Japanese Restaurant News April 2024 by All Japan News Inc

（06ページ部分が中国語、韓国語に翻訳されてます。alljapannews@gmail.comまでご意見ください） (06頁部分被翻譯成中文。如果可以的話,請給我們意見。請聯繫alljapannews@gmail.com） (06 페이지 부분이 한국어로 번역되어 있습니다. 괜찮으시다면 alljapannews@gmail.com으로 연락주시기 바랍니다.) April 2024 Vol. 33 No. 305

SAKE SOMMELIER CLUB

06 The Possibilities for Shochu in the Future これからの焼酎の可能性

07 California Sake Challenge 198: Noto Peninsula Earthquake and Sake Breweries ① –Part 4: Cloudy sake released in spring 酒豪大陸 198：能登半島沖地震と酒蔵①

NEWS / TREND

08 When did sake contests start? 日本酒品評会はいつ頃始まったか

09 Tokyo Jizake Strolling Shibamata Taishakuten 東京地酒散歩 / 柴又帝釈天

10 Sake Shochu Spirits Institute of America - Part 2: Reading the sake label米国酒焼酎蒸留酒研究所その2：日本酒のラベルを読む

11 Traditional Sake Brewing Techniques submitted for registration as UNESCO’s Intangible Cultural Heritage 「伝統的酒造り」がユネスコ無形文化遺産を目指す日本酒、本格焼酎・泡盛など日本の伝統的なこうじ菌を使った酒造り技術

12 Revised California shochu law celebratory party held -Expansion of U.S. sales channels gain momentumカリフォルニア焼酎法案改正祝賀会開催－米国での販売展開にはずみ－

15 Interview with Akira Koga, Director of the Japan Sake and Shochu Makers Association インタビュー日本酒造組合中央会古賀明常務理事

16 Miyazaki Wagyu Chefs' Tasting & Workshop 宮崎和牛シェフのテイスティング＆ワークショップ

18 Japanese Restaurant Association of America held the 2024 Annual New Year’s Reception and General Meeting

-The association welcomed their new President and reaffirmed their commitment to popularize Japanese food culture-

米国日系レストラン協会新年会・総会を開催－新会長を迎え、更なる団結で日本食文化の普及を目指す－

20 Akira Kajita appointed as the new Executive Director of JETRO, LA

-Talked about efforts and aspiration to expand the export of agriculture, forestry and fishery products of JapanジェトロLAの新所長に梶田朗氏が就任－日本産農林水産物・食品の輸出拡大に向けた取り組みと抱負を語る－

22 Introducing the appeal of Japanese food ingredients worldwide -Japanese agricultural, forestry, fishery, and food exports in 2023 reached the highest export value in eleven years, although the growth trend is expected to slow –日本産食材の魅力を世界へ

－日本産農林水産物・食品の2023年輸出実績が 11年連続過去最高、伸びは鈍化傾向に－

All Japan News, Inc.

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Tel: (213) 680-0011

E-mail: jrn@alljapannews.com

Publisher All Japan News Inc

Managing Editor David Kudo

Editor-in-Chief Hiroshi Kawabata

Designer Ritsuko Lynch

Contributing Writers

Kosuke Kuji, Yuji Matsumoto

Ryuji Takahashi

Special Thanks to JETRO / JETAASC

We’re Member of Japan Business Association, Japanese Chamber of Commerce of Southern California, Hollywood Chamber of Commerce, Japanese Restaurant Association of America and Supporters Conference for WASHOKU.

ジャパニーズ・レストランニュース

本誌はこの日本食レストラン業界にスポットをあて、何が流行っているのか、また繁盛店の紹介を通し、繁盛店のオペレーションや時代を生き抜くヒントを紹介します。最新の話題店舗や人気商品などを紹介し、日本食レストランの繁盛を応援します。また、アメリカの最新の食品衛生管理に関する情報なども提供し業界の発展に寄与します。

Mission of Japanese Restaurant News

This magazine spotlights the Japanese restaurant industry to introduce the latest trends and successful restaurants along with their operations to provide hints on how to survive the competitive restaurant industry. Further, this magazine introduces the latest restaurants garnering attention and popular products, along with the prosperity of Japanese restaurants. Lastly, this magazine also introduces the latest information on food sanitation and management to contribute to the development of the Japanese restaurant industry as a whole.

Please visit

https://www.alljapannews.com

Japanese Restaurant News • Vol. 33 • No. 305 5

Us @Los Angeles Japanese sake Meetup

Bon Yagi

Honorary Sake Sommelier TIC GROUP

Yuji Matsumoto

Master Sake Sommelier

Finalist of the 2nd World Sake Sommelier Competition.

Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading.

David Kudo

Sake Sommelier

Master Sake Sommelier

Born Kita-Akita City, Akita Prefecture.

Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.

日本燒酒的可能性

去年 10 月，美国加利福尼亚州对酒精饮料管理法进行了修订，放宽了相关规定，允许使用 "软酒 "许可证进行销售。不言而喻，發泡酒和加香酒很受歡迎；但令人驚訝的是，日本燒酒亦廣獲好評。加冰塊、檸檬或可爾必思的日本燒酒均獲美國人好評。

以餐廳的角度而言——特別是在加利福尼亞州——最大的優勢是在於儘管其歸屬於蒸餾酒；但因其酒精成分只有24% 或以下，故只須持有啤酒及葡萄酒許可

Katsuya Uechi

Honorary Sake Sommelier & Saka-Sho Chairman

Katsuya Group

Rick Smith & Hiroko Furukawa

Honorary Sake Sommelier & Saka-Sho Owner “SAKAYA NYC”

Beau Timken

Honorary Sake Sommelier & Saka-Sho Owner “True Sake”

Honorary Sake Sommelier

Kats Miyazato

Honorary Sake Sommelier

Owner of M&M Enterprise

The Possibilities for Shochu in the Future

InOctober last year, California's alcoholic beverage laws were amended to allow the sale of alcoholic beverages under a "soft liquor" license.

While sparkling wine and flavored wine is no doubt popular, another surprisingly popular beverage is shochu (distilled liquor).

Shochu on-the-rocks, mixed with lemon soda or with Calpis soda are also popular among American consumers.

From the restaurant side’s perspective, especially in California, the greatest advantage of selling shochu is

that despite being a distilled liquor, as long as the alcohol level is less than 24 percent, shochu can still be sold with a Beer & Wine license. Surprisingly however, few restaurants are effectively incorporating shochu into their alcohol list. Judging from the response from customer, it seems as if more participants were interested in purchasing shochu than Japanese sake, which means there are still great sales opportunities for shochu.

Even without a bartender, shochu highball can be easily prepared by

これからの焼酎の可能性

米カリフォルニア州で昨年10月にア

ルコール飲料規制に関する法律の改正が行われ「ソフトリカー」免許で販売できるよう規制が緩和された。

発泡酒やフレイバー酒は言うまでもなく人気だが、意外にも焼酎が好評だ。　焼酎はロックやレモン割り、カルピス割りどれもアメリカ人にうける。

レストラン側から見ると、特にカリフォルニア州では、蒸留酒にもかかわ

證，即可販賣之。然而感到意外的是，去到當地時會發現很少餐館能夠有效地利用這些日本燒酒。從客戶的反應來看，與購買日本酒回家的人比較，更多人希望購買日本燒酒；所以根據促銷活動的展開，日本燒酒的銷售量仍大有可能增加。

即使沒有調酒師，一樣可以利用檸檬汁，葡萄汁，荔枝汁和碳酸輕鬆製作高利潤的雞尾酒（日式highball，即日本燒酒摻汽水）。無須複雜艱難地解釋何謂日本燒酒；只需簡單地說「日本伏特加」，即可簡單容易獲美國人理解和接受。

除此之外，大多數可以用伏特加和龍舌蘭酒製作的雞尾酒——如馬丁尼和莫希托，以及血腥瑪麗等——都可以用日本燒酒製作，請務必一試。

らずアルコール24％以下ならBeer & Wineライセンスでも販売できるのが最大のメリットだ。しかし、現場をみるとこの焼酎を有効的に活用しているレストランは意外と少ない。お客の反応からみると日本酒を買って帰る人より焼酎を購入したい人が多いということは、販促によってまだ伸びる可能性があるということだ。

バーテンダーがいなくても、レモン

소주의 미래 가능성

미국 캘리포니아주에서 지난해 10월 알코 올 음료 규제에 관한 법률이 개정되어 ' 소프트 리커' 면허로 판매할 수 있도록 규제가 완화되었다.

발포주와 플레이버주는 늘 인기를 끌고 있는데 의외로 소주도 좋은 평가를 받고 있 습니다.

소주는 온더록이나 레몬와리, 칼피스와리 모두 미국 사람들에게 인기가 있다.

레스토랑 입장에서 보면, 특히 캘리포니 아주에서는, 증류주라도 알코올이 24% 이하 면 Beer & Wine 라이센스로도 판매할 수 있 어 큰 메리트가 있습니다. 그러나 실제 이 소 주를 효과적으로 활용하는 레스토랑은 의외로

mixing shochu with lemon juice, grape juice, lychee juice and carbonated water, with high profit rate. There is no difficult explanation involved other than “Japanese vodka” for easy understanding and acceptance by American consumers.

Also, maritinis, mojitos, Bloody Mary, and various other vodka and tequila-based cocktails can be made with shochu. Therefore, I look forward to more American consumers trying shochu.■

ジュース、グレープジュース、ライチジュースと炭酸で簡単に利益率の高いカクテル（酎ハイ）ができる。

何も焼酎を難しく説明することはなく、単に“Japanese Vodka”と言えば簡単に理解され、アメリカ人に受け入れられる。

このほかにマティーニやモヒト、さらには、Bloody Maryなどウォッカやテキーラで作れるほとんどのカクテルが焼酎で出来るのでぜひ試されたい。

적습니다. 고객의 반응을 보면 니혼슈를 사가 는 사람보다 소주를 구입하려는 사람이 많은 데, 판촉만 제대로 한다면 아직도 성장 가능성 이 있다고 볼 수 있습니다.

바텐더가 없어도 레몬주스, 포도주스, 리 치주스와 탄산으로 높은 마진의 칵테일 (츄하 이)을 간단히 만들 수 있습니다.

소주를 어렵게 설명하지 말고 간단히 "Japanese Vodka" 라고 소개하면 미국 사람 들도 쉽게 이해하고 받아들일 수 있습니다.

이것 말고도 마티니나 모히토, Bloody Mary 같은 보드카나 데킬라로 만드는 대부분 의 칵테일도 소주로 만들 수 있으니 꼭 시도해 보시기 바랍니다.

Find

Honorary Sake Sommelier & Saka-Sho

6 April 2024 • www.alljapannews.com

Brewery Owner

Timothy Sullivan Sake Samurai

Keita Akaboshi Sake Sommelier Kuramoto US Inc.

Shigeto Terasaka Sake Sommelier President Japan Hollywood Network

Kosuke Kuji

Nanbu Bijin Inc. Fifth Generation Brewery Owner

Takao Matsukawa Sake Sommelier

Latin Region Specialist Mutual Trading Co Inc.

Michael John Simkin

MJS Sake Selection Owner

Sake Sommelier and Others

Masato Kato Sake Sommelier Wismettac Asian Foods

Mei HO Sake Sommelier True Sake

Isao Kiyota International Kikisake-Shi Academia de Sake Mexico Founder

Teruyuki Kobayashi Taruhei Brewing Co Ltd.

Philip Harper Tamagawa Hand Made

Japanese Sake Master Sake Brewer

Mai Segawa

Advanced Sake Sommelier Tako Grill

Joe Mizuno

Head of the “Regional Sake Tasting Club”

Miyuki Yoshida Sake Sommelier

Eda Vuong Sake Sommelier Sake School of America

Rachel Macalisang Sake and Wine Sommelier

Yama Sushi Owner Chef

Chizuko Niikawa-Helto Sake Sommelier Sake Samurai

Kaz Tokuhara Sake Sommelier Manager Wismettac Asian Foods

Koji Wong Owner Japon Bistro

Gary Imada Sake Advisor

Eduardo Dingler Sake Ambassador

Koji Aoto Sake Sommelier Savannah Distributing Co. Inc.

Alice Hama Certified Wine & Sake Sommelier

Yoshihiro Sako Sake Sommelier Yuzuki

Liloa Papa Certified Sake Professional Level LL Young’s Market Company

Toshiyuki Koizumi Sake Sommelier Owner “WASAN”

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

Noto Peninsula Earthquake and Sake Breweries ① 能登半島沖地震と酒蔵①

by Kosuke Kuji 198

*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

As the glorious New Year of the Dragon dawned on January 1, 2024, the voice of a TV anchor sadly urged viewers to “Please evacuate,” “head to higher ground quickly,” on the evening of New Year’s Day.

The news reported the 2024 Noto Peninsula Earthquake.

Right after the earthquake occurred, a “Major tsunami warning” was issued around Ishikawa prefecture for the first time since the Great East Japan Earthquake, a tsunami warning was issued along the coastline of the Sea of Japan, and a tsunami advisory

024年1月1日、輝かしい辰年の新年が明けた、元日の夕方、テレビでは「逃げてください」「急いで高台へ」とアナウンサーの悲痛な声が響いていました。

能登半島沖地震発災。

地震発生からすぐに、東日本大震災以来の「大津波警報」が石川県中心に出され、日本海側の沿岸部には津波警報、津波注意報も同時に広範囲に出ました。

was widely issued.

The sun had set, and it was dark outside.

The New Year variety entertainment show switched to a special news report led by NHK, as various TV programs switched to news when major disasters strike to provide regular updates.

The new year started off as a tragic journey.

The status of the tsunami was not known for a while after the major tsunami warning was issued. Aware of the damage incurred by tsunamis after

すでに日暮れで、外は暗くなっていました。

正月のくだらないバラエティー番組は、NHKをはじめ、報道特番に代わり、テレビはいつもの大きな災害などが起きると情報が常時アップされる形式に代わりました。

2024年がどれだけ苦難に満ちた旅立ちになったか。

大津波警報が出てからしばらく津波の

the Great East Japan Earthquake, I prayed for the safety of survivors. My heart anguished over not knowing the latest status of victims on site following the disaster.

Noto peninsula is also known as one of the three major regions of master sake brewers (toji), named “Noto Toji.” Home to nearly ten sake breweries, Noto peninsula is also home to my younger colleague’s brewery. From this issue on, I will share stories about the Noto Peninsula Earthquake and local sake breweries in the next several reports.■

状況は分からず、私達のように東日本大震災ですごい津波の被害を知ってる人間からすれば、無事を願うしかない、さらに状況が分からない事への苦悩がにじみます。

そして、能登は「能登杜氏」と言われる日本三大杜氏の里。酒蔵も10蔵近くある地。私の後輩の蔵もあります。今回から数回にわたり、能登半島沖地震と酒蔵のお話しをしていきます。

Kosuke Kuji Fifth Generation Brewery Owner Nanbu Bijin, Inc. Hirohisa Kikuchi Sake Sommelier Akira Yuhara Sake Sommelier Miyako Hybrid Hotel Stuart Morris Sake Sommelier Hana Japanese Restaurant Kurtis Wells Mixologist Eiji Mori Sake Sommelier Katana Restaurant Michael Russell Certified Sake Sommelier Pacific International Liquor Inc Don Lee Sake Sommelier

Japanese Restaurant News • Vol. 33 • No. 305 7

The most traditional and prestigious sake contest held today is “The Annual Japan Sake Awards,” organized by the National Tax Agency. The first sake contest was held in the spring of 1911, held annually (currently in May) excluding 1945, when the contest was canceled due to

美味しい酒を150種類日本全国から輸入全米のネットワークを通じて皆様に直送中

When did sake contests start?

日本酒品評会はいつ頃始まったか

wartime damage. The venue of the sake contest is The National Research Organization located on Takinogawa street in Kita ward, Tokyo.

The Gold and Silver prize is selected from new sake brewed that brewery year, delivered from sake manufacturers nationwide for assessment. The total number of exhibition sake entries exceeded 1,000 at one point. However, entries are now limited to only one per sake manufacturer. Exhibition sake entries are narrowed down to approximately 700~800 and assessed, from which approximately 100 sake selections are awarded the Gold prize. After the assessment, the awarded sake selections are announced. Sake brewers, wholesalers, sellers, and beverage shop owners visit to taste the recognized sake selections, an event celebrated with great success each year. Approximately twenty members of the judging panel consist of technical officials and official appraisers of the National Tax Agency.

organized by the government is referred to as the “Spring contest.” Approximately 8,000 sake manufacturers were active in Japan at the time, with 2,137 entries submitted for the first contest.

This sake contest evolved with each passing year, since organized every other year. For the fifteenth contest held in 1937, 4,991 sake entries were received. The award ceremony was held at the Tokyo Takarazuka Theater. In 1939 however, the control of sake production started, and the contest was canceled. After World War II ended, in 1949, the Brewing Society of Japan renamed and revived the sake contest as “Japan Sake Contest.” However, the contest was held only three more times until it ended in 1951. In 1961, Tokyo University of Agriculture organized the “Japan Sake Food Contest” and held the contest fifteen times until 1976.

て毎年１回（現在は5月）開催されている。会場は、東京都北区滝野川にあった国税庁醸造試験所（当時は大蔵省醸造試験所）。

これらの品評会に多数の出品があったのは、ここで受賞することが栄誉であるばかりでなく、抜群の宣伝効果もあったためとされるが、一方で、酒質の向上に貢献したと同時に、それまで江戸時代以来の本場、灘・伏見の名声に圧されてまったく無名だった地方の酒が認められるという大きな副産物があった。 www.jfc.com

Furthermore, the test facility was renamed as The National Research Institute of Brewing in 1995 and relocated to a new facility in HigashiHiroshima city. The first sake contest in Japan was titled “The First Japan Sake Awards,” held at the same National Research Organization, Ministry of Finance, in October 1911. The sake contest was organized by the Brewing Society (predecessor entity of the Brewing Society of Japan), formed by sake manufacturers nationwide and associated government officials of the Ministry of Finance. This sake competition is the “Fall Sake Competition,” held in the fall when sake ages, while “The Annual Japan Sake Awards”

So many sake entries were submitted to this contest because the recognition received at this contest was honorable and effective for advertising. Not only has this sake contest contributed to improve sake quality, but the reputation of quality sake brewed in Nada and Fushimi districts – both historically renowned sake brewing districts since the Edo period (1603-1868) - brought recognition to an unknown regional sake brand, a major by-product of this sake contest.■

全国の酒造業者から届けられたその酒造年度に造った新酒を審査の結果、金賞、銀賞が決まる。出品酒の総数は1000点を超えた時もあったが、最近はひとつの製造場1点に制限されている。700～ 800点程度に絞って審査され、そのうち 100点前後が金賞に選ばれる。審査後、受賞した酒は一般公開されるが、酒造関係者や卸売業者・小売業者、料飲店主らがきき酒に訪れ、毎年盛況を呈している。 20人ほどの審査員は、国税庁の技官や国税局の鑑定官を中心に構成される。　なお、同試験所は平成7年に醸造研究所と名称が変更され、東広島市の新施設に移転している。ところで、わが国で最初の品評会は、これより前の明治40年 10月、同じ大蔵省醸造試験所で「第1 回全国清酒品評会」が開かれている。主催は全国の酒造業者と大蔵省の関係官僚によって結成された醸造協会（（財）日本醸造協会の前身）。この品評会は酒が熟成する秋に行なわれる「秋の品評会」であり、これに対して、国の主催した「新酒鑑評会」は「春の品評会」と呼ばれたという。当時、全国には約8000の酒造業者があったが、第1回には2137点の応募があった。

この品評会はその後も1年おきに行なわれたが年を追うごとに発展し、昭和 12年の第15回には4991点が出品され、授章式は東京宝塚劇場で行なわれたほどだった。しかし、昭和14年には日本酒の生産統制が始まり中止。戦後の昭和 24年、日本醸造協会は「全国酒類鑑評会」と名を改めて品評会を復活させたが、昭和26年まで3回行なわれただけで終わった。昭和36年からは東京農業大学が「全国酒類調味食品品評会」を開催し、昭和51年の第15回まで続いている。

現在行なわれている日本酒の品評

会の中で最も伝統と権威があるのは、大蔵省国税庁が主催する「全国新酒鑑評会」。第1回目の鑑評会が開かれたのは明治44年春で、戦災のために中止になった昭和20年を除い

この記事は株式会社柴田書店より提供されています。 This article was courtesy from Shibata Shoten Co Ltd. BRANCHES & SALES OFFICES Head Office: LOS ANGELES (800) 633-1004, (323) 721-6100 LOS ANGELES Branch SAN DIEGO Sales Office LAS VEGAS Sales Office PHOENIX Sales Office DENVER Sales Office SAN FRANCISCO Branch SACRAMENTO Sales Office SEATTLE Branch PORTLAND Sales Office HOUSTON Branch DALLAS Sales Office BATON ROUGE Sales Office CHICAGO Branch TOLEDO Sales Office NEW YORK Branch BOSTON Sales Office BALTIMORE Branch ATLANTA Branch ORLAND Sales Office MIAMI Branch HAWAII Branch JFC GROUP OFFICE HAPI PRODUCTS, INC. JES INC. Interbranch Distribution Center (IDC)

Yoshihide Murakami Master Sake Sommelier Liquor Manager JFC International Inc. 百味百題日本酒

Junmai

Hakushika

Tatsuuma-Honke Brewing (Hyogo) Miyosakae Tenmi Junmai Daiginjo Seiryo Shuzo (Ehime) Mizubasho Junmai Daiginjo Nagai Shuzo (Gunma) Daishichi Minowamon Junmai Daiginjo

SMV: +3 Polishing Rate: 70% Polishing Rate: +30% (Sakahomare) SMV: +2 Polishing Rate: 50% (Yamadanishiki) SMV: +3 Polishing Rate: 50%

mii)

+3 Polishing Rate:70%

SMV: +3 Polishing Rate: 50%

Daishichi Sake Brewery (Fukushima)

(Matsuyama

SMV:

(Yamadanishiki) (Yamadanishiki) Ippongi Kotona Egushi Daiginjo Ippongi Kubohonten (Fukui) Ozeki Yamadanishiki Tokubetsu Junmai Ozeki Corporation (Hyogo)

8 April 2024 • www.alljapannews.com

by Ryuji Takahashi

Shibamata Taishakuten 柴又帝釈天

Ivisited Shibamata Taishakuten Nichiren-shu Buddhist Temple early in the New Year. It’s been thirty years since I moved to Tokyo, yet I’ve never visited the temple once. Since I’ve never seen the film series, “It’s Tough Being a Man,” I was convinced I had no reason to visit. I was proven wrong however. Shibamata Taishakuten is a reputable Nichiren Buddhist Temple built by two monks during the Edo Period (1603-1868) in 1629 (the current building was built after the Meiji Period (18681912)). The official temple name is “Hyoei-zan Daikyoji,” yet often referred to locally as “Taishakuten.” The temple is mentioned in literary works such as “To the Spring Equinox and Beyond” by author Soseki Natsume. More recently, the temple is most renowned due to the Japanese film series, “It’s Tough Being a Man.” Therefore, a statue of the main character, Tora-san, stands in front of the Shibamata Station. I rode the train to the Keisei-takasago Station and took the Keisei Kanamachi Line to the Shibamata Station. Since the wait time to switch trains was fifteen minutes, and the walking distance from Keisei-takasago Station was also fifteen minutes, I started walking towards Shibamata Station.

The pathway to the shrine starts in front of the station. Passengers deboarded the train and immediately started taking photos standing next to the statue of Tora-san. Several restaurants stood in front of the railroad station. It seemed many restaurants served yakisoba, perhaps a local specialty. Walking on the bustling pathway to the shrine, I encountered many pedestrians with skewered mugwort dumplings and sweet sake in hand as they passed by. I regretted not visiting this bustling pathway to the shrine for the past thirty years.

A newcomer to Taishakuten, I eyed the restaurant Freshwater Fish Cuisine, where a long line of guests stood at the front waiting for the eatery to open, and the rice cracker

shop, as I passed by without stopping. I thought to first visit the shrine and headed towards Taishaku-do, where a long line of worshippers stood at the Nitenmon entrance. Surprisingly, I quickly reached the front of the Taishakuten and visited the shrine. I drew a fortune slip before returning to the pathway to the shrine just after noon. More visitors have come since I arrived, and the pathway to the shrine was bustling more than before. Long lines formed in front of shops selling skewered mugwort dumplings and rice crackers. Since I came a long way to Shibamata, I bought mugwort dumplings at the shop “Toraya” on my way back to the railroad station. I ate as I strolled until I entered the izakaya restaurant “Haru,” once featured on a TV program that explores pubs. I saw no local patrons inside, perhaps due to soaring prices around the New Year that targets tourists. At first, I was the only customer, which made me nervous. However, groups came in afterwards and the restaurant was soon packed to capacity.

Afterwards, I strolled along the railroad tracks towards Keisei Kanamachi Station in the opposite direction from where I came, enjoying the chilly breeze along the way to sober up. I enjoyed another drink at

Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.

the Kanamachi Station and headed to Nippori Station, where I enjoyed hot sake at a standing bar in the Yanaka Ginza shopping district before I returned home. I realized during this visit that I should visit other renowned hot spots in Tokyo, a great start to the new year.■

年明けに柴又帝釈天に行ってき

た。東京に住み始めて30年になるが、一度も行ったことが無く、何故か映画「男はつらいよ」シリーズを観てもいないのに行く場所ではないと勝手に思い込んでいた。しかし、決してそんな場所ではなく、江戸時代初期、寛永６年に２名の僧によって建立されたで由緒ある日連宗寺院である。（現在の建物は明治時代以降に建てられたもの）正式には経栄山題経寺だが、地元では帝釈天と呼ばれることが多い。夏目漱石の「彼岸過迄」など多くの文芸作品に出てくるお寺で、近年では「男はつらいよ」シリーズが一番有名の為、柴又駅前には主人公の寅さん像が設置してある。私は京成高砂駅まで電車で向い、そこから京成金町線で柴又駅まで行く予定だったが、電車乗り換え待ち時間が15分有り、京成高砂駅から歩いても15分とのことだったので、歩いて柴又駅を目指した。駅前からすぐ参道が始まるのだが、電車から降りてきた人々は先ず寅さん像と記念撮影をしていた。駅前には飲食店が数

件あり、名物なのか焼きそばを出す店が多いと感じた。そこから賑やかな参道に入ると皆、草団子や甘酒を片手に歩いている風景に出くわす。こんなに参道が賑わい楽しい場所にも拘らず30年来ていなかった事を悔やんだ。開店待ちで行列が出来ている川魚料理店や煎餅屋などを横目に帝釈天新参者の私は寄り道をせず、まずはお参りが先だろうと参拝客が列をなしている帝釈堂を目指す。入口の二天門前から行列が出来ていたが、案外すんなり帝釈堂までたどり着きお参りを済ますことが出来た。そして、おみくじを引いて参道に戻るがちょうどお昼を過ぎたくらいだったので、来た時よりも人が増えていてより一層参道が賑わっていた。草団子屋や煎餅屋なども行列が出来ていたが折角、柴又に来たのだからと駅まで戻る途中の「とらや」で草団子を買い、食べながら歩き、某BS放送の酒場探訪の番組にも出たことがある駅前の居酒屋「春」に入店。どうやらお正月＆観光地価格で値段がこの時期は高い為か、地元の人は飲みに来ていない感じで、最初は私以外他の客がいなかった為一瞬不安になったが、のちに団体客などが入り満席になっていった。その後、酔いを覚ます為、冷たい風を浴びながら来た方向とは反対の京成金町駅まで線路沿いを散歩しながら歩き、金町駅でさらに１杯呑み、JRで日暮里まで行き、谷中銀座の角打ちで熱燗を呑み帰宅した。まだ行ったことのない他の東京の有名スポットにも行ってみるべきだなと思わされる良い年始となった。

Ryuji Takahashi Regional Sake Specialty Store “Ji Sakeya” Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.

Japanese Restaurant News • Vol. 33 • No. 305 9

Info All Japan News, Inc.

Sake Shochu Spirits Institute of America

(213) 680-0011

AllJapanNews@gmail.com

Yuji Matsumoto

Ask me

Sake Shochu Spirits Institute of America NPO法人

米国酒焼酎蒸留酒研究所

Sake Shochu Spirits Institute of America was founded with the purpose to promote further understanding of Japanese sake, shochu and beer in a shared where 500 million people enjoy wine in North America. We strive to increase Japanophiles by furthering understanding of the sake culture through online Japanese sake and shochu colleges and books related to Japanese sake, shochu and beer, etc. Especially sampling parties directly approaches consumers and no doubt contributes to expanding the market. Also, our final purpose is to facilitate communication with sake breweries, sake producers, and distribution companies, etc., to introduce Japanese sake, shochu and beer to American consumers in a way that’s easy-tounderstand.

Toshio Ueno

Master Sake Sommelier

Vice President

Sake School of America info@sakeschoolofamerica.com

Ami Nakanishi

Master Sake Sommelier

Vice President New York Mutual Trading, Inc. info@sakeschoolofamerica.com

Atsuko Glick Master Sake Sommelier Instructor Sake School of America info@sakeschoolofamerica.com

Yoshihide Murakami

Master Sake Sommelier

Liquor Manager JFC International Inc. ymurakami@jfc.com

David Kudo

Master Sake Sommelier President, All Japan News davidkudo@gmail.com

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

Ryuji Takahashi

Master Sake Sommelier

Owner “Ji sakeya”

Shuto-Meijin ryu2syuto@yahoo.co.jp

米国酒焼酎麦酒研究所 / その2：日本酒のラベルを読む

The ingredients used to brew sake are ‘rice’ and ‘water.’

The production region of sake rice is said to be Southeast Asia.

Japan grows mainly Japonica Rice.

Sake is brewed from non-glutinous rice. Large grains of sake rice are polished to brew sake.

Therefore, producers take great care since rice ears fall easily.

Over 100 rice brands suitable to brew sake circulate in the market.

However, the following three rice brands constitute seventy percent of raw sake rice used to brew Japanese sake:

Yamadanishiki: 33%

Gohyakumangoku: 25%

Miyamanishiki: 15%

Most sake breweries are located near rivers to use groundwater and spring water, while other breweries have groundwater or a well on the premises. Water quality in Japan is mostly soft water, used to brew sake.■

日本酒の原料「米」と「水」。米の原産地は東南アジアと言われている。

日本は、ジャポニカ米。

日本酒はうるち米から作るが、日本酒の醸造の際は米を削るので粒の大きいお米を使用する。

したがって稲穂が倒れやすいので生産も大変。

酒造好適米は約100種類以上あるが、

山田錦　33％五百万石　25％美山錦　15％

この３種類が日本酒の原料米のほとんどの7割占めている。

水は酒蔵の近くにはほとんどと言って良いほど川が近くにあり、湧き水、地下水を利用している。

敷地内に湧き水や井戸がある酒蔵も多い。水質については、日本のほとんどの水は軟水であり、その水を酒作りに使用している。

Master Sake Sommelier Beverage Manager ymatsumoto001@gmail.com

JAPAN

Master Sake Sommelier

10 April 2024 • www.alljapannews.com

Traditional Sake Brewing Techniques submitted for registration as UNESCO’s Intangible Cultural Heritage

-Sake brewing techniques submitted use traditional Japanese koji mold to brew sake and distill Honkaku (Authentic) Shochu and Awamori-

「伝統的酒造り」がユネスコ無形文化遺産を目指す

日本酒、本格焼酎・泡盛など日本の伝統的なこうじ菌を使った酒造り技術

Master brewers and sake brewery workers use traditional koji mold, their accumulated knowledge and experience to establish and refine their manual skills and sake brewing techniques long before modern science became established and widely applied, passed on in various forms according to the local climate and natural features of each region throughout Japan. The Japanese use sake in rituals, festivals, and various occasions in everyday life. Sake brewing techniques are the basis to create sake closely related to diverse Japanese cultures.

“Traditional sake brewing techniques” are expected to be registered as UNESCO’s Intangible Cultural Heritage by December. The original form was established over 500 years ago. Traditional sake brewing techniques have since been passed on ceaselessly, consisting of

*steaming rice and wheat

*preparing koji mold, then

*preparing fermenting mash

a series of techniques performed manually with close ties to nature, passed on, then evolved according to the climate of each region.

In the past, sake brewers relied only on their own five senses to brew sake. Preparing traditional sake yeast mash starter is backbreaking labor that requires grinding down rice, koji, and water using a wooden tool. This task increases the sugar concentration and protects yeast from bacteria. No one knew why these tasks were performed, yet precise data analyzed biologically proved the “wisdom of ancestors” to be accurate.

“Scientific findings are important, yet many things cannot be proven with scientific findings alone. The infinite combinations possible are a blessing from God,” says one brewery worker long dedicated to brewing sake.

Even if the same manual is used to brew sake, the same sake flavor can be reproduced only several times

a year. Sake brewery workers refuse to eat natto (fermented soybeans) until the preparation is done due to superstition since the smallest amount of natto bacteria mixing into the koji could ruin everything.

Foreign expansion gains momentum

Traditional sake brewing techniques are highly valued, yet the 2023 export value of alcoholic beverages was less than the previous year for the first time in fourteen years. Although concerns surrounding water stored at the Tokyo Electric Power’s Fukushima I Nuclear Power Plant, treated with the Advanced Liquid Processing System (ALPS), and global inflation are possible reasons, professionals associated with the sake brewing industry anticipate the registration of traditional sake brewing techniques by UNESCO could “improve the status of sake and shochu overseas.”

Also, Sakeology Center of Niigata University pointed out: “The key for the future will be how widely sake is consumed outside Japanese restaurants. The registration of sake brewing techniques by UNESCO as an Intangible Cultural Heritage could become a driving force to accelerate widespread consumption.”

To popularize sake overseas, Sakeology Center further commented: “Precise promotional and sales

strategies are required, such as instructing buyers on what cuisines sake is compatible with. Such efforts could in turn provide clues to how domestic demand for sake can be revitalized in Japan.”■

道具ですりつぶす重労働だが、糖分濃度を高めて雑菌から酵母を守る働きがある。これまで誰も作業の理由が分からなかったが、今は精密データを分析して「先人の知恵」が生物学的に立証されている。

伝統的なこうじ菌を用いて、近代科学が成立・普及する以前の時代から、杜氏・蔵人等が経験の蓄積によって探り出し、手作業のわざとして築き上げてきた酒造り技術。日本の各地でその土地の気候や風土に応じ、多様な姿で受け継がれている。儀式や祭礼行事など、今日の日本人の生活の様々な場面にも不可欠であり、日本の様々な文化と密接に関わる酒を生み出す根底ともなる技術である。

その「伝統的酒造り」が12月までにユネスコ無形文化遺産へ登録される見通し。

500年以上前に原型が確立され、その技術が脈々と受け継がれてきた日本の伝統的な酒造りは、

＊米や麦などを蒸す　＊麹を作る　　＊もろみを発酵させる

と言う手作業による一連の技術を指し、各地の風土に応じて発展し、自然や気候と深く結び付きながら伝承されてきた。

昔は職人の五感だけが頼りだった。酛すりという作業は、米と麹、水を木製の

「科学的な知見も大事だが、それだけでは証明できないものが多い。無限大の組み合わせはまさに神様のおかげだと思っています」と長年酒造りに携わる蔵人は言う。

同じマニュアルで作っても、同じ酒に出会うのは年に数回程度。酒造りの蔵人たちは、“ゲン担ぎ”で仕込みが終わるまで納豆を口にしない。納豆菌が少しでも麹にまざると、すべてが台無しになるからだ。

海外展開にはずみ

こうした伝統的手法が高く評価される一方で、2023年度のアルコール飲料の輸出額は14年ぶりに前年割れとなった。処理水問題や世界的なインフレなどの影響が考えられるが、酒造関係者はユネスコ無形文化遺産登録が実現すると、「海外での日本酒、焼酎などのステータスが上がる」と期待する。また、新潟大学日本酒学センターでは「今後はいかに和食レストラン以外に日本酒を広げていくかがポイントになる。遺産登録はその原動力になる可能性がある」と指摘。日本酒を海外で広めるにあたっては「日本酒がどのような料理と合うのかをバイヤーなどにきちんと示すなど、販促戦略を練る必要がある。そうした取り組みがひいては日本酒の国内需要活性化のヒントになる」とコメントしている。

NEWS / TRENDS

Japanese Restaurant News • Vol. 33 • No. 305 11

Revised California shochu law celebratory party held -Expansion of U.S. sales channels gain momentum-

カリフォルニア焼酎法案改正祝賀会開催－米国での販売展開にはずみ－

ACalifornia law pertaining to the sales of alcoholic beverages was revised last October. The eased regulations allow Japanese Honkaku (Authentic) Shochu of 24% ABV to be sold under the “soft liquor” license in the same category as beer and wine. In past cases, shochu was labeled as distilled Korean liquor “SOJU,” thus sold as soft liquor. This revision now allows Japanese shochu to be sold as “SHOCHU,” highly anticipated to expand U.S. sales channels for Honkaku shochu and Awamori.

The Japan Sake and Shochu Makers Association (JSS) commemorated the revised California law pertaining to shochu sales by organizing a celebratory party at the Japan House in Hollywood on February 21. The celebratory party was held ahead of “Shochu Week,” a promotional event targeting industry affiliates, organized at a total of thirty-two Japanese restaurants between Los Angeles and New York from February 20 to 29. Over 200 guests consisting of local restaurant affiliates, bartenders, Japanese companies, traders, retailers, and media professionals were invited to attend a seminar and enjoy samples.

Akira Koga, Director of the Japan Sake and Shochu Makers Association; Kenko Sone, Consul General of Japan Los Angeles; Chikako Ichikawa of the US Liaison Office and Japan Sake Shochu Markers Association; and lobbyist John McCarthy gave a speech at the podium, followed by a seminar instructed by Don Lee, consultant and

NEWS / TRENDS

12 April 2024 • www.alljapannews.com

from left: Chikako Ichikawa of the US Liaison Office and Japan Sake Shochu Markers Association / lobbyist John McCarthy / Kenko Sone, Consul General of Japan Los Angeles / Yuko Kaifu, President, Japan House / Akira Koga, Director of the Japan Sake and Shochu Makers Association

former New York bar owner. Participants eagerly took notes on the regional characteristics of shochu, different types of shochu, and basic knowledge to serve and enjoy shochu in the same manner as other distilled liquors such as whiskey.

Masunao Aso, sixth generation President of Yatsuka Brewery Co., Ltd., led the toast with sparkling shochu “LEONA Sparkling YUZU” by Yamamoto Brewery, a limited edition overseas. Guests socialized with representatives from twenty-three shochu distilleries that attended the event.

The event venue served shochu brands familiar in markets and restaurants in Los Angeles - “Shiranami,” “Kirishima,” “Iichiko,” “Ginza no Suzume,” “Kurouma,” “Hakutake Shiro,” and “Nankai,” etc. - along with various shochu brands introduced - Amami Brown Sugar Shochu “The Ancient Black Rabbit,” Potato Shochu “DAIYAME” by Hamada Syuzou, Barley Shochu “AOKAGE” by Yanagita Distillery Co., Ltd., winner of the top President’s prize in the shochu and Awamori (Okinawan Liquor) category of the French competition, 2023 Kura Master; Barley Shochu “Kintaro” by Nishiyoshida Brewery, Double Gold prize winner in the Shochu Division of the 2023

San Francisco World Spirits Competition, etc. Participants verified the difference in flavors and savored the koji-derived flavor.

Tom Liu, head bartender of popular Los Angeles bar “Thunderbolt” served four shochu cocktails devised by Kendra Hada of San Francisco bar “ABV,” served in various ways other than straight or on-the-rocks for guests to savor the shochu flavors.

Chikako Ichihara, a fellow lobbyist who led the California law to be revised along with John McCarthy, commented: “John negotiated with the federal government while I gathered a petition from professionals, such as the Shochu Association in Japan, who had no other means to sell shochu other than as Korean ‘Soju.’ California was already selling shochu as ‘Soji,’ so it may not have seemed as important, but selling Japanese shochu labeled incorrectly as Korean soju for the past twenty years was a long-standing issue that confused the market. The law was first revised in New York to win the recognition of shochu as a distilled Japanese liquor, then this case was brought to California. Some manufacturers wanted to sell Japanese shochu as shochu instead of soju. The establishment of a new category for shochu was significant. Since the bill was

revised in 2022, Japanese shochu is sold as shochu in New York. However, a product labeled as both Korean “soju” and Japanese “shochu” generated confusion on the distribution side, so combining the two labels clarified the confusion in the market. Revising this law was said to be ninety-nine percent impossible, but thanks to a chance meeting and the right timing, I am glad the law was finally revised.”

Shochu distilleries from Japan rejoiced. Tadashi Yanagida, fifth generation President of Yanagita Distillery Co., Ltd., commented: “Getting a law revised is very difficult. An older colleague told me it could take a century to get a law revised. Now is the

time to promote shochu as a cocktail in the hard liquor industry to encourage widespread consumption to help our future successors popularize shochu in the U.S. market a century from now. I worked hard thinking one day, American consumers will enjoy shochu with their meals. I never thought the law could change this quickly. I am excited to continue my efforts to help ensure that shochu will become as familiar as world class spirits as soon as possible.”

Many shochu distilleries expect the revised law pertaining to the sales of shochu will help to popularize shochu in the U.S. One shochu distillery commented: “When I walk into a bar, I see locals enjoying shochu. It seems shochu is becoming more familiar among American consumers who seem more knowledgeable about shochu than before. This is a great opportunity to pair food with shochu as a beverage enjoyed during meals.” (Takai Shuzo Co., Ltd.) “Shochu bottles labeled soju confused many people. We can now sell Japanese shochu labeled as shochu, which I hope will raise brand awareness.” (Takahashi Shuzo Co., Ltd.) “I received a lot of questions from professionals about the difference between shochu and soju because shochu was labeled as soju in small print. I hope to see this confusion dissipate soon.” (Hamada Syuzou).■

Japanese Restaurant News • Vol. 33 • No. 305 13

米カリフォルニア州で昨年10月

にアルコール飲料規制に関する法律の改正が行われ、アルコール度数24度以下の日本の本格焼酎がビール・ワインと同じカテゴリーの「ソフトリカー」免許で販売できるよう規制が緩和された。これまでは、ソフトリカーでの販売が認められている韓国の蒸留酒「ソジュ（SOJU）」と表示して販売するケースもあったが、この改正によってはじめて「焼酎」の名での販売が可能となり、本格焼酎・泡盛の販路拡大に期待が寄せられている。

日本酒造組合中央会（JSS）は、カリフォルニア州で焼酎法案が改正されたことを記念し、2月21日にハリウッドのジャパンハウスにて記念祝賀イベントを開催した。同20日から29日までロサンゼルスとニューヨーク合わせて32の日本食レストランで「焼酎ウィーク」と題した関係者向けプロモーションイベントを行うのに先駆け、現地のレストラン関係者やバーテンダー、日系企業やトレード・小売関係者、メディアら200人以上を招待し、試飲とセミナーが行われた。

JSS常務理事の古賀明氏や在ロサンゼルス日本国総領事館曽根健孝総領事、 JSS米国リエゾンオフィサー市原千賀子氏、ロビイストのジョン・マッカーシー氏らが壇上で挨拶を行った後、ニューヨークの元バーオーナーで現在はコンサ

ルタントとして活躍するドン・リー氏による焼酎セミナーが行われた。焼酎の特徴や地域性、種類、ウィスキーなど他の蒸留酒と同じように楽しむための基礎知識などが紹介され、熱心にメモを取る参加者もいた。

八鹿酒造六代目社長の麻生益直氏の音頭で乾杯し、山本酒造の海外限定スパークリング焼酎「LEONA Sparkling YUZU」が振舞われた後は、参加者と 23の蔵元が試飲しながら交流した。

会場では、「白波」「霧島」「いいちこ」「銀座のすずめ」「くろうま」「白岳しろ」「南海」などロサンゼルスのマーケットやレストランでおなじみの銘柄から奄美黒糖焼酎「太古の黒うさぎ」や濱田酒造の芋焼酎「DAIYAME」、フランスの日本酒・焼酎コンクールで最高賞を受賞した柳田酒造の麦焼酎「青鹿毛」、サンフランシスコ・ワールド・スピリッツ・コンペティション2023において焼酎部門最高金賞を受賞した西吉田酒造の焙煎麦焼酎「金太郎」など多種多様な焼酎が紹介され、参加者たちはそれぞれの違いを確かめながら麹由来の味わいを楽しんでいた。

また、ロサンゼルスの人気バー「Thunderbolt（サンダーボルト）」のヘッドバーテンダー、トム・リウ氏とサンフランシスコのバー「ABV」のケンドラ・ハダ氏による4種類の焼酎カク

テルも振舞われ、ロックやストレートだけでなく、様々な飲み方で焼酎を味わった。

マッカーシー氏と共に法改正に尽力した市原氏は、「彼が州政府と交渉し、私は日本側の焼酎協会やソジュとして販売せざるを得なかった方々から嘆願書を集める活動をしました。カリフォルニアではすでに“ソジュ”として販売していたので、そこまで重要性を感じていなかったのかもしれませんが、20年以上も間違った名前のままで販売されており、マーケットが混同していたので、まずはニューヨークで最初に法律を変え、焼酎が日本の国酒であることを認めてもらった上で、カリフォルニアにこのケースを持ち込みました。メーカーさんによってはやはりソジュではなく、焼酎で売りたいという思いもありましたし、本来の焼酎というカテゴリーができたことは意味があったと思います。（2022年に）ニューヨークで焼酎となったことで、同じ商品に”ソジュ”と”焼酎”の２つのラベルがあることは流通さんも混乱しますので、一本化したことでマーケットがクリアになりました。この法律は絶対に変えられない、99％できないといわれてきましたが、ご縁とタイミングがあり、こうして実現させることができて嬉しく思います」とコメント。

日本から参加した蔵元からも喜びの声

が続々とあがり、柳田酒造五代目代表の柳田正氏は、「法律を変えるのはとても難しく、100年かかると先輩から言われていましたので、それを覚悟でいつか 100年後、後継者がアメリカで焼酎を広げるために今のうちにハードリカーの世界でカクテルとしての焼酎を広げていけたらと思ってやってきました。いつかそんな日がくれば、アメリカで食中酒として楽しんでもらえると思いここまでやってきましたが、こんなに早く法律が変わるとは驚きです。1日も早く焼酎が世界のスピリッツと同じ土俵に立てるよう押し上げていきたい」と希望を語った。　ほかにも「バーに行くと現地の方が焼酎を楽しんでおり、以前に比べるとアメリカの方々の焼酎に対する意識や知識が上がっていると感じている。これを機に食とのマリアージュや食中酒として楽しむことができることも伝えていきたい」（大海酒造）「ボトルにソジュと入っていることで、みなさん混同しているところがありました。焼酎と名乗れるようになったことで、認知が広がれば良いなと思います」（高橋酒造）「ラベルに小さくソジュと表記されていたことで、プロの方からソジュと焼酎はどう違うのか質問を受けることも多かったですが、混同しない形にこれからなっていくと期待しています」（濱田酒造）など、追い風に期待する声が聞かれた

14 April 2024 • www.alljapannews.com

Interview with Akira Koga, Director of the Japan Sake and Shochu Makers Association

インタビュー　日本酒造組合中央会古賀明常務理事

The Sake and Shochu Makers association (JSS) held the “California shochu revised law celebratory party” at the Japan House Los Angeles in Hollywood on February 21 to commemorate the revised shochu law in California last October. Akira Koga, Executive Director of JSS, was interviewed when he attended the celebratory party.

JRN: Congratulations on the revised law. Today’s celebration was a major success.

Koga : Our week-long campaign titled “Shochu Week” kicked off yesterday, held in New York and Los Angeles. In New York, the regulations surrounding shochu eased in June 2022, so an event like today was already held. In California, this was the first time the bill was revised, so associates were invited before Shochu Week to learn about shochu, the reason everyone is gathered here today. This celebration is positioned to be a New Year celebration.

JRN: Please describe Shochu Week. Koga: “Shochu Week” is celebrated in both New York and Los Angeles since February 20, held for the second year in New York. This is the first celebration of Shochu Week since the law was revised in Los Angeles. The main purpose of this event is to promote the delicious flavors of shochu to

restaurants. This event is held at thirtytwo restaurants in Japanese restaurants in both cities, attended on-site by shochu distilleries from Japan with cooperation from restaurant owners and workers to introduce how to enjoy shochu, aimed to increase future shochu sales.

JRN: How effective was the revised law?

Koga: Everyone is elated. Especially in New York, the impression is similar to when a new sake was introduced. The event last year was a major success. In Los Angeles however, “shochu” is not familiar yet, often confused with Korean soju. We need shochu to be known as Japanese shochu, we’re not there yet. We must start with the correct pronunciation of shochu.

JRN: What is the next step?

Koga: The next step is to propose how to serve (and enjoy) shochu to restaurants by nominating an ambassador or liaison (as the middleman) to gather at restaurants for events like today to change the impression of Japanese shochu. Our goal is to promote shochu, a distilled liquor, to be widely enjoyed straight as hard liquor or mixed with soft drinks. Shochu distilleries share our goal as well. We need to start educating consumers about the natural characteristics and variety of shochu flavors. We want consumers to know

that slight changes to the flavor make shochu easy to drink. We received exciting feedback in New York that shochu is not artificial, but a natural beverage with a smooth flavor. We were elated to learn that shochu flavor was appreciated as a liquor distilled from various grains, abundant with various earthy flavors.

As we anticipate Honkaku (Authentic) Shochu and Awamori to be registered along with sake by UNESCO as Intangible Cultural Heritage, we’re planning events to celebrate this occasion as well. I hope Japanese shochu will become widely enjoyed as a distilled liquor that reflects Japan’s natural flavors, history, and food culture.■

オーナーや従業員の方々に協力してもらい、飲み方などを紹介し、それを今後の販売につなげる取り組みです。

昨年10月にカリフォルニア州の

焼酎法案が改正されたことを記念し、日本酒造組合中央会(JSS) が2月21日に米ハリウッドのジャパンハウスで「カリフォルニア焼酎法改正祝賀会」を開催した。祝賀会に出席した JSS常務理事の古賀明氏に話を伺った。

JRN：法律改正おめでとうございます。本日は大盛況ですね。

古賀：「焼酎ウィーク」と題して昨日から１週間のキャンペーンをニューヨークとロサンゼルスで行っています。ニューヨークでは2022年6月に焼酎の規制が緩和されており、その際に今日のようなイベントはすでにやっています。カリ

フォルニア州は今回初めて法律が改正されたということで、焼酎ウィークに先立ち、関係者を招いて焼酎を知ってもらおうと今日は皆さんにお集まりいただきました。ニューイヤーみたいな位置づけです。

JRN：焼酎ウィークについてお聞かせください。

古賀：2月20日からニューヨークとロサンゼルスで同時に行っています。ニューヨークは２年目になります。ロサンゼルスでは法律改正後、最初の焼酎ウィークです。レストラン向けに焼酎の良さを感じてもらうこと主です。両都市の日本食レストラン合わせて32店舗で実施し、日本から蔵元さんたちも参加してレストランの現場に実際に行って、

JRN：法律改正の手ごたえは古賀：皆さん喜んでいます。特にニューヨークでは、新しいお酒が入ってきたというイメージで、昨年のイベントは大盛況でした。ロサンゼルスはソジュとの関係があり、「焼酎」という名前でまだ知られていないのが現状です。Japanese Shochuと言ってもらわないといけませんが、まだそこにはいたっておらず、発音からです。

JRN：今後の取り組みについて古賀：レストランに飲み方を提案したり、アンバサダーあるいはリエゾン（橋渡し）のような人たちを作っていき、そういう人たちが今日みたいな形でそれぞれのレストランに集まってもらい、協力してもらえれば、イメージが変わってくると思います。目指すところは、蒸留酒としての焼酎をソフトドリンクでもハードリカーとしても広げたい。それは蔵元さんたちも同じ気持ちです。

必要なのは教育です。焼酎の特徴はナチュラルで、バラエティーに富んでいるお酒だということ。ちょっと味を変えれば飲みやすくなるということを知ってもらいたい。ニューヨークでは人工的ではないという声をいただき、とても自然でスムーズな飲み物だねと言ってもらえたのが、とても嬉しかったです。大地から育んだバラエティーに富んだ穀類をお酒として感じてもらえたら。

また、12月には本格焼酎と泡盛が、日本酒と共にユネスコ無形文化遺産になると期待されていますので、それに向けてイベントも企画しています。日本の自然と歴史を感じ、文化を飲むみたいな形で広がっていったら嬉しいです。

NEWS / TRENDS

Japanese Restaurant News • Vol. 33 • No. 305 15

Akira Koga, Director Japan Sake and Shochu Makers Association

Japanese Restaurant Association of America held the 2024 Annual New Year’s Reception and General Meeting

-The association welcomed their new President and reaffirmed their commitment to popularize Japanese food culture-

米国日系レストラン協会新年会・総会を開催－新会長を迎え、更なる団結で日本食文化の普及を目指す－

The Japanese Restaurant Association of America (JRA) marked the new year on the 25th anniversary of its foundation by holding their 2024 Annual New Year’s Reception at the Official Residence of the Japanese Consul General on February 13. Approximately 140 guests consisting of food manufacturers, wholesalers, restaurant associates, supporters of the association, etc., attended the reception.

設立25周年目の新春を迎えた“米国日系レストラン協会 (JRA)”は2月13日、総領事公邸で2024年度新年会と総会を食品製造メーカーや卸売業者、レストラン関係者、協会の支援者など140人が出席し開催した。

Kenko Sone, Consul General of Japan Los Angeles and Honorary Chairman of the JRA, offered condolences to victims of the Noto Peninsula Earthquake that struck on New Year’s Day. Sone also expressed his gratitude to various Japanese organizations for their fundraising activities and prayed for the lives of displaced survivors to return to normal as soon as possible. Since the association’s foundation in 1999, Sone praised JRA’s various efforts and contributions to the Japanese community - organizing the “Sushi & Sake Festival,” the popularization of Japanese culture through Japanese cuisine, delivery of sushi boxes to a senior care facility, the Sakura Gardens of Los Angeles; etc.

Sone further expressed his gratitude to the outgoing Association President Kentaro Masuda for his four years of contributions to popularize Japanese cuisine. When the Export Support Platform launched in 2022, the JRA signed a Memorandum of Cooperation with JETRO to further popularize Japanese cuisine and cooperate with the various efforts of the Japanese government. In addition to his appreciation for Masuda’s past contributions, Sone continued to express his wish to collaborate with the new Association President Shinji Kugita to further popularize Japanese cuisine.

Los Angeles is home to various Japanese restaurants, where various food trends - the sushi boom, sake

boom, and ramen boom, etc. - emerged and contributed to the popularization of Japanese cuisine across the U.S. Enhanced efforts are expected to continue popularizing Japanese cuisine and increase exports. Sone concluded his speech with a wish for Japanese cuisine to further deepen the friendship between Japan and the U.S.

Outgoing Association President Kentaro Masuda commented, “The coronavirus pandemic ended last year, yet all industries including the restaurant industry face many challenges - such as soaring prices of commodities, labor, and land, - which forced many restaurants to raise their prices. JRA will cooperate with JETRO to expand Japanese fishery products for members, vendors, and food manufacturers to further develop the Japanese food industry and to drive forward with the new President.” Matsuda further commented, “We have many exciting developments with professional Japanese athletes making headlines in the sports industry: Dodgers pitchers Shohei Otani and Yoshinobu Yamamoto, Lakers forward Rui Hachimura, LA Galaxy Centreback Maya Yoshida and defender Miki Yamane. On the other hand, our association welcomed our new President Shinji Kugita, a promising newcomer to lead the Japanese restaurant industry.” Until recently, the new Association President Kugita was Assistant President to the outgoing Association President Masuda, whom

he assisted for years.

Kugita was recommended by the Executive Chef of Katsuya Group and JRA advisor Katsuya Uechi before assuming his role as President of the association. Kugita commented on his aspirations for the JRA: “I look forward to building on the essence of JRA established by our predecessors, raise the standards of Japanese restaurants, improve the skills of cooks and chefs, share the latest information helpful to manage restaurants, and to further unite members of our association.”

Kugita also mentioned his effort to establish the “Certification of Cooking Skills for Japanese Cuisine” worldwide, issued by the Ministry of Agriculture, Forestry and Fisheries. The new president of JRA explained the Certification of Cooking Skills for Japanese Cuisine is “instructed by Katsuya Uechi, U.S. District Manager of The Association for the Advancement of the Japanese Culinary Art, the only person involved in establishing this certification in the U.S. Under his instruction, I look forward to cooperating with the New York Japanese Restaurant Association (NYJRA) to establish this certification across the U.S. I request your guidance, as your cooperation is necessary to accomplish this feat.”

The purpose of the “Certification of Cooking Skills for Japanese Cuisine” is to train foreign cooks with the appropriate knowledge and skills to prepare Japanese cuisine, increase the number of certifications to enhance brand

awareness of Japanese food and food culture, and widen the use of Japanese fishery and food products.

Teruo Shimizu of Miyako Oriental Foods, Inc. appointed “Japanese Cuisine Goodwill Ambassador”

A letter of appointment as “Japanese Cuisine Goodwill Ambassador” was presented by the Ministry of Agriculture, Forestry and Fisheries to Teruo Shimizu of Miyako Oriental Foods, Inc., a corporate member and supporter of JRA.

Kenko Sone, Consul General of Japan Los Angeles, said the Ministry of Agriculture, Forestry and Fisheries cooperates with the Ministry of Foreign Affairs, various ministries, and agencies to increase exports of Japanese agriculture, forestry, fishery, and food products by introducing the appeal of Japanese food and culture overseas. The Ministry appoints Japanese food professionals active overseas as “Japanese Cuisine Goodwill Ambassador.”

Shimizu, the newly appointed Goodwill Ambassador of Japanese cuisine, joined Miyako Oriental Foods, Inc. in 1977, where he continues to develop and sell seasonings such as miso, Yuzu Pepper Sauce, sauces, and engage in various activities to popularize his products. Shimizu’s contributions led to the widespread recognition of miso in the U.S. His activities are not limited to the U.S. but expanded to Europe as well.

NEWS / TRENDS

Kenko Sone, Consul General of Japan Los Angeles and Honorary Chairman of the JRA Teruo Shimizu of Miyako Oriental Foods, Inc. appointed “Japanese Cuisine Goodwill Ambassador (left) and Kenko Sone, Consul General of Japan

18 April 2024 • www.alljapannews.com

Shinji Kugita, President of JRA (right) Kentaro Masuda, outgoing President of JRA

Shimizu also recognized miso products manufactured in the U.S. do not meet European food safety standards, and actively participated in exhibitions and negotiations to sell the company’s miso products manufactured in the U.S. to Europe. Sone explained Shimizu’s background that led to his appointment, and his anticipation of Shimizu’s efforts to introduce the appeal of Japanese food and culture by popularizing his seasonings.

During his acceptance speech, Shimizu commented on his aspirations: “I’m honored to be appointed Japanese Cuisine Goodwill Ambassador. I immigrated to the U.S. right before the Japanese food boom started (in the U.S.). I honestly wondered at the time, ‘Could miso really sell as a product?’” Reflecting, Shimizu continued: “The efforts of our predecessors ingrained Japanese cuisine as a delicious, healthy cuisine in the public mind. This awareness could serve as a tailwind to further popularize Japanese cuisine. I will give my all to continue popularizing Japanese cuisine,” concluded Shimizu.

Participants feasted on Japanese cuisine such as sushi, sashimi, yakitori, regional sake, shochu, Japanese beer, etc., during the social gathering while deepening their friendship.■

JRAの名誉会長でもある曽根健孝総領事の祝辞冒頭では、元旦に起こった能登半島地震で犠牲になった方々へのお見舞いと様々な日系団体の募金活動に対しての感謝を述べ、被災された方々が一日も早く元の平穏な生活を取り戻すことが出来るようお祈り申し上げる、と述べた。JRAは1999年の設立以来、“すし＆酒フェスティバル”の開催など日本食を通した日本文化の普及やサクラガーデンでの寿司慰問など、日系社会への貢献や尽力に対して感謝する、と称えた。さらに今回退任する増田堅太郎会長の4年間に渡る会長職と日本食普及に対して謝辞を述べた。2022年の輸出支援プラットフォーム立ち上げの際には、日本食普及拡大のための協力覚書をジェトロと締結して、様々な面で政府の取り組みに協力していただいた。これまでの協力に感謝するとともに、釘田新

会長とともに今後とも日本食普及に連携させていただきたいと思っている、と続けた。ロサンゼルスでは日本食レストランも非常に多様であり、寿司ブーム、日本酒ブーム、ラーメンブーム、など米国でも日本食発展の契機となった多くの流行を生み出した場所でもあり、日本食普及、輸出拡大の取り組みはさらに続き、強化されていくものと考えている。食を通して日米の絆が一層深まることを祈念している、と結んだ。

今回会長職を退任する増田堅太郎氏は、「昨年はコロナが明けたと言っても、飲食業界だけでなくすべての業界で物価の高騰、労働賃金、土地の価格などすべてが上がり、多くのレストランで心苦しくもメニューの値段を上げなければならない状況だったが、JRAとしても今後もジェトロと連携して会員、メーカー、ベンダーとともに日本産水産物の拡大、日本食業界のさらなる発展を掲げて新会長と邁進していく」と挨拶。さらに「ロサンゼルのスポーツ界にはドジャースに大谷翔平選手、山本由伸選手。レイカーズには八村塁選手、LAギャラクシーには吉田麻也選手、山根視来選手など期待をもたらす明るいニュースもあるが、我がJRAにも新しい会長、釘田慎二という大型新人選手が日系の飲食業界をけん引してくれることと思う」と期待を寄せる。

新会長となった釘田慎二会長は、長年会長補佐という立場で会長を補佐してきた。

釘田氏は勝也グループの総料理長で JRAの筆頭相談役の上地勝也氏の推薦を受け会長に就任した。釘田氏は「これ

まで先人たちが作り上げたJRAの本質、日本食レストランの底上げ、団結、働いている板前やシェフの技術向上、レストラン経営に役立つ最新情報の共有など、さらに強固なものになれるよう尽力を注ぐ所存」と抱負を述べた。

また、農林水産省が発行する「海外における日本料理の調理技能認定制度」について「世界で広めようという動きがあり、米国における日本料理の調理技能認定制度については、“日本料理研究会” の米国支部長であり全米で唯一同制度に携わる上地勝也氏の指導のもと、ニューヨーク日本食レストラン協会（NYJRA）と協力しながら全米にこの制度を広めていきたい。皆さんの協力なしでは実現出来ないので指導をお願いしたい」と支援を求めた。この「海外における日本料理の調理技能認定制度」は、日本料理に関する適切な知識・調理技能を修得した外国人料理人を育成し、認定数を増やしていくことで、日本食・食文化のブランド力の向上と日本産農林水産物・食品の利用拡大を図るのが目的の制度。

都オリエンタルフーズ清水照雄氏日本食普及の親善大使に任命

JRAの賛助会員企業でもある都オリエンタルフーズの清水照雄氏は農林水産省から“日本食普及の親善大使”に任命されたことを受け任命状が授与された。

曽根総領事は、農林水産省は外務省など様々な省庁と協力しながら、海外への日本食・日本文化のさらなる魅力発信を通じて日本の農林水産品・食品の輸出拡大につなげていくために、海外で活躍し

ている日本料理関係者を“日本食普及親善大使”として任命している。任命を受けた清水照雄氏は1977年都オリエンタルフーズ社に入社以来、一貫して味噌、柚子胡椒、ソースと言った商品の製造、販売に従事しており、味噌をはじめとした調味料類に長年普及活動に取り組んで来た。特に味噌が米国で認知される上で多大な貢献をしており、清水氏の活動は米国内にとどまらず、ヨーロッパにも拡大している。また、日本国内で製造される味噌では、欧州の食品安全基準を満たしていないという商品が多いということに着目し、米国内で製造した同社の味噌を欧州へ販売するために展示会、商談会に積極的に参加。今後清水氏に対しては、日本食普及親善大使として味噌をはじめとした、調味料類の普及を通じて日本食・日本文化の魅力発信に取り組んでもらうことに期待したい、と授与に至る経緯を説明した。清水氏は謝辞で、「日本食普及親善大使に任命いただき光栄。渡米時は日本食ブームが始まる寸前のところで、その時に思ったことは、“味噌が商売になるのか”というのが本音だった」と当時を振り返った。さらに「日本食を普及してきた先人たちのおかげで、日本食は美味しい、健康に良い、ということが一般の人の潜在意識の中に入り込んでいる。これは日本食普及をする上では良い追い風となると思う。今後も日本食の普及に全力を尽くしたい」と抱負を語った。

懇親会では参加者はすしや刺し身、焼き鳥、天ぷらなどの日本食や、地酒、焼酎、日本のビールなどを賞味しながら親睦を深めた。

Japanese Restaurant News • Vol. 33 • No. 305 19

Akira Kajita appointed as the new Executive Director of JETRO, LA

-Talked about efforts and aspiration to expand the export of agriculture, forestry and fishery products of Japan

ジェトロLAの新所長に梶田朗氏が就任

－日本産農林水産物・食品の輸出拡大に向けた取り組みと抱負を語る－

Profile:

Akira Kajita, born in 1965 in Kobe, Japan

After graduated from Hokkaido National University, he worked for The Nippon Credit Bank, Ltd. (later obtained a master’s degree in the Social Science Study from Waseda University) After working as a trainee and working at the London branch in the UK, he changed his job to the Japan External Trade Organization in 1999. Deputy director of research at the New York office in the United States from 2006 to 2011 After serving as the director of the international economy research division of the overseas research department of the Japan Headquarters, he served as the director of the Kuala Lumpur office and the director of the Nagoya office. He was assigned as the manager of the Los Angeles office from November 2023.

梶田朗（かじた・あきら）　 1965年生まれ。神戸市出身。北海道大学卒業後、日本債券信用銀行に就職（後に早稲田大学社会科学研究科で修士号取得）。英国ロンドン支店トレーニーおよび勤務などを経て、1999年に日本貿易振興機構（ジェトロ）に転職。2006年から11年まで米国ニューヨーク事務所調査担当次長。日本本部の海外調査部国際経済研究課長を務めた後、クアラルンプール事務所長、名古屋事務所長など歴任。2023年11月よりロサンゼルス事務所長として赴任。

Akira Kajita, newly appointed as the executive director of Japan External Trade Organization Los Angeles in November of 2023, talked about efforts to achieve the 5 trillion-yen goal of export value of agriculture, forestry and fishery products, and strengthening of the sales promotion of Japanese fishery products in the US over ALPS (Advanced Liquid Processing System) treated water measure.

JRN: How do you feel about returning to the United States after 12 years of absence?

Kajita: When I worked at JETRO in New York for 5 years, I was not directly involved in the food business, but it was the dawn of the Japanese food boom. In the early 2000s, Japanese supermarkets and restaurants were still limited, Ippudo entered New York around that time and became a hot topic, but I remember that there were not many ramen shops yet, I feel that the spread of Japanese food has progressed significantly in the past 10 years. Also, compared to the last time I was stationed, I feel that not only the

20 April 2024 • www.alljapannews.com

Japanese food, but all the other food has gotten significantly better, including its technology, preservation and distribution. If the food culture matures further, I think the original high-quality Japanese food will also grow.

JRN: I would like to ask you about the promotion of Japanese fishery products. Kajita: This year, the Japanese government has issued preliminary expenses as a fishery measure related to ALPS treated water in Fukushima, and we are focusing on expanding the export of fishery products including Japanese scallops. China has banned imports, so we are strengthening our sales to the United States to compensate for it.

We are focusing on promoting fishery products in general such as yellowtail and sea bream, and especially on Japanese scallops because they have become a hot topic. From February 16 to March 1, we worked together with 40 stores around Los Angeles and 10 restaurants in Phoenix, Arizona, to hold a restaurant week through the menu development of Japanese scallops. Also, from January 21 for 3 days, we set up a Japan Pavilion as JETRO at the 48th Winter Fancy Food Show in Las Vegas, and introduced various Japanese fishery products such as scallops, yellowtail and sea bream at the PR booth regarding ALPS treated water.

In addition to 49 companies exhibited at the Japan Pavilion, a total of 100 companies from Japan were there that included booths of Japan Rice and Rice Industry Export Promotion Association and Japan Federation of Soy Sauce Manufacturers Cooperatives. For the first time as an Asian Pacific country, Japan was selected as a “partner country”, and widely recognized in the banner marked “JAPAN” as a co-sponsor. We were able to promote “Japanese Sea food” very positively.

JRN: Please tell us about other planned activities in the future, such as exhibitions and promotions.

Kajita: We are conducting an intensive promotion in Hawaii. From the end of January to the beginning of February, we invited leading local

chefs and influencers to Japan. They visited Tokyo, Fukuoka, and Ehime to see Japanese seafood while observing local markets. In March, we are also planning intensive promotions and export business meetings at restaurants and retail stores in Hawaii. In the mainland, in addition to participating in Natural Foods Expo West in Anaheim from March 13, Bar and Restaurant Expo in Las Vegas (March 18 through 20) will also be exhibited by 60 companies. There are 6 JETRO offices in the United States, and the Los Angeles office is responsible for the food business, organizing the whole north American offices that include Toronto, Canada office. Also, Japan Food Product Overseas Promotion Center (JFOODO) has an office in Los Angeles. It is an organization that is specialized in promoting B to C (business to consumer), and in addition to sake, shochu, yellowtail and sea bream they are recently strengthening their efforts in promoting scallops through commercials on CNN. Mexico has our office in Mexico City, which belongs to the South-Central America region, but we are merging to do business together as the North American Continent region. In Mexico, we are conducting a demonstration experiment of shelling scallops, and a business meeting will be held in Los Angeles on March 16 for importing and selling processed scallops to the United States.

A flow of inspecting the facilities and scallop shelling on site, tasting, and having business talks has been set up. Since bivalve shells from Japan cannot be imported directly to the United States, they were used to be shelled in China to export until now. However, banning of export to China is causing a change of route to Vietnam and Mexico instead. Vietnam has already been decided for mainly export to Asian markets. We are hoping that the JapanChina-U.S. route will soon change to Japan-Mexico-U.S. route.

JRN: As an export target for agricultural, forestry and fishery products, the Japanese government is aiming to

NEWS / TRENDS

Akira Kajita Executive Director Japan External Trade Organization Los Angeles

achieve 5 trillion yen by 2030. Please tell us your prospects.

Kajita: As looking at the spread of the current market and the penetration of Japanese food to non-Japanese people, I think the possibility is great. The other day, at the event called Arizona Festival 2024 held in Phoenix, JETRO promoted a set menu of sake and sashimi. We prepared 300 sets a day, but they were so popular and sold out by early afternoon. The dozens of other Japanese food booths were also very busy, creating long queues of people. I was strongly convinced of popularity of Japanese food again there. By looking directly at such a reality, I feel that the trend is towards achieving the goal and can be hoped to succeed.

There are still many foods in Japan that I would like local people to eat. JETRO has a sample showroom in Culver City in Los Angeles, where 400 samples are displayed. we are trying to sell popular items at tasting by throwing them into a distribution system. Besides those 400 samples, there are so many more unknown foods in Japan.

We are also working on discovering new foods. I would like local businesses to challenge the American food market by pushing especially Japanese local-area industry people with their local specialties. from now on, I would also like shochu to ride on the wave since it has been relaxed from sales restrictions in California. Aso, many sake breweries have been damaged by the Noto Peninsula Earthquake, so as a support for that, I would like to help them with foreign exports.

JRN : I think the experience of your banking days is being used even in your current position, but what is the best part of JETRO?

Kajita : I think, JETRO is the only organization that practices the Japanese government policies in the field. The fact that what I'm doing is for the public interest is the point that I feel rewarding. JETRO is an on-site job, so you can grasp the trends and see the commercial flow and logistics up close while directly interacting with customers and businesses. It is very interesting to be able to work by looking directly at the actual movements of the business.

JRN: Please tell us your aspirations for this year.

Kajita : the goal and ambition is to liven up the Japanese food business and bring it to a situation where the spread is progressing in more matured way. As Shohei Otani has just joined the Dodgers, the City of Los Angeles is attracting more attention, so we would really like to ride along on the wave.■

昨年11月に日本貿易振興機構

（ジェトロ）ロサンゼルス（LA）事務所の新所長に就任した梶田朗氏に、日本政府が掲げる農林水産物・食品の輸出額5兆円の目標達成に向けた取り組みやALPS処理水対策における米国での日本産水産物販促強化などについて話を伺った。

JRN：12年ぶりのアメリカはいかがですか？

梶田：５年間ニューヨークのジェトロに勤務していた時は直接食品事業には関わっていませんでしたが、日本食ブームの黎明期でした。2000年代初頭はまだ日系スーパーも日本食レストランも限定的でした。一風堂が当時ニューヨークに進出して話題になりましたが、ラーメン店もまだそんなになかったと記憶しています。この10年ほどで日本食の普及が著しく進んだと感じます。また、前回の駐在時と比べると、日本食に限らず全ての食べ物がおいしくなった気がします。食品技術や保存、流通も含めて著しく食が進歩したように感じます。食文化がさらに成熟していけば、もともとクオリティの高い日本食も伸びていくと思います。

JRN：日本産水産物のプロモーションについてお伺いします。

梶田：今年度は福島のALPS処理水関連で日本政府から水産対策として予備費が出ており、日本産ホタテをはじめとした水産物の輸出拡大に力を入れています。

中国が輸入を禁止してしまいましたので、その分アメリカへの売り込みを強化しています。ブリ、タイ、ハマチなど水産物全般に力を入れていますが、ホタテは話題になっていることもあって特に集中的にプロモーションをしています。2 月16日から３月1日にかけてロサンゼルス周辺40店舗とアリゾナ州フェニックスの10店舗の飲食店と連携し、日本産ホタテのメニュー開発を通じたレストランウィークを実施しました。

また、１月21日から3日間ラスベガスで行われた第48回ウィンター・ファンシー・フードショーでもジェトロとしてジャパンパビリオンを設置し、ALPS 処理水関連のPRブースを出してホタテ、ブリ、タイなど様々な日本産水産物を紹介しました。ジャパンパビリオンには49社が出展したほか、全日本コメ・コメ関連食品輸出促進協議会（全米輸）や全国醤油工業協会同組合連合会（全醤工連）がブースを設置するなど、100社ほどが日本から集まりました。今回、アジアの国としては初めて「パートナーカントリー」に日本が選ばれ、共催関係ということで大々的に「JAPAN」とバナーに入れて宣伝していただき、「ジャパニーズ・シーフード」を積極的にプロモーションしました。

JRN：その他の見本市やプロモーション、今後の活動についてお聞かせ下さい。

梶田：ハワイで集中プロモーションを実

施しています。1月末から２月初旬にかけて現地の有力シェフとインフルエンサーを日本に招聘し、東京と福岡、愛媛を訪れて市場を視察するなど日本の水産物を見ていただきました。3月にはハワイのレストラン・小売店での集中プロモーションや輸出商談会なども予定しています。本土では3月13日からアナハイムで行われるナチュラル・フーズ・エクスポ・ウエストに参加するほか、ラスベガスのバー・アンド・レストラン・エキスポ（3月18日～同20日）でも60 社が出展します。

ジェトロの事務所は全米に6か所ありますが、食品事業はロサンゼルスが幹事になっており、カナダ・トロントも含めて北米事務所を取りまとめています。ま

た、JFOODO（日本食品海外プロモーションセンター）もロサンゼルス拠点があります。B to Cの消費者向けプロモーションに特化した組織で、最近では日本酒、焼酎、ブリやタイなどに加え、ホタテもCNNを通じてCMを流すなど力を入れてやっています。メキシコは、メキシコシティに事務所があって中南米地域になりますが、そちらの事業も一緒にやるような形になってきており、北米大陸という意味で協働しつつあります。

メキシコではホタテの殻剥きの実証実験をしており、加工したホタテをアメリカに輸入して販売するための商談会を3 月16日にロサンゼルスで行います。現地でホタテの殻を剥く施設と作業を視察し、試食もし、商談をしていただく流れになっています。日本からの二枚貝はアメリカに直輸入できないため、これまでは中国で殻剥きをして輸出していましたが、禁輸を受けてベトナムとメキシコが代替えルートにあがっています。ベトナムはすでに始まっており、主にアジアマーケット向けの輸出になります。これまでは日本～中国～アメリカだったルートが、今後は日本～メキシコ～アメリカに変わることを期待しています。

JRN：農林水産物の輸出目標として政府は2030年までに5兆円の達成を掲げていますが、展望をお聞かせ下さい。梶田：今のマーケットの広がりや日本人以外の方への日本食の浸透度を見ていますと、可能性は大きいと思います。先日、アリゾナ州フェニックス市で開催さ

れたアリゾナ祭りというイベントでジェトロも日本酒と刺し身のセットをプロモーションしましたが、１日300食用意しても午後一番には完売する人気でした。出店していた数十の日本食はどこも大行列で、日本食の根強い人気を改めて感じました。そうした実態を直に見ると、トレンドとしては目標達成に向かっており、期待できると感じています。　まだまだ日本には、現地の方に食べていただきたい食品が多数あります。ジェトロはロサンゼルスのカルバーシティにサンプルショールームを設けており、およそ400点のサンプルを置いています。試食していただき、人気が出たものを流通にのせて販売する取り組みを行っていますが、そこにある商品以外にも何十倍もの知られていない食品が日本にあります。新しい食品を発掘する取り組みもしていますが、特に地方の事業者を盛り立てて地域の特産物でアメリカの食マーケットに挑戦していただきたいと思っています。今後はカリフォルニア州での販売規制が緩和された焼酎もその波に乗っていきたいですし、能登半島地震で酒蔵も多く被害を受けていますので、その支援として海外輸出のお手伝いもしていきたいと思っています。

JRN：銀行時代の経験が現職でも生かされていると思いますが、ジェトロでの醍醐味は？

梶田：日本政府の政策を現場で実践する組織は、ビジネス系ではジェトロだけだと思います。公益のためにやっているところが自分にとっては、やりがいを感じる点です。ジェトロは現場仕事なので、直接お客様や事業者様などと触れ合いながらトレンドを把握し、商流、物流を間近に見ることができます。ビジネスの実際の動きを直に見て仕事ができるところが非常に興味深いです。

JRN：今年の抱負をお聞かせ下さい梶田：より日本食事業を盛り上げ、さらに一皮むけた形で普及が進んでいくような状況に持っていくことが目標であり、抱負です。ちょうど今、ドジャースに大谷翔平さんも加入してロサンゼルスの街自体も熱気が出てきていますから、その波にぜひ乗っていきたいと思っています。

Japanese Restaurant News • Vol. 33 • No. 305 21

Introducing the appeal of Japanese food ingredients worldwide

-Japanese agricultural, forestry, fishery, and food exports in 2023 reached the highest export value in eleven years, although the growth trend is expected to slow -

日本産食材の魅力を世界へ

－日本産農林水産物・食品の2023年輸出実績が11年連続過去最高、伸びは鈍化傾向に－

The 2023 export value of Japanese agricultural, forestry, fishery, and food products reached a record-breaking 1.45 trillion JPY. The record was shattered for the eleventh consecutive year with a 2.9 percent increase in export value of 40.7 billion JPY compared to 2022.

The breakdown of 2023 export value of Japanese agricultural, forestry, fishery products and low value cargo are as follows:

Agricultural produce: 906.4 billion JPY (+2.3% compared to the previous year)

Forest products: 62.1 billion JPY (▲2.7% compared to the previous year)

Fishery products: 390.1 billion JPY (+0.7% compared to the previous year)

Low value cargo: 96.1 billion JPY (+25.2% compared to the previous year)

Also, the top export market was China, followed by Hong Kong, then the U.S. In the post-pandemic world, more consumers have started to dine outdoors in many countries and regions. The economy started to return to normal, helped by economical prices due to the depreciating yen.

However, the Chinese government banned Japanese seafood imports since TEPCO Fukushima Daiichi Nuclear Power Plant started releasing radioactive water treated with the Advanced Liquid Processing System (ALPS) into the Pacific Ocean. The significant impact (since August 24, 2023) resulted in a 14.6 percent decrease of 237.6 billion JPY, or 40.6 billion JPY decrease in export value that stopped the overall growth for the first time in twelve years since 2011. By item, scallops exported mostly to China were processed domestically in China and exported to a third country, thus the impact of the ban significantly reduced the export value by 22.2 billion JPY compared to the previous year, a 24 percent decrease in the latter half of the year. The Japanese government reexamined the supply chain for agricultural, forestry, fishery, and food exports, and started supporting businesses to relocate the task of shucking scallops for the U.S. market

from China to Vietnam and Mexico, etc., to diversify risk. Another possible reason behind the decreased export value of Japanese seafood products is that buyers purchased less products due to their inventory status.

Also, the export value of sake decreased due to Japanese restaurants impacted by the economic recession in China, Japanese seafood products banned in China, and U.S. inflation in the first half of the year, all clarifying the risk of depending on a particular nation or region. Although Japanese agricultural, forestry, fishery, and food exports to China decreased overall compared to the previous year, China is still the largest export market for Japan. The Japanese government must patiently continue their efforts to get China to lift the ban against Japanese seafood products for which there is no scientific basis. Tetsushi Sakamoto, Minister of the Ministry of Agriculture, Forestry and Fisheries, commented on China’s ban against Japanese seafood products: “Japanese seafood imports were considerably impacted by China’s ban, progress is seen in efforts to develop export markets outside of China.”

For other export items, the export value of pearls to Hong Kong, green tea to Europe, and beer to South Korea increased significantly. The export value in December 2023 totaled 126.5 billion JPY (reduced by 3.3 percent compared to the previous year). For individual items, mixed seasonings totaled 5.13 billion JPY (a 33.3 percent increase compared to the same month of the previous year), while green tea –matcha, recognized as a healthy food product, powdered to maximize nutritional benefits – grew to 3.36 billion JPY (52.1 percent increase compared to the same month of the previous year) due to rising health consciousness in the U.S. On the other hand, apples totaled 3.56 billion JPY (50.0 percent decrease compared to the same month of the previous year), while milk and dairy products totaled 2.23 billion JPY (42.0 percent decrease compared to the same month of the previous year), with many products reduced in export value.

For rice-related products, the export value of commercial rice totaled 9.41 billion JPY (27.5 percent increase), while pre-packaged rice, etc., totaled 1.01 billion JPY (27.9 percent increase), and rice crackers totaled 6.1 billion JPY (10.8 percent increase), the record was shattered for all three items. Commercial rice exports to the U.S. increased due to the growing dominance of inflated prices because of a bad year for rice harvest in California, etc. On the other hand, the export value of sake dropped to 41.1 billion JPY, a 13.5 percent decrease. The export value of sake exceeded the previous year and continued to break records for thirteen consecutive years until 2022, while both the quantity and export value decreased for 2023.

Export values by nation and region ranked China at the top at 237.6 billion JPY (14.6 percent decrease compared to the previous year). Hong Kong ranked second at 236.5 billion JPY (13.4 percent increase compared to the previous year), followed by the U.S. at 206.2 billion JPY (6.4 percent increase compared to the previous year), then Taiwan at 153.2 billion JPY (2.9% increase compared to the previous year), South Korea at 76.1 billion JPY (14.1 percent increase compared to

the previous year), 72.4 billion JPY to Europe (6.4 percent increase compared to the previous year), and Vietnam 69.7 billion JPY (3.7 percent decrease compared to the previous year); in that order. The export value by item is as follows: “Processed foods” totaled 510.3 billion JPY (1.0 percent increase compared to the previous year), “fishery products” (except prepared fishery products) totaled 300.7 billion JPY (0.1 percent increase compared to the previous year), “livestock products” totaled 132.1 billion JPY (4.2 percent increase compared to the previous year), green tea and “other agricultural products” totaled 130.1 billion JPY (5.3 percent increase compared to the previous year), and “prepared fishery products” totaled 89.4 billion JPY (2.8 percent increase compared to the previous year), in that order.

The Japanese government set the target to increase Japanese agricultural, forestry, fishery, and food exports to 2 trillion JPY by 2025, and 5 trillion JPY by 2030. As exports to the Chinese market – twenty percent of Japan’s total export market - decreases with no sign of China lifting the ban against Japanese seafood imports, Japan must develop new export markets urgently to meet the targeted export goals.■

NEWS / TRENDS

22 April 2024 • www.alljapannews.com

以外の輸出先の開拓に取り組んでおり一定の成果が見られる」と語っている。　　その他の品目別では、真珠は香港向け、緑茶は欧米向け、ビールは韓国向けが大きく増加した。2023年12月の輸出額は1265億円（前年比3.3％減）。個別の品目では、ソース混合調味料51.3億円（前年同月比33.3％増）、粉末の抹茶にすることで栄養を余すところなく取り込める健康食品として認知された緑茶は健康志向の高まりを背景に欧米向けで伸び33.6億円（同52.1％増）の輸出額増加が目立つ一方、りんご35.6億円（同50.0％減）、牛乳・乳製品22.3億円（同42.0％減）などは輸出減少額が多かった。

2023年の農林水産物・食品の輸出額は、過去最高の1兆4,547億円と、2022年比では2.9%の増、金額では407億円の増加となり11年続けて過去最高を更新した。

績は以下のとおり。

農産物：9,064億円（対前年比+2.3%）林産物：621億円（対前年比▲2.7%）

水産物：3,901億円（対前年比+0.7%）少額貨物：961億円（対前年比+25.2%）

また輸出先は、1位が中国、2位が香港、3位がアメリカの順となった。

多くの国や地域において、アフターコロナ禍で世界的に人々が外出して飲食する機会が増えるなどの経済活動の正常化

農林水産物及び少額貨物それぞれの実が進んだほか、円安による割安感も追い風になった。ただ、最大の輸出先である中国向けは、昨年8月に東京電力福島第一原発にたまるALSP処理水の放出を受けて、中国政府が日本産水産物の輸入を停止するなどした影響が大きく（8月24 日以降）、14.6％減の2,376億円、金額にして406億円減って、2011年以来12 年ぶりのマイナスとなり全体の伸びを抑える形となった。品目別では中国向けの割合が大きかったホタテは、中国国内で加工して第三国に輸出する役割も果たしていたため禁輸措置の影響もあり下半期に大幅減少。前年と比較し222億円、率にして24％の減少となった。そのため、日本政府は農林水産物・食品の輸出のためのサプライチェーンについても再点検し、リスクの分散を図るべく中国で行わ

れていた米国向けのホタテの殻むき作業を、ベトナムやメキシコなどに移す事業への支援を始めた。その他の減少の要因として在庫状況を踏まえたバイヤーの買い控えなども考えられる。また、日本酒

は、中国での景気後退や禁輸の影響を受けた日本食レストランの不調、米国での上半期のインフレなどを受けて減少し、特定の国や地域に依存することのリスクが浮き彫りになった。しかし、中国向けの農林水産物・食品の輸出は、全体で前年より減少したものの、なお最大の輸出先である。科学的な根拠に基づかない水産物の禁輸措置を早期に解除するよう、今後も日本政府は粘り強く働きかけねばならない。　坂本哲志農林水産大臣は、中国の禁輸措置について「少なからず影響があったことは否定できないが、中国

米関連では、商業用米94億1100万円(27.5%増)、パックご飯など10億 1000万円(27.9%増)、米菓60億9800 万円(10.8%増)の3品目が、いずれも過去最高を更新した。商業用米は、カリフォルニア産米の不作に伴う価格高騰などの優位性の高まりから北米向けが牽引。その反面、輸出額を減らしたのが 13.5%減の日本酒410億8200万円。日本酒は2022年まで13年連続で前年を上回り、過去最高額を更新し続けたが、 2023年は数量・金額ともに減少した。　輸出額を国・地域別で見ると、中国が2376億円（前年比14.6％減）で最多。次いで、香港2365億円（同13.4％増）、米国2062億円（同6.4％増）、台湾1532億円（同2.9％増）、韓国761 億円（同14.1％増）、EU724億円（同 6.4％増）、ベトナム697億円（同3.7％減）の順で多くなっている。

品目別の輸出額は、「加工食品」 5103.4億円（前年比1.0％増）、「水産物（調製品除く）」3007.2億円（同 0.1％増）、「畜産品」1321.4億円（同 4.2％増）、緑茶など「その他農産物」 1301.4億円（同5.3％増）、「水産調整品」893.5億円（同2.8％増）の順で多くなっている。

農林水産物や食品の輸出をめぐって、政府は2025年までに輸出額を2兆円、 2030年までに5兆円まで拡大する目標を掲げている。輸出先の2割を占める中国向けが減速し、輸入停止措置が解除される見通しが立たない中、目標達成には輸出先の開拓が急務になっている。

Japanese Restaurant News • Vol. 33 • No. 305 23

Us @Los Angeles Japanese sake Meetup

Sake Sommelier & Saka-Sho

Bon Yagi

Honorary Sake Sommelier TIC GROUP

Yuji Matsumoto

Master Sake Sommelier

Finalist of the 2nd World Sake Sommelier Competition.

David Kudo

Sake Sommelier

Master Sake Sommelier

Born Kita-Akita City, Akita Prefecture.

Uechi

Honorary Sake Sommelier & Saka-Sho Chairman Katsuya Group

Rick Smith & Hiroko Furukawa

Honorary Sake Sommelier & Saka-Sho Owner “SAKAYA NYC”

Beau Timken

Honorary Sake Sommelier & Saka-Sho Owner “True Sake”

Honorary Sake Sommelier

Kats Miyazato

Honorary Sake Sommelier

Owner of M&M Enterprise

The Possibilities for Shochu in the Future

InOctober last year, California's alcoholic beverage laws were amended to allow the sale of alcoholic beverages under a "soft liquor" license.

While sparkling wine and flavored wine is no doubt popular, another surprisingly popular beverage is shochu (distilled liquor).

Shochu on-the-rocks, mixed with lemon soda or with Calpis soda are also popular among American consumers.

From the restaurant side’s perspective, especially in California, the greatest advantage of selling shochu is

日本燒酒的可能性

年 10 月，美国加利福尼亚

州对酒精饮料管理法进行了修订，放宽了相关规定，允许使用 "软酒 "许可证进行销售。不言而喻，發泡酒和加香酒很受歡迎；但令人驚訝的是，日本燒酒亦廣獲好評。加冰塊、檸檬或可爾必思的日本燒酒均獲美國人好評。

以餐廳的角度而言——特別是在加利福尼亞州——最大的優勢是在於儘管其歸屬於蒸餾酒；但因其

Even without a bartender, shochu highball can be easily prepared by

Also, maritinis, mojitos, Bloody Mary, and various other vodka and tequila-based cocktails can be made with shochu. Therefore, I look forward to more American consumers trying shochu.■

酒精成分只有24%或以下，故只須持有啤酒及葡萄酒許可證，即可販賣之。然而感到意外的是，去到當地時會發現很少餐館能夠有效地利用這些日本燒酒。從客戶的反應來看，與購買日本酒回家的人比較，更多人希望購買日本燒酒；所以根據促銷活動的展開，日本燒酒的銷售量仍大有可能增加。

即使沒有調酒師，一樣可以利用檸檬汁，葡萄汁，荔枝汁和碳酸

輕鬆製作高利潤的雞尾酒（日式 highball，即日本燒酒摻汽水）。無須複雜艱難地解釋何謂日本燒酒；只需簡單地說「日本伏特加」，即可簡單容易獲美國人理解和接受。

除此之外，大多數可以用伏特加和龍舌蘭酒製作的雞尾酒——如馬丁尼和莫希托，以及血腥瑪麗等——都可以用日本燒酒製作，請務必一試。

Katsuya

Find

Honorary

去

28 April 2024 • www.alljapannews.com

Brewery Owner

Keita Akaboshi Sake Sommelier Kuramoto US Inc.

Shigeto Terasaka Sake Sommelier President Japan Hollywood Network

Kosuke Kuji

Takao Matsukawa Sake Sommelier

Latin Region Specialist Mutual Trading Co Inc.

Michael John Simkin

Masato Kato Sake Sommelier Wismettac Asian Foods

Mei HO Sake Sommelier

Isao Kiyota International Kikisake-Shi Academia de Sake Mexico Founder

Teruyuki

Kobayashi Taruhei Brewing Co Ltd.

Philip Harper

Tamagawa Hand Made

Japanese Sake Master Sake Brewer

Mai Segawa

Advanced Sake Sommelier Tako Grill

Akira Yuhara

Joe Mizuno

Head of the “Regional Sake Tasting Club”

Rachel Macalisang Sake and Wine Sommelier

Chizuko

by Kosuke Kuji

Fifth Generation Brewery Owner Nanbu Bijin, Inc.

Kaz Tokuhara Sake Sommelier Manager Wismettac Asian Foods

Koji Wong Owner Japon Bistro

Gary Imada Sake Advisor

Eduardo Dingler Sake Ambassador

Aoto

Alice Hama Certified Wine & Sake Sommelier

Kurtis Wells

Yoshihiro Sako Sake Sommelier Yuzuki

Liloa Papa Certified Sake Professional Level LL Young’s Market Company

Toshiyuki Koizumi Sake Sommelier Owner “WASAN”

Stuart Morris Sake

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

Noto Peninsula Earthquake and Sake Breweries ①

能登半島地震與酒藏①

The news reported the 2024 Noto Peninsula Earthquake.

024年1月1日，榮光的龍年開始了，元旦晚上，電視裡卻迴響著播音員令人心碎的聲音，「請快點逃走」和「快點到地勢更高的地方去」。

能登半島近海發生了地震。

地震發生後，石川縣為中心發布了東日本大地震以來的首次“重大海嘯警報”，日本海沿岸大片地區也發布了海嘯警報和海嘯注意警報。

was widely issued.

The sun had set, and it was dark outside.

The New Year variety entertainment show switched to a special news report led by NHK, as various TV programs switched to news when major disasters strike to provide regular updates.

The new year started off as a tragic journey.

The status of the tsunami was not known for a while after the major tsunami warning was issued. Aware of the damage incurred by tsunamis after

此時已經是日落時分，外面的天色已經黑了。

元旦無聊的綜藝節目被NHK等節目的特別新聞節目所取代，電視也被取代為發生重大災害時不斷更新資訊的慣常形式。

2024年，注定是一段充滿艱辛的旅程。

海嘯警報發布後，我們有一段時間不知道海嘯的詳細情況，而對於像

the Great East Japan Earthquake, I prayed for the safety of survivors. My heart anguished over not knowing the latest status of victims on site following the disaster.

我們這樣目睹了東日本大地震造成的可怕海嘯破壞的人來說，只能希望每個人都安全，更苦惱的是不知道詳細情況。

在那裡有“能登杜氏”，那裡是日本三大杜氏的故鄉。那裡有大約 10家酒藏。還有一個是屬於我師弟的酒藏。從這次開始，我將在接下來的幾集中談論能登半島地震和酒藏。

Kosuke Kuji 198 Hirohisa Kikuchi Sake Sommelier Sake Sommelier Miyako Hybrid Hotel Sommelier Hana Japanese Restaurant Mixologist Eiji Mori Sake Sommelier Katana Restaurant Michael Russell Certified Sake Sommelier Pacific International Liquor Inc Don Lee Sake Sommelier Yama Sushi Owner Chef True Sake Miyuki Yoshida Sake Sommelier Eda Vuong Sake Sommelier Sake School of America MJS Sake Selection Owner Koji Sake Sommelier Savannah Distributing Co. Inc. Niikawa-Helto Sake Sommelier Sake Samurai Timothy Sullivan Sake Samurai Sake Sommelier and Others Nanbu Bijin Inc. Fifth Generation Brewery Owner

30 April 2024 • www.alljapannews.com

150種美味清酒

從日本全國進口通過我們的全國網絡直接寄給你

When did sake contests start?

(currently in May) excluding 1945, when the contest was canceled due to wartime damage. The venue of the sake contest is The National Research Organization located on Takinogawa street in Kita ward, Tokyo.

日本酒品評會是時候開始的？目

“The Annual Japan Sake Awards” organized by the government is referred to as the “Spring contest.” Approximately 8,000 sake manufacturers were active in Japan at the time, with 2,137 entries submitted for the first contest.

前舉辦的最傳統、最負盛名的日本酒品評會是由大藏省國稅局主辦的「全國新酒鑑評會」。第一次鑑評會於明治 44年（1911年）春舉行，除昭和20年（1945年）因戰爭災難而取消外，

每年舉行一次（現為5月）。舉辦地點是位於東京都北區瀧野川的國稅局釀造實驗室（當時的大藏省釀造實驗所）。

是透過評審來自全國各地的釀酒師提交的當年度生產的新酒來確定金獎和銀獎。曾經展出的酒總數超過1,000種，最近每個酒廠的數量被限制為一件。大約有700至800件作品將接受評審，其中約100件將被選為金獎。評審結束後，獲獎的清酒將向公眾公佈，來自酒釀造業、批發商、零售商，和餐館老闆的人們都參觀了活動，每年的活動都很成功。審查人員約20人，主要由國稅局的技官和國稅局鑑定官組成。平成7年（1995年），實驗室更名為釀造研究所，並遷至東廣島市的新設施。

順便說一句，日本第一屆品判會於明治40年（ 1907 年）10 月，在大藏省釀造研究所舉辦，稱為「第一屆全國清酒品評會」。該活動是由酒造業者和大藏省的官員組成的釀造協會（日本釀造協會的前身）主辦的。這個品評會在清酒成熟的秋天舉行被稱為“秋季品評會”，而國家主辦的“新酒鑑評會”被稱為“春季品評會”。當時全國約有8,000家酒造業者，但第一回收到了2,137份申請。　　此後博覽會繼續每隔一年舉辦一次，逐年不斷發展，到了昭和12年（1937年）第15回展出了4,991件商品，頒獎典禮在東京寶塚劇院舉行。但是昭和14年（1939年）日本酒受到控制並停止生產。戰後的昭和 24年（1949年），日本釀造協會恢復了這項活動，並將其更名為“全國酒類鑑評會”，舉辦了3次，直到昭和 26（1951年）年才終止。從昭和36年（1961年）起，東京農業大學舉辦了“全國酒類調味食品品評會”，一直持續到昭和51年（1976年）的第 15屆。

這些展會之所以有如此多的參賽商品，因為獲獎不僅是一種榮幸，而且還有極好的廣告效果，有提高酒質量的同時還有一個重要的副產品：自江戶時代以來來自灘伏見以外的一些地區的清酒，由於名氣不足而完全不為人所知，在這裡可以被認可。

This article was courtesy from Shibata Shoten Co Ltd. BRANCHES & SALES OFFICES Head Office: LOS ANGELES (800) 633-1004, (323) 721-6100 LOS ANGELES Branch SAN DIEGO Sales Office LAS VEGAS Sales Office PHOENIX Sales Office DENVER Sales Office SAN FRANCISCO Branch SACRAMENTO Sales Office SEATTLE Branch PORTLAND Sales Office HOUSTON Branch DALLAS Sales Office BATON ROUGE Sales Office CHICAGO Branch TOLEDO Sales Office NEW YORK Branch BOSTON Sales Office BALTIMORE Branch ATLANTA Branch ORLAND Sales Office MIAMI Branch HAWAII Branch JFC GROUP OFFICE HAPI PRODUCTS, INC. JES INC. Interbranch Distribution Center (IDC) Yoshihide Murakami Master Sake Sommelier Liquor Manager JFC International Inc. 百味百題日本酒 Hakushika Junmai

Tatsuuma-Honke Brewing

(Hyogo) Miyosakae Tenmi Junmai Daiginjo Seiryo Shuzo (Ehime) Mizubasho Junmai Daiginjo Nagai Shuzo (Gunma) Daishichi Minowamon Junmai Daiginjo Daishichi Sake Brewery (Fukushima) SMV: +3 Polishing Rate: 70% Polishing Rate: +30% (Sakahomare) SMV: +2 Polishing Rate: 50% (Yamadanishiki) SMV: +3 Polishing Rate: 50% (Matsuyama mii) SMV: +3 Polishing Rate:70% (Yamadanishiki) SMV: +3 Polishing Rate: 50% (Yamadanishiki) Ippongi Kotona Egushi Daiginjo Ippongi Kubohonten (Fukui) Ozeki Yamadanishiki Tokubetsu Junmai Ozeki Corporation (Hyogo)

www.jfc.com

日本餐厅新闻 31

by Ryuji Takahashi

Shibamata Taishakuten

柴又帝釋天

A newcomer to Taishakuten, I eyed the restaurant Freshwater Fish Cuisine, where a long line of guests stood at the front waiting for the eatery to open, and the rice cracker

Afterwards, I strolled along the railroad tracks towards Keisei Kanamachi Station in the opposite direction from where I came,

Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.

enjoying the chilly breeze along the way to sober up. I enjoyed another drink at the Kanamachi Station and headed to Nippori Station, where I enjoyed hot sake at a standing bar in the Yanaka Ginza shopping district before I returned home. I realized during this visit that I should visit other renowned hot spots in Tokyo, a great start to the new year.■

我年初去了柴又帝釋天。我在東京生活已經30年了，但從未去過那裡，出於某種原因我只是認為那是一個不該去的地方，並且我沒有去哪裡看“演次郎的故事”電影系列。然而，它卻是這樣的地方；那裡有由兩位僧人於江戶初期寬永六年建造的日蓮宗寺廟。（現在的建築建於明治時代之後）正式名稱為經榮山題經寺，被當地人通常稱為帝釋天。這座寺廟在夏目漱石的《彼岸外》等許多文學作品中都出現過，近年來又因為有名系列《演次郎的故事》，這裡有主人公演次郎的雕像，被安裝在柴又站前。原本我打算搭火車到京成高砂站，然後搭乘京成金町線到柴又站，但是要等15分鐘才能換乘，被告知要從京成高砂站步行15分鐘能到柴又站，於是我步行朝柴又站走去。通往神社的參道從

車站前開始，下車的人們會先與演次郎的雕像合照。車站前有好幾家餐館，很多都是做炒麵的，大概是他們的特色菜吧。從那裡進入神社繁忙的參道時，遇到手裡拿著草團子和甘酒的人們。這裡是一個如此繁忙和有趣的地方，我很遺憾30年沒有來過這裡。經過排隊等待開業的河魚店和米果店，身為剛來帝釋天的遊客，我決定先去帝釋堂看看，於是我就前往正在排隊參拜的帝釋堂。二天門入口前已經排了長隊，我還是順利來到了大釋堂並結束了參拜。抽完簽後，我又回到了神社的參道，不過此時才剛過中午，參道上比我來的時候還要擁擠。草團子店和米果店都排起了長隊，不過因為是在柴又，所以在回車站的路上在演屋買了一些草團子，邊走邊吃，然後就去了某個BS節目中出現的酒吧“春”參觀。顯然，每年這個時候，由於新年假期和旅遊目的地價格的原因，價格都很高，所以似乎沒有當地人來喝酒。一開始我有點擔心，因為除了我之外沒有其他顧客，但是後來來了團體顧客，座位都滿了。之後，只記得喝醉了，為了清醒一下，我沿著鐵軌散步到與來時相反方向的京成金町站，感受著冷風。在金町站又喝了一杯，然後搭乘JR到了日暮裡，又去了谷中銀座的角裡，喝了點熱酒就回家了。這是新的一年的良好開端，讓我覺得應該嘗試去參觀我還沒去過的東京其他著名景點。

Ryuji Takahashi Regional Sake Specialty Store “Ji Sakeya” Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.

32 April 2024 • www.alljapannews.com

Info All Japan News, Inc.

Sake Shochu Spirits Institute of America

(213) 680-0011

AllJapanNews@gmail.com

Yuji Matsumoto

Ask me

Sake Shochu Spirits Institute of America NPO法人

米国酒焼酎蒸留酒研究所

Toshio Ueno

Master Sake Sommelier

Vice President Sake School of America info@sakeschoolofamerica.com

Ami Nakanishi

Master Sake Sommelier

Vice President New York Mutual Trading, Inc. info@sakeschoolofamerica.com

Atsuko Glick Master Sake Sommelier Instructor Sake School of America info@sakeschoolofamerica.com

Yoshihide Murakami

Master Sake Sommelier

Liquor Manager JFC International Inc. ymurakami@jfc.com

David Kudo

Master Sake Sommelier President, All Japan News davidkudo@gmail.com

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

第2部分：讀出日本酒標籤

The ingredients used to brew sake are ‘rice’ and ‘water.’

The production region of sake rice is said to be Southeast Asia.

Japan grows mainly Japonica Rice.

Sake is brewed from non-glutinous rice. Large grains of sake rice are polished to brew sake.

Therefore, producers take great care since rice ears fall easily.

Over 100 rice brands suitable to brew sake circulate in the market.

However, the following three rice brands constitute seventy percent of raw sake rice used to brew Japanese sake:

Yamadanishiki: 33%

Gohyakumangoku: 25%

Miyamanishiki: 15%

日

Owner “Ji sakeya”

Shuto-Meijin ryu2syuto@yahoo.co.jp

本酒的原料是「米」和「水」。

據說米的原產地是東南亞。在日本是粳米。

日本酒是用粳米釀造的，但由於釀造酒時要削米，所以使用大粒米。

因此，稻穗容易倒塌，生產是困難的。適合釀造酒的米有100多種。

山田錦 33%

五百萬石 25%

美山錦 15%

這三種類型幾乎佔釀酒所用米的 70%。

大多數酒藏都靠近好的河流，因此可以使用泉水和地下水。

許多酒藏的場地都有泉水或水井。關於水質，日本的大部分水都是軟水，適合用於釀造日本酒。

Master Sake Sommelier Beverage Manager ymatsumoto001@gmail.com

JAPAN

Master Sake Sommelier Ryuji Takahashi Master Sake Sommelier

日本餐厅新闻 33

Us @Los Angeles Japanese sake Meetup

Sake Sommelier & Saka-Sho

Bon Yagi

Honorary Sake Sommelier TIC GROUP

Yuji Matsumoto

Master Sake Sommelier

Finalist of the 2nd World Sake Sommelier Competition.

David Kudo

Sake Sommelier

Master Sake Sommelier

Born Kita-Akita City, Akita Prefecture.

Uechi

Honorary Sake Sommelier & Saka-Sho Chairman Katsuya Group

Rick Smith & Hiroko Furukawa

Honorary Sake Sommelier & Saka-Sho Owner “SAKAYA NYC”

Beau Timken

Honorary Sake Sommelier & Saka-Sho Owner “True Sake”

Honorary Sake Sommelier

Kats Miyazato

Honorary Sake Sommelier

Owner of M&M Enterprise

The Possibilities for Shochu in the Future

InOctober last year, California's alcoholic beverage laws were amended to allow the sale of alcoholic beverages under a "soft liquor" license.

While sparkling wine and flavored wine is no doubt popular, another surprisingly popular beverage is shochu (distilled liquor).

Shochu on-the-rocks, mixed with lemon soda or with Calpis soda are also popular among American consumers.

From the restaurant side’s perspective, especially in California, the greatest advantage of selling shochu is

소주의 미래 가능성

캘리포니아주에서 지난해 10월 알코올 음료 규제에 관한 법률이 개정되어 '소프트 리커' 면허로 판매할 수 있도록 규제가 완화되었다.

발포주와 플레이버주는 늘 인기를 끌고 있는데 의외로 소주도 좋은 평가를 받고 있습니다.

소주는 온더록이나 레몬와리, 칼 피스와리 모두 미국 사람들에게 인기 가 있다.

레스토랑 입장에서 보면, 특히 캘리

Even without a bartender, shochu highball can be easily prepared by

Also, maritinis, mojitos, Bloody Mary, and various other vodka and tequila-based cocktails can be made with shochu. Therefore, I look forward to more American consumers trying shochu.■

포니아주에서는, 증류주라도 알코올이 24% 이하면 Beer & Wine 라이센스로 도 판매할 수 있어 큰 메리트가 있습니 다. 그러나 실제 이 소주를 효과적으로 활용하는 레스토랑은 의외로 적습니다.

고객의 반응을 보면 니혼슈를 사가는 사 람보다 소주를 구입하려는 사람이 많은 데, 판촉만 제대로 한다면 아직도 성장 가능성이 있다고 볼 수 있습니다.

바텐더가 없어도 레몬주스, 포도 주스, 리치주스와 탄산으로 높은 마진

의 칵테일 (츄하이)을 간단히 만들 수 있 습니다.

소주를 어렵게 설명하지 말고 간단 히 "Japanese Vodka" 라고 소개하면 미국 사람들도 쉽게 이해하고 받아들일 수 있습니다.

이것 말고도 마티니나 모히토, Bloody Mary 같은 보드카나 데킬라로 만드는 대부분의 칵테일도 소주로 만들 수 있으니 꼭 시도해보시기 바랍니다.

Katsuya

Find

Honorary

일식 레스토랑 뉴스 37

Brewery Owner

Timothy Sullivan Sake Samurai

Keita Akaboshi Sake Sommelier Kuramoto US Inc.

Shigeto Terasaka Sake Sommelier President Japan Hollywood Network

Kosuke Kuji

Nanbu Bijin Inc. Fifth Generation Brewery Owner

Takao Matsukawa Sake Sommelier

Latin Region Specialist Mutual Trading Co Inc.

Michael John Simkin

MJS Sake Selection Owner

Sake Sommelier and Others

Masato Kato Sake Sommelier Wismettac Asian Foods

Mei HO Sake Sommelier True Sake

Isao Kiyota

Teruyuki

Kobayashi Taruhei Brewing Co Ltd.

Philip Harper Tamagawa Hand Made

Japanese Sake Master Sake Brewer

Mai Segawa

Advanced Sake Sommelier Tako Grill

Akira Yuhara

Miyuki Yoshida Sake Sommelier

Eda Vuong Sake Sommelier Sake School of America

Joe Mizuno

Head of the “Regional Sake Tasting Club”

Rachel Macalisang Sake and Wine Sommelier

Chizuko Niikawa-Helto Sake Sommelier Sake Samurai

Kaz Tokuhara Sake Sommelier Manager Wismettac Asian Foods

Koji Wong Owner Japon Bistro

Gary Imada Sake Advisor

Eduardo Dingler Sake Ambassador

Koji Aoto Sake Sommelier Savannah Distributing Co. Inc.

Alice Hama Certified Wine & Sake Sommelier

Kurtis Wells

Yoshihiro Sako Sake Sommelier Yuzuki

Liloa Papa Certified Sake Professional Level LL Young’s Market Company

Toshiyuki Koizumi Sake Sommelier Owner “WASAN”

Stuart Morris Sake

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

Noto Peninsula Earthquake and Sake Breweries ①

노토 반도 앞바다 지진과 양조장①

by Kosuke Kuji

198

Fifth Generation Brewery Owner Nanbu Bijin, Inc.

The news reported the 2024 Noto Peninsula Earthquake.

024년1월1일、찬란한 용띠 새해 가 밝았던 새해 첫날 저녁 텔레비 전에서는「대피하세요」「서둘러 높은 곳으로」라고 아나운서의 비통한 목소리가 울려 펴지고 있었습니다.

노토 반도 앞바다 지진 발생. 　　지진발생후 바로, 동일본대지진이 래「대쓰나미경보」가 이시가와현 중심 에 발효되고 일본해쪽 연안부에 해일경 보, 해일주의보도 동시에 광범위로 나 왔습니다.

was widely issued.

The sun had set, and it was dark outside.

The New Year variety entertainment show switched to a special news report led by NHK, as various TV programs switched to news when major disasters strike to provide regular updates.

The new year started off as a tragic journey.

The status of the tsunami was not known for a while after the major tsunami warning was issued. Aware of the damage incurred by tsunamis after

곧바로 일몰이 되어 밖은 어두워 졌습니다.

정월의 시시한 버라이어티 프로그 램은NHK를 시작하여, 특별방송으로 바 뀌고, 텔레비전은 언제나 큰 재해가 일 어나면 정보가 항상 업데이트 되는 형식 으로 바뀝니다.

2024년 이 얼마나 고난에 가득한 여행길이 되었는가 대쓰나미 경보가 나오고 나서 잠시 쓰나 미 상황은 알 수 없고 우리들처럼 동일

the Great East Japan Earthquake, I prayed for the safety of survivors. My heart anguished over not knowing the latest status of victims on site following the disaster.

본대지진에서 대단한 쓰나미의 피해를 알고 있는 사람으로서는 무사함을 바랄 수 밖에 없는, 게다가 상황을 모르는 것 에 대한 고뇌가 배어나옵니다. 　　또한 노또는「노또두씨」라고 일컬 어지는 일본 3대 두씨의 고장. 주장도 10곳 가까이 있는 곳. 나의 선배가 운영 하는 곳도 있습니다. 이번 회부터 몇 번 에 걸쳐 노또반도 바다지진과 주장의 이 야기를 해나가겠습니다.

Kosuke Kuji Hirohisa Kikuchi Sake Sommelier Sake Sommelier Miyako Hybrid Hotel Sommelier Hana Japanese Restaurant Mixologist Eiji Mori Sake Sommelier Katana Restaurant Michael Russell Certified Sake Sommelier Pacific International Liquor Inc Don Lee Sake Sommelier Yama Sushi Owner Chef

International Kikisake-Shi Academia de Sake Mexico Founder

38 April 2024 • www.alljapannews.com

훌륭한 사케 150종류를 일본 전

국에서 수입

전 미국 네트워크를 통해서 여러

분에게 직송하고 있음

When did sake contests start?

일본주 품평회는 언제부터 시작되었을까

재 행해지는 일본주 품평회 중 에서 가장 전통과 권위를 가진 것은 대장성국세청이 주최하는 「전국신주감평회」. 제1회 감평회가 열 린 것은 명치 44년 봄으로, 전쟁으로 중 지되었던 소화29년을 빼고 매년 1회 (

현재는 5월) 개최되고 있다. 개최장소는 도쿄도 북구 다키노가와에 있는 국세청 양조시험고(당시는 대장성 양조시험소). 　　전국의 주조업자로부터 전달받은 그 주조년도에 만든 신주를 심사한 결 과, 금상 은상이 정해진다. 출품주의 총 수는 1000점을 넘은 때도 있었지만 최 근에는 제조장 1점으로 제한되고 있다. 700～800점 정도로 좁혀 심사되고 그 중 100점 전후가 금상으로 뽑힌다. 심 사후, 수상된 술은 일반에 공개 되고 주 조관계자나 도매업자, 소매업자, 요식업 점주들이 기주를 찾아 매년 성황을 이 루고 있다. 20명 정도의 심사위원은 국 세청 기관이나 국세국 감정관을 중심으 로 구성된다

또한 이 시험소는 평성 7년에 양조 연구소로 명칭이 변경되고, 히가시 히로 시마시의 새 시설로 이전된다. 한편 우 리나라의 최초 품평회는 이 보다 빠른 명치40년 10월, 같은 대장성 양조시험 소에서「제1회 전국 청주 품평회」가 열 렸다. 주최는 전국의 주조업자와 대장 성 관계관료로 결성된 양조협회（（재） 일본양조협회의 전신）. 이 품평회는 술 이 숙성되는 가을에 개회되는「가을품 평회」이고, 이에 비해, 나라에서 주최하 는「신주감평회」는「봄품평회」로 불렸다 고 한다. 당시 전국에 약 8000주조업자 가 있었는데 제 1회에는 2137점의 응모 가 있었다.

이 품평회는 그후에도 1년 걸러 개 최되면서 해가 갈수록 발전되어 소화12 년 제15회에는 4991점이 출품되고, 수 상식은 도쿄 타카라즈카 극장에서 개최 될 정도였다. 하지만 소화 14년에는 일 본주 생산통제가 시작되어 중지. 전쟁후 소화24년, 일본양조협회는「전국주류감 평회」라고 이름을 고쳐 품평회를 부활 시켰지만 소화26년까지 3회 열린 것으 로 끝났다. 소화36년부터는 도쿄농업대 학이「전국주류조미식품품평회」를 개최 하여, 소화51년 제15회까지 이어진다. 　　이들 품평회에 다수의 출품이 있었 던 것은 여기서 수상하는 것이 영예뿐이 아니라 발군의 선전효과도 있었기 때문 이라고 하지만 한편으로는 술의 질 향상 에 공헌함과 동시에, 에도시대 이후 본 고장, 나다, 후시미의 명성에 눌려 완전 히 무명이었던 지방의 술이 인정받게 되 는 큰 부산물이 있었다.

Tatsuuma-Honke Brewing

www.jfc.com

Ozeki Yamadanishiki Tokubetsu Junmai Ozeki Corporation (Hyogo)

현

일식 레스토랑 뉴스 39

by Ryuji Takahashi

Shibamata Taishakuten

시바마타테이샤쿠텐

A newcomer to Taishakuten, I eyed the restaurant Freshwater Fish Cuisine, where a long line of guests stood at the front waiting for the eatery to open, and the rice cracker

Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.

연초에 시바마타테이샤쿠텐에 다 녀왔다. 도쿄에 산지 30년이 되 지만, 한 번도 간 적이 없고, 영 화「남자는 괴로워」시리즈를 보지도 않 았는데 가볼 곳이 아니라고 마음대로 생 각했었다. 하지만 절대 그런 곳은 아니 고, 에도시대 초기, 간에이 6년에 2명의 스님에 의해 건설된 유적있는 일련종 사 찰이다.（현재 건물은 명치시대이후에 지 어진 것）정식으로는 경영산제경사이지 만 본고장에서는 타이샤쿠텐으로 불리는 경우가 많다. 나츠메소세키의「히간스기 마데」등 많은 문예작품에 나우는 사찰로 써, 최근에는「남자는 괴로워」시리즈가 가장 유명해서, 시바마타 역 앞에는 주인 공인 토라씨의 조각상이 설치되어 있다. 나는 경성고사역까지 전차로 가서, 거기 부터 경성 가나마치선으로 시바마타역까 지 갈 예정이었지만 전차환승 대기시간 이 15분이라서 경성고사역부터 걸어서 15분이라고 하니 걸어서 시바마타역을 향했다. 역 앞에서 바로 참배가 시작되는 데 전차에서 내려서 온 사람들은 먼저 토 라씨의 조각과 기념촬영을 하고 있었다.

역 앞에는 음식점이 여러곳 있고 명물인지 야끼소바를 내는 가게가 많은 듯했다. 거 기부터 번화한 참배에 들어가는 모두, 쿠 사단고나 아마자케를 한 손에 들고 걷는 풍경을 접한다. 이런 참배가 번화한 즐거 운 장소임에도 30년간 오지 않았던 일을 후회했다. 개점대기줄이 즐비한 민물고기 요리점이나 전병가게 등을 곁눈으로 보는 테이샤쿠텐 신참자인 나는 들르지 않고 우 선은 참배가 먼저라고 생각하고 참배객이 줄을 선 제석당을 향했다. 입구의 이천문 앞에서 행렬이 있었지만 의외로 순조롭게 제석당까지 도착해 참배를 마칠 수 있었 다. 그리고 오미쿠지를 뽑아서 참도에 돌 아왔는데 마침 점심시간이 지난 시간이라 올 때보다 사람이 많아져서 한층 참도가 붐볐다. 쿠사단고 가게나 전병집등도 행 렬이 있었지만 모처럼 시바마타에 왔으니 역까지 돌아오는 길에「토라야」에서 쿠사 단고를 사고 먹으면서 걸어서 예전BS 방 송의 주장탐방 프로그램에도 나온 적 있 는 역 앞의 이자카야「하루」에 들어갔다. 아무래도 새해 & 관광지 가격으로 가격이 시기적으로 높기 때문인지 지역 사람들은 마시러 오지 않는 듯, 처음에는 나 말고 다 른 손님이 없어서 약간 불안했지만 나중 에 단체손님이 들어와 만석이 되었다. 그 후 술기운을 깨기 위해 차가운 바람을 맞 으면서 왔던 방향과는 반대의 경성가테마 치역까지 선료곁을 산책하면서 걸어, 가네 쵸에서 다시 한잔을 마시고 JR을 타고 니 뽀리까지 가서 야나카긴자의 각타치로 아 쯔칸을 마시고 귀가했다. 아직 간 적 없는 다른 도쿄의 유명장소도 방문해야겠다고 생각한 좋은 연초였다.

Ryuji Takahashi Regional Sake Specialty Store “Ji Sakeya” Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.

40 April 2024 • www.alljapannews.com

Info All Japan News, Inc.

Sake Shochu Spirits Institute of America

(213) 680-0011

AllJapanNews@gmail.com

Yuji Matsumoto

Ask me

Sake Shochu Spirits Institute of America NPO法人

米国酒焼酎蒸留酒研究所

Toshio Ueno

Master Sake Sommelier

Vice President Sake School of America info@sakeschoolofamerica.com

Ami Nakanishi

Master Sake Sommelier

Vice President New York Mutual Trading, Inc. info@sakeschoolofamerica.com

Atsuko Glick Master Sake Sommelier Instructor Sake School of America info@sakeschoolofamerica.com

Yoshihide Murakami

Master Sake Sommelier

Liquor Manager JFC International Inc. ymurakami@jfc.com

David Kudo

Master Sake Sommelier President, All Japan News davidkudo@gmail.com

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

2편：일본주의 라벨을 읽다

The ingredients used to brew sake are ‘rice’ and ‘water.’

The production region of sake rice is said to be Southeast Asia.

Japan grows mainly Japonica Rice.

Sake is brewed from non-glutinous rice. Large grains of sake rice are polished to brew sake.

Therefore, producers take great care since rice ears fall easily.

Over 100 rice brands suitable to brew sake circulate in the market.

However, the following three rice brands constitute seventy percent of raw sake rice used to brew Japanese sake:

Yamadanishiki: 33%

Gohyakumangoku: 25%

Miyamanishiki: 15%

일본주의 원료「쌀」과「물」

Ryuji Takahashi

Master Sake Sommelier

Owner “Ji sakeya”

Shuto-Meijin ryu2syuto@yahoo.co.jp

쌀의 원산지는 동남아시아라고 알려지고 있 다.

일본은 쟈포니카쌀

일본주는 멥쌀로 만드는데 일본주 양조할 때 쌀을 깎 아내므로 알갱이가 큰 쌀을 사용한다.

따라서 벼의 이삭이 잘 쓰러져서 생산이 힘들다.

술만들기 적합한 쌀은 약 100종류 이상인데, 야마타니시키　３３％ 고하쿠만고쿠　２５％ 미야마니시키　１５％

이 3종류가 일본주의 원료미의 거의7할을 점하고 있 다.

물을 술창고 근처에는 거의 대부분이라고 말할 만큼 좋은 강이 가깝거나 약수터 지하수를 이용한다. 부지 내에 샘물이나 우물이 있는 주장도 많다. 수질에 관해 서는 일분의 대부분 물을 연수이고 그것을 술만드는 데 사용사고 있다.

Master Sake Sommelier Beverage Manager ymatsumoto001@gmail.com

JAPAN

Master Sake Sommelier

일식 레스토랑 뉴스 41

Find Us @Los Angeles Japanese sake Meetup

Terremoto de la península de Noto y destilerías de sake ①

by Kosuke Kuji 198

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

Cuando amaneció el glorioso Año Nuevo del Dragón el 1 de enero del 2024, la voz de un presentador de televisión instó con tristeza a los espectadores a “evacuen por favor”, “dirigirse rápidamente a un terreno más alto” en la noche del día de Año Nuevo.

Las noticias informaron sobre el terremoto de la península de Noto en 2024.

Inmediatamente después de que se produjera el terremoto, se emitió una “advertencia de tsunami importante” alrededor de la prefectura de Ishikawa, por primera vez desde el Gran Terremoto del Este de Japón, se emitió una advertencia de tsunami a lo largo de la costa del Mar de Japón.

El sol se había puesto y afuera estaba oscuro.

El programa de entretenimiento de variedades de Año Nuevo cambió a un informe de noticias especial dirigido por NHK, ya que varios programas de televisión cambiaron a noticias como cuando ocurren grandes

desastres para proporcionar actualizaciones periódicas.

El nuevo año comenzó como un viaje trágico.

El estado del tsunami no se conoció durante un tiempo después de que se emitiera la alerta de tsunami importante. Consciente de los daños causados por los tsunamis después del gran terremoto del este de Japón, oré por la seguridad de los supervivientes. Mi corazón se angustiaba por no saber el estado actual de las víctimas en el lugar tras el desastre.

La península de Noto también es conocida como una de las tres principales regiones de maestros destileros de sake (toji), llamada "Noto Toji". La península de Noto, hogar de casi diez destilerías de sake, también alberga la destilería de mi colega más joven. A partir de este número, compartiré historias sobre el terremoto de la península de Noto y las destilerías locales de sake en los próximos informes.

Bon Yagi Honorary Sake Sommelier TIC GROUP Katsuya Uechi Honorary Sake Sommelier & Saka-Sho Chairman Katsuya Group Rick Smith & Hiroko Furukawa Honorary Sake Sommelier & Saka-Sho Owner “SAKAYA NYC” Honorary Sake Sommelier & Saka-Sho Beau Timken Honorary Sake Sommelier & Saka-Sho Owner “True Sake” Honorary Sake Sommelier Kats Miyazato Honorary Sake Sommelier Owner of M&M Enterprise Kosuke Kuji

Noticias sobre restaurantes Japoneses 43

150 tipos de sake delicioso Importado de todo Japón a través de una red nacional enviado directamente a usted

Yoshihide Murakami

Master Sake Sommelier Liquor Manager

JFC International Inc.

BRANCHES & SALES OFFICES

Head Office: LOS ANGELES

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¿Cuándo empezaron los concursos de sake?

Elconcurso de sake más tradicional y prestigioso que se celebra hoy es el “Premio Anual de Sake de Japón”, organizado por la Agencia Nacional de Impuestos. El primer concurso de sake se celebró en la primavera de 1911 y se festejaba anualmente (actualmente en mayo), excepto en 1945, cuando el concurso fue cancelado debido a daños causados por la guerra. La sede del concurso de sake es la Organización Nacional de Investigación ubicada en la calle Takinogawa en el distrito de Kita, Tokio.

Los premios de Oro y Plata se seleccionan entre el sake nuevo elaborado ese año, entregado por fabricantes destileros de sake de todo el país para su evaluación. El número total de sake para la exposición superó las 1.000 entradas en un momento dado. Sin embargo, las inscripciones ahora están limitadas a una sola por fabricante. Las inscripciones para la exhibición se reducen a casi 700-800 y se evalúan, de las cuales aproximadamente 100 selecciones de sake reciben el premio de oro. Después de la evaluación, se anuncian los premiados.

Destileros, mayoristas, vendedores y dueños de tiendas de bebidas lo visitan para

degustar las reconocidas marcas de sake, un evento que se celebra con gran éxito cada año. Una veintena de miembros del jurado están compuestos por funcionarios técnicos y tasadores oficiales de la Agencia Tributaria Nacional.

Además, la instalación de pruebas pasó a llamarse Instituto Nacional de Investigación de licores en 1995 y se trasladó a una nueva instalación en la ciudad de Higashi-Hiroshima. El primer concurso de sake en Japón se tituló "Primera feria nacional de sake", celebrado en la misma Organización Nacional de Investigación del Ministerio de Finanzas, en octubre de 1911. El concurso de sake fue organizado por la Brewing Society (entidad predecesora de la Brewing Society of Japan) formado por fabricantes de sake de todo el país y funcionarios gubernamentales asociados del Ministerio de Finanzas.

Este es el “Concurso de sake de Otoño”, que se celebra cuando el sake envejece, mientras que los “Premios Anuales de Sake de Japón”, organizados por el gobierno, se conocen como el “Concurso de Primavera”. En ese momento había aproximadamente 8.000 fabricantes de sake activos en Japón y se presentaron 2.137 inscripciones para el primer

concurso.

Este concurso de sake evolucionó cada año que pasaba y desde entonces se organiza cada dos años. Para el decimoquinto concurso celebrado en 1937, se recibieron 4.991 inscripciones de sake. La ceremonia de premiación se llevó a cabo en el Teatro Takarazuka de Tokio. En 1939, sin embargo, comenzó el control de la producción de sake y el concurso fue cancelado. Después de que terminó la Segunda Guerra Mundial, en 1949, la Sociedad Destilera de Japón cambió el nombre y resurgió nuevamente como “Concurso de Sake de Japón”. Sin embargo, se celebró sólo tres veces más hasta que finalizó en 1951. En 1961, la Universidad de Agricultura de Tokio organizó el “Concurso de Alimentos de Sake de Japón” y lo celebró quince veces hasta 1976.

Se presentaron tantas propuestas de sake a este concurso, porque el reconocimiento recibido era honorable y eficaz para la publicidad. Este concurso no solo ha contribuido a mejorar su calidad, sino tambien su reputación. El sake elaborado en los distritos de Nada y Fushimi (De renombre histórico desde el período Edo (1603-1868)) le dio reconocimiento a una marca de sake regional desconocida, un subproducto importante de este concurso de sake.

This article was courtesy from

Shoten Co Ltd.

Shibata

Hakushika Junmai Tatsuuma-Honke Brewing (Hyogo) Miyosakae Tenmi Junmai Daiginjo Seiryo Shuzo (Ehime) Mizubasho Junmai Daiginjo Nagai Shuzo (Gunma) Daishichi Minowamon Junmai Daiginjo Daishichi Sake Brewery (Fukushima) SMV: +3 Polishing Rate: 70% Polishing Rate: +30% (Sakahomare) SMV: +2 Polishing Rate: 50% (Yamadanishiki) SMV: +3 Polishing Rate: 50% (Matsuyama mii) SMV: +3 Polishing Rate:70% (Yamadanishiki) SMV: +3 Polishing Rate: 50% (Yamadanishiki) Ippongi Kotona Egushi Daiginjo Ippongi Kubohonten (Fukui) Ozeki Yamadanishiki Tokubetsu Junmai Ozeki Corporation (Hyogo)

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44 Abril 2024 • www.alljapannews.com

by Ryuji Takahashi

Shibamata Taishakuten

Visité el templo budista

Shibamata Taishakuten Nichiren-shu a principios de Año Nuevo. Han pasado treinta años desde que me mudé a Tokio y, sin embargo, nunca he visitado el templo ni una sola vez. Como nunca había visto la serie de películas “Es difícil ser hombre”, estaba convencido de que no tenía motivos para visitarla. Sin embargo, se demostró que estaba equivocado. Shibamata Taishakuten es un prestigioso templo budista Nichiren construido por dos monjes durante el período Edo (1603-1868) en 1629 (el edificio actual fue construido después del período Meiji (1868-1912)). El nombre oficial del templo es “Hyoei-zan Daikyoji”, aunque a menudo se le conoce localmente como “Taishakuten”.

El templo se menciona en obras literarias como “Hasta el equinoccio de primavera y más allá” del autor Soseki Natsume. Recientemente, el templo es más famoso debido a la serie de películas japonesas "Es difícil ser un hombre". Por lo tanto, una estatua del personaje principal, Tora-san, se encuentra frente a la estación Shibamata. Tomé el tren hasta la estación Keiseitakasago y tomé la línea Keisei Kanamachi hasta la estación Shibamata. Como el tiempo de espera para cambiar de tren era de quince minutos, y la distancia a pie desde la estación Keiseitakasago también era de quince minutos, comencé a caminar hacia la estación Shibamata.

El camino hacia el santuario comienza frente a la estación. Los pasajeros bajaron del tren e inmediatamente comenzaron a tomar fotografías junto a la estatua de Tora-san. Frente a la estación de ferrocarril habían varios restaurantes.

Parecía que muchos de ellos servían yakisoba, quizás una especialidad local. Caminando por el bullicioso lugar hacia el santuario, me encontré con muchos peatones que pasaban con brochetas de albóndigas de artemisa y sake dulce en la mano. Lamenté no haber visitado este bullicioso camino hacia el santuario durante los últimos treinta años.

Como recién llegado a Taishakuten, miré el restaurante Freshwater Fish Cuisine, donde una larga fila de invitados esperaba al frente a que abriera el restaurante, y la tienda de galletas de arroz, mientras pasaba sin detenerme. Primero pensé en visitar el santuario y me dirigí hacia Taishaku-do, donde una larga fila de fieles se encontraba en la entrada de Nitenmon. Sorprendentemente,

Ryuji Takahashi

Regional Sake Specialty Store “Ji Sakeya” Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.

Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.

llegué rápidamente al frente del Taishakuten y visité el santuario. Saqué una hoja de la fortuna antes de regresar al camino del santuario poco después del mediodía. Han llegado más visitantes desde que llegué y el camino hacia el santuario estaba más concurrido que antes.

Se formaron largas colas frente a las tiendas que vendían brochetas de albóndigas de artemisa y galletas de arroz. Como recorrí un largo camino hasta Shibamata, compré bolas de artemisa en la tienda "Toraya" en el camino de regreso a la estación del tren. Comí mientras caminaba hasta que entré al restaurante izakaya “Haru”, que alguna vez apareció en un programa de televisión que exploraba los pubs. No vi ningún cliente local adentro, tal vez debido al aumento

de los precios en torno al Año Nuevo que apunta a los turistas. Al principio yo era el único cliente, lo que me ponía nervioso. Sin embargo, después llegaron grupos y el restaurante pronto se llenó.

Luego, caminé por las vías del tren hacia la estación Keisei Kanamachi en la dirección opuesta a la que había venido, disfrutando de la brisa fría en el camino para recuperar la sobriedad. Tomé otra bebida en la estación Kanamachi y me dirigí a la estación Nippori, donde bebí sake caliente en un bar del distrito comercial Yanaka Ginza antes de regresar a casa. Durante esta visita me di cuenta de que debía visitar otros lugares famosos de Tokio, un gran comienzo para el nuevo año.

Noticias sobre restaurantes Japoneses 45

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Master Sake Sommelier

Owner “Ji sakeya”

Shuto-Meijin ryu2syuto@yahoo.co.jp

Instituto de la Cerveza Sake Shochu de América Parte 2: Leer la

etiqueta del sake

Los ingredientes utilizados para preparar sake son "arroz" y "agua".

Se dice que la región de producción de arroz de sake es el Sudeste Asiático.

Japón cultiva principalmente arroz japonica.

El sake se elabora con arroz no glutinoso. Se pulen granos grandes de arroz de sake para preparar sake.

Por ello, los productores tienen mucho cuidado ya que las espigas de arroz se caen con facilidad.

En el mercado circulan más de 100 marcas de arroz aptas para elaborar sake.

Sin embargo, las siguientes tres marcas constituyen el setenta por ciento del arroz crudo utilizado para elaborar sake japonés:

Yamadanishiki: 33%

Gohyakumangoku: 25%

Miyamanishiki: 15%

La mayoría de las destilerías de sake están ubicadas cerca de ríos para utilizar agua subterránea y agua de manantial, mientras que otras tienen agua subterránea o un pozo en las instalaciones. La calidad del agua en Japón es principalmente agua blanda, que se utiliza para preparar sake.

JAPAN

46 Abril 2024 • www.alljapannews.com

Japanese Restaurant News April 2024

SAKE SOMMELIER CLUB

NEWS / TREND

ジャパニーズ・レストランニュース

Mission of Japanese Restaurant News

Us @Los Angeles Japanese sake Meetup

Honorary Sake Sommelier

The Possibilities for Shochu in the Future

これからの焼酎の可能性

米カリフォルニア州で昨年10月にア

소주의 미래 가능성

Noto Peninsula Earthquake and Sake Breweries ① 能登半島沖地震と酒蔵①

When did sake contests start?

日本酒品評会はいつ頃始まったか

Shibamata Taishakuten 柴又帝釈天

米国酒焼酎蒸留酒研究所

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

米国酒焼酎麦酒研究所 / その2：日本酒のラベルを読む

日本酒の原料「米」と「水」。米の原産地は東南アジアと言われている。

Revised California shochu law celebratory party held -Expansion of U.S. sales channels gain momentum-

米カリフォルニア州で昨年10月

Interview with Akira Koga, Director of the Japan Sake and Shochu Makers Association

インタビュー 日本酒造組合中央会 古賀 明常務理事

昨年10月にカリフォルニア州の

Japanese Restaurant Association of America held the 2024 Annual New Year’s Reception and General Meeting

Akira Kajita appointed as the new Executive Director of JETRO, LA

-Talked about efforts and aspiration to expand the export of agriculture, forestry and fishery products of Japan

ジェトロLAの新所長に梶田朗氏が就任

昨年11月に日本貿易振興機構

日本産食材の魅力を世界へ

Us @Los Angeles Japanese sake Meetup

Sake Sommelier & Saka-Sho

Yuji Matsumoto

Honorary Sake Sommelier

The Possibilities for Shochu in the Future

日本燒酒的可能性

Noto Peninsula Earthquake and Sake Breweries ①

150種美味清酒

When did sake contests start?

日本酒品評會是時候開始的？ 目

Shibamata Taishakuten

柴又帝釋天

米国酒焼酎蒸留酒研究所

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

第2部分：讀出日本酒標籤

Us @Los Angeles Japanese sake Meetup

Sake Sommelier & Saka-Sho

Yuji Matsumoto

Honorary Sake Sommelier

The Possibilities for Shochu in the Future

소주의 미래 가능성

Noto Peninsula Earthquake and Sake Breweries ①

노토 반도 앞바다 지진과 양조장①

When did sake contests start?

일본주 품평회는 언제부터 시작되었을까

Shibamata Taishakuten

시바마타테이샤쿠텐

米国酒焼酎蒸留酒研究所

Sake Shochu Beer Institute of America - Part 2: Reading the sake label-

2편：일본주의 라벨을 읽다

Find Us @Los Angeles Japanese sake Meetup

¿Cuándo empezaron los concursos de sake?

Shibamata Taishakuten

米国酒焼酎蒸留酒研究所

Instituto de la Cerveza Sake Shochu de América Parte 2: Leer la

etiqueta del sake

インタビュー　日本酒造組合中央会古賀明常務理事

日本酒品評會是時候開始的？目