2016年6月9日木曜日


Liquor retailer “Kaneshin” in Niigata, CEO Mr. Nagao







What does “Kaneshin” mainly sell?


We specialize in liquor made in Niigata. I visit sake breweries and negotiate with presidents. If they like me, they give permission to sell their sake. Since sake draws attentions from all over the world, breweries chose a liqueur retailer. They judge whether this liqueur retailer can be enough for selling their sake. It is no longer “This retailer can sell my sake”, but “This retailer can convey a story to customers about sake, breweries, and the local area.” Breweries want us to support not only the sake but the local culture and people.

 

How do you contribute ways to convey the story to customers?


Therefore, I try to convey breweries’ desire such as sticking to local water and special rice bland. Especially rice changes sake’s flavor, so breweries are careful for choosing rice grew up certain area.



I am a third generation of this shop. This shop has started from my grandfather. I knew that I will succeed to my father’s position ever since I was a child. Until my father’s generation, our business focused mainly Niigata area, but there was a chance to expand it to other areas when I succeeded. Then the chance becomes twice or three times a year, and now we come to Tokyo about 12 times a year.

 

What kind of feedbacks do you get from your customers?


Compare to other hard liqueur, sake in Niigata is mild and human-body friendly. It has 15% of alcohol and Niigata people prefer to drink it over a long time. If you have a chance to drink hard sake, please prepare a cup of water and try to alternate sake and water. It eases the effect on your body.

 

What is a unique role of sake?


This is what I heard from a chef.

Wine is for eliminating taste between dish A and B.

Sake it connecting a dish to dish. Leaving some resonance from dish A to dish B is possible for sake.





How do you recommend the people from overseas to drink sake?


I recommend them to drink sake at room temperature so that they can understand the taste clearly.

Sake changes their names every 5, and we can enjoy it over a wide range of temperature.

Perhaps sake is the only liqueur makes it possible. Japanese people used to change sake’s temperature in harmony with seasons. Sake represents fermentation culture of Japan and I am very proud of the fact it is still remained in our life.



What is the next challenge from here on?


I would like to come out to Tokyo as often as possible so that I can meet people. Connection of people would sustain for a long time but not the commodities. Therefore, commodities can be just a tool for me. I would love hear the words that “I bought this sake from Mr. Nagao” rather than “I bought this sake from Kaneshin.”



I am very happy to meet people who come to see me from all over the place. I hope that they can see me a nice smiley man enjoying a life and for me, keeping a good distance is important between the customers.



0 件のコメント:

コメントを投稿