A History of Sake with Natsuki Kikuya

So good afternoon evening morning Whatever time it is wherever you are Welcome and thanks for joining us on This modern history of sake webinar Which netsuke is hosting and so just a Brief couple of words from me first off I’m Julia with WCT school and this is One of a series of webinars that we have Started and since the lockdown began and We’re hoping to continue to bring you More and more different events Informative events that can keep you Interested keep it occupied so do keep Checking back in on our events page sign Up to as many as you’d like and we hope To see you soon we are going to be Recording this so the plan is to send The recording out to everyone that’s Registered so if you do miss it or if Anyone who knows but that is all from me And I will cost you a bit so you could Get started great Thank You Julia so um This is my ever first webinar and I’m I’ve been lecturing diversity that was Three in the past seven years so I’m Quite comfortable talking to in front of A lot of people but never being talking In front of the computer or my mobile And so a little bit nervous at this Moment and thank you so much for joining At moment we have about 265 attendees Total which is great turnout I’m seeing A lot of sake educators fabric sock Educators sake friends diversity judges

Also some of the students that I taught Already like some friends so thank you So much for joining by worried about who Hasn’t I personally met my name is not so Kiki Crea I Besides in London for the past 11 years First my connection to soccer is my Family who my mother’s like family who Is in Akita it’s making sake over 300 Years That’s my collection the sake and I Moved to UK 11 years ago and first my First job was working as a sake Sommelier in As at Zuma and raqqa restaurant and About eight years ago I become Independent Sakhi consultant educator and that’s When I started watching University and With the help from Antonia Moss MW who Many of you already know as well We created this diversity edible sweet Co-education and then also number one on The following year so before start I Just wanted to think or in case it’s any Essential workers in this group who is Helping in medical service or Distribution sectors and as well as a Service industry thank you so much for All your hard work during this hard Period and yeah they’re attending ho This seminar so just I think everybody’s Mind is I think everywhere at this

Moment and uncertain circumstances and I Just hope this uh one hour time at the Webinar we can drink sake together and Learn about history and relax a little Bit and also thinking about the future And I think that’s why the topic history Of sake really suit at this point Because you know a lot of times we learn Things from history and in the past Histories and you know sake having the History of over 2,000 years it’s been Always with us in Japan and you know Between contribute the sake has been Contributing a lot to the history and History has been contributed the sake Itself so we learned this during this Time it’s quite let me take one hour Hopefully we can all fit in but also I Want to make this time to think what we Can do for the future well that’s a key Industry so today I just wanted to Introduce what I’m drinking 6:00 p.m. so Early enough to drink sake so today I’m Drinking sake from Hiroshima Prefecture One of the quite big sake regions in Japan called author sciatica to do so if You hear the word packet Maybe some of you might ring the bell oh Yes gets a whiskey so yes that’s it’s Actually the founder of packets a Whiskey it’s after home it’s running a Sake brewery before so that’s the sake Coming from that and this luck is a very Classic circuit that I wanted to bring

For this seminar because that kind of Bring bring us back to very ancient pubs Time of sake that’s before the modern Sake has been created so however it’s Quite geeky already about sake this Sucker is Komodo So it’s techniques that’s being found it Quite long time for 300 years That’s incorporating as a lactic acid Bacteria since instead of adding a Lactic acid liquid that’s poorly Manufactured it’s quite modern things as Well this is matured okay That’s brewed in 2016 so it’s already Been four year matured so maybe many of You bahut that’s sake you have to drink Quite quick but grass traditionally in The past it’s there they were culture to Aid sake and much a drink appreciate the Matured sake as well so this is quite Layla side of my shirt sake that has a Deeper flavors and colors and it’s also Made with a wooden barrel so most of the Sake makers steam modernized you alone This later on but so started using Stainless steel tank in a mill coated Tongue but in the back then in at a Period like three hundred years ago Almost all the Sakura brewed and stored And Trust in wooden barrels because they They want any other containers available So this sucker was fermented in a wooden Barrel which is quite led to see these Days and this is gauge shoe which is

Undiluted and maraca which is unshackle Fine and they use the rice called Half-done which is one of the Significant rice varietal From Hiroshima Prefecture maybe you Heard of variety called Hana sake or Heart and soul but this is hot pan one Of the other family So the sukkah has a little yellow golden Colors leaving as much elation of nutty Coffee little bit mushroomy type of Flavor aromas very delicious cry rich And quite a lot of astatine umami So all these things that I mentioned Aria gives this firmness richness and Then the maturation gives the Caramelization kind of flavor to the Sake and makes them quite tasty so Anyway just wanted to start to the topic Today about the history of the sake so Today Judea if you can flick to the next Slide by the way this picture is from One of the rice fields from mere Prefecture that’s very very cool so Today as a modern history We start from Meiji period which is 1868 So a lot of people might recall the Historical event in Japan when you say Meiji periods There’s a major distraction so after the Meiji period in Japan we are all living In the samurai era in Edo period so Everybody was wearing kimonos and swerd And samurais are fighting against each

Other and we have a quite long period of Isolation of ourselves from other Countries so we developed a very unique Culture of ourselves but then also Growing the kind of city culture of Edo Although is a formal Tokyo so it’s being A capital of Japan since around that Time and exceeded a 1 million population And then a lot of suburb suburban Prefectures has been contributing a lot Of products and service and that’s when The a lot of entertainment culture has Been developed in Japan such as kabuki See mo kio a Arps as well as the food Culture so you may know your favorite Japanese food sushi this is when the Edo Period this is when and on the late 18th Century that this is a wendice these Food culture kind of blossomed in Tokyo Same as tempura or soba noodles Sukiyaki so these these things was Founded within this kind of blossom of Entertaining culture in at a period and Suck it up until Edo period once as I Mentioned the sake of history over 2,000 Years so coming from a very very ancient Time all this our ancestor has been Forming lot of techniques and try and Error and experimenting sake techniques But other period is when thought of sake Production techniques has been firmed Finalized so such as if you already Quite familiar about the sake Three-stage addition so you when you add

All the ingredients in the pan you Actually split into three different Stages over four days instead of putting Everything at once that is a safer and Consistent way of fermenting sake a Later stage and then as well as the Pasteurization techniques so one of the Thing is a case sake never contain Sulphide so instead of adding that we Have been actually postulating sake to Stabilize the security this has been Also found in during this time as well As forming a Porgy system so maybe some Will be hard of Koji as I said some some Of the Japanese steps are you it’s nice To remember Soto GTO ji is master master Brewer of the sake or head of the sake Brewer that’s the top of the sake Brewery and he works at the conductor Within organization to form a sake Production at the in any one season so During the edo period the organization Of the socket technique of the sake as We blossomed as well as at the payment Culture but what happens in a major Period is quite radical so as i Mentioned all these hundred years of the Isolation away from the other foreign Cultures the Meiji government opened the Door opened the port open the gate to Falling people to If you can flip to the next page they’ll Be great Thank you so major period between 1868

To 1912 as well for an entire period Which is 1912 to 1920 6 this is when I Call such a trade as of national finance Color so as I mentioned Meiji Distillation Oh Meiji government and open the country Though gate to a lot of foreign cultures So the fast presence of the sack outside Of Japan what’s this time such as you Know the Vienna Expo a pice Expo so a Lot of suckers has been exported to European countries for the first time Around this time and what government did Around this time it’s they wanted to use Sachi as income so one of the thing they Did at the very first stage when the Meiji government opened up was a full Liberalization of entry to secure Production up until Edo period the Government was very strictly controlling The sake production how much to make and Who is to make but around this time they Actually open this liberalized the entry To the second production so um in 1881 There were about twenty six eight Hundred sake breweries existing but Because of disability realization act That’s being established in 1875 it’s Jumped up to ten thousand so there were Ten thousand sake breweries all around Japan after this act and so everybody Was going inside into the sake Production and which you know a lot of How much sure people are starting to

Make sake or changing the business just Like a pro brewing is you can easily Imagine that people fail so I also Learned that the 8.5% of the sake tax Was exempt due to spoilage of the sake So even though a lot of people jump into The sake industry they couldn’t make it Then it was quite thick thick you know Quite difficult to make the Safely uptime as well so they failed it So I can imagine it was quite Inconsistent static sake forget from That angle time and one thing I wanted To you to remember around this time Meiji Tasha period is this major Revision of new taxation policy so as I Mentioned government wanted to use sake As one of the biggest income for for Their budget so cuckoos a has been Issued in 1878 which is the boobies Taxed based on a circus up until then All the tax from the sake was coming From the alcohol percentages but what The government changed is they started The tax all the sake produced in a year So even and also as soon as suckers be Pressed that’s the amount that you have To pay as a tacit tax to the government As you can imagine this type of sake I Be drinking it’s being matured more than To one year two years three years so From the 11th century the Japanese People are actually aging or maturing Sake there was a culture there as well

But imagine you have to pay a tax for All the sake of being scoring at the Brewery that’s a quite difficult so I Can say around this because of this so Coco’s a act a lot of sake maker Actually have to give up on making cost You or Jukes issue which is a matured Circuit so this culture actually died Out around this time and around 60 years Ago so this government this policy has Been removed so now you can see by up The suckers you know there’s a eight Sake as well but for a long time this Culture has been forgotten I can say and then other things other Grass bottles and ensure being bottles Has been Introduced to Japan so that introduction Of a gas is sure being bottle as I Mentioned the sake has been stalled and Fermented and carried in a wooden Barrels over a wooden muscles until then So with the introduction of the glass Vessels oh this wooden fermenting or Wooden store kuru sake such as wooden Bats toad sake has been slowly Disappearing from that time and another Thing that I want to introduce to talk a Little bit about this time is falling Government advisors so the government Actually invited lot of foreign Government for the other buys us from in A different sectors like science or Academics art all these categories and

Including sake as well so there were the The the gentleman called William William At the King so he did actually studied About the chemistry of sake brewing and He he was writing that he discovered Sake makers a postulating sake without Using a thermometer that time and that’s That’s being issued in 1881 and yes and He was saying that the sake maker in Japan that time were actually drawing on The surface of a sake the text that law So no he’s like Japanese hiragana Character that’s kind of like a circle So they’re drawing the nose texture on The surface of the sake when they are Pasteurizing And you can barely light it that’s the Right temperature to question so they’re Using the kind of senses and to Pasteurize that time and knowing that The Lewis posture has been discovering The pasteurization techniques in 1862 he Was writing the sake maker already knew How to pasteurize from the 12th century Which is quite surprising So together with this so cuckoos a – Cuckoos act with the taxing you know the Government enforcing to tax more rely on A circuit – for the food items up until One time 35 percent of the national Income was alcohol tax so their sake They’re nearly heavily rely on the sake And one of the thing they did to enhance This is a punishment of home brewing

Sake so I’m up until then pay casual Sake that you drink at home it was the Budokan so I gave me sorry I was talking About during the quarantine she’s making The work at home and in her house in London so there she was making very home Brewing side of sake but she is called Daughter in Japanese so up until this Time or the family it was a block for The mothers they they’ll make the tofu Okay very classic right not complicated You can make in a jar small portions Slightly lower alcoholic can be quite Creamy Paula G without the Federation Now what’s the you know drink the drink For every day but the government because They want to get a little bit more tax From the psychic consumption they Abolished home brewing culture so the Buddha this is when the w culture died As well which is a little bit sad for me But with the help of the government sake Makers it’s been devised in a modern Days we’ll cover that later on for the Certain areas to be able to make go Brocco today and another thing around The early 1900 so 1904 National Research Institute or brewing which we called Envy has been founded It’s a Japanese government Research Institute who study and research Teaches about the sake and alcohol Brewing in Japan so their aim was to Develop Osaka techniques and share

Improving safety up until this point You know as I mentioned because of the Liberalization of a sake entry business And treat the sake business a lot of Sake makers started making sake but they Didn’t know really how to because most Of the sake techniques and knowledge Wasn’t being academically Church Throughout Japan it was kind of secret Within each memories so some sake Brewery has their own Trotsky COBOL Which is a ambient sake east deciding in The brewery which makes a circuit Successfully make the circuit tasty but Some very failed so those coins Consistent quality so in order to you Know improve the security so they can Tax little bit more they founded this National research ECT of brewing which I Call after this establishment of this Organization and there was kind of sucky Renaissance-era came into the secure Industry so some notable discoveries or Things they did is establishing or this Impending I am a high and saccuzzo sugar So as I mentioned earlier the second I’m Tasting is mate with Komodo Chiba which is one of the starter they Are estate with a second production sake Fermentation instead of putting Everything at the one stage stuff from Very small scratch kind of like I’m Making a soda bread you make from the Small starter for the East to grow

Populations in there safely so they can Later built their own fermentation mash In a three-stage addition Komodo is the Starter that rely on the natural lactic Acid bacillus to prohibit all the other Microbes to jump inside of the socket to Keep the sake much safe and we’ve Discovered that Jenova lactic acid liquids from the Manufacturer would pretty much do the Same rather than waiting for the lactic Acid facilities in the air to jump Inside as well as Yama high sugar which Is still considered a family of chemo Dog style but for the Komodo Shuba making you actually have to puddle The rice into paste which could be a Quite labor-intensive and hard work for The producer at that time as well so They discover that actually it is Paddling the pole lemming of the socket And paste doesn’t mean anything so you Can skip that so that was yama high Which is abbreviation of Yama Roshi Hi sheep so these two techniques has Been founded as a modern techniques Introduced in 1904 as well as the 1909 And as well as the new establishment of National news cycle contest so this was A national level competition absurd this Time So for each such a producer to compete Their own techniques to each other they Sent some of the second especially made

For the competition purposes and any Wave was the one who was moderating his Contest because they wanted to compete Techniques the category of the sake They’re making was not the second that They actually selling to the consumer so They are actually challenging to make Ginjo sytem sake which is very very new Around this time just to make so again Just a popsicle explain to you a little Bit later stage it’s involving a Terrific polishing of the sake rice into A quite small degrees like nearly half Of the size where up until this time all The rice was making almost brown because Rice polishing machines a milling Machine techniques has could only make The ice polishing up to maybe 80 or 70 Percent max to animate remaining It’s only able to remove 30 or 40 Percent away from the colder rice from Outer layer of the rice but Ginjo Startups are you actually poorest rice To father degrees And then you ferment in the lower Temperature the coachee making for Ginjo Sake also involves lot of skills as well So that was a category that’s being Developed alongside with development of National new circuit contest it’s a very Highly prestigious contest that you know And most of historical I can say apart From one year which has been lost by the War since this time 91911 it’s being

Happening every single year and still Happening you see in DC as well and Because it’s so highly highly regarded Contest some producer has to like Committed suicide one time in after kind Of failing to win the competition we’re Getting a gold medal after the Competition so that’s the competition That started from this time Number one East has been isolated in 1906 so this is another thing that National research since the brewing Similar organization called brewery Society Japan had started to do so Because there was a lot of spoilage of The sake of time because we didn’t have Any modern facility of the sake Production there’s no temperature Control there was not I know they’re all Using ambient East to make sake So some producer you know successfully Make sake but many of them failed so There are some of the areas such as the They are known for the super soft water Quality like Hiroshima for example they Didn’t have enough mineral in the water To boost the fermentation keep you know To continue so that was very troublesome Around time so development on the East Which could safely commence the sake so Create a quite strong fermentation its What if I need it so that’s the one of The thing that the government did as Well so isolating a East that was

Deciding from the very good sake brewery At top sake maker so number one East was Isolated from sacrum Assam in a brewery In hugo prefecture so another is one of The biggest lesion of the sake from that Time as well so so after from number one Some sake sake East number two was I say It from geekycon from Russia made is you Know Kyoto prefecture that’s the second Biggest sucker production Japan and then Following to Hiroshima so that’s how and They all named with the numbers with the Order of the isolation in history and When we go into the Thai show period Which is kind of a continuous Of the Meiji period the government Started to go into this wartime So there’s World War one happened in Between nineteen fourteen to eighteen And then the America said the Prohibition law in 1912 twenty so Japan Is kind of Following the other countries Western Countries to going to the wartime so you Know getting ready for the world time They have to get more money for the army To fight a fight in the world time so The the text was getting heavier and Heavier and as I mentioned earlier at One point the taksaka tax was 35 percent Of the national income and Gosei says You has been invented in 1920 in kasha Period which was a you can translate as A synthetic circuit so because they

Wanted to kind of lower the budget and Make the sake more efficiently and Safely in this one’s also in response to The booming population of Japan they Came with the techniques to make second With less price so this is kind of the Origin of the sun’s oshu which is a Triple diluted sucker that’s coming the Later kind of the history but that’s the How Sachi started to be a little bit More out out out I can say so up until then all the sake Was Jim my hundred percent made with Rice some short you are added in order For the preserves purposes but you know A lot of lot of techniques that’s being Founded around this time is to make the Circuit safely efficiently big volumes And cheaper price which kind of make me Sad to talk a little bit about it if you Click to the next space Julia which I Can say It’s a lost hundred years so for the Sake history these wartime about the Worst time of within a sake history that Really was in the security really kind Of forgot each producer forgot identity Change the dynamic of the sake industry During this period as well so 1937 there Was Japan China wow this is when in 38 There was a national general model was Mobilized mobilization act issued which You know that you have to put more Effort on while on fighting in a war

Time so you have to limit your own you Have to you know forget about your greed You have to could you be yourself to Getting there before the war time so That was the kind of mood around that Time in Japan so around the time that The low against chorus twice as me Issued so even though that they are Starting to have this Ginjo culture Coming from the new circle contest the Oldest like a producer started to Challenge themselves to make quality of The sake by making hinges a caped copper May actually set the law against not the Porsche the rise so much so with this Policy you are you could only push the Rice up to 65 percent not nothing less Than that so only say 35 percent of Crisis being removed Maxim Maxim and so You could only make the sake Jim my Category or honjozo category or its Issue in a sense of today and also Within this national general national General mobilization act two million Koku Which is about 30 60 million liters of Crop-field of the sake specific rice was Forced to be decreased in production Know that the secure rice for food so Because of the priority you have to give All the labor force to the army so less Cultivating cultivation of the rice Which could be prioritized for food Purposes eating purposes rather than

Making sake So which Really makes the leader sake production To decry in half around this time so I Mentioned because of the liberalization Act and our each Meiji period a lot of Producers jumped up opened up as a sake Maker but the number of the sake brewery Really declined around this time and Then we had World War two between 1939 To 45 The food control system our food Control Act has been issued in 1942 which which The the government had a complete Control of the rice production and the Distribution of a second you know that Avoid the price fraction recreation of The of the rice so this this act or System has been continued until 1970 Which really stopped all the sake mega To grow their own rice so you you know If you know incoming from the wine Background you can easily think all the Second makers in Japan should who grow Their own rice you know they have their Own rice field next to the brewery That’s ideal if you’re coming from the Wine background and yes from the Original sake brewery most of them Coming from the wealthy landowners many Of them so they had a lot of bust Majority of the nice field but because Of the speed control system of the Control act they had to give away of

Their rice cultivation and have to be Controlled by the government production As well so up until 1970 no producer was Able to grow their own rice sadly And then 1943 establishment of Cuba to Sado has been introduced so kill means Great So they grade it so up until then or the Sakae taxation as I mentioned was based On ABB and that was the classification Of the socket but they introduced this New classification that’s consists of Top cube which means supreme great EQ Which means first grade and then nickel Which means second grade so the three Grades systems in the category of the Socket and it does kind of sounds it Sounds like oh maybe quality of the sake Based based on the quality of the socket But it wasn’t really so based on the Great they they’re a different taxation Rate for example who talked you the Supreme grade you have to pay thirty Eight point four percent of the tax Whereas for NICU the second grade you Could only pay for thirteen point nine Percent of the tax so you’re pretty much Buying the grade of the socket but and This time they say on the documents that You have to pay to register to the Sensory evaluation as assess assessment And the professional Assessor is Assessed the colors and flavor of the Sake by the negative checks and they’ll

Make it into a supreme but in fact as Long as long as you pay the tax to be Qualified as [ __ ] you you could name any Second at supreme grade I guess that is coming from again the Government or knees or getting more tax From sake and so a lot of big menu Manufactures big sake make I could Afford to make supreme great the sounds Quite you know appealing for the Consumers but out of small small Producer couldn’t afford to make ones so Many of them are making first grade or Second grade I on that time with very Very deep wartime and into work the Development of black market has been Quite popular at that time So this chaotic While time or post-war time a large Amount of illegal moonshine which was Such as methanol sack metal sake Oh Castle Tory sake which means you kind of Defer menteng the Lisa kV leftover from The second fermentation to make more Alcohol or bomb sake it was like a Moonshine made from fuel alcohol a lot Of very unhealthy you can kind of see on The PowerPoint some guys drinking you Can lead them they were alcohol Percentage bitten in the Japanese Tractors so like 40% of 13 percent based On alcohol they’re ordering a fee I Guess and it was in a black market so a Lot of people actually kill themselves

By drinking she’ll are cool and you know A quality of sake dearly worsened around This time and 1945 this is the only year That the National new circuit contest Jenko question show camp yoga has been Cancelled because of the world time okay Julia she can move on to the next slide Thank you And then we are going to the post war And the war time so ii d open the news News a contest in a foreign year And what i can see from this is a big Big progress of the japanese economy so We lost the world but very very lovely They really built the country again and Such a kind of photo with this economic Boom as well so after all this harsh Quality of the black market sake and the Appearance of sans oh she was one of the Trial the government invented you know That to make the second it’ll be safer And consistent qualities so sounds or She translates as cheap or diluted sake So it’s kind of the similar sake as a go Cessation the sinks the Sorry Gossage that I mentioned Aria That’s been made in the title period the Synthetic socket so in order to make This a case with a big is a smaller Quantity of the rice the you add after The sake is being fermented you add the License being fermented you add the Distilled alcohol some minerals 16 ik Acids glucose lactic acid glutamic acid

Citric acids a lot of other flavor Profiles and as well as sugar so kind of Flavoring and then diluting topping up With water so you could actually it’s Called super diluted because you know if You have a one part of the sake you Could actually make three times more Volume by adding other things in so this It’s become a form of kind of modern Space of modern sake that’s connected to Food sushi culture while egg ulis okay Still drunk today so but these lot of People have had a safer option to drink A lot of the moonshine this time and Then we had the the kind of economic Miracle happened around this so this Industry Allah the deputy Japanese Continued to grow their economies Between 54 to 70 in a very rapid way and There were Tokyo Olympics in 1964 as Well so around this time the big big Expansion of the sake production Happened the production deity no lice Was no longer shortest so people could Afford to buy rice as well there’s a Government also encouraged the people to Produce more secure as well so with the Growth of the economy people drank a lot Of second so ok are you ok guy culture Has been formed around this time so ok Means borough Really means the cell guy ok guy the Barrel guy guy means to buy so this is This is kind of like this om

Culture of the sake from small sake make At the big manufacture because The sake was tax up because still the Rice Raja call its quota system so only Limited amount of rice once being Distributed from the government to eat Such a producer but the big manufacturer Wanted to make more so what they did was They actually om two smaller sake maker To make the second for them because the Sake tax at this time was only taxed at The bottling and shipment so there’s no Obligation of tax payment for the full For the people who makes one so they Actually selling untaxed suck it to the Big sake makers and they put their own Labels and then sell it to the market so This kind of om culture really expanded Around this time which means the smaller Tiny families like a brewer have to give Up their own way of sake making that Could only make sake for the big sake Maker with their own request yeah so This big kind of relationship has been Formed at this time as well as one cup Sake has been invented a town in Bitcoin Maybe you’ve heard of it in a small kind Of hundred 80 ml glass cup you can see On the picture in a slides you can pop Open and drink straight from the glass So this was being invented for the OD OD And you know you can still drink Observing or watching the Olympics Games And drink saké straight so that’s that’s

The time there and then That’s exactly Jessica boom has been hit Around this family 70s so people started To as I mentioned a lot of big companies Are making sake from the smaller makers It’s a lot of consumer started to think Oh maybe I want to drink something else From the countryside that’s not coming From the big company so craft sake G’s a Game is craft sake and that’s kind of Becoming becoming a little bit boom Around this time and this is the end of Food contract so introduction of the South lies distribution act which was Formed in 1969 the older second maker Can grow their own rice this time so Some sake make a switch their own Production switch their own way of sake Making to hiring you know since I’ve Started to work with a contractor Farmers to grow their own rice and in 1973 that’s the biggest category sales Biggest second sauce sauce well reported Within a second history but Unfortunately after this 97 the sake Shipment consumption sake brewery Numbers continue to decline Unfortunately some people say it’s Pickle because of the social background People Japanese people become Westernized our food culture has been Changed eyes been changed but I Personally think it’s not only that you Know knowing that Saki Haddad is the

Rich jahmai classic culture that’s Appreciating a techniques of the Ancestors the government dearly changed Them around by you know making them Efficient big bulbs and stables quality Rather than equality That’s kind of I passed I think It’s a main reason why lot of consumer Lost their interest in sake and probably That’s why the sake consumptions been Decreasing ever since this 73 Can you please flip to the next page Board and then we have haste appeared Which is quite recent I’m sure many of You already born this time in Japan it Had this great afraid inflation or the Calamity bubbles so Babu key and Happened between 86 to 91 there was big Ginger boom this time so Ginjo category Has been oppressed because of the world But after war that’s the category that People wanted to go go for pull it Together with a crest like a boom so They Frollo fragrant pet books akka is Becoming really famous in the market as Well as this new guitar style only Collar coochie sake So tonal a collar coochie means crisp Dry and light sake that’s kind of second Of signature style of Niigata Prefecture So imagine you all these workers have Been working a primary industry as a Farmers of fishermen’s or timbers and a Working sweaty everyday life making

Vegetables or whatever in a primary Industry and they days after the world They changed the industry completely Because because of this economic growth So more and more people are actually Working in you know the third industry As office worker so working on the desk Work every day so the type of circuit That’s being demanded from the Canuck The consumer has been nearly changed This time so up until they know the Circuit was quite rich and sweet that’s What all this primary industry people Need it you know they needed a sugar Just you know they can drink straight And get be kind of energy but around This desk Economic bubble time that everybody’s Switch into this IT success and working Through the computer work and office Work they looking for something morally Straight something little bit more Elegant something that’s what little bit Cleaner than the socket I’ve been Drinking and probably that’s the reason Behind this new Clean dry socket boom or the kingjoe pro Rock socket boob and then 1992 dub tube It’s a system this great supreme fast Second assist grades has been abolished And being introduced that could damage Your system so this is the system that a Lot of people very very familiar to These days can you flip to the next page

For a second Thank you so maybe here have taken like Level one sake course this is the rave As a basic information you learned about How to categorize a premium sake So there’s another whole category Outside of premium called hoodoos shoe Which is a regular standard sake that Takes up sixty or seventy percent of the Industry but the premium sake that we Have been talking is categorized by nice Pushing ratio which means how much does Has been taking remaining from after After polishing or mid milling plus Edition of the distilled alcohol so by Adding a tea stood out who it keeps a Cleaner fresher aromatic styles when It’s been ginger categories and the Amount of the studio allowed to add for This premium sake is very limited Compared to the other standard side of Sake that’s coming from this triple die Rotate or since it exactly that in the Past so there are only adding of this Stood out for the quality and there’s Another whole Jim my category which you Know you don’t even other is to thank For it so these are considered a premium And this become this being introduced in 1992 for the very first time so you know You think get by Ginjo has been with us For a long time but it’s really a new New new ideas and category that me being Drinking you can go back to the previous

Card again it’s right again thank you so That is a to Kootenai social system Which category the sake based on the Polish English show this to our audition And how much alcohol you add and there Was a crew to show that’s still a Continuous category from sand or shoot a Tripod I do this okay that’s considered As a as a table sake And then in 98 98 there’s a very fast You know with the energy spawns to Declining sake industry this circuit Producer you know Cora from Miyagi Prefecture released this circuit has Very low alcoholic and something fizzy So that it is very fast [ __ ] sake it Was called Susan a sparkly it comes in a Very feminine small bottles very very Low alcohol like five percent and They’re very fruity and sweet bubbly so They try to attract the female younger Audience to this and they become quite Successful so a lot of following Producer started making [ __ ] sake From them but again sparkling sake Category is still less than twenty years Old actually just about twenty years old Category very young category and then 99 Julian died suckas him giving birth so Some sake geeks people you know Julian Died its most expensive me how you call Its most-traded with a lot of premieres And expensive prices especially in Asian Countries it’s kind of become a cult

Sake brand that everybody wanted to get But babe a limited quantity so it’s kind Of very mystery and you know calc sake Maker still today So the first film that’s being sold in 99 that’s kind of leading sake maker From Yamagata prefecture package issue So who actually change the dynamic ops Or system of the sake production so the Chemical touji has been introduced so Kuramoto in Japanese means sake brewer And 2g means master sake brewer so you Know sake Briona being a sake master Brewer it makes sense to me today but Back and up until this time all the Coromoto Which means the sake Briona were face of The brewery not touching any production And instead they are higher the master Brewer koji Other from this as a seasonal worker so Lot of produce or sake makers Contrasted seasonal workers who’s Working in the fast so the primary Industry in farms or no official as a Fisherman’s during the summer time and When the there’s nothing in a farm so See they work at the sake brewery so These system has been working you know Since edo period but because of the Declining of the sake industry they Could no longer afford hiring seasonal So geez that’s quite expensive as well So the instead of hiring expensive very

Experienced although to gee-whiz over Like eighty years old for example the Owner or son of the brewery himself go To university of agriculture learn about Brewing probably works as a apprentice At some of the breweries several years And then works become a talkie in their Own thirties or forties Julia its Previous slide sorry So that’s called Kuramoto touji yes That’s a crime Oh Toto G and after this Julian died boom Lord of Christ’s sake Makers become crematoria himself so Instead of just observing a business They started to actually hands-on sake Making which makes sense you know if you Wanted to make sparkling sake and Talking to your eighty years old Koji can you make slapping sake from Tomorrow they can’t do it so you know With a with a fast changing trends this Didn’t make sense to you know catch up With a trend and survive in a sack why Survive surviving in a second industry Sorry the crime is going up but I’ll try To quickly go through this time and talk About the now and future the table you Could talk has been established around This time so the block has been the home Brewing sake has been prohibited for a Long time but this year 2002 they Created a special zone so we get its own To make dough Baraka if you as long as You register you can still make with the

In a certain areas of Japan and and then We go into the Millennium around 2000 I Can say some of the trends around this Time its internationalism Internet Internationalization of sake makers so Some of you might be familiar with crazy Commotion Bittaker haze domain 9 or what The sigh these sake makers market Themselves to oversea market so they Wanted to make sake that you know American people Western people can enjoy Together with French cuisine American Cuisine you know the the going outside Of the box of the Japanese food and Around this time the the United States National psyche appraisal and joy of Sake started in States and also 2007 International wine challenge has been Such a category has been established so A lot of international competitions Events has been very very booming Outside Japan that helped the popularity Of the sake exported as well and then Dice diversifying sake as well so an Antisense a lot of people going back to Origins so because sake has been kind of Bio lately with lots of edition of the Stood out corner sugars and acids some Such group of sake maker wanted to go Back to the original hundred percent Jim My brewery so Jim iced or Juma ISM kind Of become a key word to make oh we only Make Jim my sake we don’t add anything To the second and also going back to the

Key motto or Buddha Amato the type of Sake that I was drinking area the by Classic style of fermenting techniques The addition people say invented as well As maraca which means uncheck or find Instead of shipping UPS shipping out or This instability from the socket to make It stable they don’t go through the Choco fighting to keep the Murdoch or Number which means unpasteurized You wanted to sell the very vibrant slim Flavorful sake to the market as Unpasteurized or get you and diluted you Know by adding a dis To dilute it makes us a key easier to Drink but it also dilute the flavor as Well so it’s a lot of people produce a Kind of chose not to do all this Processing and kind of unstyled sake Become quite popular as well as bringing Back sake okay that with a barrel to Ferment and sticking with a local rice Instead of using a very king of sake Rice Yama dynasty and going back to the Ambient East and other than I cultivate Its association east and you know grow Their own rice or try to use the rice That I’m poor and of going back to going Back to origins because one time the Ginjo boom was going too much that some People use a study to polish ties to That you know bay extreme level like few Percent one percent so they’re going Back to and porridge tried to make

Elegance okay using unpolished rice in Some sake maker like era Massa the cold Sake maker has me excited to giving very Popular so continuous popularity you can Flip to the next page we are in at the Next one please We are in a layer period which is thirty From last year just to talk a little bit About the current situation of the sake Industry as you can see in the chart Ever since this peak of the in seventies Hits the sake consumption and also sake Brewery numbers has been declining to One-third because of all the reason that I mentioned westernization culture you Know this kind of food sushi drinks kind Of not really soothing to the present Today And you know the government-controlled Too much of the sake production one time And it was quite difficult for the Producer to bring back that control by Himself and kind of identify themselves Who they are so we we’ve been struggling In the past seven years and and then we Have this coronavirus coming this year Which has really been damaging the Industry at this moment I’ve been Talking with several sake makers most of The producers are down 80% to some good Producer maybe 60% down from the Previous year in four in the past two Three months that’s not just the sake Brewery itself it connects to

Cholesterin that’s been selling the Distributors being importing you know Retail shops that’s been selling sake as Well as going back to the last farmers Who’s been growing nice and now in we Are nearly in april/may this is the Time Lord of sake maker maker order for the Following years rice so they’ll cook That you know debating helmet you know How much you rebuy for the Karenia we Don’t know what’s going to happen for Him you know for the next year next Several years and imagine the slice Farmers they you know there’s just Finished or just they’re kind of like Coming and in a bubble that they’re not Really understanding the situation and All the sudden sake makers saying we Want to press all that 50% you know down From previous year that’s a big shock And it’s not just a business and money If you stopped making rice that’s effect To the nature Roger call its army bio Bio bio ism of nature’s in the it Visions because you have the main main Maintain the nice fields every year and You cannot maintain the rice fields that Means a lot of nice music abundance Mountain has been abandoned for long Time and what’s happening is a lot about Wild animals living in a mountain with Abundant mountain coming down to the City centre and you know taking humans Food which is attacking a household as

Well It’s being a leader issue and not just That like you know we have a lot of Rainfalls and as you know that ice Cultivation in Japan is a wet night Cultivation so you know making a rice That means you know how much you water That’s coming from the snow water or Rain water coming from the river it’s Gonna change completely so I think at This moment we’re in a panic State and Maybe thinking about economic factor the Most but in a very fundamental sense we Really have to think of how this would Affect to the nature how that would Affect the you know a collage achill System of Tears and how we can still Make sake or how we can appreciate and That I think that it could be coming Going to be a very big topic I think From from the next from this year I Think and that’s why I’m writing at the End It needs over the lg’s okay so Jessica Means craft sake I think the core the Term or the definition of what Jesus Means started to change depending on a Year but what I’m talking about this Desire is the you drink the second law Go to your own place so I know Everybody’s coming from different Countries now but we have lot of sake Makers outside of Japan very International can you flip to the next

Place so this is another whole topic I Wanted to expand probably in the future Webinar and the sake brewery outside of Japan I don’t want to go too deep but we Have 40 plus maybe over 40 sake Breweries existing at this moment Outside of Japan so first it came from All this immigrants you know try to fill The immigrants nice that’s moved to Brazil Kauai America California and then Slowly a lot of crafts sake seen started To be made in states coming from and all The study from sake one in 92 and a lot Of other Asian country for oh the 90s Like China Korea Taiwan Thailand Vietnam And then we have all this quite big Craft sake scenes out within Europe and Other parts of North America countries – Please flip to the next page Thank you So we have this is all only two after Two thousand year at year 2000 so sorry If I’m missing I did try to do this as Much as possible but I’m not the know Perfect in this sense for the for the Information but this is what of the sake Brewery and that’s being established After – certainly year 2000 so we have This added on sake maker from Vancouver Canada Taiwanese sake maker that’s also not the Government-owned one that’s new and we Have first I can make up from Texas First I can make up from Ontario pasta

Maker from Maine to have some North Carolina and some Sequoia Sequoia is a Fast San Francisco make sake and setting Some is San Diego California and we have A saying guru from New Zealand yay and Then we have Nami from Mexico changer From Spain and say that equator the Liquid silk from Catania Spain and then This I can’t pronounce this French royal One that means that here of the dragon That’s that’s that’s also coming the First French sake maker and we have some Some more European ones come pies in London sake brewery and then we have Sorry we have proper sake company then Sake maker from Oakland California Arizona Arizona okay and then we have Dojima the second sake maker from UK the Location can be share I think second Make us still is with us tonight Exciting and then we called Brooklyn Korea very modern sake Omega that’s Innocent of New York they Quite active in the webinar so I highly Recommend you to check their online Talks and the events to join what They’re doing and then the kind of Honolulu sake production in Honolulu was The actual base first one in history but It closed so they some some person Divided production of sake in Honolulu Which is called Iceland the sake brewery And Wakasa which is the first circuit in Paris done by Japanese young team and

Then we have a second New York sake a Brewery cattle sake works so lots of Exciting things happening outside of Japan and so what I meant by drink the Og Zakia is yes we have to support sake Industry by drinking you know sake Directly coming from Japan but also like Lot of logistical issues a business Issue this it might be not easy to have Widest range of selections so I hadn’t Been I commend you to try out your own Local sake and you know that’ll be your Daily sake and they another very special Occasions once a week or twice once no Once you can open the very special sake Coming from Japan so in that way you can Support the whole industry itself and You know becoming a part of the sake History so this is all from me I’m sorry I wanted to click finish quickly so I Didn’t have to take out your Questionnaire time Judea are there any Questions that has being asks with a Chat I think you mostly been answered as You go along there was one on sales of Sparkling sake I don’t know if you know Much about how much [ __ ] sake is Being sold don’t know the quantity Oh Chi-su a very very small category I Think the main challenge is the price Point lot of sake make a try to market As a kind of champagne style relative to Champagne they put in a very premium Bottles and make make them expensive so

You know that the compete with Champagnes and another whole challenge So you know it still is very small But it’s be expanding thank you sir yeah That was asked by our Prosecco expert so Imagine a bit hi little comment it’s try A sparkling sake it is an awesome Category lots of the hairstyles yep go There another question just come up here And do you think so okay should remain 100% Japanese as in mating in Japan I Mean that was just the question that was Written I’m not not really a Clarification there yes so recently Japanese government set the GI terms Legit geographically identify term for Japanese sake or nihonshu nihonshu means Japanese sake in Japanese to be only Sake made within Japan using rice from Japan so these sake makers that’s been Missing this page No even shoot or not Japanese sake but They are obviously sake so youth after I Think it’s important we understand the Difference and we pay respecting to Japanese sake category but as a sake you Know the people who love Japanese second Maybe you know wanted to expand out to Their own cultures in down country That’s quite nice nice as well so III I’m full support of all the savory Outside of Japan as well what’s a second Made in Japan I get in a couple more Questions here someone’s asked about

Richard Jeffery I don’t know if that’s a Soccer person or not but I’m not Familiar with the name does that mean Anything to you They charge ring my bell who is this Somebody can so maybe someone can Clarify that a question about yeast I thought the yeast the use of ambien East was too difficult to control to use A lot of curry using ambient East at This moment it’s very very harmful but It is growing maybe I only know at this Moment less than temporary in Japan uses Ambien East but together is kind of Reviving a Shabo like a hematoma yamaha board i Motto It’s make it easier to cultivate with a Via east strain as well so he will grow But it’s still quite unsafe Way he was so used to you know how Isolated East as well thank you so much Everybody for joining another question About would use two aged okay type of Wood is see there is a main main wood That’s being mostly useful like all the Wooden equipments or the barrels but Believed to be has a kind of sanitation Or sanitizing sanitizing effect to the Socket and it’s also sacred tree as well For the sake I was made in a searching Of shrines always connection in the History some made with a cypress tree But some people said he no key but he no

Kids very strong aroma tree it really Enhances the flavor so I have been Getting seeking okie trees they use for The sake brewing Another question about aging sake and How long can you get was the best way to Keep it yes so ideally depending on the Style so here drinking very fragrant Fresh delicate side of Ginjo sake I Would recommend to drink them maybe less Than one year after putting no money in The back of the sucker label there’s a Bottling date which in here so these Categories its unpasteurized even Shooter you have to drink quite fresh And young but some sake like this that I’m drinking this is brewed in 2016 so It’s been only four years and still Being evolving you know in the bottle in The glass it’s very tasty as well so These suck is called matured sake or Aged Sakic oh shoot Chuck says York oh shoot that has more Umami and you know viscosity richness Food full of flavor but really works Well with even known Japanese style of Food as well so I know a lot of people Started to leave I just wanted to make a Little announcement that hopefully it’s Julie use a help of diversity and Julia We can continue to do this second Webinar with diversity in the future but I’m also trying to set up my own webinar Classes under my business Museum of

Osaka I try to announce this on my Instagram or website Yes you know I wanted to kind of raise a Little bit more money so I can support For sake industry as well as NHS and Hospitality industry in UK so it’s been Great that the diversity has been Offering a lot of free readiness but I Wanted to make a little bit more Different categories so we can support The other industries too so please keep Keep keep checking my website I want to Keep an eye on if anyone has any Questions that they missed please feel Free to email me my name is it was a new Confirmation email and I can pass and Any questions that have been missed on To netsuke and yeah otherwise all that’s Left to say really is well thank you so Much for preparing that it was really Interesting so much to understand to Know about yeah hopefully more more Things that we can learn about the Future but in the meantime I think as You correctly said let’s get that little Someone chord it quite a sad little Graph that you showed you need to get That tipping back up to the other way Somehow yeah I’ll say on the on my Website actually I made a list WebSocket That you can buy online and at this Moment it’s only European European Countries but this is actually quite a Big list of all UK sections that you can

Buy all the sake from the local circuit Distributors online and all the circuit Local sake makers as well so please try To support a local business local sake Distributors and shocks as well you can Do thank you so much for joining I wish I could talk to everybody to be little Bit more interactive but really great to Have everybody on here and hope to see You again soon I’m gonna end the Recording now