思いついたらおうちの近くから。さあ出かけよう。四国の酒蔵88箇所巡礼の旅


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79th Site: Ugajinja
住所: 685 Kasaoka、 Kasada、 Toyonaka-cho、 Mitoyo-shi、 Kagawa-ken
TEL: 0875-62-3900
営業時間: We are always open for visits、 but our facilities are not staffed except during big festivals (four times a year) and mid-sized festivals (8 times a year). To receive a stamp、 please take a picture to Kawatsuru Brewery as proof of your visit to Ugajinja. *Sake samples are not available.

“Shrine of Doburoku”

Ugajinja is on the banks of an irrigation pond in the middle of the rural parts of the Kasada area、 which is east of Kanonji. Along with the Izumo Shrine in Shimane and the Grand Shrine at Ise、 Ugajinja is one of only three shrines in Japan (and the only one in Shikoku) that is licensed to make doburoku、 unrefined sake.

Two times a year、 in both spring and fall、 according to an old tradition、 the chief brewer sets to his task wearing white clothes、 and using traditional sake brewing tools、 he brews omiki (doburoku for ritualistic offerings) over a period of 20 days. Since the Engi Period、 approximately 1100 years ago、 this style of brewing sake has been passed secretly from one brewer chosen among the parishioners of the shrine to the next. After the final ceremony of doburoku sake brewing、 called the “Mouth Opening Ceremony、” the sake is offered at the shrine’s altar. Since about 300 years ago、 doburoku has been offered to the shrine’s parishioners and people coming to pray here.

Of special mention is that Shikoku’s only “Doburoku Festival” is held on a Saturday in the middle of the month of October、 the day before the annual autumn festival. Here、 doburoku is served along with ebijiru (shrimp soup) and other local specialties、 and people crowd the streets to see the shishi-mai (lion dance) and the chosa (a big wooden float with a taiko drum inside) as it is carried through the streets. If you happen to be talking about sake in Shikoku、 this is an event that you must pass along to your listeners.

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「Along the bank of the irrigation pond」
Along the bank of the irrigation pond

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「Main Shrine」
Main Shrine

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「The O-miki Shrine」
The O-miki Shrine

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「The history of doburoku inscribed on a stone monument」
The history of doburoku inscribed on a stone monument
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近くの穴場情報
The ‘Udon Noodles’ and the ‘O-hagi’ at “Kanakuma Mochi”
2008.02.19

On the road running from Kanonji’s “Kan’ei-tsūhō” (a giant sand coin on Kanonji’s beach) to Takase, there is a Japanese snack shop called “Kanakuma Mochi Fukuda.” To be precise, this store is actually famous as an udon shop. However, to say “udon” in Kagawa is nothing new. The reason that this store merits an introduction is its “o-hagi” (lumpy rice cakes covered in red bean paste, soybean flour, or ground sesame).

I dropped in at the shop, but the famous “o-hagi” was already sold out. It seems that you cannot get it unless you arrive at the store before 8 a.m. I’ll come again sometime. But while I’m here, why don’t I gather some information!

From its external appearance, “Fukuda” is a Japanese snack store, but on the inside it is an udon shop. The specialties of “Kanakuma mochi” (rice cakes) and “o-hagi” are quietly sold in a corner of the entrance area. The Kagawa Limited Sweets Research Group, which introduced me to this shop, also wrote, “Even though it is an udon shop, the o-hagi is delicious!” But, do you know what? I think it is the opposite way around.

As an udon shop, this store’s specialty is “White Miso Zoni Udon with Red Bean Paste-filled Mochi.” It is an udon version of “Sanuki Anmochi Zoni” (a rare specialty soup for the New Year, found only in Kagawa). This udon costs 430 yen, but if you want the red bean paste, you have to pay an extra 63 yen. If you look at the rest of the menu, you can also find “Kanakuma Mochi Sato (some kind of sugar apparently) at 84 yen” and “Kanakuma Mochi Shio (salt) at 95 yen (a figure that is rounded up).” Even though it would be nice if they posted tax-inclusive pricing from the beginning, they have very meticulously attached the fractional amount of the sales tax. Sometimes you come across these kinds of price postings!

So, to evaluate the “White Miso Zoni Udon with Red Bean Paste-filled Mochi”...First of all, having been born in Sanuki (Kagawa) and going home to my parents’ house every New Year, I have eaten “Sanuki Anmochi Zoni” approximately 48 times in my life, and I think that this dish is enough in and of itself. Why would anyone want to put udon in it? White miso, mochi, and red bean paste are already plenty delicious by themselves. Well, next time I come, I’m going to get this dish...sans the udon! Ah! In the end, where am I going to have room to talk about “o-hagi”?
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「最近はうどんやとして有名」
「最近はうどんやとして有名」
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