伊予柑酒「怒麻しぼり」
瀬戸内の柑橘農業を次世代へ繋ぐために
1888（明治22）年より栽培されてきた日本の在来柑橘・伊予柑。香り高く滋味に富みながら、簡便さを求める消費傾向の今、外皮が固く剥きにくいという理由で生産量は減少の一途をたどっています。
愛媛県今治市の井上果樹園は、そんな伊予柑をはじめとしたフルーツを無農薬で栽培し、柑橘の消費減少で耕作放棄されていった園地を再び甦らせ、新規就農者の受け入れに取り組んでいます。
その井上果樹園の伊予柑を、甘味だけでなく苦味も生かす独自の搾り製法でジュースにし、蔵元直詰で純米酒と和したリキュールがこの「怒麻（ぬま）しぼり」です。
「怒麻」は、今治をはじめとする愛媛県北部の旧国名。土地の精神を受け継ぐ名を冠し、瀬戸内の農業再生と持続可能な農法を未来へつなぐ願いを新しく生まれたこのフルーツリキュールに込めています。
ラベルには、ほとばしる果汁をデザイン。黒い背景に伊予柑の色彩が浮き上がります。
Iyokan Sake “Numa Shibori”
For inheriting Setouchi agriculture to the next generation
Iyokan that is Japanese traditional citrus have been cultivated since 1888. Although it is fragrant and rich in flavor, its outer skin is hard and hard to peel off, so its production is steadily decreasing.
Inoue Orchard in Imabari City is cultivating fruits such as Iyokan with no pesticides, reintroducing the abandoned farmland due to reduced consumption of citrus, and working on accepting new farmers.
Inoue Orchard's Iyokan was made into a juice that has not only sweetness but also bitterness by a unique manufacturing method. This liqueur “Numa Shibori” was completed by mixing it with pure rice sake.
“Numa” is the old name of Imabari. We hope to inherit Setouchi's agriculture to the future with a name that symbolizes the spirit of the land.
The label is designed to spill fruit juice. The color of Iyokan appears on a black background.
Design: Iwata Kazunori
Photo: Iwata Kazunori
Copywriting: Tamio Arisaka
Client: Cumbrains
2019