たばこの気持ち

納豆菌とか、ビフィズス菌とか、菌にもいろいろありますが、私はテレビ東京「カンブリア宮殿」で「河内麹」を初めて知りました

暖かい気候のエリアでも腐敗しない沖縄に残っていた菌から、鹿児島で河内麹を作り上げた偉人がいたのですね

焼酎の原料としてだけではなく、鹿児島黒毛和牛の飼料（エサ）などにも使用されており、牛🐃の消化に役立ち、なおかつきめ細かな霜降りを形成し、和牛コンテストでは毎年のように入賞しています

4代目は、医師という安定した職業を投げ打ち、河内麹をふりかけた茶菌から医薬品の開発に取り組んでいます

3代目は、2代目から解雇され大赤字の酒蔵を引き継がされて、困った挙句、通常のお酒ルートを締め出されたなら、自らが観光客を呼べばいいと、鹿児島空港✈️近くの茶畑の農道で昼寝している時に思いつきます

そこからの逆転劇、「失敗が多いほどワクワクする」という哲学が、負けない戦略をより強固なまのにしたのですね

There are many types of bacteria, such as natto bacteria and bifidobacteria, but I first learned about Kawachi Koji on TV Tokyo's "Cambrian Palace."

There was a great man who created Kawachi Koji in Kagoshima from bacteria that remained in Okinawa, where they do not spoil even in warm climates.

Not only is it used as an ingredient in shochu, but it is also used as feed for Kagoshima Kuroge Wagyu beef, which helps with digestion and forms fine marbled meat, and it wins prizes at Wagyu beef contests almost every year.

The fourth generation has given up his stable job as a doctor and is working on developing medicines from tea bacteria sprinkled with Kawachi Koji.

The third generation was fired by the second generation and had to take over a sake brewery that was in the red, and after being in trouble, he was shut out of the usual sake route, so he thought that if he could attract tourists himself, he would come up with the idea while taking a nap on a farm road in a tea field near Kagoshima Airport✈️.

The reversal from there, and the philosophy that "the more failures, the more exciting it is," made Mano's unbeatable strategy even stronger.