Fom our blog in Japan and International
February 10, 2016
The job title for a person who brews Sake is called a âTojiâ (a master brewer), and youâll be surprised to know that a village in Iwate holds the largest number of âTojiâ in the whole of Japan.
Thereâs a lot of nature, and a beautiful underground water source that comes from their lovely mountains. Most importantly, the temperature drops down to -10 degrees celsius â the perfect climate for brewing nihon-shu. They call it âKanjikomiâ (brewing in the cold) and this process is known to be the best in brewing some of the most highly-rated Nihon-shu.
We brought our Canon C300 in, and shot the making of the sake in a Sakagura (Sake Brewery) thatâs rich with history and holds an ample amount of Kamidana (household Shinto altar), but I must admit, drinking it looks a lot more fun that shooting it.
æ¥æ¬é ãé ãè·æ¥ããææ°ãã¨è¨ãããå²©æçã¯ãåé¨ææ°ãã¨ããæ¥æ¬æå¤§ã®ææ°éå£ã®éã§ããã
èªç¶è±ãã§ãæ»ããã§æ¨ãå±±ã®ä¼æµæ°´ããããå¬ã¯ãã¤ãã¹ï¼ï¼åº¦ã«ããªãå¯ãæ°åã¯æ¥æ¬é é ãã«ãµãããããå¯ä»è¾¼ã¿ã¨ããããã®å¯ããå©ç¨ããé ãæ¹ã§ç¾å³ããé ãé ãåºãã¦ããã