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00:00酒場という聖地へ。酒を求め、魚を求めさまよう。女、酒場放浪記。
00:20Hello, my name is Yasuko Kuramoto.
00:26Today, I came to Hachioji station.
00:30This is the terminal station of Iwazu-Mogana.
00:33The rotary on the 2nd floor in front of Hachioji station has a view that is often seen in national weather forecast.
00:44I would like to go for a walk and enjoy this view today.
00:48Let's go.
00:52It's cold.
00:55Hachioji is a big city where more than 500,000 people live.
01:01In addition to the central line, there are multiple lines, and bus services are also abundant.
01:06In the Edo period, Shukubamachi was established, and the mass production and weaving industry developed rapidly.
01:12The history of Shukubamachi has been evaluated and recognized as a Japanese heritage.
01:17The atmosphere here is good.
01:19Oh, it's a shuzo.
01:21Tokyo Hachioji Shuzo.
01:24It's a great atmosphere.
01:26Hello.
01:28The inside is also very nice.
01:31Hello.
01:34It's a liquor store, isn't it?
01:36That's right.
01:37I make sake, Japanese sake.
01:39Do you make it?
01:40That's right.
01:41For the general public, of course, they come to buy sake.
01:44Then they come to drink.
01:47There is a dormitory next door, so they can enjoy it with their meals.
01:53The Japanese Shuzo Shou was born in 2023 to revive Hachioji's sake.
02:02They make sake with rice and water from Hachioji and sell it fresh.
02:08Is this labelless?
02:10The bottle is also very stylish.
02:12That's right.
02:13Anyway, it's a small production, so the taste is different every time.
02:17It's a prototype, and I'm going to put the version here.
02:21You can enjoy the difference in taste for each preparation.
02:25That's interesting.
02:27I make sake in the back of this dormitory.
02:30Do you make it here?
02:32Please take off your shoes.
02:33I'm lucky.
02:34Excuse me.
02:35Thank you very much.
02:36Thank you very much.
02:37I'm sorry.
02:38He came to wear white clothes in particular.
02:42I'm Matsuzawa, a manufacturer who makes sake in about 30 days.
02:49My name is Matsuzawa.
02:52It's a little carbonated, so I put rice in it in the morning and in the afternoon.
02:57I see.
02:59I'm just about to put the shellfish in the preparation.
03:03Mr. Muramoto will do it for her.
03:06He stirs it up to stimulate the fermentation of the shellfish.
03:10It's heavy.
03:11It's heavy.
03:13I don't think it's mixed at all.
03:18Here, the professional gives an example.
03:21Wow, that's fast.
03:22That's amazing.
03:27Now, the re-challenge.
03:29It's a lot of work.
03:33Thank you for coming.
03:37It's heavy.
03:41Let's try the sake that was just made three weeks ago.
03:47Let's eat.
03:56It's delicious.
03:58It has a sour taste.
04:00It's good for eating.
04:02I think it goes well not only with Japanese food, but also with Western food.
04:09They met a challenge to revive the sake of Hachioji, which has been loved since ancient times.
04:17Hachioji is getting dark.
04:22There is a famous restaurant in Hachioji that you can't miss.
04:29It's okay to get drunk.
04:31There is a handrail.
04:33Wow, it's amazing.
04:35It's the 75th anniversary.
04:37That's great.
04:39Excuse me.
04:41The stairs will continue.
04:45Hello.
04:47I've been waiting for a long time.
04:48Welcome.
04:49Thank you for coming.
04:51I'll do my best.
04:54I'm alone today.
04:56Which way?
04:57This way, please.
04:58This way?
05:01Two minutes' walk from Hachioji Station.
05:04Tamaichi, a 75-year-old restaurant.
05:08His son opened the first restaurant 35 years ago.
05:13Yamazaki Masato is the second generation signboard master.
05:17His wife, Akiko, is helping him.
05:20There are many kinds of alcohol.
05:24It's a fun restaurant with a long history.
05:30Ms. Kuramoto visited this restaurant two years ago.
05:34It's her first time to come here alone.
05:37She drinks beer first.
05:51It's delicious.
05:53I'm glad.
05:54It's delicious.
05:55What should I eat today?
05:58I have something for you.
06:00I'm preparing fried natto for you.
06:04That's great.
06:05I'm preparing it now.
06:09There are many kinds of fried food.
06:12Yakitori and grilled fish.
06:16This is Akiko's idea dish.
06:19When you fry natto, it becomes fragrant.
06:23This is fried natto.
06:25I see.
06:27It's wrapped in seaweed and fried.
06:30Thank you for it.
06:45It's delicious.
06:46This is a good snack.
06:49There are many flowers in the restaurant.
06:53It's the 75th anniversary.
06:55My parents started this restaurant on the 1st floor.
06:59Is that so?
07:00My father used to run this restaurant at Hakone station.
07:03That's why there is a signboard of Aogaku.
07:07I used to run Odawara Hiratsuka in the war in the 18th century.
07:12It's Aogaku now.
07:14At that time, it wasn't popular at all.
07:16I see.
07:17But it's amazing that you can run.
07:19We used to drink together on the day before the race.
07:24It's that kind of era.
07:25I see.
07:26I don't think it's good.
07:28Taisho, I'd like to have sashimi.
07:32I recommend tuna.
07:34Is that so?
07:35Is it okay?
07:37Is sake still okay?
07:39I'll have sake.
07:42Sengyo, which is selected by a fish shop with a long relationship.
07:46There is no doubt about its quality.
07:51It's a beautiful tuna.
07:54The sake recommended by the master.
07:56Tamaichi, the original Honjo Zoushu.
08:01It has a refreshing taste with tuna.
08:04The tuna melts in my mouth at once.
08:16It's a big tuna.
08:18It's amazing.
08:20It's really delicious.
08:27It's refreshing and delicious.
08:29It's dangerous to drink.
08:32It's easy to drink, isn't it?
08:33It's easy to drink and the tuna is delicious.
08:36The shop has changed over 75 years.
08:40That's right.
08:41However, there are many fast-food restaurants now.
08:44It's written here on the menu.
08:47It's recommended.
08:48This kind of shochu is also popular.
08:51I'll have Marokame, which is recommended by the master.
08:56This is also very soft.
09:01It's amazing.
09:10It's delicious.
09:11There is eel liver.
09:14I'd like to have that.
09:17And octopus and leek.
09:19I'll prepare it.
09:20The octopus is a favorite of Mr. Kuramoto.
09:23I'll go around the shop.
09:28Have you been here for a long time?
09:32Yes.
09:33How many years have you been here?
09:34It's been about 30 years.
09:36What is your favorite point?
09:39The master.
09:40The master.
09:41And the owner is wonderful.
09:44The owner?
09:45Yes.
09:46Everyone says that the owner is beautiful.
09:50Is that so?
09:54Is that your son?
09:56He is my third son.
09:58Your third son?
09:59Yes.
10:00Are you going to have a son?
10:03If you have a son now, you will have a son.
10:05I have four sons.
10:07Do you have four sons?
10:09Yes.
10:10There are a lot of people.
10:12I understand.
10:14Let's drink together in the future.
10:17The skewers are about to be grilled.
10:22This is Kibou.
10:24This is Takonegima.
10:26This is the best. Thank you.
10:28Look at this.
10:30There is not only liver, but also meat.
10:47This is heavy.
10:51They finish eating quickly.
10:54I like grilled udon very much this year.
10:58Me too.
11:00The grilled udon at the end is my favorite point.
11:03I have been eating grilled udon at the end for the past two years.
11:09I don't feel guilty because it's white.
11:15He doesn't feel guilty because it's white.
11:18I don't know what he means.
11:21Can I have a glass of wine?
11:23Let's have a glass of wine.
11:25Let's have a glass of wine.
11:27I'm sorry.
11:29Do you want to have a glass of wine here?
11:31I'm so happy.
11:33I'm so happy.
11:35I'm so happy.
11:37I'm so happy.
11:45This is delicious.
11:47This is Japanese pasta.
12:00When I came to this bar full of family love, I became a glutton.
12:07This bar is full of customers who are looking for such excitement.
12:15This is a famous bar in HACHIOJI.
12:20I enjoyed eating and drinking here.
12:25I think this is a world heritage shop that will continue to exist in the future.
12:32I will continue to patrol HACHIOJI.
12:38Everyone, good luck.
12:44I definitely recommend IWAI NO SEKIMI.
12:53Next, I will enter the white curtain.