冨永愛の伝統to未来～ニッポンの伝統文化を未来へ紡ぐ～ 2025年1月15日 土佐酒
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00Oh, look at that!
00:07Wow!
00:08That's a lot of smoke!
00:11Is it okay?
00:12No, that's the steam that comes out when you boil rice for sake.
00:17Oh, I thought it was a fire.
00:20But this building has a really nice atmosphere.
00:24Yes, this is the Alimitsu Shuzo,
00:27which is a sake brewery that has been around since the Meiji era.
00:31The 5th generation daughter of this brewery runs this place.
00:34I see.
00:36I wonder what she does for a living.
00:38I wonder why Tosa sake is so popular.
00:41Let's ask her.
00:43Today, I'm going to tell you about the Alimitsu Shuzo,
00:47which is a popular sake brewery in Kochi Prefecture.
00:50Don't fall asleep.
00:53This time, in December of last year,
00:57I experienced the traditional sake making
01:00registered in the Unesco Intangible Cultural Heritage.
01:04It's hard to mix this, isn't it?
01:06Well, yeah.
01:08Now, the sake of Kochi, which is popular as Tosa sake,
01:12is approaching the secret of its taste.
01:16In addition, the Alimitsu Shuzo,
01:19which creates a new taste while preserving the traditional taste,
01:23I enjoyed the sake to the fullest.
01:30It's delicious.
01:33It's delicious.
01:38It's refreshing.
01:40It's a great fruity for a moment.
01:49Alimitsu Shuzo
01:59Hello.
02:01Hello.
02:02I'm Tominaga. Nice to meet you.
02:04Nice to meet you, too.
02:05Mr. Alimitsu Shuzo.
02:07Yes.
02:08When did you start your business?
02:10I started my business in 1939.
02:13I'm the president of the fourth generation.
02:18My daughter is the fifth generation,
02:20and she will take over from now on.
02:22I see.
02:23Nice to meet you. I'm Yu Alimitsu.
02:25Nice to meet you.
02:26Nice to meet you, too.
02:28This time, I visited the Alimitsu Shuzo in Aki City, Kochi Prefecture.
02:40Let's take a tour of the shop.
02:45I love Japanese sake.
02:47Really?
02:49I'm so happy.
02:50I'm happy, too.
02:51If you don't mind, I'd like to taste some.
02:54I've been waiting for a location like this.
02:57I'm so happy.
02:58Thank you for waiting.
03:01It smells good.
03:03It smells good, doesn't it?
03:05It smells like it's been fermented.
03:07Yes, it does.
03:08This is being prepared to be sold as a freshly squeezed sake.
03:17If you don't mind, I'd like to see what's inside.
03:20Can I?
03:21I'd like to mix it.
03:22Can I mix it?
03:23Go ahead.
03:24Now, they're preparing a new type of sake, which is called canned sake.
03:36Mr. Ogi was the one who made the Alimitsu Shuzo sake.
03:47Wow, it's fermenting.
03:51I'm so excited.
03:53I'm so excited.
03:55It's been about 10 days since we finished preparing it.
03:59We're going to ferment it for 10 more days.
04:05If you don't mind, please mix it.
04:08I'll mix it.
04:10It's heavy.
04:11It's amazing.
04:12It's hard to mix it.
04:15It contains about 1,100 kg of rice.
04:20It looks delicious.
04:22I was able to taste it when I was squeezing it.
04:27Please come again.
04:29Thank you very much.
04:34Alimitsu Shuzo's sake, Akitora.
04:45Let's drink it.
04:50Cheers.
04:51Thank you for today.
05:00It's delicious.
05:04It's like an apple.
05:06I'm proud of the balance of sourness and sweetness.
05:13It's very fruity for a moment.
05:15The aftertaste is refreshing.
05:17That's what I'm aiming for.
05:21It's delicious.
05:24There are many kinds of sake in Japan.
05:29Is this the taste of Tosa sake?
05:33On average, Tosa sake is a little spicier and less spicy.
05:46Tosa sake has a strong acidity and a strong taste.
05:53Tosa sake has a strong taste.
05:58To sum up Tosa sake in one word,
06:01it's a simple taste.
06:03In fact, in the past, it was a situation where only local kochi was drunk.
06:09However, in 1991, the Kochi Prefecture Industrial Technology Center
06:15completed the Kochi Prefecture's original koubo,
06:19which was combined with the Seisho koubo and the wine koubo.
06:22Ginjo sake with a fruity aroma was born,
06:26and it spread all over the country at once.
06:32Traditional sake making starts with brown rice.
06:38The difference between Junmai and Ginjo sake is determined by the grain of the rice.
06:44Simply put, the Junmai and Ginjo sake are determined by the grain of the rice.
06:50What is the difference in taste between Junmai and Ginjo sake?
06:55Basically, Junmai sake has a relatively umami taste.
07:02However, Junmai and Ginjo sake have a more beautiful taste.
07:07In that case, the scent of Junmai and Ginjo sake comes out,
07:11so you can drink it with a refreshing feeling.
07:14However, Daiginjo sake has a stronger scent,
07:17so you can drink it with a refreshing feeling.
07:20There is a change in taste.
07:24Does Junmai sake have a stronger scent?
07:27That's right.
07:29Junmai sake has a lot of protein on the surface,
07:36so if you have a lot of nutrients, you won't have a hard time drinking it.
07:42It is said that the scent of Junmai and Ginjo sake comes out when you suffer a little.
07:51That's interesting.
07:54The rice is steamed, but this time seems to be the same as before.
08:02It's been 50 minutes for some reason.
08:06I asked other people, but they said it's been 50 minutes for some reason.
08:11I don't know why.
08:17Traditional sake making registered as an intangible cultural heritage in December last year.
08:23I am very happy that it has become an intangible cultural heritage and has been recognized by the world.
08:28What was amazing about this is that the current way of making sake has changed to some extent,
08:38but in the actual process of making sake, it was almost decided in the Edo period.
08:46We are just making it in this flow.
08:50In that sense, I'm just one of the traditional sake makers, and I haven't discovered anything.
08:57Then, the rice is steamed, and the koji is attached to it to make koji.
09:03Normally, this is done in a muro,
09:07but Mr. Ogi at the time said that koji was made by sprinkling koji on the outside.
09:14When sprinkled in a muro, the koji scattered outside the rice is a bit of a nuisance.
09:22I thought it wasn't good, so I sprinkled it outside.
09:26Then, the rice, shubo, koji, and water are mixed to ferment and squeezed to make sake.
09:39For example, in Okura in Tohoku,
09:44there are many Okura who do it once a day for a few minutes,
09:51but in Kochi Prefecture, they don't do it every day,
09:58so they don't really do it themselves.
10:04Mr. Ogi at the time created a new type of sake,
10:10Akitora's Yamada Nishiki 80% rice.
10:15I think it's quite different from the one before.
10:18Yes, it's completely different.
10:23Refreshing!
10:25Huh?
10:26It's quite different, isn't it?
10:28This is more like tosashu.
10:30It's close, isn't it?
10:32Wow, it's easy to drink!
10:34While you can taste the rich flavor of the rice,
10:38you can't think of it as a pure rice sake.
10:40It has a refreshing feeling like ginjo sake.
10:42It's a mysterious sake.
10:44I wanted to make a refreshing sake while leaving the umami of the rice.
10:51I did a bit of trial and error,
10:54and I was able to create a Yamada's 80% rice sake.
10:59It's a pure rice sake that's easy to drink even though it's not shaved.
11:05I don't think you can make this with 80% rice.
11:08I don't think so.
11:10I think it's amazing.
11:12If you make Kochi like a normal sake,
11:17the kojikin will grow too vigorously.
11:22I had a hard time controlling it.
11:25It has a gold medal on it.
11:28I won a gold medal at a contest called Clamaster in France.
11:36Wow, you won a gold medal.
11:39But you were doing it at the time, right?
11:42Yes, I was investing before I gave it to Ogi.
11:46Since when?
11:48About 25 years ago.
11:54You were given it 25 years ago?
11:56Yes, I was taken.
11:59I was given it.
12:01You did a different job, right?
12:03Yes, I went to a computer company for a different job.
12:08I was in Tokyo, but when I came back to Kochi,
12:11I found this company through Hello Work.
12:15Hello Work?
12:17It was a famous company at that time.
12:19Hello Work was new at that time.
12:21Yes, it was.
12:22What did you think of the president's sake?
12:29Well...
12:31It's delicious.
12:32When I first came in, I didn't know much about Japanese sake.
12:36So I thought it was delicious.
12:40But after a year or two, I started to have dissatisfaction.
12:46How did you feel at that time?
12:48Ogi said,
12:49I want to make delicious sake while eating more nutritious food.
12:57My goal is Tosa City,
13:00so I want to make it at the same time.
13:08So I said,
13:09I'd like you to try making it for a year.
13:14I wasn't motivated at all.
13:17I see.
13:18But when customers drink sake,
13:21I think it's a matter of the heart.
13:27I realized it after Ogi did it.
13:30I see.
13:31I can't drink sake.
13:33You look like a monk.
13:35Really?
13:37Yes.
13:38Why did you make sake?
13:41That's a good question.
13:46I was interested in making delicious sake.
13:55But I didn't think it was delicious.
14:00I see.
14:01I can't drink it.
14:03So I made it in a hurry.
14:08When people make sake,
14:14they have different souls.
14:16That's right.
14:18But there are few people who can make sake at the same time.
14:22That's right.
14:23I want more people to come to my shop.
14:32I think so, too.
14:35When did you make sake?
14:37It's been a little over three years.
14:40I haven't made it officially yet.
14:43But I'm studying hard to make it.
14:47I'm counting on you.
14:51How did you decide to make sake?
14:55I'm a child of my father.
14:58So I'm not good at drinking alcohol.
15:01I see.
15:02When I was in college, my mother sent me sake with vegetables from Kochi.
15:09You must have been trained.
15:11At that time, I didn't hesitate to use it for cooking.
15:20I'm sorry for that.
15:23I was born and raised here.
15:27So I didn't know much about sake.
15:32But my father told me that if I didn't have vinegar,
15:39I had to change the size of the refrigerator.
15:43He told me to close the refrigerator.
15:45If I had vinegar, I could make a bigger refrigerator.
15:53People around me said it was a strategy.
15:58But I was serious at that time.
16:02I didn't want to die without knowing anything.
16:07When I drink sake, it makes me feel better.
16:14I want to get closer to sake.
16:18So I came back to Japan.
16:20Shizuo Arimitsu is making a new type of sake.
16:25It's called Sparkling Akitora.
16:33It's delicious.
16:37It's like fruit wine.
16:41It's not sweet.
16:44It's fruity.
16:47The sake leaves a little sweetness.
16:54Sparkling sake has a unique scent of sake.
17:02This sake has a fruity scent.
17:08It's like wine.
17:11I see.
17:12I highly recommend this sake.
17:15She's the one who recommends sake.
17:19I think it's good for people who don't like sake.
17:26What kind of sake does Shizuo Arimitsu aim to make?
17:30Japanese sake goes well with any food.
17:38This sake has a wide range of flavors.
17:41It's easy to drink.
17:46I want people to enjoy this sake.
17:54I see.
17:55Japanese sake has a high potential.
18:00Good luck.
18:02What?
18:04I want to raise young people.
18:08I want to support them in the future.
18:12I want to raise young people.
18:17I want to raise young people.
18:21I want to raise young people.
18:28What do you want to do?
18:30I want to conquer the world.
18:34I'm scared.
18:37I've been to about 10 countries.
18:42Many traditional crafts have been damaged in the Noto Peninsula.
18:47We are holding the Wajima Nuri exhibition until the end of February.
18:54This is the second exhibition of the Wajima Nuri exhibition.
19:01In the art space on the second basement floor,
19:04there are a wide variety of items,
19:07from relatively affordable tableware to valuable works that can't be found elsewhere.
19:15This is called Shichirei.
19:20It's a specialty saketama.
19:24Wajima is in such a situation now.
19:26If it can be sold, we will make a new work with that money.
19:32I think that if you can use such a thing,
19:36you will be able to convince the writers.
19:40That's why I'm exhibiting it this time.
19:43This is a work by Sumi Yasuji, a local writer.
19:48Mr. Yasuji's house and workshop collapsed in the earthquake.
19:54He contacted me and told me that only two pieces were safe.
19:59I don't know what hit me, but I was shocked.
20:07The back of the frame is a little dented.
20:10I think this is proof that I survived.
20:14I brought it as it is.
20:16In the program, we will continue to introduce the current state of traditional crafts in the north and the movement towards reconstruction.
20:24Tominaga's love of tradition and the future is being broadcast on TVer and Hulu.
20:29Please register as a favorite.
20:32Next time, we will talk about Kanazawa's Oshizushi.
20:35The reason why it is sandwiched in a mille-feuille to hide the ingredients.
20:39It was full of wisdom from the Edo period.
20:42Wow, it's interesting.
20:44How will my original Oshizushi turn out?