August News Letter
Sake Trend in Japan
In 2021, Mr. Akira Kato (35) will take over the brewery and start full-scale sake brewing this year. He is the youngest brewer who inherited the brewing philosophy of Hiroshi Uehara, who contributed to the popularization of Junmai sake .
A true craftsman who lives alone in the brewery, faces sake every day, and dedicates to effort into each process. For that reason, it is still a very small amount of production.
His sake philosophy is " Back to the Basics
It's simple and flavorful, and it's a deliciousness that gradually resonates in your palate.
Mr. Kato, who is still in the second year, is showing a glimpse of the big change. He is sincere and honest, and his honest personality toward sake brewing is reflected in the taste.
▼Philosophy/Motto Backto the Basics.
Meaning is" Craft a masterpiece of sake"
Brewing Method
- Completely ultra-small production of "exhibition sake standard" (300 kg of total rice)
- Unified rice polishing ratio at 50%
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Ginjo style, but treated as ordinary sake (futsushu) without giving a specific name;
- this is showing his sincere and honest personality toward to the consumers and also showing Mr.Kato's confidence and faith into his sake.
- Unified with 901 yeast
- Sake Fune Shibori - use only manual pressing Method:
- Bottle heating (Bikan hiire), bottle storage (Bin Chozo), low temperature storage
- Four-season brewing, all done by a single person
▼Characteristic concept
" Craft sake that always wants to go back to have some, and tastes with its fullness and coolness."
In general, Niigata sake is often so-called “tanrei” which characterizes as crisp, light, and dry. Typical Niigata sake push for more "lightness" using than charcoal sake will become standardized and tasteless.
Therefore, Mr.Kato wants to contribute to providing more variety to break the fixed idea of Niigata sake by designing sake quality that features the following three points as a "new Niigata sake".
1. In the middle stage, create the taste width, three-dimensional texture, and depth are expressed by the original shubo, “Kimoto system asymptotic type normal fast brewing moto”
2. Leaving clean and cool after taste by higher acidity which is removing unwanted after taste from amino acid.
3. By intentionally leaves "astringency - bitterness" in the aftertaste, it is designed as a "aperitif" that invites you to the next meal.
Mr.Kato's sake is Not Available US yet but you will have a chance to taste his sake at Sake Day San Francisco on September 29th. Come to my sake sensei called "New Trending Sake" Booth. Saketrend will be there too!
At Sake Day we are presenting
1- Takakiharu: KoshiTanrei Rice
2- Toyosaka (namazake) : Ginfuguki (Shiga Prefecture)
3- Goz: Goshakumangoku
4-Mishagushi: Omachi (Okayama Prefecture)
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