“Michizakura” & “Hanatomoe” In-store tasting event @ Ikebukuro

You can taste Michizakura, Michizakura Shuzo. from Gifu prefecture, and Hanatomoe, Miyoshino Brewery. from Nara prefecture.

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.)

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Michizakura Junmai 三千櫻 純米酒 1800ml 15~16度

Michizakura Shuzo. Home page

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 Mizumoto Junmai Genshu 花巴 水もと純米 無濾過生原酒 酵母無添加 720ml 2018年3月醸造 29BY

 

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!

Miyoshino Brewery. Home page

 

DATE AND TIME

2018/09/19 (Wed)~2018/09/25 (Tue) 10:00~20:00

You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

“Chichibunishiki” & “Umenoyado” In-store tasting event @ Ikebukuro

You can taste Chichibunishiki, Yao Honten from Saitama prefecture and Umenoyado, UMENOYADO BREWERY Co.,Ltd.  from Nara prefecture.

Chichibunishiki (Yao Honten)

The Chichibu region is blessed with rich seasonal nature and high-quality water, and sake has long been brewed here. The brewery was founded here in 1749. Chichibu Nishiki, their main product, won first prize at the sake fair for seven years in a row since 2002. The brewery performs all processes including polishing the rice.

The brewery and adjoining brewery museum which exhibits include traditional tools and sake bowls, are surrounded by a forest. It is a beautiful sake tourist spot which takes about 1 hour more from Tokyo by train.

秩父錦 大吟醸 Chichibunishiki Daiginjo 1.8L

This sake is fermented at low temperatures. Smoothe texture and elegant fragrance spread in your mouth. Fresh aftertaste.

Yao Honten Home page

Umenoyado (UMENOYADO BREWERY Co.,Ltd. )

Umenoyado Brewery is a 120 year old brewery that specialises in handcrafted sake. They aim to share the pleasures of sake globally while staying true to their heritage and innovative methods.

梅乃宿 純米大吟醸 葛城 Umenoyado Junmai Daiginjo Katsuragi 1.8L

Awarded a Gold medal in the Junmai Daiginjo & Junmai Ginjo category at the Kura Master 2018.

Only special Grade A Yamada Nishiki rice is polished down to 35% and brewed in extremely small batches by skilled Nanbu artisans. It is extremely well balanced “rich” and “light.” Its silky texture and elegant fruity aroma leave a lasting impression.

UMENOYADO BREWERY Co.,Ltd. Home page

 

DATE AND TIME

2018/8/1 (Wed) – 8/7(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴

“Mimurosugi” & “Echigo Sekkoubai” In-store tasting event @ Ikebukuro


You can taste Mimurosugi, Imanishi Shuzo, from Nara prefecture and Echigo Sekkoubai, HASEGAWA SHUZO, co.,ltd from Niigata prefecture.

Mimurosugi (Imanishi Shuzo)

Although the Miwa area in Nara is said to be the origin of sake brewing in Japan, Imanishi Sake Brewery is the last remaining brewery in the area. After over 350 years, it is still run by the same family. The brewery uses spring water from Mt. Miwa and local rice to make their sake. The current building was constructed 120 years ago and retains its traditional atmosphere.

They insists on small, handmade batches, ensuring that their product remains “old yet new.” It is their pleasure to share their sake with you.

三諸杉 菩提元 純米 Mimurosugi Bodai-moto Junmai 720ml

Bodai-moto is an ancient and complex fermentation starter method.  Currently nine sake breweries produce sake using Bodai-moto including Imanishi Shuzo. Bodai-moto sake generally have acidity and a relatively sweet flavor which brings a deep, rich taste with umami. It can age longer and warmed sake is recommended, but the higher acidity makes it unsuitable for drinking hot. For food paring, oily food like Chinese food or oily tuna (ōtoro) sashimi go well with these kinds of sake.

Imanishi Shuzo Home page

 

Echigo Sekkoubai (HASEGAWA SHUZO, co.,ltd)

HASEGAWA SUZO was founded in the late Edo period. For 170 years, they have continued producing sake in the same location. It is located at Nagaoka-city in the middle part of Niigata prefecture that used to be called “Echigo”. Niigata is blessed with great nature; a long and diverse coastline, fresh green mountains, beautiful rivers, and expansive fertile plains. Production of fine sake requires a good climate and fresh water, which they have in spades here.

HASEGAWA SUZO has been producing Sake in a storehouse which is more than 100years old, and using no air conditioning, the given conditions for brewing are just as same as the old ages. Also, they use the traditional equipments that have been passed down, and brew their sake by experience and skill of their brewer.

越後雪紅梅 吟醸 初聲 吟醸 Echigo Sekkobai Hatsugoe Ginjo720ml

“Hatsugoe” refers to the call of the nightingale in first spring. Made with 100% Koshi Tanrei, a rice produced on contracted farms. The rice is polished into 55% and the method of Kanzukuri (Kanjikomi) that uses Niigata’s naturally low winter temperature without incorporating modern ventilation systems makes taste crispy and dry mouthfeel.

HASEGAWA SHUZO, co.,ltd Home page

DATE AND TIME

2018/7/11 (Wed) – 7/17(Tue)

-You cannot go? Check out ichibansake Event Calendar

LOCATION

Seibu Ikebukuro B1F

〒171-0022 Tokyo, Toshima, Minamiikebukuro, 1 Chome−28−1

Google map

Access

Directly connect
Ikebukuro Station South Exit, Exit 38, Exit 36

Web site

For more information visit, 今週の酒と肴