Brewing the sake "Aizu-LT", the brewery of Aizu-Wakamatsu brewery, a long-established brewery in Aizuwakamatsu, which takes advantage of the sensibility of women, and has a gentle and delicate taste of "yuri," the Tsuru-Jiang Brewery, which is founded in the center of Aizu-Wakamatsu city, is a long-established sakeYuri Hayashi was born as a daughter of the seventh generation head.After graduating from Tokyo University of Agriculture, I had a job in the home of Tsuru-no-Shuzo, where I could help my family.At that time, together with a mother Keiko and a veteran brewer, who had already had the qualifications of a brewer, made the first brewing "Yuri" in the center of women, and gathered a buzz as a young female brewer. "The female brewer, as if I was the center of the" Yuri "I have the impression of making, I'm a ichikura person to the end.It is a seasoned brewer who actually becomes the center of the sake making, "says Yuri Hayashi.However, it is also true that Mr. Hayashi finished the sake of the feature with a clean sweet and gentle mouth which does not have a habit."Yuri" has become a reputation, and is now in line with "Aizu-LT", and has become a popular stock of Tsuruga brewery. The sake brewing of the Tsuru-no-go brewing which stuck to the old-fashioned method was established in 1794, and the sake brewing is done by the old-fashioned method with a lot of manual work in the brewery where the modernization progresses."The Kurauchi is narrow, and I only have to build it in the past," says Yuri Hayashi, who speaks with a smile.Water is also used in the site as well as in the past.The same method and the same taste are evaluated and "Aizu-LT" won the gold medal for seven consecutive years in the national sake.The name is well known nationally, especially in thirsty. Yuri Hayashi is in charge of washing and steamed rice in her sake making.Without good steamed rice, neither good koji nor good liquor can be found.Every year, sake rice is different, and it is necessary to change the way of steaming by the weather and the temperature of the day, and it is a serious work."That's why it's so rewarding," says Yuri Hayashi.In the future, we spoke strongly that we wanted to continue to make the sake of the taste unique to Aizu by using local sake rice.