What comes to mind when you hear “Japanese sake”?
Since we’re members of Washu High School and still underage, we’re not familiar with it at all. We have an image of it as “a drink Grandpa has with his kotatsu, something a little old-fashioned.”
The Kurashiki Washu High School Business Research Club’s desire to “bring energy to Kojima!” aligned with the aspirations of Masumi Maebatake, a young heir to a sake brewery, so we visited Sankan Shuzo in Shimonomachi, Kojima, Kurashiki City.
This article introduces our tour of Sankan Shuzo.
This article was contributed by students in the Business Department of Okayama Prefectural Kurashiki Washu Senior High School. The editorial team at Haretoco General Incorporated Association edited and published it.
The information presented is current as of the article’s publication in March 2021. Please note that it may differ from current information.
The long-established Sankan Shuzo, founded over 210 years ago
Sankan Shuzo has been brewing sake in Shimonomachi, Kojima, Kurashiki City, since 1806, near the end of the Edo period. It is a sake brewery with a history of over 210 years.
It uses water from the Takahashi River watershed and is committed to using rice grown entirely in Kurashiki City, Okayama Prefecture (including Asahi and Omachi varieties).
The rice is polished to a polishing ratio of 60 percent or less, and the brewery works to make locally loved sake with a rich, dry flavor that you won’t tire of drinking.
A 60 percent polishing ratio means that 60 percent of the brown rice remains as polished white rice.
There are other sake breweries in Kojima, but Sankan’s sake has a rich, dry taste and differs from that of other breweries in both flavor and concept.
It is brewed specifically to pair with small fish and blue-backed fish from the Seto Inland Sea.
“Mikoe Water,” the brewing water of Sankan Shuzo
Our simple question was, “Does Kojima even have water suitable for brewing sake?”
Since the Kojima area is close to the sea, we thought the water used might be salty.
But in fact, the water is filtered through underground geological formations such as granite, and is hard water.
It is very clean-tasting water that brings out the full flavor of the ingredients.
Long ago, the coast of Kojima was covered with salt fields.
People working in the salt fields under the blazing sun called it “Mikoe Water.” It was prized as “cold, delicious water” that people lined up to drink and quench their thirst.
“Sankan,” an auspicious sake
When we hear “Sankan,” we think of the term “Triple Crown,” often heard in baseball.
One variety, “Shushu Shin'en,” even appears in volume 48 of Shinji Mizushima’s baseball manga Abusan. The protagonist, Yasutake Kageura, drinks it in the story and goes on to win the Triple Crown, making it an auspiciously named sake.
Learning to talk about Japanese culture
Mr. Maebatake describes himself as “the seventh-generation heir, eventually.”
When he was young, he traveled around the world as a backpacker.
He says he was struck by how passionately young people overseas could talk about their own cultures.
Japanese sake can be considered a culture born in Japan.
He says that the desire to “be able to speak confidently about Japanese culture” was what inspired him to take over the brewery.
That was the beginning of the young successor Mr. Maebatake’s challenge.
While cherishing the traditional image of a sake brewery, Sankan Shuzo also has a space that expresses a passionate desire to help more people learn about sake culture and Japanese culture, including through the development of a sake brewery gallery.
Sake Brewery Gallery
At the Sake Brewery Gallery, visitors can enjoy pairings with local Shimotsui sake snacks, learn about the brewery’s history and brewing process through easy-to-understand displays, and experience sake culture.
The space is set up for visitors to enjoy sake alongside processed seafood made from the catch landed in Shimotsui.
We found lots of ideas for new pairings and thought, “This is exactly what Kojimatching is all about!”
There were also easy-to-understand panels explaining “Sankan Shuzo’s sake brewing,” and we were surprised to learn how many steps go into making sake.
Into the brewing facility
We were allowed to enter the area where the sake is brewed.
It was the first time in our lives we had ever done anything like that.
We were amazed to see sake being brewed through so many different processes!
We also learned that almost all the work is done by hand, and that brewing takes a great deal of time and effort.
We were surprised to learn that bacteria must not get in, making bacteria such as natto bacteria a major threat, and that care must be taken with everyday eating habits during brewing.
We met at Brazilian Park Washuzan Highland
We met Mr. Maebatake of Sankan Shuzo at a free-admission day at Brazilian Park Washuzan Highland.
▼ Look closely at the photo below and you’ll see Mr. Maebatake in the background…!
That’s right, he was making sure to get noticed from behind (laughs).
As it happens, on the day we sold gelato at the free-admission event, the booth next to ours belonged to Sankan Shuzo.
That connection led to this visit.
A new “Kojimatching” is born!
Following the matchmaking of young successors from “Fubido” and “Seaside Farm Nanba Farm,” another new match has been made!
This time, it’s another matchmaking of young successors, between “Sankan Shuzo” and “Seaside Farm Nanba Farm.”
Past Kojimatching projects have often involved developing gelato. Will this one also be a gelato made with “Japanese sake”?
…No, this time it’s “sake lees”!
That’s right! The cows are eating the sake lees.
Sake lees contain many essential amino acids and are thought to have a positive effect on the growth of cows.
When sake lees were put in the feeding area, the cows rushed over and gobbled them up (laughs).
Until now, they had apparently paid to have the sake lees disposed of as industrial waste.
But by feeding them to the cows, this partnership also addresses food waste and environmental issues.
Gelato made with milk from cows raised on sake lees sounds nutritious and delicious.
It all began by chance, when the two businesses had neighboring booths at a free-admission day at Brazilian Park Washuzan Highland.
The conversation between the successors with a passion moved quickly, and the partnership came together in no time.
We were surprised to be there for the conversation, too, but it was a moment of real learning: speed is important in the business world!
“Kojimatching” is taking another new step forward from the limited area of Kojima!
What is the “Kojimatching” project?
The Business Department and Business Research Club of Okayama Prefectural Kurashiki Washu Senior High School are carrying out an initiative called the “Kojimatching” project, which matches (combines) products already found in the Kojima area to create new value.
The first project was “Fig Gelato,” a dessert made entirely in Kojima. It was sold for a limited period of about one month from September 2020, and was a great success.
“Imitation? Strawberry Daifuku,” created through a partnership with the long-established Japanese and Western confectionery shop Fubido, was still on sale to great acclaim as of February 2021.
The third product, “Brazilian Coffee Gelato,” created in collaboration with the “Meikyoku Kissa Toki no Kairo” café, is also selling very well!
The fourth collaboration, with “Boulangerie Bleu ciel,” gave rise to “Hand-Kneaded Bread Made with Kojima Figs,” which will be sold for a limited time starting around September 2021.
- First collaboration: “Fig Gelato”
- Second collaboration: “Fake? Strawberry Daifuku Gelato”
- Third collaboration: “Brazilian Coffee Gelato”
- Fourth collaboration: “Hand-Kneaded Bread Made with Kojima Figs”
We are also planning a new collaboration with Sankan Shuzo.
Look forward to more articles written by students in the Business Department of Okayama Prefectural Kurashiki Washu Senior High School!
Recruiting Participants for the “Kojimatching” Project
In the Business course at Okayama Prefectural Kurashiki Washu Senior High School, we place importance on “getting to know the community” as the first step in carrying out the “Kojimatching” project.
We hope to continue introducing spots in the Kojima area!
If you’re interested, please get in touch with Okayama Prefectural Kurashiki Washu Senior High School.
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