We’ve interviewed with Sato Takanobu; Chief Brewer of Daishichi Brewery established in Fukushima, on featuring Food in Tohoku. He is a master-hand appreciated by the prefectural government

Standing in Fukushima, Tohoku, they are considered to be unable to have nothing to do with the Great East Japan Earthquake. On March 11th, 2011, an unprecedented disaster happened to attack the region. What went on him at that time?


The Exterior of Daishichi Brewery

Sato: We were visited by a tremor with an intensity of 6 on the Japanese seven-stage seismic scale at the time. Fortunately, our breweries with sturdy concrete walls were too strong to be damaged. Moreover, we always manage on the assumption of a great earthquake and then, had no bottles broken at our storeroom. However, some fell from the manufacturing line and broke up while being bottled.


Nothing is better than his safety. Fukushima also had an energy accident at the Fukushima I Nuclear Power Plant, by the way. How about the damage caused by harmful rumors?

S: I suppose those in charge of sales have gone through hardships. There are some who feel uneasy just because ours are made in Fukushima. On the other hand, we have a lot of those who support Daishichi more. Thanks to the supporters, we have not had a fall in sales after the disaster. Our amount of export is on the increase, if anything, more than before.


I know. After the huge earthquake, seen are several positive movements like contributions, volunteer activities and consuming what’s made in Tohoku positively. But it is considered they need something else to keep the sales. I hardly deny it is for a company effort. Keeping on making something good must have led them to the good result. I had Sato talk about Kimoto-zukuri which they have been particular about.


A Brewery of Daishichi

S: Kimoto-zukuri is a brewing method which utilizes complex transition of microorganisms. It includes some risks to make the quality insecure, then. While we can obtain unique substance with the way, a wrong move makes it too heavy. So it is very important controlling temperature and mixing rice, koji and water nicely with an oar-like tool. Utilizing richness; a special feature of Kimoto-zukuri, we have to make it smooth to fit the preference of present people.


Don’t think it so hard. Would you consider like “Kimoto-zukuri is different from usual brewing ways and then, it is a difficult job.to make the rich sake smooth?” Important is that the craftsmen try hard and produce delicious sake. How should we do for drinking it better?

S: Kimotozukuri-made sake are rich in flavor and become more delicious with heating. So drinking warm is my recommendation. Don’t make it too cooled. That will make you not taste the deliciousness enough.


Sato's on the Warmth Applying Work of the Yeast Mash Method