FULL MIX @ SAKE BREWERY OUT NOW
For over a millennium, the refined clarity of Sake, or Japanese rice wine, has flowed through the heart of Japanese spirituality and social ritual, evolving from a sacred offering for the gods into the drink of choice for many across the country. While its origins are shrouded in ancient grain-mastication myths, it was the refinement of brewing techniques during the Muromachi and Edo periods, specifically the development of the kimoto method, that transformed sake into a sophisticated art form. This labor of culture and love which relies on natural lactic acid bacteria and the rhythmic "ramming" of rice, creates a brew with unmatched depth and structural integrity. Today, sake remains much more than a drink; it is a seasonal anchor, celebrated from the cherry blossom viewings of spring to the warming atsukan carafes of winter, symbolizing a cultural commitment to patience, purity, and technique.
At Daishichi Shuzo (大七酒造), located in the historic brewing grounds of Nihonmatsu, this commitment to the kimoto method is part of a sacred lineage. Since its founding in 1752 by Ota Sanzaemon, the brewery has defied modern shortcuts, standing steadfast by traditional brewing when quicker, industrial methods became the 20th-century norm. Now led by the tenth-generation head, Daishichi has married this unwavering traditionalism with world-class innovation. Whether gracing the tables of G8 Summits and European royal banquets, or the lively dinner tables of locals, Daishichi’s sake carry the weight of history in every drop it brews.
千年以上もの間、日本酒の洗練された透明感は、日本の精神性や社会的儀礼の中心に流れ続けてきました。神々への神聖な供え物から、全国で親しまれる飲み物へと進化した日本酒。その起源は古代の「口噛み酒」の神話に包まれていますが、日本酒を洗練された芸術の域へと高めたのは、室町時代から江戸時代にかけての醸造技術の発展、特に「生酛（きもと）造り」の開発でした。
天然の乳酸菌と、リズムに合わせた「山卸（やまおろし）」の作業に頼るこの文化と愛情の結晶は、他に類を見ない深みと骨格を持つ酒を生み出します。今日、日本酒は単なる飲み物以上の存在です。春の花見から冬の温かい熱燗まで、季節を彩る拠り所であり、忍耐、純粋さ、そして技術に対する文化的なこだわりを象徴しています。
歴史ある醸造地、二本松に位置する大七酒造において、この生酛造りへのこだわりは神聖な血統の一部です。1752年に太田三左衛門によって創業されて以来、この酒蔵は安易な近代化を拒み、効率的な工業的手法が20世紀の主流となっても、頑なに伝統的な醸造法を守り続けてきました。現在は十代目当主のもと、大七はこの揺るぎない伝統主義と世界クラスの革新を融合させています。G8サミットや欧州王室の晩餐会を彩る場であれ、地元の賑やかな食卓であれ、大七の酒はその一滴一滴に歴史の重みを宿し続けています。
#tokyo #japan #dj #saké #loginjp
HAVEN / NANGA 2025 Tokyo Field Tester
A study of craft through Japan’s creative community
Tokyo-based runner, DJ, and founder of Cosmos Juice Tomigaya, Lono Brazil III has built a wellness-focused space shaped by an active lifestyle and experiences that deepened his appreciation for community and calm living. His philosophy centers on organic quality and a welcoming atmosphere that feels grounded in the middle of the city.
Read interview with Lono through the link in bio.
Photographer: @willgoodan
Lono Brazil grew up moving between New York and Tokyo, between cultures, languages, and ways of seeing the world. Today, he runs @cosmosjuice_tomigaya with his wife — a quiet, thoughtful juice bar tucked away in Shibuya. Alongside that, he works in fashion and branding, helping international ideas find a home in Japan. In this conversation, @lono3 reflects on identity, belonging, and what it means to live in between.
Full conversation featured in Plates Issue 01: “New Territories.”
Art Direction & Design: @fredgregersen
Writer: @jeppeals
Issue 01 available at shop.thisisplates.com or via select stockists.
When life comes at you full speed, you accept the process and do the work! Tough races are part of the journey, while having the chance to step on this starting line, putting it all out on the course is a privilege. Family, friends, and the running community worldwide keeps me going and wanting to go explore more for this sport. Officially BQ’d, and off we go to the west coast to share this special world we live in.
自分自身の心の中でランニングをライフワークとして受け入れてから、このスポーツに対してもっと熱心な気持ちになった。レースの結果は通過点であり、常に前向きな気持ちで人生を打ち込めば結果も付いてくるに違いない。この自分の世界観を日頃から表現の場としてサポートしてくれる家族、友人、そしてコミュニティに感謝！今年のランニングもまだまだ始まったばかり。この先も乞うご期待！
Peacefully,
LB3
