{"id":94836,"date":"2024-10-10T11:36:33","date_gmt":"2024-10-10T02:36:33","guid":{"rendered":"https:\/\/papersky.jp\/?p=94836"},"modified":"2025-05-22T16:51:09","modified_gmt":"2025-05-22T07:51:09","slug":"shiga-future-design-project-02","status":"publish","type":"post","link":"https:\/\/papersky.jp\/en\/shiga-future-design-project-02\/","title":{"rendered":"Nagahama: From terroir sake to water and forest for the future"},"content":{"rendered":"\n

Nagahama City sits on the north shore of Lake Biwa, in the Kohoku area of Shiga Prefecture. Formerly a castle town built around the first castle of Toyotomi Hideyoshi, before the 16th century feudal lord became a \u201cgreat unifier\u201d of Japan, as well as a post town on the Hokkoku Kaido highway, Nagahama has historically been a hub of people\u2019s lives and travels. The city is rich in waters from lakes Biwa and Yogo to the Ane and Takatoki rivers.<\/p>\n\n\n\n

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Kinomoto-juku, on the Hokkoku Kaido, retains its post-town streetscape from the premodern Edo period (1603\u20131868).<\/figcaption><\/figure>\n\n\n\n
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To the east of Kinomoto flows the Takatoki River, part of the Yodo River system and a fishing destination.<\/figcaption><\/figure>\n\n\n\n

Where there are people and water, there are sake makers. Tomita Shuzo was founded in Nagahama\u2019s town of Kinomoto in 1534. In 2002, when Yasunobu Tomita became the 15th generation owner of the heritage brewery, he decided to refocus on the \u201clocal\u201d aspect of local sake.<\/p>\n\n\n\n

\u201cFrom French winemakers to Scotch whisky distillers, all the producers I had visited up to then said their product has a character specific to the place, and that unique local character pairs well with the local cuisine. That is, they talked about terroir<\/em>.\u201d<\/p>\n\n\n\n

After returning to Japan, Yasunobu searched for that \u201csite-specific character\u201d he heard so much about and found that it had vanished from Japanese sake.<\/p>\n\n\n\n

\u201cBy then, sake had been waning in popularity for some time. I had to move quickly and review our practices to keep the tradition alive.\u201d Yasunobu roused himself to action.<\/p>\n\n\n\n

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Founded 490 years ago, Tomita Shuzo is the fifth oldest sake maker in Japan. The brewery built in the premodern Edo period is still used for brewing sake today.<\/figcaption><\/figure>\n\n\n\n

Japanese sake is made with two ingredients: rice and water. Yasunobu started with the rice. He partnered with rice farmers in Shiga Prefecture and contracted them to grow not well-known rice varieties from outside the prefecture but cultivars unique to Shiga.<\/p>\n\n\n\n

One farmer who sympathized with Yasunobu\u2019s idea was Takakazu Yagura from Okomeno Yagura, a producer of sake rice for Tomita Shuzo since 2010. From just 30 grams of seeds, Takakazu revived a rice variety native to Shiga Prefecture called Shiga Asahi and continues to grow it pesticide and fertilizer free.<\/p>\n\n\n\n

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\u201cFertilizer free means the rice plant absorbs only the nutrients from the local soil. The character of the rice is site-specific in the truest sense,\u201d says Takakazu. \u201cThe clean organic rice paddies give us rice without destroying the habitat and environment of other living things.”<\/figcaption><\/figure>\n\n\n\n

Now that Yasunobu had the local sake rice, his next step was water. Rice needs to be grown, but water comes more directly from nature.<\/p>\n\n\n\n

\u201cThe rain falls somewhere and travels underground before reaching our brewery well,\u201d says Yasunobu. \u201cThe water absorbs the nutrients from the soil along the way, and we use that water to make sake.\u201d<\/p>\n\n\n\n

Water, in other words, is practically the terrain itself. It\u2019s the best expression of the terrain in any case, considering a large amount of water is used for growing the rice too. Perhaps water is that all-important terroir<\/em>.<\/p>\n\n\n\n

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Local sake by definition is made with water and rice from that particular place. Yasunobu believes that returning to the origin of sake production will ultimately help preserve the local culture and environment.<\/figcaption><\/figure>\n\n\n\n

Yasunobu asked a professor and his students at Nagasaki University to carry out a groundwater survey. Their study of about a dozen springs in the neighborhood of Tomita Shuzo found the approximate locations of the water veins and identified the water source as rainwater that fell on a mountain at an elevation of about 800 meters between 35 and 40 years ago.<\/p>\n\n\n\n

Kentaro Taki, a professor specializing in hydroengineering at the University of Shiga Prefecture, and an expert in Shiga\u2019s river basin policy, then used that data and recently determined the approximate location of the water source.<\/p>\n\n\n\n

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The starting point of the water veins was determined to be the mountain east of the brewery. It is covered with a thick forest home to the Iwataki Shrine and the ruins of Hokke-ji Temple, where Toyotomi Hideyoshi first met Ishida Mitsunari in the legend of the three cups of tea. Water bubbles out from numerous spots in the vicinity.<\/figcaption><\/figure>\n\n\n\n

At the moment, Yasunobu and Kentaro are adding data on water flow and vegetation to a point cloud to create a 3D map of the river basin. The map will be a visual reference that everyone can see and understand. The plan is to get people to admire it and talk about forest protection over cups of sake in a Sake Brewery\u2019s Forest Project.<\/p>\n\n\n\n

\u201cFlowing water creates channels for water, living things, substances like nitrogen and phosphorus, and goods,\u201d says Kentaro. \u201cLake Biwa used to serve as a waterway for goods moving between the Sea of Japan and Osaka. Among those goods may have been the sake label Shichihon Yari. I want to start a movement around sake for preserving the cultures that flourished along waterways.\u201d<\/p>\n\n\n\n

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The old streetscape of Kinomoto is dotted with the Kohoku Library, the oldest private institution of its kind still in use in Shiga Prefecture; and Honjin Pharmacy, the oldest herbal medicine shop still in service in Japan\u2014the original building is preserved as a gallery.<\/figcaption><\/figure>\n\n\n\n
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Hokkoku Kaido is lined with the stores of several established soy sauce makers. Pure clean water is needed to make soy sauce too.<\/figcaption><\/figure>\n\n\n\n

He even pictures ecotours with hiking trips through the forest of the water source, reforestation activities such as tree thinning and rice planting, events for learning about the local culture and history, and finally, soaking in a hot spring bath and tasting Tomita Shuzo\u2019s Shichihon Yari.<\/p>\n\n\n\n

\u201cMy goal is tourism designed around the satoyama<\/em> border zone between the mountain foothills and arable flatland that really takes advantage of the local potential,\u201d says Kentaro. \u201cIn Europe they have the Alpine Convention, where the member states cooperate beyond national boundaries to protect the mountain forests. Wouldn\u2019t it be amazing if we could get breweries to collaborate beyond prefectural boundaries and form a Sake Breweries\u2019 Forest Convention?\u201d<\/p>\n\n\n\n

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Shizugatake commands a sweeping view of Lake Biwa, Lake Yogo, and the Nagahama streetscape. Tomita Shuzo\u2019s product Shichihon Yari\u2014\u201cSeven Spearmen\u201d\u2014is named after the legendary samurai who fought in the Battle of Shizugatake in 1583.<\/figcaption><\/figure>\n\n\n\n

\u201cUsing the local rice has become common in the sake industry these days. Next is the water,\u201d says Yasunobu. \u201cImagine the great things that can happen when sake breweries begin discussing the water as a matter of course. I\u2019m interested in preserving our own sake into the future, but before that, the water is a resource for everyone. Everyone should think about the water. If sake is easier to understand and helps facilitate the talks, wonderful.\u201d<\/p>\n\n\n\n

Take full advantage of the local potential and explore solutions unique to the place\u2014that\u2019s the way to carve out the local future. Some of Nagahama\u2019s residents have already begun taking the first steps.<\/p>\n\n\n\n

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Salad-pan (rolls filled with\u00a0takuan<\/em>\u00a0pickle), Kikusui Ame (millet jelly), and Yakisaba Somen (noodles with grilled mackerel) are must-try specialties of Nagahama.<\/figcaption><\/figure>\n\n\n\n


Shiga future design project<\/strong>
https:\/\/note.com\/shiga_mirai\/<\/a><\/p>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Efforts to revitalize local economies could be filled with promise and hope by focusing on throwing fresh light on the rich, unique climate and discovering new, unrecognized value\u2014that was the starting point of Shiga Future Design Project. The project for exploring Shiga Prefecture\u2019s tomorrow with data is a three-way collaboration between Shiga University, the first institution of its kind in Japan to establish a faculty of data science; Ars Electronica Futurelab, an Austria-based cultural organization specializing in media art; and Toyota Coniq Alpha, Inc. (*integrated into Toyota Conic Pro, Inc. in April 2025.), a company that uses data to shape the future. The local university will serve as a hub and work with the local residents and corporate partners to use the local data and create local happiness. To this end, the first step is to visit the people based in the local community who are already taking action for the future. PAPERSKY joins the journey to explore Shiga\u2019s multiple potential futures, and presents our findings in a series of five stories.<\/p>\n","protected":false},"author":3,"featured_media":94948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":false,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[119,117],"tags":[6700,1327,8467,1384,2820,8303],"place":[236],"writer":[],"class_list":["post-94836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-guides-en","category-culture-en","tag-agriculture","tag-japanese-sake","tag-nagahama","tag-sake","tag-shiga","tag-shiga-future-design-project","place-shiga-en"],"acf":[],"yoast_head":"\nNagahama: From terroir sake to water and forest for the future - PAPERSKY<\/title>\n<meta name=\"description\" content=\"Nagahama City sits on the north shore of Lake Biwa, in the Kohoku area of Shiga Prefecture. 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