SSSIA

By Ryuji Takahashi

Kanemasu Brewery (Shibata city, Niigata prefecture), producer of Junmai Daiginjo “Hatsuhana” and “Kinmasu,” celebrated 200 years since their foundation. Kanemasu Brewery was founded as “Takahashi Shuzo” in Shin-Niigata city, Niigata prefecture in 1822 and relocated to their current location in Shibata city in 1930 to access quality water and rice. I received an invitation from Kanemasu brewery to celebrate 200 years in business. Since the liquor shop I operate is a client of the brewery, I visited Shibata city, Niigata prefecture to attend the celebration. On my way, I first stopped by Aumont Sake Brewery, Inc., also located in Shibata city, Niigata prefecture.
The reason for my visit was to verify a rumor that started when Ichishima Sake Brewery changed their name to Aumont Sake Brewery, Inc. in February 2022. A rumor that the brewery’s retail shop became their promotional shop and tourist attraction circulated. Upon arrival, I was surprised to see how clean the brewery was, more like a posh Japanese restaurant in the suburbs in appearance. When I stepped inside, sake brands on the shelves consisted not only of Aumont Sake Brewery, but also by Kikusui and Kanemasu Breweries. The retail shop selling local food products is equipped with a food court, acting as a promotional shop for Aumont Sake Brewery as rumored. Although I wanted to purchase some local specialty foods, I still had to reach my primary destination. Therefore, I put off my purchase and headed to Kanemasu Brewery. Upon arrival, several participants had already arrived, along with food trucks from a local café on stand-by.
First, I spoke to the founder and master sake brewer, enjoyed a glass of beer and sake served as a gesture to welcome my visit, then followed the master sake brewery on a tour of the brewery. Although I was already familiar with the inside of the brewery, it’s not often I enter the brewery with many other visitors. Just seeing the reaction of other visitors was interesting. A 40-minute introduction of the brewery was presented throughout the day, with many visitors listening to the master sake brewer’s introduction. Next came the main product of the event, coffee liquor. In September, Brazil celebrated 200 years since declaring independence from Portugal. To commemorate this celebration, the Brazilian Embassy consulted Kanemasu Brewery, also celebrating their 200-year anniversary, to discuss a collaborative product produced from Brazilian coffee beans.
Kasutori shochu (made from distilling sake lees left over from fermenting sake) is the main shochu produced by a Japanese sake brewery, produced by Kanemasu Brewery using pot distillation. The brewery also produces rice shochu, sweet potato shochu, and distilled beverages. Shochu and Brazilian coffee beans were used to produce this collaborative coffee liquor, refreshing to the palate with a fragrant coffee aroma that calms the mind of the consumer, completed to perfection. The joint celebration between the Brazilian Embassy and Kanemasu Brewery continued for several days until preparation for production started, which consisted of a photo exhibition, capoeira performances, musical performances, etc. The day left me mesmerized by the depth of Japanese sake that established a fated connection made possible only after 200 years in business.


東京地酒散歩（200年の歴史）
　新潟県新発田市で「初花」「金升」などを醸す金升酒造が創業200周年を迎えた。金升酒造は、文政5年（1822年）新潟県北蒲原郡岡方村長戸呂（現・新潟市）にて高橋酒造店として創業。現在の新発田市には1930年に良い水と米が取れるということで移転し現在に至る。蔵元から創業200年の蔵祭りの案内が届いたので、私が運営している酒販店も日々お世話になっているのでお祝いを兼ねて新潟県新発田市まで行ってきた。まずは、金升酒造ではなく同じ新発田市で酒を醸す王紋酒造に寄り道する。その理由としては、2022年2月に市島酒造から王紋酒造と名前を変え、酒蔵の販売所が新発田市のPＲショップとして観光スポット化しているとの噂だったからだ。到着して驚いたのが、これが酒蔵かというくらいキレイで郊外の和風なおしゃれ和食屋といった佇まいだった。中に入れば王紋酒造の酒だけではなく、菊水や金升の酒も販売されており、地元食品やフードコートもあり、噂どおりの新発田のPＲショップになっていた。土産物を買いたい気持ちもあったが、まだ本当の目的地にたどり着いていない為、一旦諦めて金升酒造を再度目指す。金升酒造に到着した際には、もう既に何人かの参加者が来ており、地元のカフェのキッチンカーなどもスタンバイしていた。まずは社長と杜氏に挨拶を済ませ、ビールを一杯と振る舞い酒を飲んで杜氏が案内する酒蔵見学に参加。もう勝手知ったる酒蔵の中だが、大勢の見学者と一緒に入る事は少なく、参加者の反応を見ているだけでも面白かった。約40分の酒蔵説明が一日中行われ毎回大勢の参加者が杜氏の話に耳を傾けていた。そして今回の目玉は何といってもコーヒーリキュールである。ブラジルがポルトガルからの独立200年らしく、ブラジル大使館の方から同じ200年の金升酒造にブラジルのコーヒー豆を使ったコラボ商品の打診があったそうだ。日本酒の酒蔵の焼酎は粕取り焼酎が主流だが、金升酒造はポットスチルでの単式蒸留焼酎である。米焼酎、芋焼酎、柱焼酎仕込みなど蒸留酒関係もお手の物だ。その焼酎とブラジルの豆とで完成したコーヒーリキュール。あっさりとした味わいの中にコーヒーの良い香りが気持ちを落ち着かせてくれる素晴らしい出来だった。このブラジルと金升酒造200年のお祝いは仕込みが始まるまでの間、写真展やカポエイラ・音楽会など数々の催しが数日間に渡り行われた。200年経って初めて繋がる縁がある日本酒の世界の面白さにまた魅了された１日となった。