Hiroko had never been north of Tokyo. When she mentioned to Kosuke Kuji （久慈浩介）, the 5th generation of Nanbu Bijin Brewery (南部美人酒造）in Iwate, Kuji-san invited her to his brewery. Nanbu Bijin Brewery is located in Ninohe （二戸）, Iwate prefecture in the Tohoku region about 3 hours from Tokyo by rail, and the second to last stop on the Tohoku Shinkansen before Hachinohe, Aomori prefecture. With a population of about 31,400 (in 2006) it is rather small city which still has the remains of the historic Kunohe Castle (九戸城） and the famous Kindaichi Onsen (金田一温泉). Among its restaurants is the legendary soba restaurant Maita Koubou Sobae-An (米田工房そばえ庵）, the hard-to-get-in yoshoku Restaurant Bonheur, （レストラン・ボヌール), and an extremely famous ramen shop, and several late night drinking spots. 
Anyone who is familiar with Japanese language may get confused about the name Nanbu Bijin. Translated as Southern Beauty, one may wonder why the "Nanbu" or Southern when the brewer is located in the northern part of Japan?"Nanbu" comes from the name of the Nanbu samurai clan which originated in Northern Japan, mainly in what was once known as Mutsu province (which now encompasses present-day Fukushima, Miyagi, Iwate, and Aomori plus some parts of Akita). Descended from Emperor Seiwa (reign 858-876), Minamoto no Mitsuyuki (1165?-1236?) of Kai province (Yamanashi prefecture), took the name "Nanbu" from the town where he lived changing his name to Nanbu Mitsuyuki. He is said to have moved to Mutsu province around the time of the Oshu War in 1189. Over time, the Nanbu became the dominant samurai clan in the Mutsu area and built their castles as they established themselves in the area which is how the Nanbu name came to be associated with this part of a Iwate. 
Nanbu Bijin Brewery is rather small, family-run operation. It has seven kurabito (people involved in the brewing process), all young men in their 20's and 30's. They also employ twenty staff members to run the operation. The brewery produces 2,500 koku of sake. (1 koku = 180 liters or 100 x 1.8 litter isshobin). It is considered a small to mid-sized brewery (those with production of less than 1000 koku are very small.)
Kuji-san is an energetic young man in his 30's whose ebullient personality casts sunshine on the sake world and beyond. He has been to New York City to promote his sake many times, and has enthusiastically encouraged many sake fans to become Nanbu Bijin lovers.
He is also a risk taker and revolutionary in terms of developing new products with a spirit akin to the samurai Nanbu Mitsukuni who made the bold move to very far north from where he was born. Seeing the popularity and trend of umeshu or plum sake/liquor, Kuji-san has created a non-sugar added umeshu.
The journey started when his wife Rika suggested mixing his "All-Koji Sake" with kiwi or strawberry to make a fruit cocktail. This all-koji sake was a early brainchild that he created in 1998, and it is now a staple of the Nanbu Bijin lineup. It is made from just three ingredients: koji (koji-mold affected rice), water, and yeast starter instead of the four ingredients usually used for making sake: rice, water, yeast, and koji. Koji-mold's job is to break down the rice starch into the simple sugar, glucose. Therefore, koji (rice innoculated with koji mold) has a high glucose level. This "All-Koji Sake" has a little sweetness that makes it a good mixer for a fruit cocktail. After his wife's inspiration, Kuji-san had his "ah ha!" moment. He theorized that the all-koji sake could be infused with ume (Japanese plum) to make an umeshu that is naturally sweet. He tweaked his all-koji sake, and using the koji's natural glucose level, he successfully create the umeshu that needs no additional sweetener. 
His search for the perfect ume for his product led him to a local farmer in Iwate prefecture. He also found a young local artist to design the label for the product. He patented the process in 2009, and his umeshu now sells briskly...his February released umeshu is almost sold out.
Look for it in the U.S. by October of this year. Kuji-san's samurai spirit inspired umeshu is sure to cast its spell on umeshu fans here too!
Recently, we received an inquiry about Ogon pepper, a golden pepper which we brought back from our first trip to Japan and wrote about a couple of years ago. The reader asked what kind of pepper it was and how to get seeds, so we decided to research the Ogon pepper and share our findings.
The Ogon pepper (ogon togarashi 黄金唐辛子 or ogon bansho 黄金蕃椒) is known to be the spiciest pepper in Japan. Its shape is like that of a bird chili with a yellow color. Some Japanese websites postulate that Kento-shi, the Japanese envoy to the Tang Dynasty, who brought it from China in the year 809. This theory is not widely believed however.
The more widely accepted belief is that the chili pepper originated in Central and South America and that most likely, no chili peppers existed in China or India until some time after Christopher Columbus found the species in 1492 and brought it back to Spain. It was from there, through trade with the East, that it spread throughout India and then Asia.
Japanese historians believe that chili peppers were introduced to Japan by Portuguese merchants. Another story is that a Portuguese missionary introduced the chili pepper to Otomo Yoshishige, a daimyo (feudal lord) in Kyushu in1542.
From that time forward, the Japanese people cultivated the the chili pepper for use as medicine. It is recorded that 100 kinds of peppers were grown in the mid-18th century and that during the Meiji period (1868 -1912), there were 52 types of chili pepper in cultivation. At that time, Japanese chili peppers were of high quality, highly valued, and exported overseas. However, as greater industrialization in Japan began a migration to the cities in the1960's, farming became less attractive, and cheaper peppers from overseas took the place of those that had been grown domestically. Today, most of the chili's in Japan come from China.
So, when did the Ogon pepper come to Japan? We couldn't pinpoint the exact date but there is record of the Ogon pepper in an historical text called "Bansho-fu" (chili pepper category book) written by Hiraga Gennai (1729-1779). In "Bansho-fu," Gennai compiled information on 72 varieties of chili pepper along with beautiful illustrations of each. He referred to the Ogon pepper as "sashiage" in his book.
Hiraga Gennai was a kind of Japanese Renaissance man. He was a pharmacologist, student of western medicine, physician, inventor, and author. Gennai was born into a low-ranking samurai family in Kagawa-ken. His interest in natural science started while working in the medicinal herb garden of his lord. He went to study Rangaku (Dutch medical studies) in Nagasaki, then to Osaka to study herbs and finally to Edo (Tokyo). There he met a group of doctors and scholars studying empirical science. His inventions include the Erekiteru (electrostatic generator), Kandankei (thermometer), and Kakanpu (asbestos cloth). His most important book is "Butsurui Hinshitsu," the book on the classification of various materials published in 1763. As was often the case with enlightened men of genius, his ideas were thought to be eccentric. After being largely unappreciated for his intellect, his life took a fateful turn when one day, he got into argument with one of his pupils and accidentally killed him. Gennai spent the rest of his life in prison and died there.
Back to the original question of where to buy Ogon pepper seeds. From looking at various websites and blogs, it seems that they can be purchased in Japan at any home center or garden store (places that sell seeds and plants). If you'd like to bring the seeds to the U.S. however, it takes a bit more time and planning.
Bringing seeds to the U.S. is not simple. Many countries have strict rules on which plants or plant products can be brought in or out. The reason is that each country wants to protect their own native plants from new disease or the spread of pests. An example of this is the Asian long-horned beetle infestation which was discovered in New York City in 1996. Officials believe that wood packing material from China in 1980's carried the beetles, and that they then spread quickly within the U.S. Although a number of fruits and plants are prohibited from being brought into the U.S., seeds are usually permitted.
To bring the seeds into the U.S., one must visit a Plant Protection Station (PPS), which are located throughout Japan and submit them for inspection after which the PPS will issue an Official Phytosanitary Certificate. So, it is possible for the Ogon pepper to make its way to America.
We can only hope that sooner or later, we may be able to buy Ogon pepper in the U.S!
Anyone who is familiar with Japanese language may get confused about the name Nanbu Bijin. Translated as Southern Beauty, one may wonder why the "Nanbu" or Southern when the brewer is located in the northern part of Japan?
Nanbu Bijin Brewery is rather small, family-run operation. It has seven kurabito (people involved in the brewing process), all young men in their 20's and 30's. They also employ twenty staff members to run the operation. The brewery produces 2,500 koku of sake. (1 koku = 180 liters or 100 x 1.8 litter isshobin). It is considered a small to mid-sized brewery (those with production of less than 1000 koku are very small.)
He is also a risk taker and revolutionary in terms of developing new products with a spirit akin to the samurai Nanbu Mitsukuni who made the bold move to very far north from where he was born. Seeing the popularity and trend of umeshu or plum sake/liquor, Kuji-san has created a non-sugar added umeshu.
