It was about last summer that I learned that "the French origin is in Lyon, France" . The name of the sake brewery is Les Larmes du Levant, a Japanese name for Shoru Shushu .
The name of the storehouse is Mr. Gregoire (commonly known as Greg) Buch. The second hometown of France Rhône-Alpes, in the small town of Pélussin outside of Saint-Tienne, established a brewery company in May 2016. Two years after the first squeezing, the spring of 2019 finally began importing and selling in Japan.
Greg stands in front of the sake brewery "Shoshu sake Lazo". The sign on the sign is by the owner of the Shantou Hotel in Tottori Prefecture. Liquor refurbished an old spinning plant over 100 years old.
When I drank it, I was surprised. It runs backwards with the image of SAKE, which is popular nowadays and abroad (?), And it was actually a liquor that emphasized that it seems to be Japanese sake . What does it mean that you can make such a drink in France? I just grabbed Mr. Greg from Japan and Japan to tell a little more.
Why does Greg, who is French, want to start making sake in France, and what kind of sake is in the image, and the impression that I actually tasted, and the impression that I'm watching now more than anywhere else Let's report early!
What is the meaning put in the name of Shoa Shuzo?
It is said that such a sunrise comes from Mr. Greg's home. I feel like I can understand the reason why I named it Shoaku Shuzo.
In "Sensho", put respect to the country of the rising sun, Japan. "Tears" was taken from a sentence in the book "Lart du Sake" by Mr. Toshiro Kuroda, who is said to be a leading figure of sake in France, "Sakes are tears that shed when yeast was suffering during fermentation" . Mr. Greg's spirit that aims at Japanese sake connecting France and Japan is transmitted.
Where is France's first sake store, Shoaku Shuzo?
A city with brick buildings lined with red roofs. Pelussan is a small mountain town with a population of less than 4,000. 
Peryusan with "Pila Natural Park". It may be snowing in winter.
In Japan, there is always a place where sake is located, where nature is rich and clean water is assumed, but Pelusin is also a beautiful city in the mountains located further south of Lyon in southeastern France. The water (filtered over granite) coming out of this land surrounded by mountains is medium hard water and soft water , which is favorable for sake brewing (French water is usually hard water).
When I asked Japanese people who visited Kuramoto, it was said, "Drinking tap water was as good as Japanese water." Not only the mountains but also the underflowing water of the river is used for sake brewing, and such a favorable environment was close to us. Mr. Greg's fate to make sake store here?
Who produces sake from Asakuya Shuzo?
Mr. Kenichiro Wakayama, who was the first person in the world to have a head (the second place of Mr. Tatsumi) at Takezuru Sake, Hiroshima. Kotona Tanaka, who worked at Fukui and Nanbu Sake Brewery since preparation for the winter of 2018, touches baton. Rice and yeast are shipped from Japan, and a small number of people are making sake including Greg. By the way, Shoumi Shuzo is the first to be granted the use of yeast from the Japan Brewing Association abroad.
What is bothering me is how Greg was able to meet Mr. Tsubaki of Japan. Greg's first visit to Japan is in 2013, where he knows sake and tastes it. It seems that he kept drinking a large amount of sake every day during his 10-day stay. That led me to want to make sake in my home country. After returning home, I bought a suitcase full of sake at home, and I thought that there was an importer who bought from Tottori's Umetsu sake breweries from Europe by chance, Greg asked Mr. Umezu Shuze for a tweet. It took a considerable amount of time to learn how to make sake from oneself, and I received approval on the premise that I would invite a craftsman from Japan instead. The sake brewing project in France started from here. It seems that it wasn't easy to find Mr. Roh who will send it to France, and the Kurita, but those who are involved in sake brewing in Japan have been put on Greg's passion!
Tanaka's back on the left. During the process of making ginger, mixing sake rice and rice bran with bare hands to produce lactic acid fermentation etc. Ginger is a traditional technique of sake brewing. Completed in the Edo period, this was common until the Meiji era.
Hand-stirred sake rice and rice bran are then crushed with a stick. Like Mr. Greg, it is his brother, Louis, who has a stick. Ginger is a series of time-consuming tasks. The ginger "Ishin" of "Aoshia Shuzo" is also on sale with a limit of 300. It is 6,800 yen (tax-excluded) only with 1,440 ml of magnum bottle.
Where did you go to study at Tottori and Umezu Shuzo?
Umezu Sake Brewery is a small sake brewery closely connected to the local community, with less than 100 stones if it is pure sake.
Mr. Greg spent a half year from October 2015 in Tottori's Umezu Shuzo, before setting up a sake store in France. It is said that it was a half year that I learned the process of making sake and the know-how as a storehouse while experiencing Japan more deeply as a storehouse who manages sake storage when returning to France alone rather than learning work as a storehouse. .
Mr. Tsuji Kuramoto and Mr. Masanori Umetsu of Umetsu Sakezo looked back on what I had with Greg. In the episode that remains in the impression, it is said that Mr. Greg treated the tools miscellaneously and Mr. Umetsu noted it. A tool for a craftsman is a partner or more. It is Japanese that thinks that things stay in mind, but it is said that the way of thinking was not accepted by him of French and there was a backlash. Sake-making is something that many powers can combine. The first step to get rid of each and every one is how to direct the mind to tools etc. From that, Greg learned the spirit of sake making in Japan. By the way, on the day I will leave Tottori, I would like to bring back my work shoes carefully, saying "wash and then throw away"!
Mr. Umetsu says. "I love Japan, I love sake and I am interested in sake making, but I think that I did not imagine that sake making was so hard when I actually came in. And that thought is France It seems that you are getting stronger with your own storehouse, and you should be aware that it is not easy to start up and keep it up. "The only reason I can see and listen to Greg optimistically is that people like me no matter where I am from Tottori. People who want to help him where Greg's go Will gather. "
I'm glad I met my parents who had been brought up warmly too, Greg. Speaking of Umezu Sake Brewery in Tottori, I have once been indebted even in the Japanese-style magazine. It was also a storehouse of "Fure" which I recommended in the Wakame 2018 December 1st edition "Sausage no Tomo All Japan Championship".
This project introduced the favorite sake and snacks while the editorial staff of 10 members showed off their own personal set. The bias of the staff was quite well received. On the Wako Web site, we hold the All Japan Championship of sake that focuses only on recommended sake. You can read the contents under this article.
Umezu Shuzo is established in 1865, but all sake has been switched to pure rice from the preparation in 2005, and ginger-made sake has been revived. "Saki" that I introduced in the coverage of Wakasu was pure rice wine aged for six years, but I was surprised at the fact that "fresh sake" is burned and left to mature actively every year without leaving it. Not only is it all manual work, but also the pursuit of a taste like sake using only rice and rice cake, but is it important to sell daily as well? Do you say Mr. Kuramoto, who has a particular commitment to worrying about it?
In the storehouse traditional sake brewing is done by hand.
Pure rice wine brewed with time and effort without omission of any work has a solid taste. And, " Umomi ingredients of sake have some things that bloom when the temperature goes up, " said Mr. Umizu. When you drink it with pure rice liquor, its rich taste is more noticeable. Mr. Umezu's way of thinking is that it will not mature when it is matured moderately .
Mr. Greg's first cold drink was Sake, but when staying in Umazu Sake, you should drink pure rice wine every night . So I learned that I could change the temperature and taste the difference in the taste of sake , and I also learned how to enjoy sake as a drink . Mr. Greg's fortune is the strength of Mr. Greg's luck, because his first study destination is the old-fashioned “Umetsu Shuzo”.
The reason why Greg makes a great sake for sake
So, you can go cold or at normal temperature. However, when it is made into sake, it is finished to taste more delicious. I think this is the big difference with reimported sake so far. Greg also feels that "Sake in a glass of wine is sake that has turned into wine." "There is no need to europeanize sake, and the taste of sake should be", it was asserted that there was no such thing.
The booth of "Shomu Shuzo" in the event "Salon de Saket" held in Paris. You can see that there is a bottle of liquor behind the sake.
Mr. Greg says, "If you drink sake in a bowl, you feel better in Japan . " "It's kind of drunken, it feels good. Above all, it makes the food delicious. I think that's the difference with cold sake." I understand, Greg! I feel like I want to beat my shoulder. He made me a good drink in France.
It is good to drink sake with sake in Tokori, and Mr. Greg. Asaake Shuzo's original rose represents the lily flower of the French king's emblem with a Japanese-style crest.
Four brands of Shoa Shuzo's pure rice sake on sale
It is an anxious line-up, but now there are 4 brands of "wind", "暁", "浪" and "lightning" .
From the right of the photo, "Lightning" (pure rice liquor, Toryori prefecture's ball Sakae, 80% rice milling fee), "Nami" (pure rice liquor, Tottori prefecture's ball Sakae, rice milling 70%), "Wind" (pure rice ginjo shu, Hyogo prefecture Produced by Yamada Mochi / 50% rice milling fee, "Mochi" (pure rice wine, 70% Yakimochi rice flour from Tottori Prefecture), "Wind" only 1440ml 8,400 yen · 720ml 4,600 yen and the rest is 1440ml 6,600 Yen · 720ml 3,600 yen (all except tax). It was my first preference to have a bowl of rice.
"I wanted to express the individuality of the taste with a single kanji character," said Greg. For Japanese, I think it seems that kanji characters are not as good as Japanese sake brands, but it is surprising and surprising. Can express well in a single letter! I would like to share this surprise with many people.
Well, the impression that I actually drank was
The design of the taste is "a slightly sweet and full-bodied mouth to match French daily food." However, I think that the daily food in France is light now, and it is not so different from Japanese taste. Rather, whether this liquor is perfect for Japanese's mouth where Japanese and Western food go up simultaneously on the table.
If it's Japanese, you might want to match it with cooked simmered foods, well-sweetened white and yellow vinegar, and beef and eel cooked with real sauce and soy sauce that will come in season. For example, if you combine them with French, for example, the "wind" of pure rice daiginjo is for pale fish and vegetables, and the sweetness like "Nami" honey is for a dish or soup with plenty of sauce. "Shoyu" has a little sour taste, so even with cheese and dessert. Even with nuts. With a strong sense of ripening, "Thunder" seems to be delicious if it is a combination of heavy meat dishes and cheese with a rather distinctive texture. Mr. Greg also had a good sense of affinity with cheese.
Sake for French people's daily dining table
"I really want Japanese people to drink their own sake, but eventually they will be able to get to know the true taste of SAKE in their own country France, and there will be Shoakushu Shuzo on their daily dining table. I hope you want it. "
Appealing sake as a daily drink from French people's dinner tables, it should not be easy to say that it is a SAKE boom worldwide. But it is Mr. Greg who made it the final goal. Sake making has just begun, and from now on the taste of liquor will evolve more and more. We support sake brewing that serves as a bridge between Japan and France!
We carry out tasting advertisement sales in Nihombashi Kashiwajimaya
At the Takashimaya Osaka store I visited earlier, it was said that Mr. Greg's service to sign the bottle was very popular. Is that service available in Tokyo? Please take this opportunity to meet Mr. Greg at this opportunity. I am a cat, but I can also speak Japanese.
Place: Nihonbashi Sugajimaya Main Building B1F Bar section period: Under holding until April 23 (the final day is 18 o'clock)
For inquiries about Shoryo Shuzo's sake ▼
Import and sale agency: Hashimoto of sake
TEL 0474465732
Report cooperation / Sake source of sake , Umezu Sake Brewery , Yamazushi Hotel , Teshigawara Kanako, Marunouchi Ashino
I want to read together
Is it easy to drink sake or sake that goes with sake? All Japan Alcohol Championship
