THE HAND OF THE TOJI
― 蔵人の手、季節の声。 ―
百日に及ぶ冬のあいだ、杜氏と蔵人が水と米と麹に寄り添い、富士山の静けさを宿す一献へと導きます。Across a hundred winter days the toji and his kurabito coax water, rice, and koji into a sake that carries Mt. Fuji’s stillness.
冬の、百日A hundred days of winter
The Bushido series is brewed at Makino Shuzo Goshi Kaisha, a kura at the foot of Mt. Fuji. Brewing season opens in late autumn, when the first frost descends from the upper slopes. From that morning the toji — the master brewer — leads the kurabito in an unbroken hundred-day rhythm of washing, steaming, and tending.
Koji is grown on cedar trays in a warm, humid muro for forty hours, checked by eye and palm. The shubo, the seed mash, is built slowly so that yeast multiplies without strain. The main mash, moromi, ferments for three to four weeks at low temperature, every change noted by hand.
Pressing is done gently, often by airbag, sometimes by the slow drip of fukurozuri for our most delicate cuvées. Then the sake rests in the darkness of the brewery — listening, settling, becoming itself.
武士道シリーズは、富士山麓の蔵・牧野酒造合資会社で醸されます。仕込みは初霜の頃に始まります。杜氏のもと、蔵人たちは百日の冬を、洗い・蒸し・育てるという連続したリズムで通り抜けます。
麹は四十時間、麹室で育てられ、手と目で温度と湿度を確かめます。酒母は無理をせず、酵母が静かに増えるよう導きます。本仕込みは三〜四週間、低温で進めながら、毎日の変化を一手に記録します。
搾りはやさしく。最も繊細な銘柄には、袋に詰めて雫を集める袋吊りも。酒は蔵の闇でしばらく休み、自分自身になっていきます。
「私たちは酒を造らない。耳を澄ませば、季節が醸してくれる。」“We do not make sake. We listen, and the season makes it for us.”
数値で辿る、山のかたちThe mountain, in measurements
- 仕込み期BREW SEASON冬の百日100 winter days
- 10月下旬〜3月Late Oct → Mar
- もろみ日数MASH TIME低温発酵Low-temp fermentation
- 21〜28日21–28 d
- 麹室KOJI MURO杉箱で製麹Cedar-tray cultivation
- 32℃ / 60%32°C / 60%
- 杜氏TOJI生涯をかけた修練Lifelong apprenticeship
- 一人1 master
四つの所作、ひとつの静かな手。Four movements, one quiet hand.
麹造りKOJI
麹造り
蒸した米に麹菌をつけ、温かい杉の麹室で四十時間かけて育てます。Steamed rice is cultured with koji-kin for forty hours in a warm cedar muro.
酒母SHUBO
酒母
小さく濃い酒母を、量を増やす前にじっくりと育てます。A small, concentrated yeast mash is grown patiently before it scales up.
本仕込みMOROMI
本仕込み
四日間に三度、米・水・麹を加える三段仕込みで、もろみを仕立てます。Three additions of rice, water, and koji over four days build the main mash.
搾り・熟成PRESS & REST
搾り・熟成
もろみをやさしく搾り、若い酒は蔵の寒さの中で静かに休みます。The mash is gently pressed and the young sake rests in the cold of the brewery.