We spoke with Nakahara Kazuo, owner of Bichu Local Sake Bar Suisuihi, which serves local sake made at breweries in Bichu, in the Bikan Historical Area.
Bichu offers a full lineup of local sake shaped by its diverse landscapes and changing seasons
Suisuihi serves only “Bichu local sake,” as its name suggests. Could you tell us why?
Nakahara (surname only)
I’m the second-generation owner. The first owner started this place with the concept of “serving sake from Bichu.”
Okayama Prefecture is one of Japan’s leading sake-producing regions, and nearly half of its sake breweries are concentrated in the Bichu area, which includes Kurashiki. Bichu has mountains, the sea, and countryside, and of course, all four seasons. We can meet the demand for sake from different places and seasons using sake from Bichu alone.
I understand that you worked as a chef before becoming the owner of Suisuihi. What first sparked your interest in Bichu sake?
Nakahara
I’m from Tamashima, Kurashiki. I began training as a chef at an inn in the Bikan Historical Area when I was 17, and also spent several years studying in Kyoto.
After returning to Okayama, I worked as a chef at inns and traditional Japanese restaurants around the prefecture, including in Kurashiki.
I became interested in sake when I was running my own restaurant in Okayama City.
As someone who served drinks to customers, I studied sake so I could properly answer their questions. Sake is made from just water and rice. That’s so fascinating. I wanted to know more, so I helped out at sake breweries, and through a fortunate connection, I’m now here as the owner of Bichu Local Sake Bar Suisuihi.
The people at the brewery who taught me how to store sake back then still come to Suisuihi today. I’m grateful.
That’s when I began wanting to share the deliciousness of Bichu sake, from a region that stretches far north to south and brings together all the distinctive features of Japan’s landscape: sea, countryside, and mountains.
I want everyone to enjoy good sake, smile, and be happy
Are there any tips for choosing or drinking sake?
Nakahara
When you drink sake, don’t furrow your brow. If you drink it with a smile and enjoy it, that’s enough.
Sake is generally delicious.
That feeling of “delicious” isn’t something other people can dictate, and there’s no such thing as bad sake in the first place. Of course, everyone has their own preferences, but what one person enjoys will be delicious to someone else.
So, there may be things that aren’t “for you,” but you shouldn’t dismiss someone else’s feeling that something is “delicious.”
Of course, I study sake. When a customer says, “This is delicious!” I need to be able to choose a sake they might like for their second glass, or answer questions about how it’s made. I’m a professional, so I never neglect that study.
It’s natural to want to learn more about a sake you enjoy. I think it’s good to learn about it when you feel that way, but I don’t think you need to study in order to drink sake.
At Suisuihi, too, I want everyone to enjoy good sake, smile, and be happy.
Along with the sake, Mr. Nakahara’s cooking is another highlight. What do you prioritize when preparing food?
Nakahara
I serve flavors you can’t get at home. Customers pay for their meals, and I’m a chef, so I take the time to prepare every dish carefully.
That’s why I’m so happy when customers ask, “How do you make this?” It means they enjoyed it so much that they want to know how it was made.
Of course, when customers ask how I make something, I tell them. But it seems that even if they follow my instructions at home, it doesn’t taste quite the same.
So when customers come back saying, “I want to have that again,” it brings a smile to my face. We also have repeat customers who come from outside the prefecture, and I’m truly grateful.
Is there anything you keep in mind when running Suisuihi?
Nakahara
This is a place where everyone can laugh and have a good time.
It’s enough for me if customers leave happy and smiling, so I enjoy chatting with them. I’m happy when even first-time visitors are enjoying conversations with the other customers by the time they leave.
I prepare food with care to serve dishes that make customers happy.
I learn about sake so customers can enjoy themselves.
I pay attention to each group as I serve them so customers can leave with a smile.
I do all of these things as a matter of course, without even having to remind myself.
I believe it’s the result of all these little things that brings customers back.
I want people in Okayama Prefecture especially to discover the appeal of Bichu local sake
Who would you like to share the appeal of Bichu local sake with?
Nakahara
First, I want people of Okayama Prefecture to try Bichu local sake. Bichu has a wonderful selection of sake, and I want local people to take pride in their local sake.
The aim of this Suiyo Day is also to get local people to drink Bitchu’s local sake. That’s why we hold an event every year called “Enjoy Bitchu Jizake Fes SAKEbe!!.”
We hold it every year because we want people of Okayama Prefecture especially to enjoy Bichu local sake, so please come along.
How should people enjoy Suisuihi?
Nakahara
You don’t need to hold back when spending time at Suisuihi.
I want to offer things that make everyone smile and feel happy. People come here wanting to enjoy delicious food and drink, and to have a fun time together.
That’s why we provide a place where everyone can laugh and have a good time.
Finally, do you have a message for our readers?
Nakahara
This Bichu area of Okayama Prefecture is one of Japan’s leading sake-producing regions. We have rice and beautiful rivers, and all the sake is delicious. It’s a shame that people in Okayama Prefecture haven’t realized its appeal.
So, I hope that not only visitors but local people especially will drink sake from Bichu and support its breweries.
Thank you!
From the Writer
I have a hearing disability, so in my personal life I sometimes go out for drinks with friends who also have hearing disabilities.
People with hearing disabilities may often have trouble hearing what others say or getting their own thoughts across. So even when we sit at an izakaya counter, it can be difficult to communicate with other customers in the same way.
However, even when I bring someone with a hearing disability to Suisuihi, Mr. Nakahara always finds a way to communicate directly with them so they can understand, and we leave with smiles on our faces. That’s why Suisuihi is one of the places where I feel comfortable bringing friends with hearing disabilities.
Whether you’re not very familiar with sake or you’re a sake lover, everyone is welcome. Why not spend a fun, laughter-filled evening at Bichu Local Sake Bar Suisuihi, where a wide selection of sake and delicious dishes are prepared every day?
Bichu Local Sake Bar Suisuihi details
| Name | Bichu Local Sake Bar Suisuihi |
|---|---|
| Address | 1-13-3 Chuo, Kurashiki City, Ikeda Building, 1st floor |
| Contact | 086‐434‐3142 |
| Parking | None |
| Hours | 6:00 p.m.–11:00 p.m. |
| Closed | Monday |
| Payment methods |
|
| Reservations | Accepted |
| Seating | 14 seats |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Website | Bichu Local Sake Bar Suisuihi Facebook |
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