Dr. Horie’s profile: Shuji Horie1935: Born in Izumo, Shimane.1954: Graduated from Shimane Prefectural Izumo Industrial High School, Department of Industrial Chemistry.1954: Started work at Shimane Prefectural Industrial Research Institute (now Shimane Institute for Industrial Technology).1996: Retired and founded Alcoholic Beverages and Food Comprehensive Consulting Horie SFI.1996 - 1999: Worked as an Affiliate Professor at Shimane University Collaborative Research Center.2001 - present: Became a part-time lecturer at Shimane University, Department of Law and Literature.Present: An appointed committee member at the Department of Labor, Shimane Prefecture, Izumo city, Shimane University Medical Department, NPO’s and more!Qualification: Doctor of Agriculture, Tottori University: A study on fermentation management of refined sake mash (1999).Awards1978: Shimane Governor’s Prize; for inventing a steamed rice machine and improved optimization technology for ingredients processing in sake making.1992: Brewing Society of Japan, Technological Award; for invention of an evaluation method ofGinjo Koji and development of the application technology.1997: Brewing Society of Japan, Distinguished Service Award; for many years of contributionsto the development of the brewing industry.2004: Education Minister’s Award; for invention of the OH type double vapor tank for high quality sake making.Main books2012 Nihonshu no kita michi (translates as the history of Japanese Sake) IMAI PRINTING CO., LTD.2015 Sake kara mita inishie no Izumo (translates as Ancient Izumo and Sake) IMAI PRINTING CO., LTD.He has more co-authored books.With the increase in worldwide popularity we wanted to introduce the deep world of sake to everyone. Here’s a special feature article to tantalize your mental taste buds!The San’in region has an ideal climate and landscape for sake and as such there is a strong historical and cultural connection to this libation. As a result many local residents have special feelings and an attachment to it. We interviewed Dr. Shuji Horie at his house in Izumo who dedicates himself to the dissemination and research of sake as a doctor of agricultural. He has published many books on the subject and has some fascinating stories to share.Why is sake made in San’in so good?What do you think about the popularity of sake overseas?Traditional Japanese cuisine (Washoku) was added to UNESCO’s Intangible Cultural Heritage list. Sake pairs perfectly with this cuisine and has therefore grown in popularity.In the San’in region the local Oki sake brewery has even taken out the gold medal in French contests.Jyunmai Daiginjyo, with a lot of flavor has been popular recently. However, types that go well with meals like Jyunmai Ginjyo and Jyunmai are gaining more popularity. (see pg.18, 19)What’s your recommended sake for foreigners? Jyunmai Daiginjyo and Daiginyjo are aromatic and fruity, so they work as an aperitif. Jyunmai has a strong taste and is recommend-ed while having a meal. No one can tell you what the best type of sake is, because every-one has a different sense of taste. I give a lecture every year at the National Research Institute of Brewing in East Hiroshima about “The historical change of sake and food culture” to people all over the world.At times, I let people try traditional styles of sake from the Nara period, Muromachi period, the middle of the Edo period, the end of the Edo period and the Meiji period, (when Koizumi Yakumo was living in Matsue). There are some people whose eyes open in surprise, who say those taste better than Ginjyo nowadays. What do you think is a “good taste” for sake?Since the Liquor Tax Law has distinct categories for Daiginjyo or Jyunmai and so on, people have the idea that simply drinking Daiginjyo is the best. The evaluation of what sake tastes good really depends on the individual. You may taste things differently depending on your condition, the time of day or the atmosphere where you are drinking, even if it’s the same sake. You cannot tell which tastes the best unconditionally. It’s important to choose sake that goes well with your food, to get the most enjoyment out of it. It is fun to find what works well with different meals. Spend some time and find the taste combi-nations you like.However, I guess there isn’t enough information yet. I’m going to add some tips. It has been said since ancient times that the best sake comes from the harmony of the five flavors.These five flavors are sour, sweet, spicy, bitter and tart.Sakemade in San’inA Master ofSHIMANETOTTORIBrewing12

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