[Kirishima Kirishima] "Full -scale shochu and brewery tours taught by Mori" Held full -scale shochu -period: April 2022 -Universal [world Kirishima] "Full -scale shochu and brewery tours taught by Tori] Held of full -scale shochu.Drinking compare -period: April 2022 -Every year

Mr. Shinya Nakamura prepares shochu [enlarged]

Kai Kirishima, a hot spring inn surrounded by magnificent nature overlooking Sakurajima, will be open year-round from April 2022, where you can learn about authentic shochu and brewery tours from the chief brewer. It will be held. On the first day of your stay at KAI Kirishima, you will have a "authentic shochu drinking competition" to prepare yourself for the next day's tour while savoring the taste. The next day, Mr. Shinya Nakamura, the chief brewer of "Nakamura Sake Brewery Co., Ltd.", will talk about the hand-made shochu-making process and brewing methods. After watching how shochu is made in one of the few stone-built shochu breweries in Kagoshima Prefecture, you can feel the depth of authentic shochu by drinking it in a way that only the brewers can enjoy. This initiative will be held for the second year this year as part of the local cultural experience “Handicraft Moments” with craftsmen and producers, which has been implemented at all facilities in the world since 2021.

Image: https://newscast.jp/attachments/SPKGobbVbZkBdIsA1Y9w.jpg

Mr. Shinya Nakamura prepares shochu

What is a “moment of craftsmanship”

A moment of craftsmanship is a time to meet craftsmen, writers, and producers who inherit the local culture, and to share their rare skills with customers. It is a local cultural experience where you can see up close and learn behind the scenes. Since the launch of the KAI brand, we have provided “hospitality unique to the region and the season.” KAI's staff have learned about local culture and handicrafts from craftsmen, writers, and producers, and have accumulated experiences that make them feel even more attached to the area. Based on that experience, we have been holding "Handicraft Moments" since 2021 with the desire that customers also feel the handwork of craftsmen, writers, and producers who inherit the local culture. So far, it has been used by over 300 people worldwide.

Details URL: [https://www.hoshinoresorts.com/sp/tewaza/]{https://www.hoshinoresorts.com/sp/tewaza/}

About "Nakamura Sake Brewery Co., Ltd.", which is in charge of "handicraft moments"

Image: https://newscast.jp/attachments/kLfbzaw4ZDhqiCmEHcLo.jpg

Founded in 1888 in Kirishima City, Kagoshima Prefecture. Among the more than 110 shochu breweries in the prefecture, this is one of the only stone-built shochu breweries, where all brands of shochu are brewed by hand. We are brewing shochu with an emphasis on traditional "human hands" and "human skills".

Image: https://newscast.jp/attachments/TZ6NAwNH0N0kFka7pbww.jpg

Mr. Shinya Nakamura, Toji of Nakamura Sake Brewery

Born into a shochu brewery in Kagoshima Prefecture. After graduating from Tokyo University of Agriculture, Department of Fermentation Science, he spent two years from 2008 studying koji making, the most important aspect of sake brewing, at Tohoku Meijo Co., Ltd. in Sakata City, Yamagata Prefecture. After that, from 2010, he worked as a liquor distributor in Osaka for two years. Since 2012, he has been working hard to make shochu as the 6th head brewer of "Nakamura Brewery Co., Ltd.".

What kind of alcohol do you associate with the word "shochu"? I think that many people have the impression that Kyushu's local sake is strong. However, in fact, we hope that you will experience that it is a rare sake in the world that is born from the overlap of the two crafts of "brewing" and "distillation" against the backdrop of nature-rich agriculture.

Image: https://newscast.jp/attachments/l5aIJ3BFhFql4PcJdcGe.jpg

Preparation of shochu

Shochu making is done in one of the few stone-built shochu breweries in Kagoshima Prefecture. At Nakamura Sake Brewery, all these processes are done by hand without using any machines. It is an experience where you can learn about the careful process of making shochu while listening to Mr. Nakamura's commitment to making shochu.

Image: https://newscast.jp/attachments/j89QtF4ZKHSuKUxRXTHC.jpg

In Kagoshima Prefecture, one of the ways to enjoy shochu is to add water to the desired concentration in advance, called "maewari". By mixing shochu and water and letting it sit for a few days, the shochu and water will become familiar, and you can enjoy a mellower, sweeter flavor than freshly split shochu. Specially this time, we will taste "Maewari" using underground water pumped up from the Kirishima mountain range, which is used in the process of making shochu at Nakamura Brewery. Mr. Nakamura usually enjoys "luxury maewari" with the water used in this preparation and the shochu made with that water, and you can experience the taste that only the brewers know.

Image: https://newscast.jp/attachments/qba5KVQn3PFaYseVU1d0.jpg

On the first day of your stay, we will have a "authentic shochu drinking competition". While tasting three types of authentic shochu from Nakamura Brewery, watch a video explaining by Mr. Nakamura on your smartphone. The types of shochu that you can taste are provided with ingredients and combinations that Mr. Nakamura recommends for each shochu, such as soda and water. Feel the difference in taste, such as mellowness and freshness, and prepare yourself for the next day's "authentic shochu and brewery tour taught by the chief brewer".

15:00 Check-in

16:00 Experience the "authentic shochu drinking competition" in your room

18:00 dinner

13:00 A moment of craftsmanship "Authentic shochu and a tour of the brewery taught by the chief brewer"

14:30 end

Overview of “Learn about authentic shochu and a brewery tour from the chief brewer”

Period: April 2022 through the year

■ Time: Drink comparison is on the first day of stay. The tour is from 13:00 to 14:30 on the second day of your stay.

■Place: The tour gathers and ends at "Nakamura Sake Brewery Co., Ltd."

Price: 4,000 JPY per person (tax included, lodging fee not included)

Capacity: 1 to 5 people per day

Reservation: [official site] {https://www.hoshinoresorts.com/sp/tewaza/} Reservation required at least one day in advance

About KAI

KAI is a hot spring inn brand developed by Hoshino Resorts nationwide. Based on the theme of "Even though it's classic, it's new.", we pursue hospitality that meets modern needs while making use of the changing seasons, Japanese taste, and tradition. In addition, it features "local music" where you can experience the traditional culture and crafts of the region, and "local rooms" where you can experience the local culture. Currently, it is expanding all over the country, and in January 2022, the 19th facility, “Kai Poroto,” will open in Shiraoi Onsen, Hokkaido.

URL: [https://hoshinoresorts.com/ja/brands/kai/]{https://hoshinoresorts.com/ja/brands/kai/}

Image: https://newscast.jp/attachments/71bImKNkk6NQxC4G4LIO.jpg

YouTube videos:

https://www.youtube.com/watch?v=bP_o1DMJzZo

【1】Hygiene management

At Hoshino Resorts, we are taking the following measures in consideration of the health and public health of our guests as part of our countermeasures against COVID-19.

・Temperature measurement at check-in

・In addition to regular guest room cleaning, cleaning and wiping with alkaline electrolyzed water in the hotel building

・Alcohol for disinfection is installed in various places in the building

・Install alcohol for hand disinfection in all guest rooms

・Hand alcohol disinfection for all customers when entering the restaurant

・High temperature washing of tableware (plates, glasses) and cutlery (80 degrees or more), sterilization washing of food trays

・Install partitions such as panels and vinyl sheets at the front

・Wear a mask when serving customers in the building

・Thorough management of staff health and hygiene (temperature measurement and record confirmation before coming to work)

・A humidifier that maintains a humidity of 40% or more is installed in all guest rooms (excluding facilities in Hoshinoya Tokyo and Okinawa Prefecture)

・ QR code for restaurant menus (all KAI brand facilities)

【2】 3 Dense avoidance

We are taking the following measures in order to create a stay that avoids the three "crowds": closed, crowded, and close.

・Implementation of visualization of 3 Cs and congestion prediction service that shows the degree of congestion in the public bath with a smartphone (partial)

・Entrance and entry restrictions in places where congestion is confirmed during your stay

・Serving dinner and breakfast at a restaurant in a semi-private room (KAI *excluding some facilities)

・Manage the congestion situation of the restaurant and decentralize the entry time

・When checking out at the front desk, the line-up regulation is appropriately implemented

・Check-in in the guest room (Hoshinoya・Kai)

・Deployment of CO2 (carbon dioxide) concentration measuring instruments in public spaces

・ Thorough ventilation according to the design of the building, such as natural ventilation and mechanical ventilation

Related material: [[Hoshino Resort] Corona measures summary] {https://drive.google.com/drive/u/0/folders/1VE_ZHeCzopebvZ3htCnqGYAdITPAQh9E}

Kai Kirishima (Kagoshima Prefecture, Kirishima Onsen)

It is located on the hillside of Mt. A hot spring ryokan is a hot spring inn where you can relax both physically and mentally while enjoying the view of the Kirishima Plateau from the grassy plain where you can go down the slope car.

2583-21 Kirishimayama, Kirishima Taguchi, Kirishima City, Kagoshima Prefecture 899-4201／Number of guest rooms: 49 in total

[https://hoshinoresorts.com/en/hotels/kaikirishima/]{https://hoshinoresorts.com/en/hotels/kaikirishima/}