● Hokkaido Wine Co., Ltd.
● Gingakogen Beer Brewery
● Koyama Honke Shuzo
홋카이도에서 와인 양조는 1960년대 말에 시작 되었지만 홋카이도 와인은 1974년에 만들어 졌습니다. 오늘날 홋카이도에는 약 26개의 와이너리가 있고 홋카이도 와인 주식회사가 가장 규모가 큽니다. 포도주 양조장은 산허리에 세워져 있으며, 이곳의 고도는 약 225m이고 청정지역의 환경이 있고, 또한 근처의 숲과 바다를 잘 볼수 있는 언덕 위에 있습니다. 언덕위에 양조장을 두는 것은 세 가지의 더 특별하고 중요한 이점이 있습니다.
첫 번째 이점은, 비록 산의 지하수에서 솟아나는 우물에서 뽑아낸 차가운 자연수를 사용할 수 있지만, 홋카이도와인은 포도주를 만들기 위해 이 물을 사용하지 않는다는 것이며, 오히려 발효 탱크를 식히는 데 쓰입니다. 그래야 온도를 조절할 수 있고 외부 열로부터 와인을 보호할 수 있다고 합니다.
두 번째 요인은 산의 경사입니다. 포도는 산의 높은 곳에 도착하고 나서 포도주를 만드는 과정의 시작으로 갑니다. 즉 압착된 포도는 중력에 의해서만 다음 가공 단계로 이동하며, 펌프가 필요하지 않습니다. 이렇게 하면 포도즙을 더 조심해서 다루게 되고, 그 결과 포도주가 더 좋아지게 됩니다.
세번째이자 마지막 요인은 겨울에 홋카이도에서 가지고 있는 많은 양의 눈입니다. 눈은 우리가 밖에 두었던 탱크들을 덮고 있으며, 이것은 탱크 안의 "와인스톤"의 형성을 가속화합니다.
홋카이도 와인은 100% 일본 포도로 만든 와인을 생산합니다. 매년 2000톤에서 2500톤의 포도를 사용하며, 이 포도들은 자체 포도원에서도 나오고 포도 재배농에서도 나옵니다. 우리는 일본에서 가장 큰 포도밭인 "일본 와이너리중 최대 크기인 쯔루누마 와이너리" (447ha)를 가지고 있는데, 오타루에서 약 100km 떨어진 우라수 마을에 위치해 있습니다. 하지만, 홋카이도와인주식회사는 홋카이도에서 약 300명의 다른 포도 재배자들과도 계약을 맺고 생산을 하고 있습니다.
Wine making in Hokkaido began at the end of the 1960s but our winery was established in 1974. There are about 26 wineries in Hokkaido today. We are not the oldest winery but we are the biggest.
Our winery is built on a mountain hillside. The elevation here is about 225m. Here we have clean and cool conditions and we also have a great view of the nearby forest and the sea. Having a winery on a hill has three further special and important advantages.
The first advantage is that, although we can use cold natural water drawn from a well rising from mountain ground water, we don't use this water to make wine. Rather, it is used for cooling the fermentation tanks. That way we can control the temperature and protect the wine from outside heat.
The second factor is the slope of the mountain. Grapes arrive at the higher side of our mountain and then go to the start of the wine-making process. That is, pressed grapes move to the next processing stage by gravity only. No pumps are needed. This way the grape juice is handled with more care, which results in better wine.
The third and last factor is the very large amount of snow that we have in winter. Snow covers the tanks that we put outside. This accelerates the formation of "wine stones" in the tanks.We produce wine made from 100% Japanese grapes. We use between 2000 to 2500 tons of grapes every year. These grapes come from our own vineyard, and also from grape growers.
We have the biggest vineyard in Japan, the “Tsurunuma Winery” (447ha) , which is located in Urausu town about 100km from Otaru. However, we also contract with about 300 other grape growers in Hokkaido.
The grape harvest is from September to November and the grapes are carried by a truck to our winery. During the grape harvest, we receive 30 tons of grapes or more every day. Arriving grapes are put into buckets, called “Byutte,” which is a German word. One bucket can hold 500 kg of grapes.
During the grape harvest, we accept on average 60 buckets a day.
At the Tsurunuma winery, the grapes are picked by a harvester machine and are pressed as soon as they arrive at that facility. However we do not do the alcohol fermentation stage there. The grape juice is instead carried here by a tanker which has temperature control. The reason for this is that the Tsurunuma winery is 100 km from Otaru.
We have several series of wine. They differ in grape roots or the grape growing area. Grapes have two roots. One comes from Europe and is called “Vitis Vinifera” and the other comes from America and is called “Vitis Labrusca.”
Our most famous brand is the “Otaru-series.” These wines are made fro “Vitis Labrusca.” They have a lovely natural flavor and taste just like fresh, juicy grapes. These wines are very popular, and in fact “Otaru Niagara” is our most popular wine.The “Hokkaido-series” is not so expensive but is always of high quality. This series is made from a single grape type grown by different growers. The Kerner is especially good with seafood such as Sushi or Sashimi. Our flagship wine is the “Tsurunuma-series.” This series is made from our own vineyard's late harvest grapes. The grapes are checked each time for quality and are harvested by hand. If the grapes and the wine do not reach the exacting quality that we require, we don’t produce this series.
Some wines are not produced every year. These are what we call “Limited produce wine.” If the autumn has been dry and very sunny, the grapes have a good ripening period. Furthermore, some of the grapes are affected by Botrytis-Cinerea, or what we call the “noble-rot.” Botrytis-Cinerea is a kind of fungus which makes the fruit shrivel and concentrates the sugars that are required to produce quality sweet wines. The wine will become sweet and luscious, and you can store it much longer.
은하고원 맥주는 1996년 동일본 하우스 주식회사를 설립 한 나카무라 공이 이와테 현 사와우찌 마을 살리기 사업으로 시작했습니다. 이와테 현 사와우찌마을은 폭설 지대 때문에 맑은 광수가 풍부한 환경이며, 또한 기후도 독일 바이에른 지방과 비슷하기 때문에 양조장을 만드는 데 적합한 땅이었다 는것도 요인의 하나입니다.
또한 1996 년은 미야자와 켄지 탄생 100 주년이되는 해였기에 은하철도999의 원작소설인 그의 소설 " 은하철도의 밤 " 에서 모티브를 얻어 「은하고원 맥주」라고 이름 붙인 것으로 알려져 있습니다. 깊은 산속에 위치한 긴가코겐사는 천연의 환경이 주는 하늘의 은하와 고원에 솟아오르는 맑은 광천수와 더불어 가장 좋은 최적의 천혜의 환경을 가진곳이기도 합니다. 은하는 꿈과 낭만을 고원은 천연의 명수를 의미 한다고 합니다.
양조장 설립전 모든멤버가 유럽 미국에 가서 각지의 맥주 양조장을 방문했습니다.특히 독일의 뮌헨 쾰른 뒤셀도르프 등을 방문해 1주일에 80 종류의 맥주를 마신 후,도출한 결론하에 다시 방문한 양조장이 뮌헨의 '아우구스티누 양조장」였습니다.이 바이첸 맥주가 은하고원 맥주의 벤치 마크가 되고 있습니다. 그 때의 인상은 전통적인 일본의 맥주와 분명히 달라 설명하지 않고도 확연히 차이가 났으며, 비록 소수의 매니아층만이 좋아 할지라도, 확실하게 강렬한 팬이 될 가능성을 지닌 맛이라 믿었습니다.
그 후, 조속히 독일 브루 마이스타를 초빙하여 기계 세트도 독일제를 구입. 시제품을 생산했지만, 처음에는 전혀 생각했던 맛이 안되거나 품질에 문제가 있어 많은 우여곡절이 있었습니다.과연 이 장소에서 이재료로 그 맛을 만드는 것은 무리인가 .... 실패, 성공 또는 실패가 수없이 반복되는 시행 착오를 겪은 후 그야말로 피나는 노력의 결과로 안정된 품질, 정교한 바이첸 맥주가 탄생했습니다.
자신들이 믿는 맛을 만들어 냈다는 그 수많은 시행착오가 직원 모두의 마음의 확실한 초석이 되어 현재까지 누구도 따라 올 수 없는 긴가코겐만의 최고의 맥주를 만들어 내고 있습니다.
GINGA KOGEN BEER started in 1996, as the project to economically develop Sawauchi village in Iwate prefecture, by Isao Nakamura who established Higashinihonhouse Co., Ltd.Sawauchi village is the heavy snowfall area, so it has rich natural fresh water. And, it is similar to Bayern in Germany in climate. So, Sawauchi village is the appropriate for brewery.
And, 1996 is the 100th anniversary of the birth of Kenji Miyazawa, when this beer was named the GINGA KOGEN BEER. Famous water wells up to plateau on mountains and character shines out as if it were stars in night sky. Japanese name of the GINGA KOGEN BEER includes Galaxy and Plateau. Galaxy indicates“dream and roman” and plateau indicates “famous natural waterh” .
The preparatory members visited the beer breweries in Europe and the United States before building the brewery.They visited Munich, Cologne, and Dusseldorf, and drank 80 kinds of beer in one week. After discussion, they visited the Augustina brewery in Munich again.
This Weizen is the benchmark of the GINGA KOGEN BEER.
Its impression is clearly different from that of Japanese traditional beer and considerably characteristic without any need for convincing. They thought this taste might acquire the enthusiastic fans although they are minority.
Afterwards, we invited Braw Meister and purchased the set of the German machines.We made some samples.However, their taste did not reach our target or their quality was not uniform. We just took twists and turns. We thought that we could not make that taste with this material in this place. Repeated trial and error and bloody effort resulted in the birth of the good-quality Weizen beer.The very time when we created the taste that we aimed at is the emotional support for all the staff.
Sawauchi village with the breweries and Yuda town in Waga-gun in Iwate prefecture were incorporated into Nishi-waga town in November 2005.
This town is in the mountain range surrounded by Ou Mountains, which the backbone of Tohoku district, and its population is less than 8000. However, it has wide area (about 50 km north and south, about 20 km west and east) About 80 % of this town is covered with forest land such as native bush including the biggest beechen trees in Japan. The town has the heaviest snowfall area in Japan, so it is specified as “special snowfall area”. It has snow over 2 m deep sometimes in February.
Waga river connected to many rivers crosses the town north and south. There are mountains at about 1000 m elevation such as Waga-dake at 1440 m elevation in the north, and Minami-Honnai-dake called Gonso-yama or Gonsiro-mori at 1492 m elevation in the south, in the prefecture’s border with Akita prefecture.
The town has a variety of nature such as Kurikoma quasi-national park (nature conservation area), and Kinshyu-ko whose beautiful landscape changes seasonally and which is specified as the top 100 lake created by dam in the Yuda-Onsen-kyo prefectural natural park in the south.You may feel that beer brewing in Tohoku is strange. This area has much natural water at 9 ℃ on yearly average and is similar to Munich in Germany (the beer original place) in environment. So, this area where bacteria are unlikely to live is appropriate for beer brewing.
Nishi-waga town has the long history. For example, the paleolithic remains (18,000 years ago) were iscovered. And, this town, which is called “Thermal Town”, has hot springs in 12 districts. Rich hot spring water is used for cultivating turtles and the other purposes.There are swimming baths, sauna, and observation baths in the Toge-yama Parkland Oasis Spa in Kinshu-ko Service Area in the Akita Expressway extending west and east.
These baths are the symbol of thermal town.Hot spring is appended to Hot-yuda station, which is the entrance of uda-onsen-kyo where the people can relieve their fatigue of traveling by train and car.By the way, the signaler for informing you that train is coming near is established in the bathroom in Hot-yuda station, preventing you from missing your train. Please enjoy hot spring without annoying at the time.
This area has many specialty products such as Bakke bean paste cooked by using butterbur sprout, fungus including natural Grifola frondosa, Mukitake, and Nameko mushroom, mountain plant including Fuki and Udo, soup and noodles cooked by using turtles of Nishi-waga Industrial Public Corporation, fresh milk and milk products from cows which were nursed in wide ranches by local cattle farmers. These specialty products are produced with rich nature in Waga-dake and are very popular with visitors. You can enjoy the dishes cooked by using specialty products actually such as turtle noodles and turtle rice porridge and GINGA KOGEN BEER in the Kinshu-ko Service Area.If you are neither a driver nor a minor, we recommend that you drink the beer.
◆ Loyalty to German Purity law
German Purity Law was declared in Bayern by Wilhelm IV and stipulates that beer is made of only malt, hop and water. We are brewing beer as "natural food" instead of gindustrial producth according to German Purity Law. So, GINGA KOGEN BEER is made of only malt, hop and water.
According to Japanese liquor tax law, beer may contain some kinds of auxiliary material such as rice and cornstarch. GINGA KOGEN BEER that includes 100% of malt and no auxiliary material will provide the sweet and taste from malt.
◆ Loyalty to Weizen (wheat) beer
Weizen beer means wheat in Germany.This is the traditional beer in the South Germany and contains over 50 % of wheat malt.The brewing with the peculiar beer yeast of weizen yeast produces characteristic fruity odor from the yeast. The main beer which was generally drunk in Japan at that time is Pilsner with bitterness. Weizen with sweet and rich taste was popular with particularly the females who love no beer, as the beer easy to drink. The staff is making effort to improve the quality every day to establish the standard position of "Weizen beer".
奥深い山に連なる高原に湧き出る名水に命を授かり、 夜空の星達のように煌く個性。 銀河とは「夢とロマン」を、 高原とは「天然の名水」を表します。醸造所設立前、準備室メンバーがヨーロッパ・アメリカへ向かい、各地のビールの醸造所を視察しました。特にドイツではミュンヘン・ケルン・デュッセルドルフなどを訪れて1週間に80種類のビールを飲んだあとに、導き出した結論のもと、再度訪れた醸造所がミュンヘンの「アウグスティナー醸造所」でした。
210년의 전통을 가진 코야마혼케 주조는 1808년 창업 이후 몇번이나 기술품질 향상을 거듭해 왔습니다. 어느 시대에도 면면히 계승된 확실한 기업 정신이 그 정신을 지켜 왔기 때문에 현재가 있는 것은 아닐까 생각합니다.
앞으로도 도전 정신을 소중히 고객에게 환영받는 제품과 서비스의 제공, 기술력 향상을 추구하고 청주의 창조를 통해 사회 공헌에 노력하고 있습니다.
창업 이래 구축해 온 주조 기술을 소중히 지키고, 품질 제일주의를 모토로 고객의 다양한 요구에 부응 함과 동시에, 안심하고 안전하고 맛있는 술을 합리적인 가격에 제공하고 있으며 항상 사회에 공헌 하고 있는 양조장입니다.