Shortly after emerging from my morning onsen session, I was greeted by Kato-san from Eiko Fuji Brewery. Although Eiko Fuji is a recent entrant in the NY market, it is one of my favorites.朝の温泉から上がった直後、栄光富士の加藤さんがわざわざ竹の露まで向かいに来てくれていた。栄光富士はつい最近、ニューヨークでも販売されられた銘柄で、個人的には好みなタイプ。
We arrived at Eiko Fuji after driving 30 minutes northwest towards Shonai Airport. Greeting us was an building from different generation.栄光富士は竹の露から車で庄内空港方面へ30分程運転して到着。時代を遡る立派な建物が迎えてくれた。
As I needed to head to Tokyo by afternoon, I was pressed for time. Upon arriving, Kato-san took me on the tour of the premises. The steamer was the first stop, right by the entrance.今日は午後に東京へ向かう為、時間は限られていた。到着し真直ぐ蔵元見学へ飛び込んだ。入り口の近くには蒸釜。
The brewery is spacious to a point where Kato-san kept saying that Eiko Fuji is not the most efficient operation. Thus, brewers had to run to koji room before rice cooled off. Located right next to the koji room is Yabuta press.栄光富士は広く、加藤さんは常に「効率が悪い」と言っていた。蒸舞が冷め無い様、蔵人は遠い麹室へ猛ラッシュ。麹室の隣はヤブタ。
Fermentation tanks.醗酵用のタンク。
Storage tanks.貯蔵用のタンク。
More sets of fermentation tanks.醗酵用のタンク#2。
Machine for labelling bottles.ラベル取り付けの機械。
Area for bottle storage.倉庫。
After the tour, I was guided to the guest room. There was a bottle display right by the entrance; the "Ari Kato" labels on the right is for exclusive distribution in Japan.見学の後は蔵の客間へ。入り口の近くには避けボトルのディスプレーが。右側の「有加藤」の銘柄は日本国内専用品。
There is an old brewery sign displayed in the first tatami room.最初の畳部屋には蔵の古いサインが飾られている。
In the second room, I noticed a nice room divider with gold fan motif.隣の部屋には金箔の間仕切りが。
For this tasting, Kato-san prepared four selections: traditionally styled Banryu Honjozo, mellow yet clean "Jungetsu" Junmai, clean and dry "Shinki" Junmai Ginjo, and highly aromatic and deep "Kozakaya No Hitoriyogari" Daiginjo. The only regret was that I wasn't able to enjoy a long drink with Kato-san.利き酒の為、加藤さんは4種類のお酒を選択：いかにも「酒」らしい味がする「万流」、優しい米の味がする「純月」純米酒、スッキリ感が溢れる「心鍵」純米吟醸、香ばしく味が深い古酒屋のひとりよがり」大吟醸。この度、加藤さんとゆっくり飲めなかったのは残念。
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