岩手の厳しい冬と豊かな自然が育んだ「南部杜氏」の技。その伝統は今、沿岸の陸前高田で新たな発酵の奇跡として花開いています。古くから日本酒造りで磨かれてきた微生物との対話技術が、震災という苦難を乗り越え、どのようにして世界を驚かせる「奇跡の醤油」を生み出したのか。今回は、味覚の奥底に触れる発酵の軌跡を辿ります。
The rigor of Iwate’s winters and its abundant nature long nurtured the mastery of the “Nambu Toji” (master brewers). Today, this tradition flourishes as a new miracle of fermentation in the coastal city of Rikuzentakata.
We explore how the techniques of communicating with microorganisms—refined through centuries of sake brewing—overcame the hardships of the Great East Japan Earthquake to create a “miracle soy sauce” that astonished the world. Join us as we trace the path of fermentation that touches the very depths of flavor.