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The Sake Appreciation Thread

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thomas

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While organic sake made its debut years ago, sustainability has reached the sake industry, too. On 20 October, Fukuju Brewery in Nada, Kobe, will release its Fukuju Junmaishu Eco Zero, the world's first sake with zero carbon dioxide emission in its entire production process. To achieve this, the brewery used 100% renewable energy and carbon-neutral city gas in the production. Also, a low rice polishing rate of just 70-80% assures that less energy is used, while dried yeast shortens the brewing period by seven days.

fukuju-sake-eco.jpg


 

thomas

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I'm afraid this brew is not likely to make it into our Sake Review section unless we find a generous sponsor. :D

A Niigata brewery has released a premium sake for 330,000 JPY (2,400 USD) -- a set of two 720-millilitre bottles made from Koshihikari rice cultivated by hand and free of any agricultural chemicals and synthesised fertilisers.


hitoutoka-illuminating-ascending.jpg

„飛騰 ASCENDING" und „燈火 ILLUMINATING"

The unusually high price tag reflects the commitment of three people from disparate industries who were determined to create through time and effort something of lasting value, especially in an age of mass production and consumption. Rice planting had just been completed when this reporter visited terraced paddy fields located deep in the mountains in Tokamachi, Niigata Prefecture in June. There were no weeds growing between the rice plants, although Hideharu Tobe, 70, does not use herbicides in the paddy, totaling 0.66 hectare in area -- or 6,600 square meters. He removes weeds regularly, using a wheeled vehicle. According to Tobe, the 0.66-hectare area is the largest manageable size for rice cultivation by manual work alone, yielding a crop of less than 60 percent of that which can be obtained from a conventional rice paddy of the same size.






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thomas

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Shimazaki Brewery in Nasukarasuyama, Tochigi Prefecture, uses an old cavern system which served as a tank production facility in WWII as a storage location for their daiginjo and koshu (matured sake). The underground shelter offers perfect conditions for the sake as it keeps out the sunlight, and the temperature is a constant 10°C.

Shimazaki Brewery in Nasukarasuyama


Shimazaki Brewery in Nasukarasuyama

Aged sake differs radically from its freshly pressed beginnings. It is far more robust, often heavy, musty and rich, and boasts deeper umami and earthy notes. Yet there's no agreement on what constitutes aged sake; sake buffs like to joke that the definition of koshu is that there's no definition. Against that backdrop, aging in a cave might seem like a marketing ploy to attract new customers, but Shimazaki claims it was the result of a careful search for the right conditions. Around 1970, the brewery first started experimenting with aging sake. By the mid-1980s, Shimazaki had dug a storage cellar, which maintained a constant temperature of around 15 C. This subterranean storeroom gradually filled up, so Shimazaki's father hit upon the idea of using a nearby cave located just 2.5 kilometers to the west of central Nasukarasuyama.



Tours of the caverns are available, too:

 

musicisgood

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I'm afraid this brew is not likely to make it into our Sake Review section unless we find a generous sponsor. :D

A Niigata brewery has released a premium sake for 330,000 JPY (2,400 USD) -- a set of two 720-millilitre bottles made from Koshihikari rice cultivated by hand and free of any agricultural chemicals and synthesised fertilisers.


View attachment 88998
„飛騰 ASCENDING" und „燈火 ILLUMINATING"








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I would rather go to Aomori and ask the originals there to let me smoke there legal MJ.
 
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