“Enjoy Bitchu Jizake Fes SAKEbe!!,” featuring local sake and food from the Bitchu region, including Kurashiki City.
After a three-year hiatus due to the COVID-19 pandemic, the event was held on June 11 and 12, 2022, in the plaza in front of Geibunkan Hall.
Eighteen vendors (19 on June 12), including sake breweries, a beer brewery, and sweet shops, gathered at the event. In addition to paid tastings, visitors could enjoy hamburgers, yakitori, crepes, and more.
The event began as a challenge by a small izakaya.
It seems customers had been asking, “Why isn’t Bitchu’s delicious local sake better known?”
The event was conceived with the hope that local people would first try sake from Bitchu and discover how delicious it is.
The author, who is from Okayama, introduces the event.
The information provided was current when this article was published in July 2022. Please note that it may differ from current information.
First, time to sample some sake
Stalls line the plaza at Geibunkan Hall.
It was unfortunately raining on the day of the visit, but tables, chairs, and tents were provided, so visitors could take their time enjoying food and drinks.
First, I headed to “Horetsu Shuzo,” which happened to catch my eye.
I bought a sake called “Junmai Ginjo Ouhoretsu.”
Ouhoretsu is made with “Omachi,” a variety of sake rice. Okayama Prefecture accounts for about 95 percent of Omachi production.
It is difficult to cultivate, and production once fell sharply, earning it the name “phantom rice.”
Horetsu Shuzo uses only rice grown in Okayama Prefecture, inspired by its desire to “serve customers sake from Okayama, made with rice grown in Okayama.”
A little farther along, I came across “Kurashiki local beer” for sale.
It was sold by “Mabi Chikurin Beer Brewery,” a relatively new brewery founded in June 2011.
The brewery grows beer barley developed through research at Okayama University’s Institute of Plant Science and Resources in Mabi, then uses the malt to make beer that is 100 percent produced in Kurashiki.
They believe that using ingredients from nearby is an expression of love for one’s hometown and what local beer should be.
I bought a limited 20-liter batch of “Okayama Wajo.”
Okayama Wajo is brewed with white peach yeast.
Bamboo is also famous in Mabi, and the beer contained bamboo powder, giving it a green appearance.
I couldn’t even imagine what it would taste like.
I’ll take my time and try it later!
As I wondered what to buy next, the words “limited-edition sake” and “rare” caught my eye.
It was a sake called “Sanzen Daiginjo Origarami Nama Genshu” from “Kikuchi Sake Brewing Co.,Ltd..”
This sake had actually been made especially for the event. While the other sake could be bought by the bottle, this one was only available by the glass.
It is made with the finest polished sake rice, “Yamada Nishiki”—a truly rare sake.
It started raining, so I went to a tent to enjoy my drinks in comfort.
“Junmai Ginjo Ouhoretsu” from “Horetsu Shuzo”
With a polishing ratio of 55 percent for the “Omachi” rice, this sake goes down smoothly and is the kind you can keep drinking.
“Sanzen Daiginjo Origarami Nama Genshu” from “Kikuchi Sake Brewing Co.,Ltd.”
As it is “origarami,” it is cloudy compared with the Ouhoretsu I tried earlier.
Its fruity aroma and the mellow umami of Yamada Nishiki are well balanced, creating a rich flavor.
“Okayama Wajo” from “Mabi Chikurin Beer Brewery”
This was the first time I had seen green-colored sake.
It may be hard to tell from the photo, but it looks even greener in person.
The white peach yeast gives it a fruity flavor.
I’m not much of a drinker, and by this point I was starting to feel tipsy.
Here are some snacks to go with the drinks.
▼ First, I had fried shrimp.
The vendor refried them just before serving, so they were piping hot.
They’re perfect as a snack with drinks!
▼ Next was potato salad, sold by the “Kojima Okamisan-kai.”
I love potato salad and order it all the time at izakaya and other places.
This potato salad had a home-cooked taste that felt somehow nostalgic.
▼ Next was the “Bisei Burger,” packed with the seasonal flavors of Bisei.
The Bisei Burger is the only original burger in Bisei Town, and apparently everything is made by hand or uses natural ingredients.
It contains a Bisei pork patty, homegrown onions, seasonal vegetables from Bisei, and homemade pickled shallots, among other ingredients.
It was quite filling, and the crisp vegetables tasted fresh.
The sweet-and-savory sauce also brought out the flavor of the Bisei pork, making it delicious.
With this burger, you can taste all of Bisei.
I was full and pleasantly tipsy, so I set off to explore the plaza again.
Student exhibition and sale of sake vessels
As I looked around, I spotted sake vessels for sale.
Students specializing in glass and ceramics in the Faculty of the Arts at Kurashiki University of Science and the Arts were holding an exhibition and sale.
Each piece was so impressive that it was hard to believe it had been made by a student.
Many people were buying them.
This is a great opportunity for students to learn how their work is received.
Sake also seems like it would taste even better when enjoyed in a favorite sake vessel.
Music Is Wonderful!
As I continued on, I heard music, so I headed toward the sound.
There, members of the Niimi Wind Ensemble were performing in the rain.
The Niimi Wind Ensemble reportedly holds mini-concerts at elementary schools and facilities, mainly in the Aso area, and also takes part in various events, carrying out activities closely connected to the local community.
The people around me—and I myself as I listened—were enjoying it, and it reminded me just how powerful music is.
Don't Forget to Buy Souvenirs
I don't usually drink much, but since I was there, I bought some sake as a souvenir.
“Kihei Junmai Ginjo Nama-chozo-shu” from “Heiki Sake Brewing”
Heiki Sake Brewing is located in Kamogata, Asakuchi City, in southwestern Okayama Prefecture.
The rice used for brewing is reportedly Bizen rice grown in Okayama's natural environment, including Omachi and Akebono varieties.
The sake I bought was a limited-time junmai ginjo sake fermented at a low temperature for an extended period, like daiginjo sake.
It had a gentle, mellow aroma and a smooth mouthfeel, with a mild flavor.
From the Writer
“Enjoy Bitchu Jizake Fes SAKEbe!!” was held for the second time, three years after its first event.
It was unfortunately raining on the first day I went, but it looked like a great many people attended, with around 4,000 visitors over the two days—more than the 1,600 at the previous event.
Everywhere, people could be heard saying, “This is fun” and “This is delicious.”
Not only sake lovers, but even those who can't drink alcohol can enjoy the event fully.
Above all, I was glad to learn about Bitchu sake from my home region of Okayama and get to try it for myself.
The next event may not be held until next year or later, but if you get the chance, go and try some Bitchu sake.
Enjoy Bitchu Jizake Fes SAKEbe!! details
| Name | Enjoy Bitchu Jizake Fes SAKEbe!! |
|---|---|
| Location | 1-18-1 Chuo, Kurashiki City, Okayama Prefecture, Geibunkan Hall plaza |
| Admission (tax included) | Free |
| Website | Enjoy Bitchu Jizake Facebook page |
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