岩手県は、日本の食文化において「発酵」の恩恵を最も色濃く享受している土地の一つです。北上山地の厳しい冬と豊かな清流は、古来より微生物との対話を深める環境を育んできました。本稿では、日本を代表するホップの産地である「遠野」と、日本酒醸造の伝説的な集団である「南部杜氏」の拠点「紫波」という二つの聖地を巡り、岩手が誇る液体芸術の深淵に迫ります。
The Sacred Grounds of Brewing: The Aesthetic of Fermentation in Iwate through Tono’s Hops and Nanbu Toji
Iwate Prefecture is one of the regions in Japan that most profoundly benefits from the culture of fermentation. The harsh winters and abundant clear streams of the Kitakami Mountains have long fostered an environment for deepening the dialogue with microorganisms. In this article, we visit two sacred sites: “Tono,” Japan’s leading producer of hops, and “Shiwa,” the home base of the “Nanbu Toji”—the legendary guild of master sake brewers. Join us as we explore the depths of the “liquid art” that is the pride of Iwate.