Food and ”sake” – enhancing both of their flavorsThe local people of Kanagawa are fond of the abundant nature, such as the mountains in the west, Tanzawa-san and Oyama. At the base of these mountains, there is a brewery called ”Kawanishiya Shuzoten” in Yamakita-cho, Ashigarakami-gun. They produce a signature label named ”Tanzawa-san” which is popular not only in Kanagawa but nationwide. |
Manually making ”koji”Inside, the ”koji-muro” was lined with ”koji-buta” wooden vats for ”koji” making. ”It is important to manage the humidity and temperature in order to cultivate ”koji” mold. With mechanization, temperature is controlled by sending in air. But our method is to spread ”koji”, covering and uncovering ”koji” with cloth by hand,” explained Kamikawa. The person in charge of ”koji” making checks on the ”koji” twice a night and adjusts the room temperature accordingly. |
”Sake” that is more flavorful as ”okan”Tsuyuki wants more people to enjoy warmed ”sake” or ”okan”. While we were tasting their sake, a person especially in charge of warming the ”sake” appeared. Nakata is surprised and asked, ”Is he a professional ’okan’ person?” The flavor of ”Tanzawa-san” spreads out even more when served warm. If you have not had much ”okan,” it may be interesting to find your favorite temperature. |
ACCESS
- Kawanishiya Shuzoten Limited
- 250 Yamakita, Yamakita-cho, Ashigarakami-gun, Kanagawa Prefecture