おとな旅あるき旅 2025年2月15日 とこしえの酒処 滋賀・甲賀 湖国の美酒と美味いもん
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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TVTranscript
00:00We're in the town of Tan-Tan-Tanuki.
00:05It's so big.
00:08It's magnificent.
00:09It's Shigaraki.
00:11So, we're going to Kouka.
00:13Shigaraki and around here,
00:17there's a lot of sake.
00:19It's delicious.
00:21I'll leave the sake to you.
00:22I'll leave it to you.
00:24A trip for adults.
00:26This time, it's sake and delicious food created by rich water and soil.
00:31The best sake restaurant in each country.
00:33A trip to Kouka, Shiga Prefecture.
00:36Enjoy unique mackerel sushi made with local specialty.
00:40I'll leave it to you.
00:43A popular sake-kasu lunch created by Sakagura.
00:46The smell of sake-kasu is amazing.
00:50Only 200 tons a year.
00:52The legendary Omi Herb Beef.
00:57What's this? It's a ninja.
01:00What's a ninja?
01:02Osaka's first discovery.
01:04Sake and delicious food created by the blessings of each country.
01:07An encounter that will change your life is waiting for you.
01:12We're in Kouka.
01:15How is it?
01:18It's wonderful.
01:19I prepared these five kinds of sake.
01:24Depending on how you feel at that time,
01:27if you feel a little painful,
01:29please bear with it.
01:32It's also good to have your back pressed with a glow.
01:35If you don't mind, please buy it.
01:40Please buy it.
01:46Osaka's first discovery.
01:48From Osaka to Shigaraki,
01:50it takes about 1 hour and 50 minutes by Shigaraki Kogen Railway.
01:57Kouka City, Shiga Prefecture.
02:00It's an area that has been famous for making sake since ancient times.
02:04At the end of last year, the traditional sake-making of Kouka City
02:08was registered as a UNESCO Intangible Cultural Heritage.
02:12Shigaraki, the capital of Kouka City, is also known as the city of baked goods.
02:19There are a lot of raccoons.
02:22Kamamoto.
02:24There aren't many raccoons in the garden, are there?
02:29The raccoons are greeting us.
02:31Hello.
02:34There are so many.
02:37There are more than 5,000 raccoons.
02:395,000 raccoons?
02:42Shigaraki Tougei-mura was established in 1925.
02:46It is the 6th Shigaraki-yaki, which has a history of more than 100 years.
02:54Our craftsman is making it now.
02:57Hello.
02:59A young craftsman is making it now.
03:03It's a mold.
03:05It's a mold.
03:07You can draw facial expressions or eyes with a bamboo skewer.
03:12The expression will change depending on the craftsman.
03:15What is the original shape of the mold?
03:21This is the original shape.
03:24This is the face.
03:26I'll peel it off.
03:28It's true.
03:30It's simple.
03:33You can draw eyebrows or ears.
03:35Can I compare them?
03:39This is...
03:41Do you have this?
03:44I'll attach it later.
03:47You can draw ears.
03:49It's interesting.
03:51You can draw various facial expressions with this.
03:54You can make it because you are good at it.
03:57I make a lot of mischief.
03:59You make a lot of mischief.
04:01You make a lot of mischief.
04:03You make a lot of mischief.
04:05You make a lot of mischief.
04:07You make a lot of mischief.
04:09There is such a precious thing in the back of the site.
04:13This is Noborigama.
04:16It's 22 meters long.
04:19It was made in the 9th year of the Showa era.
04:22It was used for 60 years.
04:25It was used now.
04:27It was used because there was a problem with electricity.
04:30It was used like this.
04:33It was used like this.
04:35This is a sample.
04:41There is a chair.
04:43There is also a table.
04:45There is also a table.
04:47It's a waste because it can't be used now.
04:50It's a cafe.
04:53It's a cafe.
04:55This is the burnt color from 60 years ago.
05:00It's a precious color.
05:02It's a natural burnt color that has been accumulated for 60 years.
05:07You can get sweets and Asamiya tea, a famous product of Shigaraki,
05:11in Noborigama.
05:18Koukashiba flourished as a residential area in Tokaido.
05:21Koukashiba flourished as a residential area in Tokaido.
05:28It says Kuramoto.
05:30Hey.
05:33Yasui Shuzo.
05:36Isn't it a regular otaku?
05:43Hello.
05:46Where are you speaking from?
05:48Excuse me.
05:50Hello.
05:51May I come in?
05:52Please come in.
05:53Excuse me.
05:55It's just old.
05:57It's just old.
05:59How old are you?
06:01I'm 17 years old.
06:04How old are you?
06:05I'm the 5th generation.
06:09Is there a lot of alcohol around here?
06:12Yes.
06:13There are about 31 in Shiga prefecture.
06:16Nine of them are Kougashi.
06:19Kougashi is the best alcohol in the prefecture.
06:23It is said that it flourished as a famous wine village
06:28because of the mild Fukuryusui from Suzuka and the clay soil suitable for Sakamai.
06:36When it comes to sake, Fukuryusui is the best.
06:40And Sakamai is the best.
06:45I see.
06:46It's the best of the best.
06:49I don't want to lose.
06:51My blood in Niigata is boiling.
06:54Which is better, the water in Niigata or the alcohol in Shizuoka?
06:59I think both are good.
07:02Yasui Shuzo brewery has been operating for 17 years.
07:08Despite the changing times, he continues to make sake by hand.
07:15He just made a new sake.
07:19It will be released on February 3rd.
07:21It's a new sake made this year using rice called Tamazakai.
07:26It's completely hand-made.
07:28Each one has a different sticker.
07:33It's hard to make sake in Japan, but it's harder to make sake in a bottle.
07:37Each one is hand-made.
07:41He will taste it.
07:46It's very sour.
07:49It's very sour.
07:53It's delicious.
07:55The aftertaste is beautiful.
07:57It's like biting a fresh apple.
08:01It's refreshing.
08:02It's like biting an apple.
08:04It's sour and sweet.
08:08It's delicious.
08:09I'll keep that in mind.
08:13I'll keep that in mind.
08:16Next, they head to Minakuchi area in Kouka city.
08:20This is a residential area.
08:22It's a big house.
08:24It's nice.
08:25It's connected.
08:27That's true.
08:28It's connected.
08:29It's a big house.
08:31It's connected.
08:33It's Mr Fujiyoshi.
08:34Mr Fujiyoshi.
08:35It smells good.
08:38It's a counter.
08:41Excuse me.
08:42Please come in.
08:44What do you sell?
08:45We sell sushi and seafood.
08:48Sushi and seafood?
08:50What are you proud of?
08:52Sushi?
08:53Yes.
08:54I'm proud of mackerel sushi.
08:58Do you like it?
08:59Yes, I do.
09:00Do you like it?
09:01I love mackerel sushi.
09:03I'm glad to hear that.
09:05As for mackerel sushi,
09:07we use local specialty to make it.
09:10It's called Minobe sushi.
09:12Minobe sushi.
09:13Minobe?
09:14Minobe sushi.
09:16You can taste seasonal ingredients.
09:19It's a popular sushi restaurant in the area.
09:24What is Minobe sushi made with local specialty?
09:29Let's try normal mackerel sushi first.
09:33It's glossy.
09:34It's beautiful.
09:37Thank you for it.
09:51This mackerel has a lot of fat.
09:55It's delicious.
09:57The amount of vinegar and salt is just right.
10:00It's not too sweet.
10:02That's right.
10:03I'll serve you a drink.
10:06This is Minobe sushi.
10:09This is...
10:10The rice is...
10:11The rice is red.
10:14It's red.
10:15Is this shiso?
10:16That's right.
10:18It's green.
10:19That's right.
10:21Shiso and shibazuke.
10:23Minobe sushi is made with local specialty.
10:38I don't know.
10:39Shibazuke and yellow...
10:41I don't know.
10:47It's delicious.
10:50Shibazuke, shiso and...
10:53It's a little sweet.
10:55Minobe sushi is famous for Kanpyo.
11:02Kanpyo?
11:03Kanpyo?
11:04It may not be famous.
11:07Kanpyo plays an important role in keeping the balance.
11:12Minakuchi Kanpyo is a famous product of Minakuchi Town.
11:16It originated in the Edo period.
11:19Minobe sushi was named after Minobe at that time.
11:25It's a little sweet.
11:27That's right.
11:28It's a little sweet.
11:29It's good for your eyes.
11:31I see.
11:34Next, they go to a sakagura where Yoshikawa wants to go.
11:41Which way?
11:42This way.
11:43This way?
11:44Yes.
11:46It opens.
11:47It opens.
11:48Hello.
11:49Hello.
11:50Welcome.
11:51Hello.
11:52Hello.
11:53Welcome.
11:54There are many kinds.
11:55That's right.
11:56That's amazing.
11:57Yes, there are many kinds.
11:59They even make plum wine.
12:01This is plum wine made with Japanese sake.
12:03It's made with Japanese sake.
12:05We also make a drink called Sanrensei.
12:11What is it?
12:12I like Sanrensei, too.
12:14Is that so?
12:15I'll have it.
12:17Yoshikawa is looking for Sanrensei, a popular brand of Nifuku Shuzo.
12:23It's the representative sake of Sakamai.
12:25It's a soft white drink made with Yamada Nishiki.
12:28And it's a black drink made with Shiga's rice, Ginfubuki.
12:33You can enjoy the taste of two different kinds of Sakamai.
12:38The new sake is being made right now.
12:42If you don't mind...
12:44You don't have to do that.
12:46I'll have it.
12:47Please do.
12:49First, he'll have Sanrensei, a new white sake.
12:58Wow.
13:03It's fast.
13:04It's fast.
13:06The sweetness spreads out.
13:08It's very fruity.
13:10I'd like to have it with a glass of wine.
13:12I'm surprised.
13:13It's a sparkling Japanese sake.
13:18Next is the new black sake.
13:20We squeeze it and put it in a bottle.
13:24It has a stronger freshness.
13:27You can see the bubbles, too.
13:29That's right.
13:35He's very relaxed.
13:45It has a light taste and a bit of acidity.
13:51I really like it.
13:54If you compare them,
13:56you can see the difference.
14:00In the back, there's a cafe that serves Sakamai.
14:06It's the fourth generation.
14:10That's amazing.
14:13At the cafe that remodelled the nearby restaurant,
14:16they serve the original Sakekasu menu.
14:20Mitamura has a Sakekasu hamburger lunch.
14:24Yoshikawa has Sakekasu curry.
14:29It's a hamburger with Sakekasu.
14:33We use hand-ground beef and pork.
14:38We use Sakekasu to make it.
14:50The smell of Sakekasu is amazing.
14:54Does it make you feel relaxed?
14:56Yes.
14:57This is a new type of hamburger.
15:03The rice is Sakamai.
15:05Sakamai has a dry texture.
15:09It goes well with curry.
15:12It's delicious.
15:18The curry has a deep flavor.
15:20Yes.
15:21The deep flavor of Sakekasu makes it delicious.
15:28Sakamai has a dry texture.
15:33But, it goes well with curry.
15:37It's delicious.
15:39Sakamai has a dry texture.
15:46But, it goes well with curry.
15:49It goes well with curry.
15:53I put rice in the curry.
15:56But, it goes well with curry.
15:58It goes well with curry.
16:02I'm in trouble.
16:03I put rice in the curry.
16:04You put rice in the curry.
16:06I put rice in the curry.
16:09Next, they go to a shrine near JR Konan Station.
16:13There's a shrine that has something to do with sake.
16:20It's beautiful.
16:22It's a magnificent shrine.
16:28It's a magnificent shrine.
16:36Hello.
16:37Thank you for coming.
16:41I heard this shrine has something to do with sake.
16:47Yagawa Shrine is a shrine dedicated to the god Amagoi.
16:58It's a shrine that protects rice and water necessary for sake.
17:03I see.
17:04If there's no water, rice...
17:06Won't grow.
17:07Won't grow.
17:08It's a magnificent shrine. Isn't it rare?
17:13This shrine is also designated as a designated cultural property in Shiga Prefecture.
17:17During the Muromachi period,
17:19a farmer from Nara visited Amagoi.
17:21He was said to have been inspired by the rain.
17:27This shrine is also related to Koga City.
17:30Koga is famous for its ninjas.
17:34It's a shrine where ninjas from the Sengoku period gathered.
17:39From the Sengoku period?
17:41That long ago?
17:42Yes.
17:43Koga ninjas were said to have been used by Toyotomi Hideyoshi and Tokugawa Ieyasu.
17:49It's said that this Yagawa Shrine is where the Koga ninjas gathered to hold a meeting.
17:58In Discover West Hiking,
18:00you can visit Koga ninja Yukari's shrine
18:03and learn about the history of the area with the help of a local guide.
18:08There's also a facility like this that's perfect for a ninja town.
18:14There's a picture of a ninja.
18:16There's a lot going on.
18:21Hello.
18:22Hello.
18:23There's someone suspicious.
18:25Welcome.
18:26There's someone suspicious.
18:30Hello.
18:31Hello.
18:32When was this place built?
18:34We opened it about three years ago.
18:37It's a tourist information center.
18:41The Koga-style real ninja shrine is based on the Koga ninja, which is also recognized by Nihongi.
18:49It's a facility where you can learn about the history of ninjas from local guides.
18:55This is called a Goshiki-mai.
18:57It's a sign that says,
18:59if there's a blue rice in the corner,
19:02you should go to the east.
19:07It's said that it was used as a sign
19:10to decide the meaning in advance.
19:15There's also a training experience like this.
19:23You have to do it vertically.
19:24Vertically.
19:26At the Koga-style real ninja shrine,
19:28you can learn how to make the Hyoro-gan, which is a ninja's form of food.
19:36It's so clear and beautiful today.
19:42This is it.
19:44It looks delicious.
19:45It's Yusen Yakiniku.
19:47It's Omi beef.
19:53Hello.
19:54Hello.
19:55Thank you for coming.
19:56Welcome.
19:57Thank you for coming.
19:58Thank you for coming.
20:01The restaurant for dinner is Yakiniku restaurant, Ushifuku.
20:04It's a Yakiniku restaurant that opened four years ago
20:08after training at another popular Yakiniku restaurant for 15 years.
20:11It's a Yakiniku restaurant that sells Omi beef.
20:14Did you buy the meat from there?
20:18Yes, I did.
20:19My boss has been working with me for more than 10 years.
20:23I've been working with him since then.
20:25What is the Omi beef that he bought?
20:29It's Omi beef 10-second Kalbi.
20:3210-second Kalbi?
20:34That's amazing.
20:37Why 10 seconds?
20:39It's a menu that uses only the good parts of the rose.
20:43It's cooked in 10 seconds, 10 seconds, and a total of 20 seconds.
20:46It's a rare dish.
20:49Are you sure?
20:50I'm sure.
20:531, 2, 3, 4, 5, 6, 7, 8, 9, 10.
21:02Please turn it over.
21:04It's the best timing to melt the fat and extract the sweetness.
21:10Here you go.
21:12Is that all?
21:14It's very rare.
21:17It's very rare.
21:19Please put wasabi on it.
21:21It's very soft.
21:25I have to dance.
21:30It's not just soft.
21:32It's crispy and has a good texture.
21:35This is Kalbi.
21:38It's delicious.
21:42I can't tell if it's meat or not.
21:46It's like a fatty tuna.
21:48Is it always stable?
21:50It's basically stable, but if I think it's impossible, I'll turn it over.
21:54That's strict.
21:56Look at the cross section.
21:58You can see the softness of the meat.
22:03This is amazing.
22:04If you eat this, you won't be able to eat anything else.
22:07I still have a hidden egg.
22:09That's amazing.
22:13I've never seen a block like this on a steak.
22:22There is an illusion of meat that can only be eaten in cow clothes.
22:26This is a block of Omi herb beef.
22:31Did it come out of a block?
22:33Yes.
22:34Only 200 cows are shipped every year.
22:36It's a very rare brand of beef.
22:39By the way, Omi beef is shipped more than 6,000 cows a year.
22:43I don't know how to sell it.
22:46I have no choice but to threaten the producer.
22:51It's a rare cow raised with herb-mixed feed.
22:55It seems that only cow clothes can be tasted at the restaurant.
23:00It's about two servings.
23:02That's not true.
23:05I've never seen a block like this on a steak.
23:10The difference from a steak is that the cross section is tightly sealed.
23:14It's good to grill it in a block.
23:21The juice of the meat is amazing.
23:23I'm looking forward to it.
23:25By grilling the surface firmly, the outside is crispy.
23:30The inside is a medium rare with a juicy taste that contains umami.
23:39It looks like roast beef.
23:40This is roast beef.
23:43I will eat this.
23:55What is this?
23:58What is this?
24:00It's a refreshing meat.
24:03But it's juicy.
24:05I'm sorry if I say it's roast beef later.
24:19The outside is fragrant.
24:21The outside is fragrant.
24:23The more I chew, the more I can feel the richness of the meat.
24:29This is my first time to eat this.
24:32It's delicious.
24:34This is amazing.
24:40My son bought this five years ago.
24:43He said he wanted to make kimoto without making the same food.
24:49This is the sake I made with kimoto.
24:51Is this your son's sake?
24:52Yes.
24:55How old is your son?
24:56He will be six years old.
24:59He will be six years old?
25:01Maybe he won't do it.
25:02My father is still doing it.
25:05Is that so?
25:06I was surprised.
25:07I was wondering if he would be six years old.
25:11That's not the case.
25:13An old tool came out of my house.
25:15I wanted to revive it in modern times.
25:21It takes time and effort.
25:23That's how I did it.
25:25That's right.
25:33It has a sour taste and the aroma of rice.
25:39It has a thick taste.
25:45That's fast.
25:46That's good.
25:47I'm thirsty.
25:49When you say you're thirsty, you drink it all at once.
25:53Mr. FUJIYOSHI visited this time.
25:57This is KANPYO's tempura.
25:59KANPYO's tempura?
26:01There are few people who can understand it even if they eat it.
26:06It's a manufacturer that doesn't smell fishy.
26:09That's right.
26:13It's not the sweetness of the batter.
26:15This is KANPYO's sweetness.
26:17KANPYO's tempura will be sold at an auction.
26:22Wait a minute.
26:23It's not an auction.
26:25It's not an auction.
26:28Next time
26:29Shimane is famous for the sake that gods drink.
26:33It's delicious.
26:34This is delicious.
26:36This is the last one.
26:38Let's meet again in the fall.
26:40Please look forward to it.
26:42Five people will receive a gift of HATUSAKURA, a cheap shuzo-jo.
26:48Please apply by answering the questionnaire.
26:53I was able to go around the country.
26:56How is it?
26:59It's wonderful.
27:00I prepared these five types.
27:05Depending on the feeling at that time,
27:08When you feel a little painful, you can put your mind to it.
27:13It's good to get a back massage.
27:16If you don't mind, please buy it.
27:21Please buy it.