Interview with Mr. Philip · Harper · Part 1
Interview with Mr. Philip · Harper · Part 1(Part1 and Part2)
Graduated from Oxford ·
How was the first foreigner in history to see "sake" and "industry"?
Interview with Philippe Harper Part1
First of all, I've heard about the attractiveness
of sake and its commitment to making,
and what I think about sake boom!
From the left-hand side of the naturally-charged series without yeast, "Yamanaki Junmai rice" (1.8 ℓ 2880 yen), Junmai Daiginjo "Yu-dragon" (1.8 ℓ 73,44 yen), Super Sweet Liqueur made in the Edo period manufacturing "Time Machine 88" 360 ml 1049 yen).
The rightmost "icebreaker" (1.8 ℓ 3148 yen) is an approach called drinking summer in rock.
About Mr. Philip · Harper
Born in Cornelius, England in 1966. I will serve as a bachelor "Kinoshita Brewery" of Kumihama, Kyoto Prefecture.
British prestigious Oxford university graduate. He came to Japan in 1988 at the JET program of dispatching English teachers in Japan.
I noticed the charm of sake during my stay, I am willing to work related to sake at the end of my 2 year term.
Spent ten years as a warehouse in Nara prefecture, Ureno Hokke Brewery and accumulate experience as a person in charge of each process.
In 2001 passed the southern Daming qualification examination.
After Omachi daimon brewing, I was greeted as a bachelor in Kinoshita Brewery, and in the first year I won a gold medal at the National Shuzo Kaikan.
Gold medal won sake: Lucky bag
Won a gold prize at a Japanese sake watching party
Hukubukuro(japanese), lucky bag(means)
Such as "Tamagawa nature-loaded mountain waste net rice"
which became a new classic with a solid drink mouth,
and super sweet "Tamagawa Time Machine"
made with the recipe of the Edo period,
creating new fans with challenging sake brewery.
Time Machine
Tamagawa nature-loaded mountain waste net rice
Luck and timing when I became a master.
"Movie Kanpai!" Shows the history of Mr. Harper's
involvement in sake making and the scenery of
sake making in Kinoshita Brewery.
Could you tell us more about the current
encounter with Kuramoto?
Harper Our brewery is in the early fifties and the same person
started doing the dude from the time of birth.
Kuramoto who died ten years ago and had never worked
with other buddies seemed to have thought about
cloaking the store if the sake industry's harsh
circumstances were considered.
Well, when you tell the dealer of sake brewing tools
that Kuramoto trusts "I'm thinking in a direction to quit",
the trader introduced me to the warehouse.
That is the first encounter.
The dealer had his father handed down Kinoshita Shuzo,
his son was in charge of the Osaka warehouse
I was working at the time.
When I told my son to quit that warehouse,
I brought it to Kinoshita Brewery. Everything is luck and timing.
Everything was serious after becoming a master
What was the hardest thing when you entered
a new store as Mr. Toji? Harper is all.
It is the 4th store of the current store,
but it is still a lot of confusion when the warehouse changes,
even if it is not Toji, so it was even more so when entering
as a Toji.
Because water, tools and environment are different
as warehouses change.
Even in the same Kansai area, the winter in Osaka
is dry with continued sunny weather, but the Sea of Japan
side is cloudy so that we will not see the blue sky,
so things will not dry.
Since it was necessary to make a big change in how to make sake,
I had a hard time getting used to, but I was saved
because there were two Kurabito who knew the scene.
Unlike industrial products, movement of microorganisms
can not be stopped.
How about technology?
Harper There is nothing better than going out
and doing what it is supposed to do.
Is there a way different from other warehouses?
I do not think that Harper. After all, I think that it is a job that
you have to do with just getting things done.
If it's a line of industrial products, turn off the power
if you have trouble.
Although it may be a big loss in terms of money, the line stops.
However, it is impossible to stop the action of microorganisms.
That is the toughest part of the job of sake making.
As things go anywhere, we have to set up work arrangements
based on that flow.
There were days when the machine broke down or the water
supply was frozen in the cold weather, but we still have to wash
the rice somehow.
I think that it is a job that requires responding power.
People who make sake must not humble.
Even if you watch "movie kanpai!", Even if you are asking for
a story like this, you will receive the impression that you are
maintaining a normal heart.
Do not panic or not come to mind?
Harper Of course there are.
But, as long as everything is crispy it will not be a job (laugh).
Is there any part that was trained by drinking?
Harper I definitely have it.
There were many farmers in Mr. Toji in old days.
Agricultural crops do not match the pace of humans,
so farmers have the patience to tune their movements
in the natural world, such as microorganisms and weather.
In this sense, sake brewing is a human being, not a human being,
so human beings must be humble if they do not become humble.
It is only a painful eyes trying to counter the routine of nature,
it is actually a series of failures.
The charm that only sake sake can play with temperature
What is the appeal of sake for Mr. Harper?
Harper There is no other sake that you can drink in
a wide temperature range besides sake.
Once you get used to it, you will get bored if you keep drinking
other drinks.
I think that playing with temperature is attractive only for sake.
Another one is compatibility with cooking.
In general, sake that is suitable for cooking has an image of wine,
but I think that sake is sake that is more easy to match,
and in fact, we are also conscious of sake that goes well with cooking.
Although there is a risk of having inventory,
I want to challenge "aging".
- What kinds of sake would you like to make in the future?
I would like to focus on Harper's mature sake.
Since Kuramoto feels the merit of aged sake and intends
to increase the proportion of matured liquor in the product,
we also expanded it for that.
However, aging is recognizing that it is a tough task
to build inventory and to hold inventory without selling.
- Mr. Harper suggested to Kuramoto, "Let's do aged sake"?
Harper Yes. I think that aged sake is the most delicious as a drinker.
Because the sake industry is not very good at adding value,
I think that added value of "aging" is a weapon to make use of.
"It is not suitable for aging if it is not pure rice"
- For liquor suitable for aging, a core is necessary to some extent.
Do you place emphasis on "mountain waste making
(features of mountain waste making)" and "raw creation
(kimono making)" characterized by strong taste and strong acidity?
Harper mountain waste disposal, I do not think that raw milk
production is an absolute condition of aging.
There is a person who can withstand ripening if a fast brewing system (normal made sake) is properly done, and it is not suitable for
maturing if it is not pure rice liquor, but that is absolutely a deterime.
- Nevertheless, Kinoshita brewed alcohol has a
well-defined contour and tastes solid.
Harper My preference for alcohol is quite wide,
so we are making quite a few types, including pretty light things.
However, there is a tendency to be stronger and I think that there is
such an image because the company will be crushed if it does not
narrow down to liquor which is popular to some extent.
There is a lot of possibility for maturation
- When you aged sake, it turns into an amber color, and there are
impressions that all become similar taste, but what kind of
ingenuity do you devise to differentiate from others?
If you make a different sake of how to make Harper under the same
condition, you will mature differently.
Maturing exactly the same liquor with low temperature, moderate
temperature, high temperature and changing temperature, will again make different aging.
If so, there are many possibilities of aging, I think
that differentiation has been made.
- There are warehouses that blend aged sake, but are not
you thinking about blending?
Harper There are three types of liquor, and if you change it to the
proportion of blending, the possibilities become infinite.
Since I know that it will become a neurosis if I start doing that,
I try not to do anything wrong.
Although I will blend in play when drinking,
I thought that it was over when I brought it to work (laugh).
Sake boom is "honestly boom?" Is an honest place.
- Although it is said that it is a sake boom,
how do you feel as a creator?
Harper "Is it really a boom?" Is an honest place.
In the twelve months of 2015, the shipment volume of sake as a whole has fallen by about 4%, so I do not think that it is an overall boom.
There are lots of good materials, but there are lots of problems.
I think that it is necessary to change bad places
while keeping good points.
In the end, please give a message to the users who enjoy sake.
Please disregard as much as possible the words of various people,
such as Harper unchiku, a public opinion, "Noisy if such a liquor"
or the like.
It is fun to search your favorite things without a filter, find a way
to drink your own way, I think it is a shortcut to happiness!
As above, the intelligence is felt in a sharp analysis such as a clear
commentary and "the sake industry is not good at adding value",
and at the same time the strength of intention to clearly say
"different things are different", a glimpse of things like craftsmanship
It was interesting.
The first half of the interview I felt was that the first foreigner
in history is equipped with only the first thing in history.
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