日本師傅來了！味噌 × 米麴釀酒 Japanese Masters Are Here! Miso × Rice Koji Brewing

【味噌 Miso Making】

兩個時段 Two sessions：

1/30（五 Fri）10:00~12:30（2.5hr）
1/31（六 Sat）10:00~12:30（2.5hr）

課程費用$3,000包含 Course Fee: NT$3,000 (includes)：

• 老師來台教學費用／機票／住宿
• 即時口譯專家費
• 百年老店米麴
• 有機黃豆、海鹽
• 製作說明書
• 3L提桶
• 示範味噌餐點試吃
• 課後每人可帶回「3公斤自製味噌」

• Instructor’s teaching fee in Taiwan / airfare / accommodation

• Professional simultaneous interpretation

• Rice koji from a century-old Japanese producer

• Organic soybeans and sea salt

• Step-by-step instruction booklet

• 3-liter fermentation bucket

• Tasting of demonstration miso dishes

• Each participant may take home 3 kg of homemade miso

是的，大豆、鹽、米麴就這簡簡單單的三樣，只要願意按步就班、耐心對待，『時間』就是那把祕密鑰匙，能開啟一份純粹的芬芳甘美滋味。

收起靦腆笑容，哲也師傅誠懇而語重心長地說：味噌的營養豐富人人皆知，但是外人都以為味噌是日本人生活裡不可或缺的一種食物，再平常不過了，然而卻很少吃得到單純無添加的味噌，日本絕大多數的味噌都是速成的～

要顏色看起來漂亮就添加維他命B，要味道甜就添加胺基酸，為了要存放得更久即加入酒精抑制發酵⋯ 因此這些年來他不斷的教人們做味噌，就是很單純的希望有更多的人願意動手做這件簡單的事，人人能吃得更健康。

哲也師傅非常喜歡台灣，觀察台灣的氣候炎熱，堅持要分享給台灣朋友手作味噌的最佳時節是秋末至初春。

Yes—just three simple ingredients: soybeans, salt, and rice koji. By following each step carefully and treating the process with patience, time becomes the secret key that unlocks a pure, fragrant, and gently sweet flavor.

With a shy smile set aside, Master Tetsuya speaks sincerely and earnestly: miso’s nutritional value is well known, yet many people assume miso is an everyday staple in Japanese life and therefore easy to find. In reality, it is rare to encounter truly pure, additive-free miso in Japan—most commercial miso is made using accelerated methods.

To achieve a pleasing color, vitamin B is added; to enhance sweetness, amino acids are included; to extend shelf life, alcohol is used to inhibit fermentation. For this reason, he has spent years teaching people how to make miso, with a simple wish: that more people are willing to make this uncomplicated food themselves, so everyone can eat more healthily.

Master Tetsuya has a deep fondness for Taiwan. Observing its warm climate, he firmly believes that the best season for making miso by hand in Taiwan is from late autumn to early spring.

【釀酒 Rice Koji Brewing】

兩個時段 Two sessions：

1/30（五 Fri）15:00~17:00（2hr）
1/31（六 Sat）15:00~17:00（2hr）

課程費用NT$3,000包含 Course Fee: NT$3,000 (includes)：

• 老師來台教學費用／機票／住宿
• 即時口譯專家費
• 米麴／代蒸煮的米飯
• 製作說明書
• 2L玻璃瓶
• 示範餐點試吃
• 課後每人可帶回「一桶2.5公升瓶裝米酒」

• Instructor’s teaching fee in Taiwan / airfare / accommodation

• Professional simultaneous interpretation

• Rice koji / pre-steamed rice

• Instruction booklet

• 2-liter glass bottle

• Tasting of demonstration dishes

• Each participant may take home one 2.5-liter bottle of homemade rice koji

2016年冬季首度邀請碇哲也師傅來簡單喜悅教導分享「自家の味噌製作」課程，老師的神秘嘉賓、摯友田村先生前來協助課程，這才知道田村先生既是調酒師也是釀酒師傅。

今年的『どぶろく』自釀濁酒，甘酒課程，特別補充說明一下這次的釀酒課與過往不同，更進階豐富的「分段發酵」法，非常有趣，歡迎老同學也來學習喔！！
（註 「どぶろく」意思是自家釀的濁酒，因為日本至今仍維持著公賣制度）

特別要提的是，田村先生採用碇ちやん的米麴來釀酒，參加『どぶろく』比賽，已經連兩霸，冠軍，今年亞軍同時是由一手調教的徒弟奪得，真是開心極了。

Karamushiさん，也在現場為他們歌唱，人生至此夫復何求！
(註 1. Karamushiさん，來自神奈川的厚木，碇ちやん的兄長，擅長用freestyle的方式表達出來雷鬼精神的實力派歌手，提倡ASIA UNITE）

此堂課程為特別開立的釀酒課程，由田村広先生-教您如何好米麴，自己動手來釀酒！每一位同學與師傅一起做，完成後可攜回自己做的2公升瓶裝米酒。

In the winter of 2016, Master Tetsuya Ikari was invited for the first time to teach and share the joy of “homemade miso making”. His surprise guest and close friend, Mr. Tamura, assisted with the class, revealing that he is both a professional bartender and a skilled brewer.

This year’s Doburoku (cloudy rice wine) and amazake brewing course is different from previous years. It introduces a more advanced and enriched multi-stage fermentation method, making it especially fascinating. Returning participants are warmly welcome to join and learn again!

(Note: “Doburoku” refers to homemade unfiltered rice wine. In Japan, alcohol production is still regulated under a government monopoly system.)

It is worth highlighting that Mr. Tamura uses Ikari-san’s rice koji for brewing. He has won first place in the Doburoku competition for two consecutive years, and this year the runner-up was also claimed by one of his own apprentices—truly a joyful achievement.

Singer Karamushi-san also performed live at the event. At such a moment, what more could one ask for in life?

(Note: Karamushi-san is from Atsugi, Kanagawa, and is Ikari-san’s elder brother. A powerful reggae vocalist who expresses the spirit of reggae through freestyle performance, he advocates “ASIA UNITE”.)

This is a specially designed brewing course taught by Mr. Hiroshi Tamura, guiding participants in how to use quality rice koji to brew rice wine by hand. Each participant will work alongside the instructor and may take home their own 2-liter bottle of homemade rice wine upon completion.

報名 To apply｜https://www.accupass.com/eflow/ticket/2512060916364093652090?utm_source=Web&utm_medium=home_north&utm_campaign=accu_theme

「禁止酒駕，酒後不開車 安全有保障」

「未滿18歲禁止飲酒」

“Don’t drink and drive. Drive safely.”
“Alcohol consumption is prohibited for those under 18.”