生産者:佐久間権左衛門 / SAKUMA GONZAEMONm

代表者:佐久間優 / Representative : Masaru Sakuma
住 所:山形県鶴岡市西荒屋 / Address: Nishiaraya, Tsuruoka City, Yamagata Prefecture

商品名 / Product name 有機JAS米各種 / Organic JAS rice
農薬 / Pesticide
無農薬 / No pesticide
肥料 / Fertilizer
無肥料 / Free fertilizer
認証 / Authentication
有機JAS認証、自然農法認証(自然栽培) /Organic JAS, Natural farming certification (natural cultivation)
販売 / Sell 通年 、新米は10月中旬以降 / All season, New rice is after mid-October
消費目安 / Consumption standard 玄米:1年、白米:2ヶ月 / Brown rice: 1 year, white rice: 2 months

お勧めする理由 / Reasons to recommend
  1. 農薬も肥料も使わない自然栽培 / Natural cultivation without pesticides or fertilizers
  2. 米が口の中をリフレッシュさせ、食事をおいしくさせる / Rice refreshes mouth and makes food delicious
  3. 特注により、俵を編むことができる / Bale can be make by custom order

Tsuruoka soul who challenges the unknown area

  • 佐久間権左衛門が作る代表的な米の品種「亀の尾」。幻の米だといわれているが、明治維新以降は東北や北陸地方を中心に朝鮮半島や台湾でも多く作られていた。現在最もポピュラーなコシヒカリはこの亀の尾にもち米系を混ぜて品種改良して作られたもの。ちなみにササニシキもこの亀の尾の系統だ。亀の尾はわりとパサパサしていて、酢飯などによく合う。





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  • A representative rice variety “Kamenoo” made by Gonzaemon Sakuma. It is said to be a phantom rice, but since the Meiji Restoration, many rice has been produced mainly in the Tohoku and Hokuriku regions and on the Korean Peninsula and Taiwan. At present, the most popular Koshihikari is made by improving the breed by mixing glutinous rice with this turtle tail. By the way, Sasanishiki is also a turtle tail. The turtle tail is rather dry and goes well with vinegared rice.
    Since 2018, we have begun brewing sake with 100% Kamenoo in collaboration with the local sake brewery Tokaikai main store. Toji says that the turtle tail without fertilizer has low protein, and 80% reduction is enough. The new sake of 2020 is made with a special pure rice sake made with 100% organic turtle tail recommended by the sake brewery.

    *Purchase from furusato 21 site

    Do you know a rice variety called "Kamenoo"? It is characterized by good taste, which is the root of Koshihikari. At present, they are only slightly grown and are rarely available on the market.
    On the other hand, sticky rice called "Onazuru" has been cultivated for a long time in Sakata City, Yamagata Prefecture. It was so delicious that it was dedicated to the imperial family in the early Meiji era. However, due to difficulties in cultivation and low yields, they were shunned by farmers and almost annihilated about 40 years ago, with the legend that no glutinous rice surpasses Mezuru.
    "Turtle and crane ... I want it!" Boldly with such an idea, it was Yu Sakuma who revived the rare "phantom rice". They grow two rices, which are originally difficult to cultivate, by hand-salt without giving them even pesticide-free fertilizers. He continues to overcome many difficulties with an entertaining spirit, and Sakuma's endless challenge continues.

    Live with seeds

    How to grow depends on the weather. You have to choose the best way to grow rice in natural weather. Experience is important, not numbers. Prepare as many methods as possible in the drawer, and pull out and use it if it's this weather. I think it is better to have a lot of methodologies.
    Root absorbs nutrients that grow rice, 1/3 is distributed to leaves and stems of rice, 1/3 is actually distributed, and the remaining 1/3 is metabolized and discharged. The waste also becomes nutrients in the soil. If creatures in the soil or water, such as worms and loach, die, they will become nutrients for the following year and will be the source of rice.
    Although the rice is harvested when the ears are ripe and alive, it does not mean that the rice plant is cut off and killed. I'm taking it as a seed and planting it in this rice field next year to keep offspring. The farmers survive with the grace harvested in that way. I think like that. 

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