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00:00Yoshida Rui's Sakaba Horooki
00:25I'm Yoshida Rui.
00:26Today, I'm in Kato City, Hyogo Prefecture.
00:30Kato City is the hometown of the famous Yamanashi tree, Sakamai.
00:37Of course, it's the king of Sakamai.
00:40This is it.
00:44Let's go.
00:46Let's go.
00:51Kato City, Hyogo Prefecture is located about 40 km from Kobe City to the northeast.
00:56It's a place of peace and harmony.
00:59In the 11th century, the king of Sakamai, Yamada Nishiki, was born in Kato City.
01:05Approximately 60% of Yamada Nishiki's production is produced in Hyogo Prefecture.
01:10Kato City is said to have the highest number of special-use trees.
01:15Wow, this is amazing.
01:18All of these trees have turned into delicious sake.
01:25I feel like my feet are already on the ground.
01:35Mr. Yoshida heads to the special-use trees before harvesting.
01:40Kato City, Hyogo Prefecture
01:42Hello.
01:44Hello.
01:46I'm so happy to see you.
01:49You look quite young.
01:51Yes, I am.
01:53I'm the youngest rice farmer in Japan.
01:56I'm the representative of Tajiri Farm.
02:00And he's my father.
02:02I see. Hello.
02:04He inherited this rice farm from his father 8 years ago.
02:10What kind of rice farm is this?
02:14This is a rice farm run by Mr. Honke Shizuo Yamachi.
02:19I see.
02:23We take care of the rice with organic farming.
02:32In addition, he also produces rice for Saga, Shizuoka, Miyagi, and Hakuraku.
02:39Can I touch the rice?
02:42Yes, please.
02:43It's a bit hard to get in because of the water.
02:47Oh, I see.
02:49But the rice will grow.
02:52When the rice starts to ripen, the rice will fall to the ground.
03:00This is called Senryuji.
03:02It's the heaviest grain of rice.
03:06It's the heaviest grain of rice in Japan.
03:09Kato-shi has a long harvest period of one year.
03:12It's easy to harvest one day.
03:14It's suitable for Yamada Nishiki.
03:17In addition, the soil in the clay room contains minerals and nutrients.
03:25Mr. Yoshida helps out a bit.
03:38How do you get the weeds inside?
03:41At first, you use a machine to get the weeds inside.
03:45But if you can't get the weeds inside, you have to walk around the rice field.
03:50You have to get the weeds inside.
03:53It's very difficult.
03:55I think it's very difficult.
03:58Be delicious.
04:05I'm sure this will be a delicious sake.
04:09Can you hear me?
04:10Yes, I can hear you.
04:14I'd like to drink the sake I made with the rice I harvested last year.
04:21No, no, no.
04:24Here it is.
04:26This is Tajiri Nounen.
04:29It's a sake made by Mr. Honke Yamuchi.
04:32It's rare to see the word Nounen in Japanese sake.
04:38He goes to Sakagura every year to help out with the sake preparation.
04:41It's a sake that they make together.
04:46It smells good.
04:51Tajiri Nounen
04:58It's a bit sour.
05:00But it goes well with the fruity taste.
05:07I feel like my neck is going to fall off.
05:10I can't believe I'm drinking this with the background of Yamada Nishiki.
05:22I'm shivering.
05:24It's delicious.
05:26Please continue to support Japanese sake with your young power.
05:36Now, let's go to the bar.
05:38In the dark, I can only see the high school and the signboard here.
05:43Rice, sake, fish, shuko, and heaven.
05:48The signboard here says Danshu Ramen Tengoku.
05:52Good evening.
05:54Good evening.
05:56It's finally here.
05:58It's almost done.
06:02Tengoku, which is a bit far from the center of the city, was founded in 1950.
06:07The first bar opened as a yakitori restaurant.
06:10What kind of drinks do you have?
06:12What kind of drinks do you have?
06:17We have Japanese sake.
06:19We have Japanese sake.
06:21Then, I'll have Japanese sake.
06:25The only sake bar in Kato City.
06:27Tamashizuku is run by Kamimusubi Shuzo.
06:30Junmai Ginjo uses the Yamada Nishiki of Kato City.
06:33Cheers!
06:38Cheers!
06:42Cheers!
06:48It's all delicious sake from Yamada Nishiki.
06:52It's all delicious sake from Yamada Nishiki.
06:55Originally, there were only yakitori restaurants with many chicken dishes,
06:59but the second bar has increased the number of dishes.
07:02What do you recommend?
07:04I recommend Momotare-yaki.
07:06Then, I'll have Momotare-yaki.
07:10Chicken thigh is a tender part of chicken.
07:13It's imported from Awaji Island.
07:15Why did you name it Tengoku?
07:17My father named it.
07:19Where's your father?
07:21He's at the far end.
07:23Oh, your father.
07:25Why did you name it Tengoku?
07:27There was a popular song when I opened the bar.
07:31Oh, Tengoku.
07:33It goes like this.
07:37It goes like this.
07:39There are many good places in Tengoku.
07:43The sake is delicious.
07:45My sister is beautiful.
07:47Now, the mystery is solved.
07:51Now, let's go to Tengoku with Momotare-yaki,
07:54which is grilled with Tsugitashi sauce.
07:57Tsugitashi sauce
08:05This is Kamimusubi,
08:07which is also from Kamimusubi.
08:11This is Karakuchi Honjozo,
08:13which is loved by the locals.
08:19It's exactly like Karakuchi.
08:21It's not sweet at all.
08:27Karakuchi Honjozo
08:32This goes well with Karakuchi's sake.
08:36Do you have any other recommendations?
08:41I recommend Oden.
08:43It's Oden cooked with ramen soup.
08:48It's a little different.
08:51Oden is cooked with the soup of Banshuu Ramen,
08:54which is characterized by sweet soup based on chicken and pork bone.
09:00This is Oden.
09:05I'd like to have it with ginger soy sauce.
09:08Do you put this on it?
09:10Yes, I do.
09:11I see.
09:12It's a little unusual.
09:21This goes well with the soup.
09:28Banshuu Ramen goes well with ginger soy sauce.
09:34Himejima is about 30 kilometers away,
09:36so the food culture is similar.
09:39What is Saira?
09:41Saira is a kind of Japanese mustard spinach.
09:45Is it called Saira?
09:47People over 60 know Saira,
09:52but young people don't know it.
09:55Young people don't know Saira?
09:57Not at all.
09:59In Kato City, which is far from the sea,
10:01Saira has been called Sanma for a long time.
10:04Saira is derived from the old name of Sanma.
10:08Today, Kato City's Kamimusubi Shuzo Sanrento
10:12and Kurazukuri Genshu's Toryunada
10:14have a strong alcohol content of 18.5%.
10:21This is really a side dish of rice,
10:25but I changed it to sake instead of rice.
10:29Because it's the same rice.
10:34I think sake is also rice, so I eat it.
10:40The last dish is Aburasoba of Banshuu Ramen,
10:43which his father came up with.
10:46Banshuu Ramen, which was originally started
10:48with a request of Gojoren,
10:50is now one of the signboard menus.
10:53Here is Aburasoba.
10:55There is no soup at all.
10:58That's Aburasoba.
11:01Homemade char siu with bean sprouts and mountain jellyfish.
11:10The fat is covered with fat,
11:14but it's not tough at all.
11:22There is a sign at the entrance.
11:26It says sake and fish.
11:29This is sake and side dish.
11:32This is one of the ways to drink sake
11:38that is well-established here.
11:41Thank you very much.
11:43Cheers!
11:48Yakitori Sakaba has been loved for many years
11:50in the hometown of Nishiki, Yamada.
11:53Every night, the drinkers feel relaxed.
12:02Wow!
12:06I feel calm now.
12:10I feel like I'm back from heaven.
12:16This is good.
12:19There are various shops,
12:22various ways to drink sake,
12:24and various kinds of culture.
12:26It's fun to travel around.
12:28It's pitch black around here.
12:34I think I have to go closer.
12:41Let's take a look around.
12:44Let's go.
12:47Heaven is like the waves of Inaho.
12:53Go to heaven.