In Topics, we will deliver not only the taste of sake but also the story and thoughts behind it through interviews with the sake producers handled by the sake select shop Mirai Nihonshuten .
From this time, we would like to hear from Mr. Watanabe of Shimizuya Sake Brewery in Gunma Prefecture. The future of the sake industry and the introduction of products by the president himself, etc., are also full of information this time. In today's first installment, we will look back on Mr. Watanabe's career before entering the sake industry.
Advancement to higher education, IT, champagne A foreshadowing of the challenge to sake traced from a unique career
-You are currently active as a manager and chief brewer, but what kind of career did you have before you revived Shimizuya Sake Brewery?
Originally, I had no intention of taking over the brewery. I was interested in motorcycles and automobiles, and originally wanted to be an engineer, so I went to a science school.
-It was science.
Yes, I went to university majoring in science.
At first, I didn't think sake was delicious, but when I was a student, I went to Hida Takayama, which is called Little Kyoto, and had a valuable experience that made me think that sake is delicious for the first time.
From there, I gradually became interested in sake brewing and felt that it would be cool if I could make delicious sake myself, so I firmly decided to start sake brewing from scratch. After graduating from university, I worked at a liquor company and a champagne company, thinking about studying logistics and branding.
-I see, so you were determined to take over when you were a student. Did you first get a job at a liquor company in the sense of studying?
Well, I got a job at a commercial liquor company.
-From there, did you enter a place where you do things like champagne?
No, next I moved to an internet company . .
-It was IT. I think there are various things related to the Internet, but what were you doing specifically?
It's a solution. We sell the opening and operation system of our own EC site, and we were mainly operating in the Kanto area.
Chemical reaction between IT and sake
-Is the experience from that time still alive in EC now? Shimizuya Sake Brewery's web page is quite sophisticated.
Well, I had a senior at my previous job build it. Everyone was really kind to me. As for the composition, I will tell you the nuances and leave most of the rest to you. On the other hand, we ask other designers and photographers to manage the visual identity.
-Aside from the content of sake brewing, you have established a team system that includes branding.
Well, there is a connection, including designers and photographers, and we meet face to face. We have everyone come when we shoot the product, and we brush up in various ways.
-I see, thank you. I never thought that I would be working in IT. We are also doing business on websites such as Six Star Sake Brands, but the power of IT-related services used behind the scenes of site management is really great.
Earlier, I mentioned the mechanism, but IT is probably the best business of the mechanism.
The movement is fast and the changes are big. The sense of speed in IT and the sense of cost for things can also be used in the sake industry . When I hear about sake breweries that have gone out of business, most of them are family businesses and are in the red. I've never been so sad. I thought that there may be some parts that are not well visualized and managed with data.
So I felt like I had a great chance. The reason why I changed my job to a champagne company is that our company is a newcomer to the sake industry, so we would like to increase the number of new customers other than the Japanese food business, so we also target customers who handle champagne and wine. I am actively engaged in sales activities. .
-I see, so you were in business there.
I worked as a sales promoter for a champagne company. I was mainly in charge of a liquor store in Tokyo, so I was selling to the restaurant of the business partner. Thanks to the relationship I was in charge of at my previous job, there are several liquor stores that I am currently doing business with, and the number is increasing.
- Wow, it's all foreshadowing.
Since it is set as a foreshadowing, I don't think it can be imitated by other people in the same industry . I had a previous job, and the company I worked for had dissolved, which was a rare and valuable experience.
- So, when you were 29, you went to Takinogawa for training, and at 30 you started brewing.
*Takinogawa: Research Institute of Alcoholic Beverages located in Takinogawa, Tokyo. As a sake school, it provided support such as providing knowledge of sake.
that's right.
*This photo is Mr. Ippei Shibuya, an employee brewer. In accordance with the policy of Mr. Shimizu, the president of our brewery, we carry out public relations activities that feature employees rather than the president himself.
