慶応元年 1865年
私は、事ある機会にお酒、醤油、味噌、食酢、漬け物、チーズ、鰹節など発酵食品を推奨していますが、この中でも、麹菌、酵母と2種類の微生物を活用している点と、心の癒し効果が絶大な点から、日本酒は発酵食品の代表です。麹菌と酵母の力によるアルコールの生産が日本酒発酵の主の目的ですが、その他に栄養素の高い有機酸、アミノ酸、核酸関連物、ビタミン等々人間に有意義な自然物質をもろみの中で無限に生産しています。人は、決して人のみでは、生きては行けなく、自然の偉大さの中に包み込まれて生きています。世界中の人が、日本酒を飲んで、会話が弾み、和気藹藹と楽しく、愉快に健康で長生きして頂きたいと心から思っています。その為にも、日本全国に美味しい日本酒・純米酒を普及させる事は、勿論ですが、世界中に日本酒・純米酒を広めて行く所存です。
TOTTORI
1865
Every time I have the chance, I recommend fermented products such as sake, soy sauce, miso paste, vinegar, pickled vegetables, cheese, and bonito flakes. Of all these, Japanese sake stands out thanks to its use of two types of microorganisms—koji mold and yeast—and its great effect on healing the mind. The main purpose of fermenting rice in Japanese sake using koji mold and yeast is to produce an alcoholic beverage. However, there are also natural substances with plenty of nutrients and great benefits for human life that the main mash contains and produces endlessly: organic acids, amino acids, nucleic acids and related compounds, vitamins, and many more.
People could never live just by their own—it is nature that enfolds us in its greatness. I utterly hope that people around the world can get a taste of Japanese sake, engage in lively conversations, and enjoy happy, healthy, long lives. To this end, we are committed to spreading tasty Japanese sake and junmai not only across Japan, but also throughout the world.
