MONKEY MAJIK, one of Japan’s premier rock bands, continues to shine in the music scene. Their vocalist and guitarist, Maynard Plant, and drummer, TAX, are now dedicated to beekeeping. They harvest honey in Tomiya City, Miyagi Prefecture, where they’ve lived for over 20 years. They sell their raw honey at a shop called “EIGHT CROWNS” inside the city’s central tourist exchange station, “Tomiya-do.”What led these musicians to become beekeepers…?

Beekeeping in Tomiya, inspired by childhood memories

Tomiya City, Miyagi Prefecture, is a town of over 50,000 people adjacent to northern Sendai City, once prosperous as a post town. In recent years, it has gained attention as a “child-rearing friendly town,” attracting young families. Living in Tomiya for over 20 years are MONKEY MAJIK’s Maynard Plant and drummer TAX, aka Takuya Kikuchi.

These two founded the honey company “EIGHT CROWNS” in 2018.

The world of beekeeping they encountered in Canada

The background to this lies in Maynard’s childhood in Canada. As a teenager, he sometimes helped his uncle, who was a beekeeper. He learned firsthand about nurturing the tiny lives of tens of thousands of honeybees, how their pollination allowed crops to bear fruit, and how people then enjoyed that bounty. It was a time of experiencing the cycle of nature and the role each living thing plays. That memory stayed with him, becoming a desire to “try it myself someday.”

An encounter in Tomiya City connects the dots

Amidst this, Maynard, who was serving as a navigator on an NHK local program, met Tomiya City Mayor Hirotoshi Wako. Mayor Wako was interested in “urban beekeeping” conducted on building rooftops and was practicing it on the roof of Tomiya City Hall. Sensing something fateful in this, Maynard decided, “Tomiya is a town promoting beekeeping, so I should try it too!” and began beekeeping with TAX.

The Beginning: “Eight Beehives”

They started by placing seven Western honeybee hives and one Japanese honeybee hive—eight hives total—in the lush green area called “Nanatsumori” in central Miyagi Prefecture.The “EIGHT” in the company name EIGHT CROWNS comes from this. Maynard explains that “CROWNS” was chosen because he wanted a word showing respect for the queen bee, adding with a laugh, “Later, I realized ‘EIGHT’ is the Japanese word for the number eight (hachi), so it was perfect.”

Creating Unique Honey Through Terroir-Driven Beekeeping

Rather than migratory beekeeping, which moves hives in search of flowers, Maynard and TAX wanted to harvest honey from their own terroir. They planted Japanese honeysuckle (Lonicera japonica) as a nectar source. Known for its distinctive blue-purple flowers, Japanese honeysuckle is considered one of the best nectar plants for honeybees. Collecting its nectar produces a golden, fruity honey. Characterized by a light sweetness, it pairs well with tea, yogurt, and cheese.While the honey yield is never large, their sole focus is on quality.

While they may expand their collection sites, they have no plans to move their hives. The flavor of the honey subtly changes each year due to the climate and natural environment. They find value in these differences, seeing them as the unique terroir of this land, offering distinct tastes to enjoy.　

The “WILD FLOWER” flavor born in Tomiya

Given Tomiya’s location, collecting monofloral honey from a single type of flower is difficult. Instead, they harvest nectar from mountain cherry, acacia, wisteria, and others, packaging it as “WILD FLOWER.” Meanwhile, they source and sell monofloral honeys from beekeepers across Japan who share their scale and dedication.

Using this single-flower honey (acacia), the company focuses on producing Infused Honey, where ingredients like habanero peppers, lemon, and saffron are steeped in honey. Beyond its versatility in cooking, it’s gaining attention overseas for its potential health benefits, such as boosting metabolism and enhancing immunity.

Challenging the World from Tomiya with Honey Wine (Mead)

Furthermore, they brew “mead” from WILD FLOWER. Mead is an alcoholic beverage made by fermenting honey, water, and yeast. It is said to be the world’s oldest alcoholic beverage, even appearing in mythology.

Developing Mead with Tohoku Breweries

The impetus for mead brewing came when TAX, during MONKEY MAJIK’s Canadian tour, saw an in-flight magazine feature on mead and proposed, “We should definitely try this.” After returning to Japan, Maynard and TAX sampled meads worldwide and decided to commission brewing with a sake brewery in the same Tohoku region.Only about 20-30 companies in Japan brew mead, and this company is the sole producer in the Tohoku region. The rarity lies in the very environment capable of producing mead. Leveraging fermentation techniques honed in sake brewing, they craft mead that preserves the honey’s natural aroma and flavor. The range extends from sweet to dry styles. Maynard and TAX tasted it and found it delicious, which was the deciding factor in entrusting them with the brewing.

A dry, fruity cup born from sake yeast × raw honey

EIGHT CROWNS’ mead uses sake yeast as an ingredient. Combining watered-down raw honey with sake yeast results in a slightly tart, dry finish. After much experimentation, the president of Mine no Yuki Shuzo settled on this yeast, producing a mead that’s fruity like Muscat grapes and easy to drink.

Maynard laughs, saying of his mead, “I never imagined it could taste this good! I’m incredibly satisfied.” Just as grapes determine wine’s flavor, honey dictates mead’s taste. It goes without saying that EIGHT CROWNS’ exceptional honey creates exceptional mead.

Worldwide Recognition

EIGHT CROWNS’ mead, named “WILDFLOWER TRADITIONAL MEAD,” won a gold medal at the 2023 BTI World Mead Challenge, a globally recognized American mead competition. It boasts an exquisite balance of acidity and sweetness, with a clarity reminiscent of sake. Though Maynard was initially hesitant about brewing mead,his pursuit bore fruit, driven by the desire to “pair it perfectly with various dishes and deliver the natural bounty gathered by bees directly to the table.”

His goal is to create “the world’s best mead” and connect beekeepers globally.

When asked about his future dreams, Maynard shared: “First, I want to build my own meadery.” He also aims to create a mead that surpasses even their highly acclaimed current offerings to become the “world’s best,” and to revitalize the local community through mead.

He also smiled as he shared his vision as a beekeeper: to become a “hub” connecting beekeepers not just in Japan, but around the world.

EIGHT CROWN honey is unheated and minimally filtered, preserving abundant natural vitamins, minerals, and enzymes. This is because they want to deliver the flavor and nutrients of the nectar gathered by bees from flowers with as little loss as possible. This also connects to expressing Tomiya’s terroir.

Born in a small town in nature-rich Miyagi Prefecture, this honey and mead, recognized worldwide, should bring richness and vitality to everyday life. We invite you to experience the “finest honey and mead” born in Tomiya with all five senses.

The post The goal is to create the world’s best mead in both name and substance. Maynard Plant, Representative of “EIGHT CROWNS” / Tomiya City, Miyagi Prefecture first appeared on NIHONMONO.

In Sakunami, a western district of Sendai City, Miyagi Prefecture, known as a hot spring resort, stands a distillery for Japanese whisky, which has sparked a global boom. This is the Miyagikyo Distillery, part of Nikka Whisky Distillers Inc.’s Sendai Plant.This location, surrounded by two clear streams, the Hirose River and the Nikkawa River, is also known for being discovered by Takeshi, the son of the founder, Masataka Taketsuru. What kind of place is this that sparked the boom?

In Pursuit of New Whisky Flavors

Masataka Taketsuru, founder of Nikka Whisky and often called the “Father of Japanese Whisky,” first built his distillery in Yoichi Town, Hokkaido. The Yoichi Distillery produces malt whisky made solely from barley malt. Characterized by its robust smoky flavor, it is crafted using the traditional “coal-fired direct fire distillation” method under the cool, humid climate.

After studying whisky making in Scotland, Masataka began to envision creating a base spirit in Japan with characteristics distinct from Yoichi.

Masataka therefore tasked his son, Takeshi, with the mission of “finding a place with good water.” Water was a crucial element that would determine the flavor and character of the whisky. Within the basic criteria of an annual average temperature around 10°C and the mountainous Tohoku region, he had Takeshi search various locations.

Miyagikyo, surrounded by lush forests, proved ideal for whisky production.

After identifying several candidate sites, the first place Takehiro brought Masataka was Miyagikyo. Masataka tasted a watered-down sample using water from the Shinkawa River and was deeply impressed by its deliciousness. He decided to build the distillery here without even visiting the other potential locations. Creating whiskey with a distinct flavor requires a distinct environment. Since Yoichi Town is near the sea, Masataka also wanted the other distillery to be built within a forest.

A New Taste Born from “Soft Water”

Masataka’s vision of “good water” was soft water with low mineral content. The underground water of the Shinkawa River is exceptionally soft, making it ideal for whisky production. Factory Manager Kinji Sasamura explained that while they test the water composition several times a year, it remains remarkably stable and consistent, another reason for choosing Shinkawa water.

Furthermore, Masataka’s conviction that “you cannot make delicious whisky without respecting nature” was reflected throughout the distillery’s construction. Tree felling was minimized, and power lines on the premises were buried underground wherever possible. Meticulous attention was paid to every detail, including creating pathways to showcase the brick-style buildings designed to harmonize with Miyagikyo’s rich natural landscape.

Thus, in 1969, the Miyagikyo Distillery was completed.Masataka, who wanted to create a whisky entirely different from Yoichi Distillery’s, reportedly uttered just one word—”Different…”—when he tasted the finished spirit (the most flavorful core part obtained during distillation). Amidst the growing tension around him, Mr. Sasamura cheerfully explained, “It seems he meant, ‘Thank you for making a whisky different from Yoichi Distillery’s.'”

Pursuing Distinctive Japanese Whisky

To produce distinct whiskies at Yoichi and Miyagikyo, the shape of the pot stills used in the distillation process was also changed. Altering the distillation method changes the weight and lightness of the flavor.

At Yoichi Distillery, they use a “straight-head type” pot still with a vertical profile to create a rich, full-bodied malt whisky.

Conversely, Miyagikyo Distillery employs a “bulge-type” still with a rounded profile, yielding a softer malt whisky. Furthermore, for producing grain whisky primarily from corn and other grains, they use a “Cafe-style continuous still,” creating rich base spirits that retain the raw material’s aroma, sweetness, and depth.

Blended whisky is created by combining these distinct malt whiskies with grain whisky. Through the precise blending and harmonization of multiple base spirits, a flavor profile with depth and unity is achieved. It is precisely because of the distinct personalities of the Yoichi and Miyagikyo distilleries that such a diverse range of whiskies is born.

The Serious “Base Whisky Shortage” Occurring Behind the Global Boom

Since the year 2000, Japanese whisky has consistently won awards at international competitions. Miyagikyo Distillery’s “Single Malt Miyagikyo” and “Single Malt Miyagikyo 12 Years Old” have also received numerous accolades at the International Spirits Challenge (ISC) and the World Whisky Awards (WWA).Whisky enthusiasts worldwide have taken notice of its unique style, which respects Scottish tradition while utilizing Japan’s distinctive, delicate production methods and ingredients. Demand is growing not only domestically but especially from overseas markets like China, the United States, and France.

Mr. Sasamura states, “Thankfully, the market is growing.”He explains that the “Taketsuru” whisky, a blend of spirits from the Yoichi and Miyagikyo distilleries, has seen its stock dwindle. This is partly due to the highball boom since the late 2000s and the impact of the NHK morning drama “Massan,” which aired from autumn 2014 and was modeled on Masataka Taketsuru. While there is stock distilled during the drama’s broadcast period, whisky requires long maturation, making it difficult to maintain ample supply for shipment.

Blending to Bring Out the Whisky’s Subtle Flavors

When asked about whisky flavor, Mr. Sasamura explained that the base spirit ages in casks for several years, building its quality before undergoing adjustments like blending and dilution. Since the taste of the base spirit varies depending on the origin of the casks, these adjustments are made during the final blending stage.

The Key to Deepening Flavor: “The Cask”

Whiskey’s flavor is shaped when the blender combines base spirits with different personalities to achieve the final finish. Since maturation changes annually, the blender samples the base spirits from aging barrels each year and repeatedly adjusts the recipe.

Globally popular for maturation are sherry casks. Since these are reused casks that previously held sherry, they impart sherry accents to the whisky, resulting in a sweet aroma and impactful flavor. When using these casks, the interior is often re-charred. The charring method itself also alters the flavor.

For a whisky that will speak of Japan’s terroir decades from now

We asked about Nikka Whisky’s current challenges. Mr. Sasamura stated, “We continue to face a situation where we cannot fully meet customer demand due to a shortage of stored whisky stock.”

His regret at being unable to meet calls for increased production was palpable. However, guided by the principle that “the mash we prepare now will become our asset in several years,” they are advancing plans for increased production. Further investment is planned to expand production capacity.

Thus, the raw spirits currently resting quietly in barrels are not only the company’s assets but can also be considered important “cultural assets of Japan” when discussing the future of Japanese whisky.

Japanese whisky is experiencing a global boom. Market trends and how Nikka Whisky will be evaluated going forward are developments we cannot take our eyes off.

The post The current batches will become the assets of Japanese whisky years from now Nikka Whisky / Sendai City, Miyagi Prefecture first appeared on NIHONMONO.

Hirako Shuzo, brewing sake since 1861 in Ishinomaki City, home to the Sanriku and Kinkasan offshore fishing grounds—one of the world’s three great fishing areas. Their flagship brand, “Hitakami,” is a sake dedicated not to competing for flamboyance, but to enhancing sushi. Meticulous fermentation control, possible only in a small brewery, and sake born from land sharing the fishing grounds now earns deep trust from sushi chefs nationwide.

“Sake that pairs well with sushi” wasn’t the original goal

Hirako Shuzo’s “Hitakami” has won a total of 18 gold medals at the National New Sake Appraisal and has also been honored with the Miyagi Prefectural Governor’s Award (the highest prize) at the Miyagi Prefecture Sake Appraisal. However, the path to being recognized as “sake that pairs well with sushi” was far from smooth sailing.

The resolve that began with the declaration to “close the brewery”

Born as the son of the fourth-generation owner of Heikō Shuzō, Takahiro Hirai had no intention of taking over the family business after graduating from a university in Miyagi Prefecture. He instead found employment in Tokyo. However, a turning point came suddenly. In his second year as a working adult, his father came to Tokyo and announced, “We’re closing the brewery.”

At that time, the sake industry was under pressure from shochu and beer, with many breweries closing down. While Heikō Shuzō had long been beloved locally under the brand name “Shinzeki,” its performance had significantly declined. Working in the sake division of a wholesaler, Hirai began to recognize the appeal of his family business through his interactions with various breweries and sake companies.”I couldn’t accept why we had to close. Even if my father couldn’t do it, I could,” he strongly protested, deciding to take over the brewery. He returned to Ishinomaki in 1987, but achieving his ideal sake-making didn’t happen immediately.

Days of searching for a unique identity to create marketable sake

After the bubble burst, the sake industry was in the midst of fierce price competition. Mass production and mass distribution became the norm, leaving small regional breweries with no choice but to load their trucks and sell door-to-door. Though Hirai had taken over with high hopes, he often found himself wanting to turn away from the harsh reality, far tougher than he’d imagined.

Meanwhile, signs of a local sake boom were emerging, demanding answers to “how to deliver it” and “how to get chosen.” Existing products like “Shin-Sekki” couldn’t sustain the business, and he agonized constantly over the future. It was during this struggle that he arrived at “Hidaka-mi.”

“While randomly researching discontinued products, I noticed ‘Hidakami,’ a sake my father had brewed. I liked the sound of ‘looking up to the sun.’ Upon investigation, I learned it was a term deeply connected to this region. I felt it was fitting for us, brewing sake in Ishinomaki.”

The name “Hidaka-mi” embodies both the land’s history and their own resolve. They resolved to reintroduce this name, carrying both meanings. They then decided to streamline their product lineup and refresh their brand image, shifting from “Oyasan Seki” to “Hidaka-mi.”

Shifting Focus to “Sake That Pairs Well with Sushi”

In 1990, sales of the ginjo sake “Hidakami” began. At that time, the sake market tended to view ginjo status as a benchmark for quality, making it essential to first establish a foundation for recognition. Before articulating a clear concept, this was a tactical move to stand at the starting line where brewers could be fairly evaluated. They continued selling the sake while developing distribution channels, but the situation didn’t improve immediately.Faced with the reality of not being chosen, we continually pondered not just how to brew, but “what purpose this sake serves.”

Finding a path forward in its role to complement cuisine

The clue to becoming a “chosen sake” came when a colleague studying brewing at the Brewing Research Institute invited him to a sushi restaurant in Kanazawa. The sushi served there wasn’t part of a course meal; the sushi itself was the star. For Hirai, who was used to eating sushi within kaiseki cuisine, this experience was a shock. He was moved by how the rice and topping became one, melting in his mouth.When he asked the sushi chef to pair his sake with the sushi, he received an unexpected response.

“The aroma is good. But when paired with the sushi, the sake overpowers it.”

In that moment, he realized that a sake with a bold, floral aroma could overwhelm the delicate qualities of a dish like sushi. “Sake shouldn’t be the star; it should support the food,” he decided. “ I’ll make a sake that doesn’t interfere with sushi’s subtlety, but rather enhances it. “

The “ultra-dry junmai sake” he arrived at after years of effort

The sake aimed for as a perfect match for sushi was an ultra-dry junmai sake with a clean finish and no off-flavors. The goal was to not interfere with the delicate umami and flavors of seafood, while gently washing down the fat and the sweetness of the rice. To determine the ideal level of dryness for sushi, the brewer conveyed the vision, repeated the brewing process, and brought samples to sushi restaurants, enduring harsh critiques each time.

Through meticulous fermentation control and aging, we finally perfected “Hidakami Ultra Dry Junmai Sake” in 2008. It holds its character perfectly whether served chilled or warmed, enhancing the umami of fish.

Its soft mouthfeel and clean finish, especially its excellent pairing with red fish, earned it high praise as a dining sake. Born in Ishinomaki, where delicious seasonal fish are caught year-round, it adopted the catchphrase: “If you’re pairing with fish, it’s got to be Hidaka-mi.”

Facing adversity and refining quality

However, the Great East Japan Earthquake struck in 2011, with its epicenter in the Pacific off the Sanriku coast. “Just as we were getting started, the disaster hit,” recalls Mr. Hirai.

Moving forward with the support of sushi chefs

The Great East Japan Earthquake inflicted devastating tsunami damage on Hirako Shuzo. The koji room, shubo room, and fermentation room—essential for sake brewing—became unusable, plunging the brewery into an uncertain future. Yet Hirai remained forward-looking: “True recovery means evolving from this point.” He renovated the entire facility with stainless steel, establishing an environment enabling strict temperature and hygiene control. The brewery was reborn, capable of pursuing even more stable quality than before.

A major source of support during this rebuilding process came from the sushi chefs he had befriended while searching for “sake that pairs well with sushi.” They rushed to Ishinomaki with their teams to provide meals.

Continuing to Release New Products Without Pause

Born during this rebuilding effort was the Junmai Ginjo sake “Yasuke,” released in 2012.Off the Sanriku coast and Kinkasan Island, seafood with a delicate sweetness—such as shellfish and white-fleshed fish—is commonly landed. However, the “Hidakami Super Dry Junmai Sake” sometimes overemphasized this subtle umami. Thus, “Yasuke” was born, aiming to be a softer sake that enhances the natural sweetness of ingredients.

Its defining characteristic is the harmonious balance of a rich, full-bodied umami flavor and a sharp, clean finish. While offering a gentle taste, its transparent clarity allows it to slip away smoothly, ensuring it doesn’t overpower the lingering flavors of food. It is particularly renowned for its excellent pairing with sweet seafood like white fish and squid.At the “SAKE COMPETITION 2025,” which determines the world’s best commercially available sake, it won Bronze in the Junmai Ginjo category.

The sake’s name originates from the kabuki play “Yoshitsune Senbonzakura” and has historically been used in the entertainment district to refer to sushi. It revives this name in modern times, embodying respect for sushi culture and the connection with sushi artisans.

Through sake brewing, we aim to create moments of happiness for those who drink it.

“We want to be the unsung hero supporting the deliciousness of sushi,” says Mr. Hirai. For him, Hidaka-mi is not a sake that asserts itself. Based on the pairing concept where food and sake complement each other’s flavors, the focus is on enriching the sushi-eating experience itself.

While currently exporting overseas, they avoid indiscriminately expanding distribution channels. They engage only with chefs and restaurants who share their philosophy and approach them saying, “We want to use Hirai’s sake.”

Hidaka Shuzo, bearing the name of the sun-blessed land “Hidaka Country,” continues to challenge itself in sake brewing that can only be done here, in this land, in this brewery. Today, “Hidaka” is a sake you’ll almost certainly find in any sushi restaurant. We encourage you to try it as a sake that makes that moment of bringing sushi to your mouth an even more special time.

The post Takahiro Hirai, President of Hirako Shuzo, Pursuing “Sake That Pairs Well with Sushi” by the Rich Sea / Ishinomaki City, Miyagi Prefecture first appeared on NIHONMONO.

Pig Yume Farm Co., Ltd. has consecutively won the Champion Award at the Miyagino Pork Carcass Competition, where experts evaluate the meat quality of Miyagi Prefecture’s brand pork, “Miyagino Pork.”Located in a quiet town in northeastern Miyagi Prefecture known for its thriving agriculture, the company operates its pig farm on a vast 16,500 square meter site. Their “Miyagino Pork Minori” is highly regarded for its tender, juicy meat and sweet fat. What is the secret behind its deliciousness?

Miyagino Pork Minori: Miyagi Prefecture’s Premium Original Brand Pork

“Miyagino Pork” is a branded pork developed in Miyagi Prefecture. It is bred by cross-breeding the Shimofuri Red boar, resulting in a finely textured meat, a soft and rich flavor, sweet fat, and a refreshing taste. Among these, pigs fed rice during the finishing stage before shipment are called “Miyagino Pork Minori”.Its fat has no cloying richness, so when enjoyed as shabu-shabu, it produces no scum and leaves a refreshing aftertaste, making it highly popular.

Producing pork suited to Japanese culinary culture by feeding domestically grown rice

According to President Sasaki, the proportion of feed rice varies by farm. At Pig Yume Farm, they mix a fixed percentage of domestic rice into the compound feed from the Zen-Noh Group. This increases oleic acid, enhancing flavor and texture while improving the quality of the fat. The result is melt-in-your-mouth, smooth texture.Overfeeding leads to excessive fat and an overly plump finish, making the feed ratio crucial for flavor. He explained that using domestic rice stems from a desire to produce pork suited to Japan’s unique food culture.

They also pay meticulous attention to the feed mixture. Sasaki states, “Breed is important, of course, but feed is equally crucial.” He recalls a time when they altered the feed ratio and consumers pointed out a decline in flavor. After much trial and error, they settled on the current feed. Based on data like protein content, they have a custom feed made for their farm, primarily composed of corn and soybean meal.

Raising pigs healthily in a stress-free environment

Farm manager Yamato Ishikawa, who has been involved in pig farming for 15 years, says, “Raising pigs is still very challenging,” while highlighting disease prevention as his top priority. If the herd contracts swine fever, culling the entire flock becomes unavoidable. Therefore, strict hygiene management is essential. Particular attention is paid to minimizing stress for the pigs.Since interaction with humans causes stress for pigs, staff avoid entering the pig pens except for farrowing or nursing. Furthermore, they pay close attention to the space allocated per pig. Too little space causes stress, while too much space can lead to uneven growth and increase accident rates. Therefore, accurately judging the space needed according to the pig’s growth stage is crucial.

Raising piglets properly is essential for producing quality meat pigs

Many pig farms use veterinary drugs like antibiotics, synthetic antimicrobials, and dewormers for disease treatment and prevention. However, at “Pig Dream Farm,” they raise pigs without using such drugs as a basic principle, so they maintain strict hygiene management in the pig barns.To raise disease-resistant pigs without relying on drugs, it’s necessary to boost their immunity from the piglet stage. This involves ensuring piglets consume sufficient colostrum from their mothers and limiting drug use for illnesses, relying solely on vaccinations.

Consistent management since founding achieves top-level pig farming in the prefecture

Did you know that pigs also have a grading system, similar to the A5 ranking for beef?The Japan Meat Grading Association assigns five grades—”Superior,” “High,” “Medium,” “Standard,” and “Below Standard”—based on quantified criteria like fat thickness, meat firmness, and grain fineness. While beef grading combines “yield grades (A, B, C)” and “meat quality grades (5 to 1)” into a 15-tier system, pork grading is simpler.

While top-grade meat is extremely rare, Sasaki explains, “We aim for pork that is delicious and accessible to the average person, not just a luxury item for a select few.” At Pig Dream Farm, grades of Superior (including Top) and Medium account for over 90% of their output. Though this grading isn’t directly visible to consumers, it serves as a crucial benchmark for measuring quality within the distribution chain.

Thorough Management to Deliver Delicious and Safe Food

Maintaining this high grading requires careful judgment on shipping timing. While the average rearing period is 180 days, some pigs ship as early as 160 days, based on thorough observation of weight and body condition. While many farms rely on visual weight estimation (“meikan”), Pig Dream Farm measures each pig daily before shipping, factoring in yield.

This management approach results in grading performance and shipment volume that rank among the top in the prefecture. At the annual Agriculture, Forestry, and Fisheries Festival (Miyagi Prefecture Comprehensive Livestock Exhibition: hosted by the Miyagi Prefecture Livestock Association), the farm has won numerous “Minister of Agriculture, Forestry and Fisheries Awards” for nearly 20 years (excluding periods when the event was not held due to the COVID-19 pandemic).The Agriculture, Forestry, and Fisheries Festival is a celebration aimed at deepening public understanding of agriculture, forestry, fisheries, and food, while also boosting producer motivation. Originating from Japan’s traditional harvest festival, the Niinamesai, the farm is invited to participate each autumn by the Chief Priest of Meiji Shrine.

Generating Profit Through High-Quality Pig Farming

The current annual shipment target is set between 8,500 and 9,000 pigs. Much of the corn, soybeans, and wheat used in feed relies on imports. Although feed prices have surged due to the weak yen, passing on these costs is difficult.

Shipments decrease in summer due to reduced pig appetite, while winter shipments increase due to the breeding cycle. Increasing summer shipments is expected to boost sales. Therefore, Pig Dream Farm implements countermeasures against summer heat, such as cooling pads that use evaporative cooling to lower air temperature and lime application to reduce roof surface temperatures.

While currently distributing to supermarkets in Miyagi Prefecture through the National Agricultural Cooperative Federation, they are also considering sales in Tokyo. Following a highly successful event at the Tokyo Meat Market, they reportedly received requests from wholesalers asking, “We want to carry your products too.”

Production Challenges: Animal Welfare and Aging Facilities

We asked about future challenges. Mr. Sasaki stated, “Animal welfare standards are becoming stricter, particularly in Europe, and methods like free-stall housing are increasingly demanded in Japan too. However, ‘stall housing,’ where sows are kept individually in pens, also has benefits, preventing fights between pigs and the crushing of piglets.” He added that they will continue to closely monitor the government’s animal husbandry management guidelines.

Animal welfare refers to the concept of ensuring livestock are physically and mentally healthy while minimizing stress and suffering, also translated as “livestock management considering animal comfort.”

He also notes that “disease prevention and facilities present challenges.” Over 20 years have passed since the company’s founding. While they continue to use not only the pig barns but also manure processing facilities and machinery, performing repairs as needed, defects due to aging are unavoidable. This remains an ongoing management challenge.

Future Focus: Maximizing Production Value Through “Sixth Industrialization”

When asked about future plans, the response was: “We want to rebuild the farm and create an integrated system handling everything from processing to sales.” The goal is not merely to strengthen production but to pursue “sixth industrialization.” By completing the entire process—from production to processing and sales—in-house, they can enhance added value and more easily maintain brand strength. This approach is expected to offer benefits such as reduced vulnerability to market price fluctuations, building a loyal customer base, and contributing to the local economy.

Miyagino Pork Minori—take one bite and its rich flavor fills your mouth. You’ll be amazed by its light yet sweet fat. We urge gourmet fans nationwide to try it at least once.

The post “Miyagino Pork Minori” enriches your dining table. “Pig Dream Farm” in Tome City, Miyagi Prefecture, aims for sixth-sector industrialization in the future. first appeared on NIHONMONO.

Ishinomaki City, Miyagi Prefecture, on the banks of the Kitakami River. In this area, which was severely damaged by the earthquake in the past, a construction company that had been affected by the disaster chose to rebuild through Dutch-style agriculture. The company name “De Liefde” means “De Liefde” in Dutch. The challenge of caring for the people and the land began in 2013 and continues to this day.

Fostering New Hope through Reconstruction

The town of Kamayazaki, Kitakami Town, Ishinomaki City, Miyagi Prefecture, was destroyed by the Great East Japan Earthquake in 2011 and became a no-occupancy zone. De Liefde Kitagami’s challenge began with the desire to “rebuild this place.

We want to be a place where people who want to take on new challenges in agriculture and people who moved to the area after the disaster can gather,” says Mr. Abe, General Manager of the General Affairs Department.

Why a construction company that suffered from the disaster chose “reconstruction through agriculture

De Liefde Kitakami’s predecessor was a construction company involved in thatched roofs. The company was swept away by the tsunami caused by the earthquake, and the land, which had originally been farmland, was difficult to restore due to land subsidence and salt damage. Seeing the land that had been passed down from generation to generation turned into a rubble dump, the company representative was unable to do anything for a while. The turning point came in 2013. A native of Ishinomaki City who works as an agricultural consultant in the Netherlands visited the area.

Creating a sustainable system with Dutch-style agriculture

Dutch-style agriculture is characterized by horticultural facilities that use technology to control temperature, humidity, and CO2 concentration. Furthermore, it specializes in high-yield varieties and maximizes labor and energy efficiency. These mechanisms are realized as profitable agriculture. Upon learning about their highly profitable strategy using cutting-edge technology, they found hope that they could revitalize Ishinomaki and contribute to job creation and population growth, and decided to build the facility.

In 2014, they obtained a subsidy at the timing of the start of the government’s Next Generation Agriculture Support Program, and in 2016, they began full-scale operations. It was the moment when the disaster-affected areas saw the light of recovery.

Tomatoes in Ishinomaki: The Hope of Reconstruction

Tomatoes have long been grown in Miyagi Prefecture, which has abundant sunlight and cool summers. Since the earthquake, however, tomato production in the prefecture has dropped by half due to the flooding of farmland caused by the tsunami. Tomatoes are one of the most popular vegetables in Japan. If we can provide a stable supply of tomatoes even in winter, it will benefit both the growers and the local community. The company also expected that year-round harvesting would be possible through facility gardening.

Achieving both productivity and delicious taste. The reason why restaurants choose De Leaf de Kitakami

The tomato variety grown by De Liefde Kitakami is the “Tomimaru Mucho. It was jointly developed by Japanese and Dutch seed and seedling makers, and combines the sweetness typical of Japanese tomatoes with the high yield of Dutch varieties.

Tomimaru Mucho is also suitable for processing, and is mainly sold to restaurants. The company has gradually developed new customers by explaining the characteristics of Tomimaru Mucho, such as its long shelf life and resistance to water seepage even when sliced. Currently, the company distributes its products to convenience store chains and major hamburger stores.

A Farm that Wins the Minister of Agriculture, Forestry, and Fisheries Award, Creating a Virtuous Cycle for People, the Environment, and the Community

De Liefde Kitakami has introduced highly permeable glass houses instead of ordinary plastic greenhouses. 1.1 ha in size is overwhelming, but the structure is also unique. The high ceilings let in plenty of sunlight and improve air circulation, resulting in a yield that is three times higher than that of an average greenhouse. In addition, IT technology has been utilized to achieve stable shipments and improve the working environment. In recognition of their achievements, they were selected to receive the Minister of Agriculture, Forestry, and Fisheries Award, the highest award in the production technology innovation category of the 2023 National Awards for Excellent Management Entities.

Easy-to-work, friendly farm design for everyone

Taking advantage of the hydroponic cultivation system, the tomato roots are set high. Under the floor is a rail for work carts, allowing harvesting to be done while standing. The low physical load makes it a safe place for elderly people and female staff to work.

Realization of stable employment that is not affected by weather conditions

Until now, agriculture in Miyagi Prefecture has been affected by the weather, making it difficult to stabilize employment. However, in the glasshouses at De Liefde Kitakami, computer-controlled temperature control enables stable production throughout the year, unaffected by weather conditions. Employment is uninterrupted, and the work style has overturned the conventional wisdom of agriculture.

Wood chips and rainwater circulation. Toward Environmentally Friendly Agriculture

Local wood chips are used for fuel and rainwater is circulated. The company has put in place a system for energy self-sufficiency while reducing environmental impact. In addition, they have succeeded in increasing their winter harvest by 20% in a trial cultivation using LED lights.

Toward the next challenge. Walking with the Community into the Future

In 2021, the “Liefde Terrace” restaurant will open on the premises. While working to reduce food loss, the restaurant has also become a local exchange center where several thousand people visit annually, contributing to the local economy.

Outside the facility, blueberry cultivation using coconut shells as culture soil has also started. In cooperation with farmers in Yamagata Prefecture, the company aims to realize a new recycling-oriented model and the sixth industrialization of agriculture.

Mr. Abe is looking ahead, saying, “Rather than just copying Dutch-style agriculture, I want to further develop it in a way that suits this region. The people who have risen from the disaster have a solid sense of hope in De Liefde Kitakami, which continues to take on the challenge of growing its own roots in Ishinomaki.

The post Hope bears fruit in the disaster-stricken area. De Liefde Kitakami,” creating a place for people to gather through next-generation agriculture / Ishinomaki City, Miyagi Prefecture first appeared on NIHONMONO.

Quietly facing the wood and carefully working with his hands. Eita Kitayama, a woodworker in Ishinomaki City, Miyagi Prefecture, quietly continues his work. He spares no time or effort in each of his works and spends his days honestly tackling each one. Mr. Kitayama’s woodworking tools for daily life, dyed with plants and trees, are not only beautiful in form, but also warm and practical in some way. Behind this is a deep understanding of materials and a strong desire to create tools that will continue to be used in daily life.

A Career Traced Back to a Yearning for Craftsmanship

Mr. Kitayama grew up in a family that ran an ironworks. His grandfather, with whom he often played as a child, was a crafty man who could make anything, including bamboo-copter, stilts, and fishing rods. Kitayama says that he admired his grandfather’s skills and naturally fell in love with making things. The surrounding area was thick with plants and trees, an environment that stimulated his creativity.

Mr. Kitayama’s career began in the clothing industry, and he eventually became a furniture maker, remodeler, and store interior decorator, experiencing a variety of “making” workplaces. At the root of his seemingly disparate career paths lies a longing for craftsmanship that began at an early age.

Self-taught craftsmanship and the path to becoming an artist

While working as a furniture craftsman, Kitayama made frames and other small items from scrap wood and sold them at a marché. As he began to make connections with other artists, he began to receive orders to make stands for exhibitions. As he worked on various works, he taught himself to use machines such as lathes for cutting and processing.

At first, I couldn’t cut anything, no matter how hard I sharpened it, and the lathe kept rejecting my work,” he says. But as I continued to use them, I finally got the hang of it.

The skills he honed in this way eventually paved the way for him to become an artist. One day, an artist acquaintance asked him if he would like to participate as a guest in a private exhibition, and he exhibited a compote dish with legs that he was making at the time. The response he received was unexpectedly positive, and he decided to pursue his career as an artist.

Beautiful and Practical for Everyday Life

Kitayama’s works are characterized by graceful curves and rich colors. They are also highly practical as daily necessities. They are filled with his thoughts for daily life.

Wooden tableware has an image of being vulnerable to water, but Kitayama’s pieces are coated with glass and can be handled just like tableware made of water-resistant materials. Even if the water repellency wears off with continued use, it is no problem to recoat. The color also changes little by little, giving it an aged appearance. Some of them are used in restaurants, and the more they are used, the deeper the gradation becomes, which some customers say is cool.

Kitayama’s products can be used without inconvenience and also have interior design qualities. While blending into everyday life, they gently add color to the scenery of daily life.

New colors of wood dyed by plants and trees

The rich hues of Kitayama’s works are created by dyeing with plants and trees. While it is common to dye cloth and thread with plants and trees, Kitayama dares to dye wood, which is vulnerable to water.

When I decided to become an artist, I wanted to do something that no one else was doing. I happened to see a camellia near my parents’ house, and it hit me. I knew camellias could be used for dyeing, so I tried it and the color came out beautifully, and I thought, ‘This is it! I thought, ‘This is it!

The dyeing process differs depending on the wood, type of plant, and water quality, and it took countless trials and errors until he was satisfied with the color. Since this was not something that someone else had practiced, there was no way to do it somewhere else. He continued to try everything by himself.

The main wood used in the production process is Japanese maple. The bark is white, and the dye comes out the best among the various woods I tried. For dyes, I often use the fruit and leaves of pomegranate and camellia petals. I feel at home with these familiar materials, so I continue to use them, even now, while having them sent to me from my parents’ house.

Because it is a natural material, no two are alike. The wood has a rich individuality in texture, color, and form.

The future pioneered by the connections between people

Kitayama was fascinated by craftsmanship under the influence of his grandfather, and chose to become an artist after an acquaintance approached him. At the root of his quest for monozukuri was “connections with people. And even now, new challenges are born from his connections with people.

Breathing life back into thinned wood from the Oshika Peninsula

On the Oshika Peninsula southeast of Ishinomaki City, abandoned virgin cedar forests have become a problem. However, a recent immigrant is thinning the forest and using the cedars to make vessels. I would like to create new value by dyeing with the cedar.

While confronting local issues, Mr. Kitayama never stops moving forward with his “just give it a try” spirit. The day is not far off when he will breathe new life into thinned wood.

Creating a gallery that connects makers and users with his own hands

In addition to his work, Mr. Kitayama has another dream in mind.

There are not many people involved in crafts in Tohoku, and there are almost no galleries in Miyagi where you can exhibit your work. So I would like to set up my own gallery and create a place that connects makers and users.

Kitayama says he loves his work and sometimes finds himself working until 9:00 or 10:00 at night. I never thought I would become a writer. I’ve had many jobs, but this is the most fun I’ve ever had,” he says with a twinkle in his eye.

As Kitayama says, he is sincerely devoted to wood, plants, and lathes.

The post Eita Kitayama, an enterprising woodworker who “wants to challenge what no one has done before” (Ishinomaki City, Miyagi Prefecture) first appeared on NIHONMONO.

Seri (Japanese parsley) has long been an indispensable part of Japanese cuisine and is used in spring dishes such as shichigusa-gayu (rice gruel with seven herbs). Natori City in Miyagi Prefecture is famous for Sendai Seri. Takahiro Miura, the representative of “Miura Noen,” is the driving force behind the spread of “Seri Nabe,” a Sendai/Miyagi specialty. The Seri grown by Mr. Miura are in great demand by restaurants, and are hard to find. What is the reason why “Seri nabe” has become a representative gourmet dish of Sendai?

Sendai Seri” has been grown in the soil of Natori City for 400 years.

Production of Seri started in Natori City about 400 years ago, and people in Sendai used to eat it as Zoni or Nanakusa-gayu (rice boiled with seven herbs). Seri has been grown in this area because the soil is suitable for its cultivation. According to Mr. Miura, the soil is suitable for growing lotus root and kuwai, which are grown in marshy areas where “water comes out when the soil is dug a little. Mr. Miura makes the most of such blessed soil and practices agriculture that is close to nature.

Connecting Nature and People as a “Translator of the Land

As a seri farmer, there is one thing that Mr. Miura values most. He makes sure that his produce arrives on the plates of those who eat it in good condition.

He says, “I don’t want to just sell them and be done with it. I always think that I have to be the most demanding customer. The role of a farmer is to be a “translator” of the soil, ecosystem, and water. I try to verbalize what kind of creatures and plants exist in the land,” says Miura calmly.

Miura believes that conveying the value of things rooted in the land is the meaning and value of being a farmer, and that he is a link between the past and the future.

Aiming for Nature-Positive Cultivation

Mr. Miura’s goal is to cultivate his crops in a nature-positive manner. This means reducing the negative impact of human activities on the natural environment and promoting the restoration and diversity of ecosystems.

He does not use pesticides or chemical fertilizers, but instead incorporates organic matter to create an environment that pleases the creatures in the soil, such as Japanese stoneworms and gengorou (Japanese gengorou). The more organisms that are introduced, the richer the soil becomes, which in turn leads to tasty crops. Organic fertilizers used include fermented grouper, soybean oil meal, and chicken manure. Although chicken manure is fast-acting, it tends to be high in phosphoric acid, so he increases the use of fish meal and other amino acid-based fertilizers to maintain a good balance.

Careful manual labor at Miura Farm

The cucumber harvest season is from September to May. When the sprouts turn green and grow to about 50 cm in length, it is time to harvest. The farmers enter the rice paddies wearing waterproof ties and pull out the celli one by one by hand, then rinse off the mud and begin shipping. After harvesting, yellow or damaged leaves are sorted out. Only about 40% of the cherries are actually shipped. The remainder are all omitted from the sorting stage. I try to produce only what I would like to eat myself, thinking of the faces of the people who will eat it,” he says.

Local ingredients take center stage. The Origin of Seri Nabe

Speaking of nabe using Japanese parsley, “Kiritanpo nabe” in Akita is well-known. However, the main ingredient is kiritanpo, and seri does not appear in full force. In Sendai, however, the star of the Seri nabe is the Sendai Seri.

Mr. Miura invented this “seri nabe” about 20 years ago. Although Sendai is famous for its beef tongue, sasakamama, hagi no tsuki, and zunda, many of the ingredients are not from Miyagi Prefecture, so he wanted to create a specialty using local ingredients.

A unique Miyagi specialty that took shape through collaboration with chefs

At the time, celeri was eaten mainly by the stem, and the leaves and roots were often discarded.

But all parts are delicious. So I thought it would be nice to have a dish where you can taste the whole thing,” he says.

After consulting with the owner of Inaho, a kappo restaurant near Sendai Station, Mr. Miura developed “seri nabe” around 2003 to 2004. The dish gradually spread, especially among restaurants in Sendai, and gradually became established as a winter delicacy.

It was also the time when social networking services were becoming popular, and he made sure to put the Seri in heaps and put the roots on top to draw people’s attention to the dish. He says, “You can’t tell what it tastes like unless you eat it. But if you can get people interested in the appearance, you can create opportunities,” says Miura.

Tasting all aspects of the Japanese parsley, from the leaves to the roots

One of the main characteristics of seri nabe is that the roots are eaten. Organically grown Seri have a distinct sweetness and aroma at the base of the stem and near the roots, and when added to the nabe, their delicious flavors blend together perfectly. Until then, people in Sendai had never eaten the celeri root, but as more and more people became aware of its deliciousness, it has become the symbol of “Sendai celeri. The tasty parts also vary with the season, with the roots in fall and winter and the sprouts in spring.

As for meats that go well with “seri nabe,” the restaurant recommends chicken and duck, as well as fish and gibier. Miura says that there is no set rule for the broth, and that the fun part is being able to compare different restaurants.

Seri-nabe culture spread after the earthquake

At first, seri nabe gained a reputation among local “foodies” for being “delicious. However, it was not until the Great East Japan Earthquake that it became widely known. In support of the recovery efforts, many people began to ask for the “Seri nabe” to be paired with Miyagi sake. Since many other dishes relied on ingredients from outside the prefecture, the use of locally produced Seri was a significant contribution to the local economy. The use of locally produced Seri was also a major factor in promoting awareness of Seri nabe, as visitors to the disaster-affected areas were encouraged to eat local food and show their support.

Mr. Miura believes that “the original taste of Seri can be conveyed only in this region. Therefore, with a few exceptions, sales are limited to stores in Sendai City. He says, “Getting people to eat it here will ultimately help to revitalize the local economy.

Over the past 20 years, he has doubled the price of his products. Connecting Local Agriculture to the Future

Thanks to the popularity of “seri nabe,” demand for seri in Miyagi Prefecture has increased over the past 20 years, doubling its price. In fact, according to data provided by the Miyagi Agricultural Cooperative, in 2007, shipments totaled 622 tons and the value was 490 million yen; in 2019, despite shipments of 345 tons, the value was over 550 million yen. It can be seen that the amount of shipments has halved due to the aging of producers and other factors, yet the value of these shipments has risen.

This has led the younger generation to choose seri farming as a career, which is helping to solve the shortage of successors.

Miura says, “I think this is an example of how important local connections can be made if the producer, distribution, and the place where the food is consumed are well connected. And by incorporating local gastronomy, or the climate, history, and culture of the region into the cuisine, this example can be made in many different regions. Just as the success of “seri nabe” has doubled its price, Miura offers hope that there is a better future if we delve into the culture of our own region.

Raising the Next Generation of Seri Farmers and Revitalizing Sendai

Mr. Miura’s dream is to increase the number of Seri farmers and expand environmentally friendly farmland while protecting wetlands. He also hopes to create a platform and textbooks that will help the younger generation enter the farming industry and serve as role models. We will also continue to educate the younger generation, such as through nutrition education.

Mr. Miura has continued to promote “seri-nabe” and has made it a Miyagi specialty. He will continue to serve as a role model for regional and local gastronomy.

The post Seri Nabe” Revitalizes Sendai. Takahiro Miura, Representative of Miura Noen / Natori City, Miyagi Prefecture first appeared on NIHONMONO.

Ishinomaki City in Miyagi Prefecture is relatively mild and snowfall is rare. However, on the day of my visit, it was a silver world. Inside a cattle barn, Japanese black cows were exhaling white breath as they slowly ate rice straw. The cattle were not just livestock, but also a long-standing tradition. They are not mere livestock, but have been nurtured by the skills and passion of craftsmen over many years.

The Stature of Black Wagyu Cattle Encountered in a Snowy Barn

Producer Daiki Kawamura’s cattle, which won honorary awards two years in a row at the National Beef Beef Cattle Carcass Kyoyokai in 2016 and 2017, are raised in this barn. Instead of being raised on pasture, where they roam freely in vast pastures, they are raised in a barn that provides an optimal environment under thorough management. From the creation of a stress-free space for the cows to the feed they are fed, which is the result of years of trial and error, to the thorough health management, no compromises are allowed.

The starting point of cattle breeding and commitment to bloodlines

Kawamura Farm is a fattening farm started by Mr. Kawamura’s grandfather. A fattening farmer is a farmer who buys calves and raises them. On the other hand, breeding farmers are those who raise calves by raising mother cows.

Fattening and mating farmers are often separated because they each have different expertise in raising cattle. Some farmers are both fattening and mating farmers, but especially in Miyagi Prefecture, fattening and mating are separated, Kawamura said.

Kawamura Farm started out as a cattle farmer, raising Holsteins, but gradually shifted to Wagyu black cattle. At that time, each of the neighboring farmers had a cow, and through the so-called “livestock dealer” business of buying, selling, and brokering livestock, the number of cows at Kawamura Farm was increased.

By the way, it is said that the quality of beef brands such as “Sendai Beef,” “Matsusaka Beef,” and “Kobe Beef” is largely dependent on pedigree. Mr. Kawamura says, “When I look at the great cattle that win champions at fairs, like Deep Impact in the case of horses, I think it is the pedigree of the cattle. I myself believe that 70% is determined by pedigree,” he says. He says that he sometimes purchases calves from all over the country that are born to bulls that have excellent pedigrees and provide their sperm. When asked what makes up the remaining 30%, he laughed and said, “I would like to say arms, but…” He went on to say that it is important to bring out their abilities without accidents, and to grow cows that eat, sleep, and eat repeatedly.

Ideal Meat Quality Achieved by Cattle Barn Raising

Mr. Kawamura’s cows are raised in a barn, and there is a clear reason for this.

The greatest advantage of barn-raising is that the environment can be closely controlled. Cattle are sensitive to changes in temperature and humidity, and a cold can affect meat quality. In a barn, the heat of summer and the cold of winter can be properly controlled, and a comfortable environment can be maintained at all times for the cows.

In addition, it is easier to manage feed. With pasturage, what cows eat depends on the natural environment, but with barn rearing, it is possible to systematically provide nutritionally balanced feed. As a result, ideal marbling is formed and meat quality is stabilized.

In addition, by properly designing the barn space, “too much movement and muscle build-up” can be avoided. In addition, thorough barn hygiene and observation of cows will help prevent disease and ensure healthy growth.

Inquiry into feed and an environment set up with music

Kawamura Farm has a total of four barns, and each barn has a different method of raising cows.

Each barn takes into consideration the environment and the sensitivity of the cows, which are greatly affected by it. The most important factor is feed, which is one of the most important factors in determining the taste of Wagyu beef.

After 20 years of farming, Mr. Kawamura has tried various feeds and self-formulations, and says, “After trying many things, I came to a simple solution. Instead, he says, “I experiment in one of my four barns by trying different things. Simple” means that the feed is procured by the cooperative from the manufacturer, and what used to be a “trade secret” among the farmers is now shared among them. Kawamura Farm also uses three different types of feed depending on the growth stage of the cows, and plays music to help them relax and eat more.

Honorary Award Proves Kawamura Farm’s Strength

The barn where Mr. Kawamura’s cows are raised is more than just a breeding facility. The high quality of the meat produced there is proven by the fact that, as mentioned earlier, the cows were awarded the “Honorary Prize,” the highest prize, out of approximately 500 cattle selected from all over Japan at the National Beef Cattle Carcass Promotion Association, a gathering of Wagyu beef producers from all over Japan.

The National Beef Beef Beef Carcass Competition is an opportunity for outstanding Wagyu beef producers from all over Japan to compete in the meat quality of the cattle they have raised themselves. At this competition, not only the amount of marbling, but also the tightness of the meat, color, fat quality, flavor, and other factors are evaluated in a comprehensive manner.

Mr. Kawamura’s cattle received overwhelming evaluations for the beauty of the marbling, tenderness of the meat, and sweetness of the fat. I actually had the opportunity to taste the meat, and the quality of the fat was not only sinewy, but also outstanding, with a texture that melted in the mouth and a rich flavor.

This prestigious award is not something that can be acquired overnight. It is the result of many years of trial and error, meticulous management in the barn, selection of the best feed, and careful attention to each cow.

Toward a Sustainable Future for Sendai Beef

Mr. Kawamura raises Sendai beef, which is the pride of Miyagi Prefecture, and only A5 grade beef is allowed to claim the name. Among the A5 ranks, there are three grades of marbling (fatty crossbreeding): 8, 9, 10, 11, and 12. The higher the number, the more marbled the meat, with 12 being the most marbled. Mr. Kawamura’s goal is to always produce Sendai beef that is 10 or higher. As he raised his cattle, he was no longer satisfied unless they were 10 or higher. Prices also vary according to this rank, but he has noticed a change in food preferences when customers who have tasted 12 beef say they prefer the leaner cuts. Mr. Kawamura will continue his pursuit of the “12” beef, which is light, clean, and well-seasoned.

The environment surrounding Wagyu beef production is becoming increasingly severe year by year. Soaring feed prices, the effects of climate change, lack of successors, and declining demand for meat are just a few of the challenges. Besides, the price of calves rises with the competition when pedigrees are emphasized, and it becomes “not worth it” considering the length of time required to raise them. However, in order to overcome these difficulties, Mr. Kawamura is exporting beef overseas, where domestic consumption is becoming more and more difficult.

Furthermore, he is struggling to keep Sendai beef production going by buying or renting barns from farmers who have quit due to lack of successors at Kawamura Farm.

As a young farmer leading the industry, Mr. Kawamura’s challenge continues.

The post Daiki Kawamura, the third generation of Kawamura Farm, the finest Sendai beef raised by a young farmer / Ishinomaki City, Miyagi Prefecture first appeared on NIHONMONO.

Mount Izumigatake – In pursuit of better “sake” brewing

Katsuyama Supreme SAKE co.,Ltd was founded in 1688 during the Edo period. It was created to brew ”sake” for lords of the Sendai Domain, and since then has been brewing ”sake” suitable for the feudal lords of Sendai Date clan. Ten years ago, the company moved from the a location within the local town to the nature rich foot of Mount Izumigatake. The twelfth master brewer, Heizo Izawa commented that ”to brew better sake, a new production facility and a new brewery was necessary,” reflecting on the relocation. The area is a grain-producing region where paddy fields spread out. ”This area is said to have delicious water since the ancient days”, says Izawa. The spring water of Mount Izumigatake is polished over time, becoming a soft pure water, and is used as preparation water for Katsuyama’s ”sake”.

Thin and light, simple yet unique bowls

Normally a brewer will produce 7 tanks of ”sake” in a week, but at Katsuyama, only 1 tank is produced per week. ”To make good sake, the most important thing is to adopt a meticulous method that we are confident of. In the previous brewery, we had to adopt ”hijimai” method, and we decided it was difficult to make top class ”sake”” says Izawa. ”Hijimai” is a brewing method that produces one tank of ”moromi” per day.
Now only one tank of ”sake” is produced per week. Izawa says ”once we became accustomed to this pace, we realized it was the best method to produce top class sake. We devote our time to this production, and when it is to our satisfaction, we can move on to the next task. In total, this method produces the best sake.”

Smooth to the palate and full of flavor

First Prize Winner of the ”Junmai Ginjo” division, ”Katsuyama Junmai Ginjo Ken” is, according to Izawa, ”smooth to the palate, and at first it seems light but is full bodied ”umami”.” Nakata’s impression when he tasted the ”sake” was that ”the ”umami” gradually increases in the mouth, but it has well-rounded aftertaste.” Katsuyama has always pursued ”sake” that is a great accompaniment to food. Seiji Yamamoto, the guest presenter and chef at Japanese cuisine ”Ryugin” said ”you can feel the purity of the rice. I think it will go well with lean white fish.”

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Ogatsu ink stones with 600 years of history

Ogatsu ”suzuri” or inkstone, designated a National Traditional Artifact, is said to have its origin in the Muromachi period, some 600 years ago. According to an old document, the founder of Mutsu Sendai clan, Masamune Date, received an inkstone as an offering, and was very pleased with it. His son, the second lord of the clan、Tadamune Date, was so impressed by the beauty of the Ogatsu inkstone that he invited inkstone artisans to work for his court. He also designated the quarry that produced the Ogatsu stone as ”Otomeyama” to make Ogatsu inkstones exclusively.
The inkstone has fascinated many people ever since. The Ogatsu inkstones are carefully hand carved, one by one, by the artisans who have inherited the art of inkstone production to the present.

Stepping into the quarry

Upon arrival, we were taken to the Ogatsu stone quarry. An impressive place where the rugged cliffs reached high, but Takahashi of Ogatsu Inkstone Cooperative who took us there said, ”we are standing in a location that also used to be part of the mountain.” This meant that what was now a flat piece of land, actually used to be part of the mountain.
We previously visited a quarry in Yamanashi Prefecture, where they mined for stone to make Amahata inkstone, and the quarry there was like a cave. In the Ogatsu stone quarry, they don’t dig underground, but instead cut the stone which is exposed on the surface, a method called open-cast mining. That means the mountain’s surface is all Ogatsu stone. When the stone is shaved from the surface, the visually beautiful portion of the stone are used for inkstones, while the other parts which are easier to process are used for roofing or flooring materials.

Inkstones carved by artisans

Ogatsu inkstones, with 600 years of history, is known for inkstone production, and is said to have accounted for 90% of total Japanese inkstone production at one time. At the time, there were many artisans with many people taking part in the process through division of labor between miners, carvers and polishers. However, the town of Ogatsu, which is situated in a cove of Ojika Peninsula, was greatly damaged by the Great East Japan Earthquake, and houses, workshops, and almost the entire lifeline was destroyed. Now, they have set up a cooperative office and a workshop in the temporary shopping district. Although complete division of labor is not yet possible, many people are participating in inkstone making.

During this visit, we had the privilege to observe the work of Ichio Endo, an inkstone artisan. He is a veteran with 50 years experience.
We were impressed by the way he used the chisel. Normally, you imagine that chiseling would be done with your hands. But it was not so in his case. He would place his shoulder against the butt end of the handle, and chisel the stone using the force of his whole body. This strength is necessary to carve the stone into the shape of inkstones. He follows with a more delicate chisel to flatten the surface. This is a very delicate process. Ink sticks cannot be ground smoothly if the surface is not flat.
This is not the end. The inkstone is polished further with sandpaper. ”Touch it”, said Endo, handing the inkstone to us. We were impressed by the smoothness, but ”it’s still too rough” he commented, using even finer sandpaper. ”Because the surface is very smooth, it takes more time to grind ink sticks than other inkstones, but the ink will have a beautiful luster” explained Endo. The stone from the mountain is shaped into inkstones by human hands, and a lot of time and effort goes into polishing them. The final product is almost like a work of art.

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