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[Hokkaido's Local Sake]

Hokkaido is famous for its fresh vegetables, livestock, seafood, and other culinary treasures. Not only locals but also many tourists come to Hokkaido to enjoy these delicacies. Since good food is always accompanied by good sake, we would like to introduce some of Hokkaido's locally brewed sake.

Sake brewing began in earnest in Hokkaido around the beginning of the Meiji period (1868-1912). As Hokkaido's development progressed, more people moved to the area, and the demand for sake increased along with it, which led to local sake brewing.

Sake breweries can be found all over Hokkaido, but the reason why Hokkaido's local sake tastes so good is that it is brewed using subsoil water produced by nature. In recent years, it has also become possible to obtain excellent sake rice such as "Ginpu," "Suisei," and "Kitashizuku," which are all produced in Hokkaido, making it possible to produce sake with not only water but also sake rice produced in Hokkaido. There are more than a dozen sake breweries in Hokkaido, which is blessed with such an environment, and we would like to introduce four of them.

Kunimare Shuzo:
Founded in 1882 in the town of Mashike, Hokkaido, which prospered from the herring fishing industry, Kunimare is the northernmost sake brewery in Japan. It is the northernmost sake brewery in Japan and uses high-quality underground water from the Shokanbetsudake mountain range for brewing. The brewery produces a wide variety of sake with a light, mellow flavor that is especially suited to seafood, as is typical of Hokkaido sake, including "Kunimare," a clean, mellow sake, "Josen Kunimare," a light, dry sake made from 100% Hokkaido "Ginpu," and "Onikoroshi," a super-dry sake.

Otokoyama:
Otokoyama was founded in Asahikawa, Hokkaido in 1887 as Yamazaki Shuzo, the predecessor of Otokoyama. The brewery inherited Otokoyama, a sake that had been popular in Itami, Kansai since the Edo period, from the Yamamoto family in 1968, and has passed on the taste of this famous sake to the present day. Otokoyama is characterized by the taste of Hokkaido's nature, which is produced by the severe cold and underground water from the perpetual snowfalls of Daisetsuzan. "Otokoyama Junmai Daiginjo," which is the brewery's signature brand, was the first sake in the world to win the Monde Selection Gold Medal and has since been a continuous recipient of the award. They are also making efforts to export sake not only domestically but also to other countries.

Nippon Seishu:
Nippon Seishu, which produces Chitosetsuru, Hokkaido's representative local sake, was founded in Sapporo in 1872 and is currently the only brewery in the city. The water used for brewing is the subsoil water of the Toyohira River, which absorbs minerals as it flows underground from the rich nature of the mountains to the south of Sapporo, making it a high-quality water suitable for sake brewing. The sake rice used is mainly "Ginpu" rice grown in the town of Shintotsukawa in Hokkaido, which is suitable for sake brewing. We work hand in hand with the sake rice growers to ensure uncompromising sake brewing with a commitment to Hokkaido rice production. "Chitosetsuru Junmai Ginjo," which uses 100% "Kitashizuku," Hokkaido's preferred rice for sake brewing and is characterized by its gorgeous aroma and light sweetness, and "Shibata Karakuchi Junmai," which uses "Ginpu" and has the royal, refreshing taste, make for a unique lineup, so you can enjoy finding your favorite bottle.

Tanaka Shuzo:
Founded in 1897, Tanaka Shuzo is the only sake brewery in Otaru. The main store is a wooden structure built in 1927 and is designated as a historical building by Otaru City. The brewery pursues a unique Hokkaido style of sake brewing by pumping up and using as brewing water the underground water from the melting snow of Mount Tengu in Otaru City and using 100% Hokkaido rice, mainly "Suisei", which is the best rice for sake brewing. Instead of the common "cold brewing" method, we use the "seasonal brewing" method, which is rare in Japan, to take advantage of the cool climate even in the summer. The representative brand "Takaragawa," which has taken root as Otaru's local sake, and the newly created new brand "Kita no Issei" are available. The "Kikko-gura," the production site, brews sake all year round, and visitors can see the brewing process during a factory tour. You can also enjoy sake tasting, so this is a must-see spot when you visit Otaru.

As the weather gets colder, it is the season to spend more time at home, but it is also a good time to relax at home and enjoy food and sake. Try some of Hokkaido's delicious local sake in your favorite sake cup. The sake and food in the photo were taken at Sushiya Kodai in Otaru.

Hirota Glass's Ultimate Sake Glass
https://www.shokunin.com/en/hirota/nihonshu.html
Nousaku's Take Shuki Set
https://www.shokunin.com/en/nousaku/shuki.html
Ceramic Japan's Shuki Daruma
https://www.shokunin.com/en/ceramicjapan/daruma.html
Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html

References
https://www.kunimare.co.jp
https://www.otokoyama.com
https://www.nipponseishu.co.jp
https://tanakashuzo.com

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[Sand Box]

Sand boxes are often found on roads in snowy regions such as Hokkaido, although they may be unfamiliar to those who live in areas where it does not snow.

The shapes of these boxes vary by city, town, and district, but they are often seen on busy streets and are essential for walking safely on snow-covered roads and protecting oneself from injury due to falls. Whenever the road is slippery and dangerous to walk on, sand boxes can be used by anyone. Because many people walk at intersections, pedestrian crossings, and streets in front of train stations, snow is trampled down and becomes a slippery surface in no time. Even northern residents who are accustomed to walking on snow-covered roads will slip. In such cases, don't hesitate to spread sand for yourself and those who will come after you. Otaru City, where our showroom is located, is a particularly hilly town, so if you have any concerns about walking, please feel free to use it not only for locals but also for visitors.

It is easy to use. Simply remove the sand in a sand bag or plastic bottle from the sand box, open the seal, and sprinkle a small amount over a wide area. Empty bags or PET bottles are placed in the empty bag container in the sand box. This sand is not the silky sand found in sand boxes or beaches, but rather small, angular stones made from finely crushed stones that stick to the icy road surface and act as a non-slip surface. What happens to the spread sand is that when the snow melts and spring comes, volunteers who clean up the area collect it. In winter, many people are said to be transported to emergency rooms due to falls, but thanks to the activities of those who replenish the sand boxes, spread the sand, and collect it, people can walk more safely on snow-covered roads, which are often dangerous.

While this is a common sight for those of us who live in snow country, it may be an unusual sight for visitors. Some sand boxes are modern, some have a retro feel, and some have a slightly different shape, so it may be fun to see what kind of sand box you can find.... And remember that the areas where the sand boxes are located are particularly slippery, so please be careful not to fall over.

Otaru Showroom
https://www.shokunin.com/en/showroom/otaru.html

References
https://www.city.otaru.lg.jp/docs/2020101000011/
https://www.city.sapporo.jp/kensetsu/yuki/sunamaki/index.html

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["Yakumi" Is a Condiment That Is Added to Food to Enhance Its Aroma and Flavor]

"Yakumi (薬味)" is a condiment that is added to dishes to enhance their aroma and flavor. It also improves the appearance of dishes. Generally, yakumi includes vegetables (mainly leaves), citrus fruits, root vegetables and seeds, and spices that are also used as spices. In Japan, the culture of yakumi may have developed because of the abundance of sashimi and raw foods.

The word "yakumi" was originally used as a medical term, and the origin of the word comes from the oldest Chinese medicine book "Shennong Honzang Jing" from around the 1st or 2nd century. Foods were classified according to their five tastes (sweet, bitter, sour, spicy, and salty), each of which was believed to have its own efficacy, and it was considered important to include them in the diet according to one's constitution and medical conditions. These five tastes came to be called "yakumi," and the term "kayaku-mi" came to be used to describe the addition of yakumi. "Kayaku" is also found in "kayaku gohan," which is rice cooked with condiments added, and "kayaku" in cup noodles. When Chinese Song medicine was introduced to Japan, ginger became the representative of "kayaku-mi" as an ingredient in Chinese medicine found in Japanese households, and ginger came to be called "yakumi," "kayaku," and "spicy (one of the five flavors)." In the Edo period, other spices such as green onion and pepper were also called kayaku, and kayaku came to mean all ingredients in general.

"Kayaku" refers to takikomi-gohan or gomoku-gohan, which is rice cooked with ingredients, rice, dashi (Japanese soup stock) and other seasonings. In Kansai, it is called "kayaku gohan (kayaku rice)," but the name and ingredients used vary from region to region. In Fukuoka Prefecture, it is called "kashiwa-meshi," in Okinawa "juicy," in Mie Prefecture "aji-gohan," and so on.

The term "ishoku dogen (医食同源)," which is naturally associated with the Chinese term "yakushoku dogen (薬食同源)," is a coined Japanese word that suggests that if one eats healthy foods on a daily basis to maintain one's health, there is no particular need for medicines. In the words of the Greek physician Hippocrates, "Let thy food be thy medicine, and thy medicine be thy food. If a disease cannot be cured by food, neither can a physician cure it. We should make good use of "yakumi" and "kayaku gohan" to enjoy healthy meals.

Oya Seisakusho's Copper Grater
https://www.shokunin.com/en/oya/
Kiya's Yakumiyose
https://www.shokunin.com/en/kiya/yakumi.html
Suzuki's Hagama Rice Pot
https://www.shokunin.com/en/suzuki/
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html

References
https://www.eisai.co.jp/museum/herb/familiar/spices.html
https://square.umin.ac.jp/mayanagi/paper04/secom07.htm
https://square.umin.ac.jp/mayanagi/paper04/yakumi.pdf
https://ja.wikipedia.org/wiki/炊き込みご飯
https://tenki.jp/suppl/rsakai/2019/02/17/28846.html
https://ja.wikipedia.org/wiki/医食同源