バトンタッチ SDGsはじめてます 2025年3月15日 創業三百余年の酒蔵で蔵人体験！ 唯一無二のツアーで町のファンを増やす KURABITO STAY 田澤麻里香さん
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TVTranscript
00:00Around it, there are beautiful mountains such as Yatsugatake.
00:07With the pure water that flows out, good quality rice grows.
00:14This is a historical sake that has been made in this area for more than 300 years.
00:22Cheers!
00:25Now, you can also participate in this sake making.
00:31It's my first time. It's fun.
00:35People from abroad also come.
00:38I'm glad.
00:42A journey to experience the traditional techniques that the ancestors have protected.
00:48It's a program that allows you to experience sake making in a two-night, three-day program
00:53in the same way as the people of this area did in the past.
01:00Today's protagonist is the person who came up with this sake making experience.
01:08Marika Kazawa.
01:10The only journey in the world to make sake that actually becomes a product.
01:20This year, as a journey to revitalize the region and sake making,
01:25it is also shining in the Grand Prix of the Japan Travel Award.
01:32Japanese sake from Kitsukura Brewery in Nagano Prefecture.
01:41It's thick.
01:44It's a good sake with a very refreshing taste.
01:49It was founded around Genroku.
01:52I'm envious that I can participate in such sake making.
01:58Let's get in the way.
02:03Runners who want to make the world a better place.
02:15Saku City, Nagano Prefecture, next to Karuizawa.
02:21Kitsukura Brewery is a historical brewery.
02:25Sakagura Hotel Kurabito Stay is located in the headquarters.
02:32Here, they experience making sake for two nights and three days.
02:38Let's have a toast.
02:40Welcome to Kurabito Stay.
02:43Cheers!
02:45The head of Sakagura welcomes them.
02:50On the first day, they make sake with delicious local food.
02:56There are nine participants who like Japanese sake.
03:00There are also three from abroad.
03:06I'm going to be a new YouTuber.
03:12Japanese culture.
03:15I love Japanese food and sake.
03:19I also really like wine.
03:22I studied a little bit in wine for a hobby.
03:25I very much enjoy the flavors of sake and wanted to learn more about it.
03:31Now, there is a Japanese sake boom overseas.
03:3530 countries have participated in five years.
03:40Kurabito Stay
03:43From the second day, they have a real Kurabito experience.
03:47It starts with a purification ritual.
03:51It's not a tourist experience.
03:55We make sake with rice, which is a staple food of Japanese people.
04:02I want people to feel the connection between Japanese people, sake, and the god of sake.
04:09That's why I receive the ritual every time.
04:17Finally, they enter the Sakagura.
04:24They change their shoes and wash their hands thoroughly.
04:29You can't use your smartphone because it will be contaminated.
04:33It is difficult to maintain hygiene because we make sake, which will be sold.
04:49The rice is used to make sake.
04:52It is transferred to the Koshiki to make Sakamai.
04:56Everyone experiences while changing their shoes.
05:01If there is a gap, steam will leak from there.
05:05So, it won't be a uniform steaming.
05:12They send steam and steam it.
05:20One hour later
05:23Please knead it by hand and try it.
05:29How is it?
05:41This is the basis of Japanese sake.
05:52It's really interesting.
05:56There is a lot of teamwork.
06:00This is called Mizu-Koji.
06:02Mizu-Koji, right?
06:04Let's prepare it.
06:07They melt Koji in water and put steamed rice in it.
06:15It's done.
06:19Please come closer.
06:23They mix it well.
06:26It's like mixing.
06:29I think you should put more weight on it.
06:34You should put more weight on it from the top.
06:41It's the mother of sake, which is very important.
06:48When it's mixed well, they put Koubo in it.
07:03They add a lot of Koubo to make alcohol.
07:09Mr. Tazawa is also in charge of photography.
07:13He takes photos instead of participants who can't take photos.
07:20He was born in the neighboring town of Saku City.
07:25After graduating from university, he worked in a travel agency.
07:29He toured the world on various tours.
07:33He became a mother for a while and was surprised to return to his hometown.
07:38It's been a while since I came back to my hometown.
07:41The shopping street used to be very busy.
07:44Now it's like a shutter street.
07:48Obviously, the population has decreased and the atmosphere has become less lively.
07:53He decided to make the most of his career and visit the town for sightseeing.
07:59What he noticed was the charm of Saku, the neighboring town.
08:04It was a sake shop with 13 sakaguras.
08:09What he found was a building where the residents of Kitsukura Shuzo used to stay.
08:17I thought it would be interesting to renovate this building and experience making sake.
08:30Sake has been exported to Japan for the first time in 50 years.
08:38The sakagura also felt hope.
08:42I thought it would be a chance for many people to know about making sake.
08:53With this idea, Mr. Tazawa challenged himself to a business contest.
09:00He won the grand prize.
09:04He got a grant and renovated the building.
09:09He opened the building as a sakagura hotel.
09:13The first floor, where the residents of Kitsukura Shuzo used to stay,
09:16is a meeting place with round tables.
09:23The second floor has eight bedrooms.
09:33This is a rice washing machine.
09:38It washes 10 kilograms of rice in 90 seconds.
09:42There are some specific movements in it.
09:56This exercise is Mr. Ide's idea.
10:11This is the middle part.
10:14Mix it well.
10:16In the water.
10:18Okay.
10:20Let's keep washing.
10:22Let the whole thing dance.
10:24It's okay.
10:26I felt that I needed to be motivated.
10:32I think I was motivated by my own lead.
10:39You can do it!
10:4115 seconds left.
10:43You can do it!
10:4510 seconds left.
10:475 seconds left.
10:494, 3, 2, 1.
10:57It was fun.
10:59I had a lot of new experiences.
11:03I don't know how long you could do this for,
11:06before your legs and arms get tired.
11:09But it was a good exercise.
11:11I imagine the workers doing it every single day must get quite strong.
11:18After this, the general public can't experience this rare and delicate work.
11:37The next day.
11:44It's past 6 in the morning.
11:49The breakfast has started.
11:53A thick-baked egg with sweet sake instead of sugar.
11:59Mr. Kazawa's partner is Tomi, who is 85 years old.
12:03Mr. Tomi.
12:05Mr. Tomi, you're full of love.
12:09I'm full of feelings.
12:15I'm 100 years old, but I have to keep moving.
12:20I don't know what's going to happen.
12:23But I'll do my best.
12:26Let's eat.
12:28Let's eat.
12:30Actually, the Sakagura Hotel is open only on weekends.
12:35That's why we have this partner.
12:39Ms. Hiro, who is a translator, works at a company in Tokyo.
12:43She comes here only on weekends.
12:47Every time I come back, I'm glad that I was able to experience something new.
13:00I hope there will be a place in the countryside where I can work only in the morning and save time.
13:14The third day.
13:16The most nerve-wracking process.
13:21He cleans his elbow with a distilled water for 10 seconds.
13:26I feel the coldness of my elbow.
13:30He goes to a room called the housekeeper's office without touching anything so as not to get germs on his hands.
13:42First of all, outsiders can't enter.
13:45This is the most important place.
13:48In order not to bring in other germs, you must not eat natto or yogurt before work.
13:56The room temperature is over 30 degrees Celsius.
14:00Spread the rice flat on the table.
14:08Spreading the steamed rice is an important task that determines the taste of the sake, which is called koji-making.
14:17After this, he will roll the seed koji.
14:23After rolling the koji, he will wait for 5 minutes.
14:27During this time, he will not move.
14:32I will roll the first one.
14:39Can you see the yellow powder?
14:42This is seed koji.
14:45The koji bacteria turns the starch of the rice into sugar.
14:52It's very light, so when the wind blows, it flies away.
14:57That's why it doesn't move.
15:00The koji bacteria are only on the surface of the rice, so I will mix them.
15:17It takes about an hour to do the same process three times.
15:24The goal is to increase the number of healthy bacteria.
15:30I don't think I've ever mixed this much rice before.
15:35It's going to be a rare chance to do it this time.
15:40The koji turns the starch of the rice into sugar, and the bacteria that have grown in the rice turn the sugar into alcohol.
15:50This is the first time I've seen soba-uchi.
15:53Let's try it.
15:55I can experience this, too.
16:20Here comes the sun.
16:23I say, it's all right.
16:32Lunch time is to go out of the hotel and go to the city.
16:37This is a local soba shop.
16:40This is a local soba shop.
17:01Mr. Tazawa makes an English menu and gives it to the shop.
17:07This shop responded to his enthusiasm and started the service of soba-uchi experience.
17:14This?
17:17No.
17:20Shoot.
17:22Yeah.
17:24You want to slice this?
17:25You want to slice this?
17:27The fact that Mr. Kurabito made something like that makes us motivated.
17:39The city was unthinkable for foreign tourists.
17:45Even if only foreigners are walking, the people of the city are confident.
17:50You have learned a lot about making Japanese sake in the Kurabito Experience at Kurabito State Kisekura Shodo.
17:58Thank you very much. Congratulations.
18:01This is how the experience ends.
18:04I was really grateful that I could have a mysterious experience of making soba-uchi.
18:13I think it was an experience that everyone should experience.
18:23It was great to see such an important part of Japanese culture and experience it.
18:29It was very authentic and I had a really good time with great people.
18:34Thank you very much.
18:37I would like to contribute tourism to a place where people can re-discover and recognize the goodness of their region by interacting with foreign tourists.
18:54I have recently realized that this can be realized step by step.
19:03In December last year, the traditional sake making in Japan was registered as a UNESCO Intangible Cultural Heritage.
19:12It seems that more and more attention from the world is going to be gathered.
19:17The purpose of the trip has changed from things to things.