The best farmer of the year of 2018 “2018 ARKANSAS FARMER OF THE YEAR” has been decided in Arkansas, the largest rice production area in the United States. The selected one is making rice on 3000 acre farmlandChris Isbell family.
Chris, who likes agriculture-related research, has been recognized for his efforts to minimize the amount of methane gas that causes global warming through the practice of watering rice.
However, the topic of this article is not about global warming, but Nishida Nishiki made by Chris.
He challenged sake rice, which is said to be the best in the world, which was said to be impossible to grow outside of Japan. Currently, we cultivate several types of sake rice other than Yamada Nishiki.
In this article, it may become an influence on the sake industry in the future.
- American Yamada Nishiki
- American craft liquor
I will introduce you to
Japan where both demand and production volume of Yamada Nishiki are decreasing
In Japan, there has been a slowdown in shipments of specially named sake, which has been performing well until now. In response to this, each brewery revised its production plan for specific name sake downward.
Similarly,Yamada Nishiki's production volume also decreased to 29% in 30 compared to 88.6doing.
According to the Ministry of Agriculture, Forestry and Fisheries, this phenomenon is described as “Yamada Nishiki's demand has decreased, so production has also decreased. Balance between supply and demand” is still essential for high-quality sake brewing. It is a little worrisome that the production of Yamada Nishiki is not decreasing.
from now on,Aging and leaving farms in Yamada Nishiki production areaIf this progresses, it is feared that the production of Yamada Nishiki, which has supported high-quality sake so far, will decline further.
American craft liquor continues to grow
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Contrary to Japan, the number of sake brewers is gradually decreasing.The number of craft liquor makers increased from 2000 in 5 to 21.
The total amount of sake currently being drunk in the United States is 2 million 5 thousand kiloliters a year, of which only 7 thousand kiloliters is produced in Japan, and 1 million 8 thousand kiloliters is American sake.
IndeedAbout 2.6 times the amount of American sake consumed from JapanIt has been done.
American craft liquor designed to differentiate quality
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Unlike craft liquor a long time agoIn the United States, the finest sake rice, Yamada NishikiI make sake.By using Yamada Nishiki, work efficiency is improved, and the taste of sake is fruity and elegant, so it tastes more like Japanese sake and is reflected in the price.Will be
Chris' farmland, which produces Yamada Nishiki,Unexpected area of 260 when converted to Tokyo Dome!
Of course, we are not only producing Yamada Nishiki, we are producing other types of rice, but if the demand for Yamada Nishiki increases in the future, we will be able to flexibly increase production.
However, is it only Japanese that can grow hard-to-grow sake rice like Yamada Nishiki? Did we not assume that?
American craft liquor upgraded from California rice to Yamada Nishiki
American craft liquor makers originally brewed using California rice.
Raw rice is Calrose, which is popular for sake brewing. It was cultivated from the “Yamada Nishiki” parental “Tankan Wataribune” and was considered the best sake rice in the United States.
Speaking of which, Asahi Sake Brewery, which is building an American storehouse in New York, used Calrose for the American version of the Trial Festival.
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🔸 [Daisai] Junmai Daiginjo class is 1,000 yen?I have to buy it!Bargain types and prices 🔸
A pure rice Daiginjo-class sake made as a prototype is “Used for U.S. Trial US Rice Calrose 80%”.The rice milling rate is the same as 23%, and the same kind of yeast. There were many reviews that tasted on the net is no different ...
Up until now, although I knew the existence of Nishiki Yamada, it was the United States that inevitably used Calrose because it was expensive to import from Japan, but now that Nishida Yamada has become available in the United States, The number of craft liquor manufacturers brewing at Yamada Nishiki is increasing.
One farmer, Chris, has made Yamada Nishiki cultivation possible in the United States.
How did he decide to make Yamada Nishiki?
A fateful encounter between Chris and a Japanese scholar
In fact, Chris was only a farmer who originally cultivated long grain rice.
The reason he became interested in trying to cultivate Japanese rice was talking to a Japanese.
Chris joins the Agricultural Research Society
Chris, who is enthusiastic not only in making rice but also in research, was looking for a “method of efficiently using nitrogen” at that time.
He participated in the "Rice Technical Working Group", a study group for scholars, for his research. As a farmer, scholars were intrigued by Chris's hands-on experience and accepted Chris friendly.
Meanwhile, at a study meeting one day, I found a Japanese man alone on the wall. Chris, who has hospitality unique to Arkansas, talked enthusiastically to the Japanese about the beginning of destiny.
Chris meets Japanese scholars and learns about Japanese rice
👉 Three years ago today, the book whose release date was November 2015, 11
"Global Japonica Rice Market and Japanese Rice Competitiveness" Shoichi Ito (edited)
Issue: Agriculture and forestry statistics publicationhttps://t.co/Pt7mfTzocV pic.twitter.com/EimA77RdYg— Publisher dotcom (@hanmotocom) November 17, 2018
This scholar is a former professor at the Graduate School of Agriculture, Kyushu University (currently an emeritus professor at Kyushu University and the representative director of Taoyuan Farm). Mr. Shoichi Ito.
Mr. Ito was studying at the University of Arkansas at that time. A rice economist who later obtained a doctoral degree from the Department of Agricultural Economics at Texas A & M University.
2 people talked about the difference between American and Japanese rice, and Chris was the first
- Japanese rice delicacy
- Japan is the best region in the world for growing rice
- Koshihikari is the best rice but only grows in Japan
I knew the fact.
However, Chris who is eager to research does not give up. He goes home and turns the globe, "Is there rice that can only be made in Japan?" Then, the town of Arkansas where I live is at the same latitude as Japan!
“Maybe Koshihikari can be made here!” He who loves research must have got his tension up.
Chris challenges Koshihikari
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Chris managed to get Koshihikari seeds and successfully cultivated Koshihikari after a hard time!
The taste of Koshihikari is different from conventional long grain rice,Scented and natural sweetnesshad. Sticky and soft rice is perfect for sushi, and Chris is still eating Koshihikari.
Such deliciousI tried to have Koshihikari tasted by a Japanese trading company, but each company's reaction was just like “Koshihikari made in the US”.
However, a trading company tasted the taste.As a result, Chris Koshihikari was on the market for the first time in 1992.
Koshihikari was not only popular with Japanese Americans,It became a hot topic in Japan, which was originally thought to be cultivated only in Japan, and interviewed by TV stations, newspapers and magazines, Chris's Koshihikari was also sold in JapanWill be carried.
Chris shows extra humor in a Japanese lecture
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And finally JapanRequested a lecture from the International Farmers AssociationIt became so famous.
At the lecture, there is an American-like episode reminiscent of Chris' personality.
Visiting Japan, Chris stood up on the platform as if a Japanese man was excited.“While Japan can be self-sufficient in Japan, why do we have to import it from the US?”When. The venue froze for a moment in his rough language.
at that time,American rice is 1kg500 yen at FamilyMart etc.As a rice farmer in Japan, it was probably a crisis.
* By the way, Calrose can still be purchased for just under 1kg.
Chris knows he is a farmer who makes rice with the same pride. I was also able to fully understand the discomfort of rice coming from abroad.
So, this question is answered by Japanese male questions.
“That's right, I understand your feelings. Cars can be self-sufficient even in the United States ... (but that means Toyota and Honda sell cars in the United States, with meaning outside the word).” Return with humorThe entire venue was surrounded by laughter, and the place turned into a peaceful atmosphere.
Chris starts cultivation of Yamada Nishiki
Action shot from the rice harvest in Butte County – Calhikari short grain #CArice pic.twitter.com/aDEbpa3F4p
—CA Rice Commission (@RiceNews) September 17, 2013
ChrisKoshihikari grows in California as Koshihikari becomes famousThe number of farmers who sell it under the name “Karuhikari” is increasing. California is also a good place to export Koshihikari.
That ’s why 2009,Chris abandoned Koshihikari cultivationDecided to do. But he never regrets.
“Koshihikari may be an edible rice cadillac, but there is rice that is more expensive and traded. It's sake rice champion, Nishiki Yamada.”I heard from Japanese.
Chris doesn't need to make money, just wants to challenge, Chris's head is already full of Yamada Nishiki.
And while growing Japanese rice seedlings that I had obtained before, I found rice that was extremely tall and rice grains larger than Koshihikari. That was Yamada Nishiki.
And finallyChallenge to Chris' "Yamada Nishiki"It began.
Sold at half the price of the Japanese market! Chris Yamada Nishiki from USA
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Yamada Nishiki is not a rice that can be cultivated in a single rope. However, research enthusiastic Chris has finally reached production.
While doing so,Hearing rumors that Chris is making Yamada Nishiki, the largest sake brewery in the United States "America Takara Shuzo" contactedHas been seeking. Chris received Takara Shuzo ’s intention,Contract concluded by wholesale at half price of Yamada Nishiki sold in Japan.
Later, after receiving feedback from Takara Shuzo, after trial and error,Chris Yamada Nishiki now reaches high quality Yamada Nishikidoing.
American Craft Sake also launched Yamada Nishiki Sake
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An American craft liquor maker has started making premium sake using Yamada Nishiki.
Chris' Yamada Nishiki is famous in the overseas brewing world as it is used in New Zealand ’s first brewery “Zenkuro” and the UK ’s first brewery “Kampai” in the UK..
President Asahi Shuzo who is currently constructing an American brewery also answered the interview,“I knew that Yamada Nishiki was made in the United States,” he was pleased.So, it seems highly likely that the American candy festival will be brewed with Nishida Yamada in Chris.
The festival is a popular brand among Americans.If you use Yamada Nishiki and keep it at a low price, or if the craft liquor that was originally accepted by the common people in the United States has become high quality with Yamada Nishiki, there will be no room for expensive Japanese sake.…. I'm a little worried.
Japanese sake price drops in the US
However, it is not just a bad story for Japan. According to the MAFF data released in 28,
AsThe price of sake sold overseas jumps to about 3 to 4 times, which is the reason that hinders the further spread of sake overseas.I have pointed out, but now the price of Utsugi Daiginjo in the United States is$ 30.98 (3,300 yen)It is down to.
The reason for this price drop isPreviously wholesale retail margin in the US was 50% of retail priceOccupied
- Shortening distribution channels
- Deal with local businesses with multiple functions such as importer function + wholesale function
By reviewing such asReduced costs for complex distribution functionsThis is probably because
The price of Japanese sake and craft liquor is almost the same level
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The price of American craft liquor, which has been considered inexpensive, is also changing. there,The price of high-quality craft liquor that has won awardsI checked.
For example, the San Francisco craft liquor maker Sequoia Sake.The price of COASTAL GINJO, which won the gold prize in 2019, is 750ml$ 26 (2,800 yen).
On the other hand,Sakai Festival Junmai Daiginjo$ 30.98 (3,300 yen)The price is very closeis. If you are asked which one to buy, there are many people who choose Junmai Daiginjo from Sakai Matsuri without hesitation.
Japanese-made sake whose price has dropped due to improved distribution. On the other hand, the price of craft liquor is rising because it uses Yamada Nishiki and the quality is reviewed..
This may be a lucky thing for Japanese sake brewers who want to make sake more popular in the United States.
"Whether American sake is cheap or bad" is an old story
@j_zengel @iManny1216 @thatbearUPthere and I are out to dinner before we see #AvergersEndgame! ️
Bears like “have you ever had a sake bomb?
So we all did one❗️#Besties4Slife #SundayDinner #sake pic.twitter.com/J69nsgTsfB
— [NBL] TZ (@CantseeTZ) April 28, 2019
According to the MAFF data (year of creation is unknown, but the content is estimated to be around 2015 to 2016)“Generally, local (US■) Sake produced is cheap and of low quality and is served in restaurants run by non-Japanese. "Although it was criticized, it would have been unexpected at the time that American sake was made in Yamada Nishiki and changed to high quality.
* The author added
History and common sense are unnecessary for American craft liquor
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At the London Saké Challenge in 2016Along with Japan's long-established sake brewery, which has a history of 160 years, craft liquor has won a gold medal only with the experience of making sake in 1 years had.
The manufacturer name is “Blue Current Brewery”. An American man restructuring a financial company, founded near Portsmouth on the East Coast in 2015.
Established the brewery in 1, and won the same gold award as a long-established sake brewery, even though it was almost alone.I was surprised to see you.
He is so certified by CSP (Certified Sake Professionals) that he can imagine that he had a profound knowledge of sake, but he has no experience in making sake.
Does it mean that sake brewing no longer requires history, experience or intuition?
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Is “common sense” that sake becomes delicious as the rice is polished? "Is it true?"
"Do not make sake replicas" American craftsmanship
I can't recommend highly enough a visit to Virginia's first sake brewery, which opened this summer in Charlottesville. Read my piece about @NASakeBrewery for @VirginiaLiving: https://t.co/3X2eeDfntf#sake #sakebrewery #virginiaisforlovers #visitvirginia pic.twitter.com/07gPNBjSYL
—Whitney Pipkin (@WhitneyPipkin) January 11, 2019
The current American craft liquor is packed with uniqueness not found in traditional Japanese sake.
This is because sake is mostly made by people who have experienced craft beer brewing.
Can you imagine what would happen if people who were making craft beer turned to making craft liquor?
That's right, Because they have various flavor profiles to add to beer, add flavor to sakeIs visible.
For example, North American Sake Brewery makes and sells 6 types of sake with juices and spices such as mango, lime and jalapeno.
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TY KU offers coconut-containing sake and cucumber sake.
Rather than imitating traditional sake, craftsmanship that finds pleasure in making new sake that is not seen in Japan is thrivingSuch you.
Convinced by the popularity of flavor and old sake in Japan! Craft liquor flavor
Flavor craft liquor in the United States has something in common with Japan. that is,Recent flavor and aging old sake boom in Japan.
Enjoy 4 flavors ♪ Greed's “Amulet Complete Set”
Amulet that shouts that “it is delicious!” Even if it was difficult for people to avoid it and even if it was their first sake. You can enjoy 4 flavors in a heart-shaped bottle. Because 1 book is 200ml, it is the size that you can drink. It is most suitable for carry-on girl society. Let's compare the drinks with everyone ♪
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A deep taste different from the usual sake! 20-aged old sake `` since1999 ''
Up until now, sake that was fruity and slippery was preferred. Recently, however, many people are obsessed with the taste of aged old sake that is different from sake.
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🔸 Adult sake that knows all about sake!Recommended [Higher-grade long-term aged old sake] 🔸
Introducing the types and characteristics of aging old sake, ingredients suitable for aging old sake, health benefits of aging old sake ...
It is said that there is a 10 annual cycle in the taste of sake that is preferred in Japan,
There is also a theory that it has changed.
Therefore,The next boom will be the sake with habit, that is, the old sake will come.
At first I feel uncomfortable with the difference between the taste of traditional Japanese sake,It's strange that if you get used to drinking old sake, you'll become "this must be!"It is a thing.
This time that “sake with habit” is becoming a boom, this timeAged sake that I would like to introduce is "Vintage Treasured Sake.".
Carefully aged Daiginjo sake brewed using Yamada Nishiki in 1999This is an old sake.
The color of old sake that has been aged at low temperatures for 20 years is slightly yellowish, but there is no peculiarity to old sake, and it has a mellow and deep taste. Excellent compatibility with unique cheeses.
The old sake that was treasured in the Nakagawa Sake Brewery in Niigata PrefectureAlmost impossible to get on the market.
At this opportunity,Please enjoy the deep taste of aging old sake awakened after 20.
→Click here for Amazon Thins 1999
Summary of “American Craft Sake”
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Although sake is booming in the United States, the share of sake in the total amount of alcohol consumed by Americans is less than 1%. There is still plenty of room for growth.
For the time being, the sake industry is also welcoming the participation of craft beers like them in order to broaden the base of sake demand overseas.
For example, Shin-Nakano Kogyo has established a rice mill in Sacramento, and supplies craft liquor makers with rice polished with a high-performance rice mill.
The president of Southern Beauty also holds a full-scale brewing technology seminar for overseas brewers.Efforts to dig up sake fansIt is done.
I believe that if you make it anyway, you can make delicious sake all over the world and raise the number of customers who drink Japanese sake. To that end, the latest Japanese sake brewing technology, the meaning and significance of foreigners making sake in authentic Japan, and the idea of brewing sake in a small size, right now in the United States, by giving the information you want in the world, I believe that the level of the brewery's taste will rise and create a wonderful synergy.
Source:Southern Beauty "Southern Beauty in Sacramento San Francisco"
I hope that their extraordinary efforts will be fruitful and that sake will be drunk all over the United States at home, and that exports from Japan will increase further.
Reference site
・ Ministry of Agriculture, Forestry and Fisheries [Monthly report on rice]
・ Ministry of Agriculture, Forestry and Fisheries [Survey report by the Rice and Rice Products Subcommittee (Sake Subcommittee)]
・ Wedge [“Continuing change” is the company motto]
・ Isbell Farms [ Isbell farms]
* The exchange rate of 2019 year is 7 month.
