Michizakura (Michizakura Shuzo.)
Michizakura Shuzo is located in the northern part of Nakatsugawa city Gifu. It is near the border of Nagano prefectures. Nakatsugawa was a post town on the Nakasendo Highway and the city authorities have done much to preserve this Edo period heritage on the original road leading through town, which now has a number of Japanese sake shops, confectionery stores and restaurants housed in restored, wooden buildings and warehouses (kura).
A severe winter climate is a very good environment for sake brewing. Water draws spring water from their own forest mountain. Sake rice is from their own rice field and local contracted farmer. The total production is just 200 Koku. It is a micro brewery size.
(A Koku is a unit of measure of the production output of a sake brewery. One Koku is equal to 180 liters of sake or one hundred isshobin sake bottles.)
Tasting at home by amazon
Hanatomoe (Miyoshino Brewery.)
Miyoshino Brewery is a small family-run brewery established in 1912.
Nara prefecture, where Miyoshino Brewery is situated, was the ancient capital of Japan during the Nara period (710-794 A.D.) and it is also considered the historical heartland of sake.
The brew master at Miyosino Brewery, Hashimoto stepped up to take the reins of his family business after studying at the famed Tokyo Agricultural University and at Kenbishi sake brewery. He changed the course of the brewery after developing a passion for the old fashioned ways of brewing, espcially the yamahai method of slow fermentation and the use of in-house, naturally occurring yeasts. They also brought back the rare, original method of sake production called “bodai or mizumoto”––this method starts with raw rice and water which produces its own lactic acid due to naturally occurring bacteria and yeasts.
Hashimoto says “I want to make sake that brings out the umami of the rice and at the same time is high in acidity––these features make it core compatible with food. The rice is local, and the yeast and lacto bacillus are native to his kura (brewery). So what you taste is a reflection of the local landscape and climate: Hanatomoe’s own. It cannot be made anywhere else!”
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Hanatomoe revives the “mizumoto” or “water brewing” method of produc- tion, using no added lactic acids or yeasts. Instead, the uncooked rice is steeped in water producing naturally occurring lactic acid. The resulting sake is high in acidity like tart green apples, yet is well-balanced and complex. Full-bodied, rich koji-rice driven aromatics, broad sweetness with an earthy base. High acidity is perfect for pairing will all foods!
DATE AND TIME
2018/09/19 (Wed)～2018/09/25 (Tue) 10:00～20:00
You cannot go? Check out ichibansake Event Calendar
Seibu Ikebukuro B1F
〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1
Ikebukuro Station South Exit, Exit 38, Exit 36
For more information visit, 今週の酒と肴