日本酒というもの
日本酒は、米と水から造られる自然の賜物です。
それは水の力、米の力、菌の力、人の力によって唯一無二の飲み物となります。水・米・菌・人という自然の本質を理解し、もろみの声に耳を傾け、香りを嗅ぎ、味わい、表情を見るなどの五感を使い醸し出されていきます。
日本酒は無色透明の飲み物ですが、その中にはいろいろな思いや物語がつまっています。米を育てる農家の皆様の思い、酒造りをする蔵人たちの思い、そのお酒を大事に扱ってくださるお客様の思い、そのすべての思いがお酒には存在します。
美味しいと感じることはもちろんですが、呑んだ瞬間にその物語を感じることができるような、そんなお酒を醸し伝えていきたいと思います。
Made from rice and water, sake is a gift from nature.
It is the only beverage made through the power of water, rice, koji and the brewers who make it. Good sake can only be made when all of these vital elements are together in unison. Sake brewing is the result of using all of the five senses in order to try and understand the true essence of these elements. One must listen to the whispers of the moromi, pay close attention to the subtle changes in appearance, and of course take heed of the delicate aromas and flavours that come forth.
Although sake is but a mere clear liquid，there are many tales to be found within. There is that of the farmers who toiled to cultivate the rice, the brewers who made it, and of course the customers and retailers who care for the sake once it has left the brewery. All of these stories and more exist inside each and every glass. It goes without saying that we strive to make sake that is delicious. However, we also want to make sake that conveys these stories from the moment that you take your first sip.
十八盛の酒造り
十八盛酒造は、瀬戸大橋のかかる倉敷市児島にあります。日本で初めて国立公園として指定された瀬戸内海国立公園にある鷲羽山は多島美による風光明媚な眺めで有名です。そんな海の近くにある蔵では瀬戸内の魚介類にも合う旨味のあるお酒を造っています。
近年では、食の多様化ということで和食・洋食を問わず様々な味わいの料理が作られています。
十八盛では、それぞれの料理に寄り添うように、穏やかな香り・米の旨味を生かした豊かな味わい・呑み飽きしないキレの三つのバランスを大切にした食中酒を造るように心がけています。
Juhachi Zakari Shuzo is situated in Kojima, Kurashiki on the shores facing the iconic Seto Ohashi Bridge. Also located nearby is the Washuzan area, famous for its scenic views of the stunning Seto archipelago, and for being the first park in Japan to receive national designation. Due to this close proximity to the sea, we have always strived to make umami rich sake that compliments the abundance of seafood of which this region is famous. In recent years, the diversification of food culture has seen cuisine evolve to include both Japanese and Western styles. Therefore, we try to make Juhachi Zakari in a way that closely matches these various different styles of cooking. We endeavor to brew sake that places importance on the balance of the three elements of a gentle fragrance, a taste that utilises the richness of the rice, and a clean sharp finish that you will not tire of drinking.
酒造りの魅力
「酒造りは人を育てる」と考えます。
酒造りは人を真摯にさせ、夢中にさせます。
丁寧に時間をかけて処理された米を蒸し上げると宝石の如く輝き、それに触れることにワクワクします。
一つ一つ丁寧に仕事をしたからこその達成感、そして失敗の許されない緊迫感。
たいへんな作業の連続ですが、その不断の努力により更に良い酒ができ、また人の和がつながります。
これも酒が持つ魅力の一つだと考えます。
It is often said that brewing sake has certain similarities to raising a child. We become fixated by it which makes us more diligent in what we do. Rice that has been carefully nurtured over time shines like a pearl when steamed and is pleasing to touch. The sense of accomplishment of carefully doing each task, and the sense of not allowing oneself to fail. Although it is continuous hard work, through that constant effort, I can make even better sake and connect with the harmony of people. I also think that this is one of the charms of sake.
