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Info All Japan News, Inc. / Sake Shochu Beer Institute of America (213) 680-0011, AllJapanNews@gmail.com Brewery Owner

Sake Sommelier and Others

Kosuke Kuji

Teruyuki Kobayashi

Joe Mizuno

Nanbu Bijin Inc. Fifth Generation Brewery Owner

Taruhei Brewing Co Ltd.

Head of the “Regional Sake Tasting Club”

Eduardo Dingler Sake Ambassador

Miyuki Yoshida Sake Sommelier

Chizuko Niikawa-Helton Sake Sommelier Sake Samurai

Alice Hama

Certified Sake Professional Level LL

Rachel Macalisang

Koji Wong

Takao Matsukawa

Philip Harper

Sake and Wine Sommelier

Yuzuki

Latin Region Specialist Mutual Trading Company Inc.

Tamagawa Hand Made Japanese Sake Master Sake Brewer

Kaz Tokuhara

Toshiyuki Koizumi

Koji Aoto

Michael John Simkin

Yoshihiro Sako Sake Sommelier

Sake Sommelier

Sake Sommelier

Manager Wismettac Asian Foods

Sake Sommelier

Sake Sommelier

Owner “WASAN”

Savannah Distributing Co. Inc.

Liloa Papa

Certified Wine & Sake Sommelier

MJS Sake Selection Owner

Timothy Sullivan Sake Samurai

Mai Segawa

Sake Sommelier

Wismettac Asian Foods

Young’s Market Company

Owner Japon Bistro

Masato Kato

Kurtis Wells Mixologist

Don Lee

Advanced Sake Sommelier

Sake Sommelier

Tako Grill

Yama Sushi, Owner Chef

Akira Yuhara Sake Sommelier Hybrid Hotel

Hirohisa Kikuchi

Miyako

Sake Sommelier

Stuart Morris

Keita Akaboshi Sake Sommelier

Sake Sommelier

Hana Japanese Restaurant

Kuramoto US Inc.

True Sake

Sake Sommelier

Gary Imada Sake Advisor

Mei HO

Eiji Mori

Sake Sommelier Katana Restaurant

First in the World! Vegan-certified Japanese Sake Released

世界初!ヴィーガン認定の日本酒誕生 by Kosuke Kuji

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Kosuke Kuji Fifth Generation Brewery Owner Nanbu Bijin, Inc. Born May 11, 1972. Entered Tokyo University of Agriculture’s Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television. *Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers’ Association

南初めて日本酒の「ヴィーガン」認 部美人では、2019 年 1 月、世界で

定を受けました。イギリスを本部とす るヴィーガンソサイエティーと日本の ヴィーガン協会の 2 つから認定を受けま した。

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October 2019

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anbu Bijin is the first sake product in the world to receive the “Vegan” certification in January 2019, certified by The Vegan Society based in England and NPO Vege Project Japan. The original ingredients of Japanese sake are rice, malted rice, and water, common knowledge among those somewhat knowledgeable about Japanese sake, and knowledge as basic as grapes being the main food ingredient for wine. However, examining the Japanese sake label shows the ingredients are listed only in Japanese. Needless to say, this makes understanding the sake ingredients difficult for foreign consumers. Faced with this dilemma, Nanbu

Bijin’s sake and liqueur were certified as satisfying “Kosher” requirements stipulated under Jewish dietary laws in 2013. Through this certification, Nanbu Bijin products were gradually introduced not only among non-Japanese fans of Japanese sake and non-Japanese consumers knowledgeable about Japan, but also among a wide range of nonJapanese consumers. One American national asked, “If Japanese sake is Kosher, why won’t you get Vegancertified?” Of course, examining the Japanese sake ingredients gives evidence the product is “Vegan.” However, none of the Japanese sake products were certified as Vegan, because it was so obvious, no one noticed, to be

more precise. We have to start from disseminating the most obvious information to reach consumers beyond the Japanese. Therefore, we took on the challenge and with some time, we finally received the Vegan certification. Japanese sake is produced using absolutely no animal products. Not only is this true for Vegan-certified Nanbu Bijin sake products, but also for other Japanese sake brands as well. Therefore, our sincere desire is for the entire Japanese sake industry to work together to get more sake breweries Vegan-certified to increase the value of Japanese sake products as a whole worldwide.

 日本酒の原材料は「米」と「米こうじ」、 そして水です。  これは日本酒をちょっとでも知ってい る人ならば誰でも知っている事で、まさ にワインの原材料が「ぶどう」と答え るのと同じような基本的な事でもあり ます。  しかし、日本酒のラベルを見ても、原 材料の部分は日本語でしか書かれていま せん。これでは外国人が日本酒の事を理 解するのは難しいです。  そんな中で、南部美人では 2013 年に ユダヤ教の食餌規定を満たす認定「コー

シャ」を日本酒とリキュールで認められ ました。  そのことで、日本酒好きのノンジャパ ニーズや、日本の事を良く知るノンジャ パニーズだけでは無く、広い範囲のノン ジャパニーズの皆さんにお酒を少しずつ 浸透させていきました。アメリカである 方から「日本酒はコーシャであるなら、 なんでヴィーガンの認定は受けないの か」と言われました。確かに日本酒の原 材料だけ見ると間違いなく「ヴィーガン」 です。しかしどの日本酒もヴィーガンの 認定は受けていない、むしろ当たり前す

ぎて気づかなかったという方が正しいか もしれません。  当たり前なものを「見える化」しない と、日本人以外には伝わりません。そこ で挑戦を始めて、時間がかかりましたが やっとヴィーガンの認定を受けました。  日本酒は動物性のものは一切使ってい ません。それはヴィーガンに認定された 南部美人だけではなく、他の日本酒も一 緒の事です。願わくば、日本酒業界が一 丸となって多くの蔵がヴィーガン認定を 取ることで、世界で日本酒の価値がさら に高まることを祈っています。

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