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Japanese Sake

<Our Neighboring Sake Breweries>

Shichiken, Sake brewery : It was founded in 1750 during Edo Era. The founder had originally run a brewery in other parts of Japan. However, he split from his clan and started the brewery here because of being captivated by how clear and soft the water this region were. – 30 minutes by car from

Address: 2283 Daigahara, Hakusyu-cho, Hokuto-city
Another English Information
https://closetomountfuji.wordpress.com/2016/10/03/shichiken-sake-brewery/


Traditional entrance at Shichiken

 

Sakagura Kai : Kai is a kominka house shop & cafe which sells sake and serve fine local dishes using leftovers of sake production, sakekasu. Sakekasu makes the ingredients soft and umami in flavor. It enhances and gives a grater depth of taste to the original flavor. ON the unique menu you can try grilled fish marinated in sakekasu, miso sour with sakekasu and sakekasu ice cream. Kai also brews sake so if your schedule matches theirs, you might be able to see their metod of creating their beautiful sake. Their schedule has been decided roughly, because brewing sake depends on the weather conditions and temperature. So they do not have an exact date when the sake is ready. It is in the lap of the gods. – a 30 minute drive from Moshimoshi House 

Address: 567 kita Yamanashi city Yamanashi
Open 11:30-16:00(lunch&cafe), 18:00-20:00(dinner) 
Closed on Mondays. There also are irregular days off.

 

Types of Japanese sake.

We can divide Japanese sake into two types, those made using alcohol and those without the process. Junmai-shu /純米酒 is “without alcohol” is made with rice, koji malt and water. Rice adds Junmai-shu a delicate and rich flavor to Junmai-shu.

Within Junmai-shu, we also have Junmai-Ginjo/純米吟醸 and Junmai-Daiginjo/純米大吟醸. Ginjo/吟醸 is the method of fermenting rice at a low temperature and a slow pace to draw out the Ginko/吟香 aroma.  The difference between them, Ginjo and Daiginjo, is the level of purity of polished rice that is used as an ingredient. Junmai-Ginjo is under 50% pure and Junmai-Daiginjois under 60%, which means Daiginjo is more pure. Using polished rice contributes to making the taste of sake a crisp finish, since the process involves removing the umami from the surface of rice. Umami is usually considered to give nutrients and a mellow taste to food, but adds off-flavors to sake.

Each sake has its own character so enjoy trying and finding your favorite ones.

-R.S