南部美人はスッキリ感の辛口で、まんさくの花はフルーティーで優しい味だった。
At Nanbu Bijin, there is one gentleman who is responsible for serving saké warm. Sugahara-san stretches the limit of the concept of "kan," coming up with creative ideas. To convince me, he served junmai nigori warm (pictured) and even 2003 Koshu. The common thread between two sakés were that warmth rounds out acidity to make it more approachable. I must say that I was definitely enlightened!南部美人では一人、「お燗番」と言われる方がいる。菅原氏はお燗のコンセプトを常に勉強し、普段では予想しない様なお酒も出してくれた。燗をあんまり飲まない僕を説得する為に準備して頂いたのがこの「純米にごり」と2003年の古酒。お互いの共通点と言えば、燗は酸味を押さえ、味をまろやかにしてくれた。お蔭様で燗には目覚めました!
Later on, Kuji-san brought out Aiyama Junmai Ginjo. It had gentle and round flavors of rice and straight forward and clean flavor. In NY, this saké is available exclusively at Sushi of Gari.後で登場したのが「純米吟醸 愛山」。米のまろやかな香りと癖が無いきれいな味。これはNYではSushi of Gariだけしか飲めない限定品。
Some brewers of Nanbu Bijin. The staff is relatively young compared with other breweries. To the left is Matsumori-san, the Brewmaster.南部美人の蔵人は比較的に若め。左は杜氏の松森氏。
Running into the room shouting, "I want some saké!" is none other than Kuji-san's son, Taiyo.「酒のみて～！」と駆け込んできた久慈さんの息子太陽くん。
The dinner consisted of various sashimi and skewers. The highlight is the hand-made ramen delivered from local restaurant, a taste Kuji-san grew up with. Mild yet complex soup complemented by chewy noodles... ramen does not get much better than this!夕飯は蔵が刺身と焼き鳥などを準備してくれた。〆は手作りラーメンを出前で。このラーメンは久慈さんが育ったラーメンの味。優しくコクがある出汁と手打ちメンの食感が何とも言えない最高な味。
At this time, my travel fatigue began to kick in. With an early work day ahead, I was off to bed...
ラーメン完食した時点で、疲れが追いついて来た。翌日は朝早くから仕事なので、お休みなさい...
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