Oirase <\/strong><\/h4>\n![\"\"](\"https:\/\/www.luxurygold.com\/lg\/wp-content\/uploads\/2020\/09\/unknown_241432025_260891529224087_5397281987713767207_n-1024x1024.jpg\")
@japan_travel_desk<\/p><\/div>\n
A simply stunning location, Oirase Gorge is a river valley that runs for 14km between Yakeyama, at the foot of Hakkoda-san, and Nenokuchi, on the shore of Towada-ko (Lake Towada), in Northern Japan. It boasts some of the most picturesque surroundings you will have the delight to ever experience. Drawing visitors from far and wide, this is one of Japan\u2019s most-revered nature havens.<\/p>\n
\u201cI know how special this location is,\u201d Takumi Sato says. \u201cAnd I believe that our sake represents that in a particular way. We capture the essence of Oirase at the brewery and that\u2019s how we share it with others. This is my personal motivation \u2013 letting others feel that magic.\u201d<\/p>\n
Travel with Luxury Gold and as well as visiting the sake brewery, explore the spectacular Oirase Gorge, a place of special scenic beauty. Wander along the crystal-clear Oirase Keiryu stream, admire the cascading waterfalls and marvel at the seasonal colors of the indigenous forest.<\/p>\n
Related content: Mind the culture gap: the Chefs who make worlds collide through food<\/a><\/em><\/p>\nMeet Takumi Sato<\/strong><\/h4>\n![\"\"](\"https:\/\/www.luxurygold.com\/lg\/wp-content\/uploads\/2020\/09\/2016.3_8-e1599492706989-231x300.jpg\")
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\u201cMy inspiration to become a master brewer came from the former owner of the kuromato (brewery) here in Oirase,\u201d Takumi Sato explains. \u201cHe had a phrase that translates roughly as, ‘local sake is the crystal of local food culture’.”<\/p>\n
\u201cI began making sake in 1990, but I did not become a toji (master brewer) until 2004,\u201d he continues. \u201cBecoming a toji is not simply about passing the examination. Personally, I believe that you must understand how sacred sake is and be mindful of the traditions that have been passed down through generations. I have pursued these traditions with a particular devotion and will continue to do so every day until I die.\u201d<\/p>\n
A brief Japanese sake history<\/strong><\/h4>\n![\"\"](\"https:\/\/www.luxurygold.com\/lg\/wp-content\/uploads\/2020\/09\/xtra-inc-FvlImDyiTaQ-unsplash-1024x672.jpg\")
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Sake manufacturing in Japan began sometime after the introduction of wet rice cultivation to the country in the 3rd century\u00a0BC. The first reference to its manufacture dates from the 8th century. The technique to ferment rice into an alcoholic drink was originally developed in ancient China.<\/p>\n
Sake was produced primarily by the imperial court in ancient Japan, in temples and shrines. Japanese people have continuously refined\u00a0production methods\u00a0throughout Japanese sake history to create this truly unique drink, with manufacture by the general population beginning from the early 12th century.<\/p>\n
Sake is often (incorrectly) referred to as a wine. This is easily done because of its appearance and alcoholic content. \u00a0It is in fact made in a process known as multiple parallel fermentation, in which a grain (rice) is converted from starch to sugar. It is then converted to alcohol. Special strains of rice are precisely milled to remove the outer layers, a process that reduces the grain to 50-70 percent of its original size.<\/p>\n
Related content: From London to Tokyo: Where to sample the world’s best street food<\/a><\/em><\/p>\nA sacred beverage<\/strong><\/h4>\n![\"\"](\"https:\/\/www.luxurygold.com\/lg\/wp-content\/uploads\/2020\/09\/leio-mclaren-e1AtwT_cGPU-unsplash-1024x691.jpg\")
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\u201cSake is the national drink of Japan, not simply because we like drinking it, but because we see it as a blessing from the gods,\u201d Takumi Sato explains. \u201cIt is inherent to our culture and way of life, from the religious rites of thousands of years ago to the dinner table today.\u201d<\/p>\n
In\u00a0Japan, sake is served with special ceremony. Before being served, it is warmed in a small earthenware or\u00a0porcelain\u00a0bottle called a\u00a0tokkuri<\/em>. It is then usually sipped from a small porcelain\u00a0cup\u00a0called a\u00a0sakazuki<\/em>. Premium sake, of a delicate flavour, is served cold or on ice. Sake is best when consumed less than a year after bottling.<\/p>\n\u201cWe commemorate every occasion with sake, from births and weddings to New Year celebrations, Memorial Day and funerals,\u201d Takumi Sato tells us. \u201cSome people drink sake every day, and of course you can, but it is usually served with meals and enjoyed with others. When you drink sake with friends or family, you must not pour it for yourself. First serve others and then someone else will serve you.\u201d<\/p>\n
The unique flavor of Oirase<\/strong><\/h4>\n![\"\"](\"https:\/\/www.luxurygold.com\/lg\/wp-content\/uploads\/2020\/09\/Large-Waterfall-in-Oirase-with-Green-Foliage-907661904-1024x768.jpg\")
<\/p>\n
\u201cThe unique flavor of our sake is a direct result of the environment here in Oirase,” Sato affectionately explains. \u201cHere, you\u2019ll see we\u2019re near the lake, and the water that flows through the Hakkoda mountain range to Oirase is some of the purest on Earth. Not only is the landscape breathtaking, but the sake produced here is at the highest level. It reveals the distinct umami in dishes.\u201d<\/p>\n
\u201cWhen you travel through the Towada-Hachimantai National Park to Oirase, you can immerse all five senses on your journey. The Japanese culture will enrich and enthrall you. I personally look forward to welcoming you here and sharing with you our sacred drink from the gods.\u201d<\/p>\n
Related content: The world’s friendliest cities<\/a><\/em><\/p>\n
@japan_travel_desk<\/p><\/div>\n
A simply stunning location, Oirase Gorge is a river valley that runs for 14km between Yakeyama, at the foot of Hakkoda-san, and Nenokuchi, on the shore of Towada-ko (Lake Towada), in Northern Japan. It boasts some of the most picturesque surroundings you will have the delight to ever experience. Drawing visitors from far and wide, this is one of Japan\u2019s most-revered nature havens.<\/p>\n
\u201cI know how special this location is,\u201d Takumi Sato says. \u201cAnd I believe that our sake represents that in a particular way. We capture the essence of Oirase at the brewery and that\u2019s how we share it with others. This is my personal motivation \u2013 letting others feel that magic.\u201d<\/p>\n
Travel with Luxury Gold and as well as visiting the sake brewery, explore the spectacular Oirase Gorge, a place of special scenic beauty. Wander along the crystal-clear Oirase Keiryu stream, admire the cascading waterfalls and marvel at the seasonal colors of the indigenous forest.<\/p>\n
Related content: Mind the culture gap: the Chefs who make worlds collide through food<\/a><\/em><\/p>\n \u201cMy inspiration to become a master brewer came from the former owner of the kuromato (brewery) here in Oirase,\u201d Takumi Sato explains. \u201cHe had a phrase that translates roughly as, ‘local sake is the crystal of local food culture’.”<\/p>\n \u201cI began making sake in 1990, but I did not become a toji (master brewer) until 2004,\u201d he continues. \u201cBecoming a toji is not simply about passing the examination. Personally, I believe that you must understand how sacred sake is and be mindful of the traditions that have been passed down through generations. I have pursued these traditions with a particular devotion and will continue to do so every day until I die.\u201d<\/p>\n Sake manufacturing in Japan began sometime after the introduction of wet rice cultivation to the country in the 3rd century\u00a0BC. The first reference to its manufacture dates from the 8th century. The technique to ferment rice into an alcoholic drink was originally developed in ancient China.<\/p>\n Sake was produced primarily by the imperial court in ancient Japan, in temples and shrines. Japanese people have continuously refined\u00a0production methods\u00a0throughout Japanese sake history to create this truly unique drink, with manufacture by the general population beginning from the early 12th century.<\/p>\n Sake is often (incorrectly) referred to as a wine. This is easily done because of its appearance and alcoholic content. \u00a0It is in fact made in a process known as multiple parallel fermentation, in which a grain (rice) is converted from starch to sugar. It is then converted to alcohol. Special strains of rice are precisely milled to remove the outer layers, a process that reduces the grain to 50-70 percent of its original size.<\/p>\n Related content: From London to Tokyo: Where to sample the world’s best street food<\/a><\/em><\/p>\n \u201cSake is the national drink of Japan, not simply because we like drinking it, but because we see it as a blessing from the gods,\u201d Takumi Sato explains. \u201cIt is inherent to our culture and way of life, from the religious rites of thousands of years ago to the dinner table today.\u201d<\/p>\n In\u00a0Japan, sake is served with special ceremony. Before being served, it is warmed in a small earthenware or\u00a0porcelain\u00a0bottle called a\u00a0tokkuri<\/em>. It is then usually sipped from a small porcelain\u00a0cup\u00a0called a\u00a0sakazuki<\/em>. Premium sake, of a delicate flavour, is served cold or on ice. Sake is best when consumed less than a year after bottling.<\/p>\n \u201cWe commemorate every occasion with sake, from births and weddings to New Year celebrations, Memorial Day and funerals,\u201d Takumi Sato tells us. \u201cSome people drink sake every day, and of course you can, but it is usually served with meals and enjoyed with others. When you drink sake with friends or family, you must not pour it for yourself. First serve others and then someone else will serve you.\u201d<\/p>\n \u201cThe unique flavor of our sake is a direct result of the environment here in Oirase,” Sato affectionately explains. \u201cHere, you\u2019ll see we\u2019re near the lake, and the water that flows through the Hakkoda mountain range to Oirase is some of the purest on Earth. Not only is the landscape breathtaking, but the sake produced here is at the highest level. It reveals the distinct umami in dishes.\u201d<\/p>\n \u201cWhen you travel through the Towada-Hachimantai National Park to Oirase, you can immerse all five senses on your journey. The Japanese culture will enrich and enthrall you. I personally look forward to welcoming you here and sharing with you our sacred drink from the gods.\u201d<\/p>\n Related content: The world’s friendliest cities<\/a><\/em><\/p>\nMeet Takumi Sato<\/strong><\/h4>\n
<\/p>\nA brief Japanese sake history<\/strong><\/h4>\n
<\/p>\nA sacred beverage<\/strong><\/h4>\n
<\/p>\nThe unique flavor of Oirase<\/strong><\/h4>\n
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