2015.10.1 どぶろく用のお米を収穫

[English follows Japanese]
氷見市唯一のどぶろく特区（氷見振舞酒特区）小境にある、民宿小境荘さん所有の棚田でどぶろく用コシヒカリの収穫をしてきました。
山あいにある機械も入らない棚田で、ぬかるみに長靴をとられながら鎌で刈り取り、藁で束ね、はさ掛けの作業まで行いました。この後、天日干しを経て、脱穀、精米をして、ようやくどぶろくに使えるお米になります。小境荘のご主人角間吉郎さんは、氷見の産物から採取できる酵母にこだわり、ブリ、ヤブツバキ、ナガラモの３種を使っていらっしゃいます。
氷見は海の幸の方がよく知られていますが、豊かな海は豊かな里山があってこそ。棚田を守っていくことも、豊かな海づくりにつながっているのです。
昔ながらの方法で手間暇かけて作ったお米で仕込むこだわりのどぶろくです。
TEDxHimiで提供するどぶろくの仕込みは年明け頃、私たちスタッフも一緒に仕込にのお手伝いをいたします。TEDxHimiのアフターパーティでどぶろくを召し上がっていただくときに、氷見の豊かな里山と里海に想いを馳せていただければ嬉しいです。

October 1st, 2015 Special rice harvested for Doburoku
In Kosakai, the 1st special unrefined sake Doburoku district in Himi, we harvested rice for Doburoku from terraced fields owned by a guesthouse called Kosakaiso.
Surrounded by mountains, we did everything by hand. In long boots in deep mud, we cut the rice plants and tied them up with straw and dried them on a rack under the sun. After that, once it goes through some threshing and polishing, the rice becomes perfect for making Doburoku. Mr. Yoshiro Kakuma, the master of Kosakaiso selected three kinds of yeasts which you can get from yellowtail fish, Japanese Camellia and naragamo (a kind of seaweed) all from Himi.
Himi is famous for its seafood, but in order to keep the sea rich we need to keep the mountain area rich, too. Protecting the terraced rice fields plays a big role in preserving the richness of the sea.
Following the traditional way, Doburoku is made from the rich rice that people have devoted a great deal of time and care.
Around the end of the year, TEDxHimi’s staff members will also support the brewery to prepare Doburoku which is going to be served at TEDxHimi.
It would be great if you could think of the rich mountains and sea in Himi when you try Doburoku at the party after the talks.