カテゴリー別アーカイブ: Sipping with the Sake Master

Sipping with the Sake Master

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Sipping with the Sake Master#14 Valentine’s gifts suggestion

Sipping with the Sake Master#14 Valentine’s gifts suggestion

In Japan, Valentine’s Day is typically observed by girls and women presenting chocolate gifts (either store-bought or hand-made), usually to boys or men, as an expression of love, courtesy, or social obligation. Hand-made chocolate is usually preferred by the recipient because of the perception of sincerity, effort, and emotion put into a home-made confection.

This does sound a little one sided, but don’t worry men are not let off the hook! Their day is to come in the form of White Day held a month later on March 14. White Day sees the men returning the gesture of gift giving and the custom usually dictates that a man’s reciprocation should follow sanbai gaeshi ( which literally means,”triple the return”, a gift that represents at least three times the effort or cost.

So the ladies don’t do too badly out of it… At Sake Online, we keep it easy, we’ve put together a beautiful selection of sake for you and your partner to share – no triple payback expected!
Do something unique and special and give the gift of sake this Valentine’s Day – or sake AND chocolate! (Actually, sake and chocolate is a surprisingly good match, but that’s a discussion for another time!

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Gifts for her

 

Eikun You’s Time LightThis yuzu infused sake has a refreshing light citrus flavour with a well-balanced sweetness that is not overpowering. Enjoy on ice, watching the sun set on a summer’s day.

 

Kizakura Tokusen Hana KizakuraHana Kizakura is a clean, light and semi sweet Junmai Ginjo sake with a beautiful up front floral fragrance from Kizakura’s original Hana Kobo (flower yeast). Enjoy chilled or over ice as a perfect aperitif.

 

Seikyo Ginjo Syare Bottle with a CupHiroshima`s well established premium sake brewer Nakano Shuzo`s specializes in fruity and aromatic, dry finishing sake. This typical Hiroshima/Seikyo style ginjo comes in a beautifully crafted clear blue glass bottle with a single sake cup attached. This is a perfect romantic gift idea for you and your loved one to share.

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Gifts for him

 

Hamada Shuzo’s Shochu Beginner’s Set
Shochu is the soul of southern Japan, in particular the southern island of Kyushu where historically it was too warm to brew sake so the distilled beverage shochu reigns supreme. It’s subtle richness makes it a perfect replacement for vodka. Way more flavorsome and versatile, enjoy it neat, on ice, with ice and water or as a mixer with juice, it will quickly become a favorite.
“Kaido Imo Shochu” is a traditional Japanese sweet potato spirit. Made from Kagoshima prefecture’s high quality sweet potato & deep artesian water. It has a smooth, clean and slightly sweet flavour.
“Kakushigura Mugi Shochu” is a traditional Japanese spirit made from barley. Aged in oak barrels for 3 years, Kakushigura has a beautiful fragrance reminiscent of the richness of whisky.

 

Takatenjin Soul of the Sensei Junmai Daiginjo 720ml
Brewed in small batches with Yamada Nishiki rice grown in the brewer’s own fields. Soul of the Sensei (sensei means “teacher”) is brewed in memory of former master brewer (or “toji”) Shokichi Hase. Mr. Hase worked tirelessly at Doi Brewery for over 40 years. He was one of four famous toji known as the “Four Guardians of Heaven” of the prestigious Noto Toji Guild. Doi Brewery continues its former sensei’s traditions with this clean, dry, and rich brew is one of Japan’s most highly regarded sake. Aromas of clean honeydew rind, grainy rice with a touch of earth. The impact on the palate is soft and rich but not cloying. A gentle sweetness envelops the tongue while the clean, high-strung acidity does the work. It has loads of body but is able to maintain tightness and structure. While spicy honeydew and dry anise dominate up front, the finish is dry with good spicy white pepper and jasmine notes.

 

Premium Junmai Sake Set
The perfect introduction set to premium Junmai sake. These handy 300ml bottles are perfect to share for two and give a great example of the diversity of sake flavours.Kotsuzumi Junmai Ginjo Hana Fubuki 300ml – clean and fruity
Eikun Junmai Ginjo Koto Sen Nen 300ml – full bodied
Asabiraki Junmai Okarakuchi Suijin 300ml – dry and rich
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Sipping with the Sake Master #13 Discover New Tastes and Aromas

This month we conclude the exploration of the new sake arrivals at Sake Online. I hope you have enjoyed discovering the new tastes and aromas that have been presented in this new range.

In this issue of Sipping with the Sake Master I would like to introduce you to Tozai Nigori Kirino Sasayaki Voices in the Mist,Tozai Chie no Izumi Wells of Wisdom Ginjo & Nanbu Bijin Ancient Pillars Junmai Daiginjo.

Tozai Nigori Kirino Sasayaki Voices in the Mist

Daimon Shuzo

Nihonshu-do: 5
Alcohol: 14.9%
Seimaibuai: 60% (40% of rice grain polished away)
Acidity: 1.1
Rice: Gohyakumangoku / Nihonbare

Made with a unique blend of 3 rices: Yamada Nishiki, Gohyakumangoku, and Nihonbare and milled an additional 5% over the grade minimum to create a dry cloudy sake with beautiful finesse.

Aroma profile: Prominent overipe banana, pear and citrus notes
Taste profile: Very light and accessable nigori style sake
                          with a clean dry finish that is not typical of most nigori
Drinks well with spicy tuna roll

Tozai Chie no Izumi Wells of Wisdom Ginjo

Nihonshu-do: 5.5
Alcohol: 14.9%
Seimaibuai: 60% (40% of rice grain polished away)
Acidity: 1.5
Rice: Gohyakumangoku / Nihonbare

Crafted with pure, natural spring water from this family brewery nestled at the base of Osaka’s scenic Ikoma mountains.

Aroma profile: Light rice laden nose with a touch of honey
Taste profile: clean & dry finish with stoned fruit flavours.
Drinks well with: oysters natural & cured kingfish.

Tozai hails from Daimon Shuzo (also know as Sakahan Brewery), the parent company that produces Mukune, “Root Of Innocence”, another great sake we have introduced on Sake Online. Daimon brewery is one of a very few, but growing number of breweries where the brewery owner also plays the role of skilled Toji (master brewer). Yasutaka Daimon, whose brewery has been in the family for six generations, feels this is the ultimate way to control quality of the entire process – from raw ingredient procurement to bottling. The Daimon brewery is also blessed with its location in the shadows of the Katano mountains which allows Yasutaka to pipe water rich in minerals directly from the underground springs. Tozai represents a unique collaboration between a sixth-generation Japanese sake brewery—Daimon Shuzo, a prominent Kyoto-based American artist—Daniel Kelly, and America’s leading importer of chilled, premium, artisanal Japanese sake—Vine Connections. Tozai means “East-West” in Japanese and evokes the spirit of the alliance that created this special sake. We have combined our vast experience, skills, and passions to create a boutique sake that will thrill your senses of smell, taste, and sight. Drink from the Well.

SAKAHAN HISTORY
• Mukune Brand Premium Sake is made by Daimon Brewery
• Mukune sake is named after an old Osaka village called MUKUNE.
• Daimon Brewery is also known as SAKAHAN Brewery
• Daimon also produces Tozai

 Kura History 

Daimon Shuzo (aka Sakahan), founded in 1826, is located at the foot of the scenic Ikoma mountain range in Katano City.

Katano occupies a well-known spot in Japanese history. During the Heian era (over 1000 years ago), the aristocracy of Western Japan flocked to Katano to enjoy the very beautiful scenery that abounded there including lovely cherry blossoms in the spring and the verdant surrounding mountains.

Hunting was the main sport of the gentry and cotton seed oil and silk production were the usual industries of the residents.

Sake production began during the Edo period, but of the several sake-producing firms originally present, only Daimon Shuzo still remains.

♦ The Sake 

“The sake we make is known by the brand name Rikyubai and also by the name Mukune. Our sake is, in general, full flavored but mellow and balanced. Our higher grades of sake are often very lightly laced with fruit essences such as pear and peach. A nice acidity suffuses the flavor, allowing it to spread out evenly.”

♦ Size and Special Characteristics 

Daimon Shuzo produces about 500 “koku.” As one koku (the traditional measure of sake in Japan) is 180 liters, about 90 kiloliters is brewed here each year, in the traditional brewing season which runs from October to May. This is fairly small by industry standards, but allows Daimon Shuzo to strictly control the quality and style of the sake they produce.

♦ Current Director / Owner / Master Brewer 

<< Photo: Current Director, Yasutaka Daimon

Yasutaka Daimon is the sixth-generation director of Daimon Shuzo. He notes that in Japan there has been a recent trend away from sake and toward other beverages like wine.

“We take great pride in our traditional product and I feel that the distinctive taste and manner of drinking sake is inherently tied to the Japanese culture and spirit. I promise to endeavor to continue to produce our high-quality sake with the hope that future generations of all people can enjoy and savor this fine and relaxing style of drinking sake.”

♦ Notable Quotes from Master Daimon 

“The most important factor involved with producing good sake is the water supply. We have been blessed with a natural spring providing water which is rich in minerals pure enough to be used in the production of excellent sake. Many people have shown an interest in our water alone, preferring to use it when they do the Japanese tea ceremony, or even for healthy consumption at home in regular tea and coffee. We have also been growing our own Yamada Nishiki rice, the king of sake rice, in cooperation with local rice growers, thus keeping us close to the community in yet another way.”

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Nanbu Bijin Ancient Pillars Junmai Daiginjo

Nanbu Bijin

Nihonshu-do +3
Alcohol 17.9%
Seimaibuai 35%
Acidity 1.4
Rice Yamada Nishiki

Brewed by a famous veteran master brewer with more than 35 years of experience in one of the coldest and snowiest regions of Japan.

Aroma profile: Highly aromatic nose of candy & friut loops
Taste profile: luscious, rich and full body with a lingering finish whilst
                          retaining a decent acidity
Drinks well with: tuna yukke

 Kura History ♦

Nanbu Bijin Brewery (formerly known as Kuji Shuzo) is located in northern Japan’s Ninohe City, an area long referred to as “Nanbu no Kuni.” It is an area blessed with lush and beautiful natural reserves, fine water, two national parks, and a lake. We were established in 1902, but at first were only a sake retailer. In 1915 we acquired the necessary licenses and began to brew sake. Our facilities lie on what was once known as the Okumura Kaido, old National Route Number 4. The all-glass front of the main building gives the proper impression of a shop, while the kura (brewery building) behind it is a gorgeous, all-wood, traditional structure. Its ancient, thick pillars and their shining dark color convey the long history of the place.

 The Sake ♦

In 1951, we decided to stop making the sweet sake so common back then, a style with plenty of off-flavors. Instead, we decided to brew “clean and beautiful” sake. Hence, we created the Nanbu Bijin brand name to personify our sake. Nanbu stands for the region, and Bijin (meaning beautiful woman) for the delicate, light, and clean nature of our sake. Our sake is brewed with medium-hard water that is purified naturally as it courses through the mountain rock on its way to the sea. We use Hito-mebore, Toyonishiki and Sasanishiki sake rice and of course, our sake is brewed by a Nanbu-area toji.

♦ The People 

<< Photo: Kuramoto Kuji Hideo and Son, Kuji Kosuke

We employ about 25 people at Nanbu Bijin. We are still very much a family-run organization. About six people are involved in the brewing process, one of them a former sumo wrestler! The future of Nanbu Bijin lies with our present chief of production, young and energetic Kosuke Kuji. Slated to be the 7th generation kuramoto, he has already come to represent the face of Nanbu Bijin. “I want as many people as possible to know of and taste the sake we brew; it is a piece of our history, our culture, and of Iwate Prefecture.”

♦ Size and Special Characteristics 

We brew about 1200 koku of Nanbu Bijin each year, which amounts to about 200 kiloliters. This just about suits our size in terms of personnel and equipment. If we became much bigger, we might not be able to control our quality as well as we would like.

♦ Notable Sidelights 

We have a strong web presence (in Japanese language only), with lots of information on sake brewing. Check it out at www.nanbubijin.co.jp. Also, Ninohe City, beyond being blessed with an abundance of natural beauty, is also rich in historical assets and anecdotes. You can learn more than you will ever need to know about Ninohe at
www.w-net.ne.jp/ninohe/ (again only Japanese). Should you travel to Ninohe, you can see the oldest sake vending machine in Japan, a Taisho Era (early 1900s) wooden box that sold free-running sake for 5 sen (half a yen). There was also a spigot for water for rinsing your cup. It is now in the Ninohe City Historical Folk Materials Museum.

♦ Toji (Master Brewer) 

Our toji, Mr. Hajime Yamaguchi, is truly amazing. He has been with us since 1964, more than a quarter of a century. He has won countless awards from the tax department, as well as from the Nanbu toji association. In 1992, he was selected by the Ministry of Labor as one of the 100 Great Craftsmen. While fervently preserving traditions, he actively develops new technology and contributes much to the industry. Yet, he remains humble. “No matter how long I make sake, I am clueless about brewing. In the end, it is a matter of understanding the relationship between the water and the rice, and it is difficult to try and grasp the infinite variations between them.” Sake is born of the experience and efforts of the toji, and their love for the sake they brew. We are proud and privileged to have such a skilled and intuitive toji with us.

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Andre Bishop is a Melbourne based Sake Professional and is recognized as one of Australia’s leading authorities on Sake. His 12 years of experience in designing Asian and specifically Japanese venues include well know Melbourne establishments Robot Bar and Golden Monkey. He currently owns the 22 year old Japanese dining institution Izakaya Chuji and Sake Bar Nihonshu. He is also co-owner and founder of Melbourne’s flagship Izakaya and Sake Bar, Kumo in Brunswick East. Andre studied Sake in Japan and is the only Australian who currently holds a Level 2 Sake Professional Certificate from the International Sake Education Council.

Andre is available for Consulting on Sake, Japanese Beverage Lists, Sake Staff Training and Sake Equipment. Contact: andrebishopsan@gmail.com

Sake Master Andre’s blog: www.sakemaster.com.au 
Twitter: sakemasterandre

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Sipping with the Sake Master #12 More New Sake to Explore

This month we continue our exploration of the new arrivals at Sake Online. Hopefully you have had time to savour the recommendations I have covered in Sipping with the Master newsletters 10 & 11.

We have three excellent Junmai sake for you to enjoy (Junmai – designating them as “pure rice sake”, meaning no distilled alcohol is added)

Ama No To – “Heaven’s Door” and Sato No Homare -  “Pride Of The Village” come from the north and Fukucho – Moon On The Water from the south. Each of these three brewers also has an extra story to tell!

Ama No To is very much a “Go Local” kind of brewery where the rice is grown close by and harking back to earlier sake brewing practices the rice growers also work at the brewery keeping an experienced eye on the transformation from rice to sake.

Sato No Homare has the claim of being one of, if not the oldest brewery in Japan with 872 years under its belt, guided by 55 generations of the same family!

Fukochu’s, Miho Imada is one of the few women in Japan to be both a brewery owner and head brewer. She is applying an expert woman’s touch to the beautiful soft water in Akitsu, Hiroshima.

Thanks to Esake for the notes on the breweries.

Happy sipping!

 

 

Sato no Homare Pride of the Village Junmai GinjoSudo HonkeNihonshu-do +3
Alcohol 15.1%
Seimaibuai 50% (50% polished away)
Acidity 1.3
Rice Yamada Nishiki

Aroma profile: Complex sweet nose of fairy floss, grape and nashi pear candy
Taste profile: Medium body with pleasant residual sweetness finishing cleanly
Drinks well with fried eggplant with sweet msio sauce

 

♦ Kura History ♦

Established in 1141 AD, Sudo Honke is presently the oldest Kura still actively brewing in all of Japan (based on the oldest written records of brewing). The current president is the 55th generation president of Sudo Honke. The brewing philosophy of Sudo Honke is simple, clean, and natural. Sake, he says, is made from rice. Good rice comes from good soil. Good soil comes from fresh and high-quality water. Such water comes from protecting our trees. Protecting the natural environment makes excellent sake.

 

♦ The Sake ♦

Everything brewed here is Junmai Ginjo or Junmai Daiginjo, and almost all of it is unpasteurized. Most of our sake has a wonderful fragrance, and a truly memorable “fukumi-ka,” or a secondary fragrance that arises from within your mouth as you sip. All of our sake is of the absolute highest quality, ultra-premium sake brewed with extreme care and effort, from only the finest rice and water.

 

♦ The People ♦

Mr Sudo believes that sake brewing is closely tied in with the environment, as well as with culture and tradition. “We need to continuously guard against further damage to our natural surroundings, for they provide us with all that we need, both physically and spiritually. Sake brewing is but one of those gifts of nature. Because we are a small company, comprising only 23 local people, we feel a close connection to the community. We work hard at giving back as much as we can to that community.”

 

 

♦ Size and Special Characteristics ♦

Sudo Honke is very small, brewing only 800 “koku” a year. As one koku (the traditional measure of sake in Japan) is 180 litres, only 144 kilolitres is brewed here each year, in the traditional brewing season which runs from late October to early April. This controlled volume allows Sudo Honke to put hand-made care into all its special Junmai Nama sakes.

 

♦ Notable Quotes from Master Sudo ♦

“Beyond the wonderful, rich slightly soft water we are endowed with for brewing, we have revived a strain of rice that grew about 2000 years ago discovered in ancient ruins near our brewery. Now, we use that to brew a sake called Sansensomoku. Try it and taste the life in Japan 2000 years ago.”

 

♦ Toji (Master Brewer) and Kurabito ♦

Mitsuo Fujiwara and Hideo Segawa together perform the duties of the toji at Sudo Honke. Both are from the Nanbu Toji school, and hail from Iwate Prefecture in northern Japan. They travel down each winter with their hand -chosen team of assistant “kurabito” sake brewers. Together, this team of six men work hard using their skill, experience and intuition to brew the fine, fragrant and light sake we are so proud of.

 

 

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Ama No To Heaven’s Door Tokubetsu JunmaiAsamai ShuzoNihonshu-do +1
Alcohol 17.0%
Seimaibuai 38% (62% polished away)
Acidity 1.4
Rice Misato Nishiki

Aroma profile: Subtle, fresh grass and herb notes with a ricey earthiness
Taste profile: Clean, dry palate matched with a decent acidity.
Drinks well with grilled or creamed cheese

 

♦ Kura History ♦

In 1917, Soukou Kakizaki and a local friend started up our company, Asamai Shuzo, which today brews the sake brand Amanoto. They began with a working capital of 20,000 yen, with each share of stock priced at 500 yen. It didn’t’ take us long to get up to speed, for between 1930 to 1934 we won four consecutive awards in national sake-tasting competitions. We were forced to stop brewing in 1943, and turn in our equipment for war-related reasons, but were granted a special permit to begin again a year later. We have not looked back since then.

Presently, we use Akita-grown rice and Akita yeast AK-1 to brew our sake, and have won five straight Gold Prizes in the prestigious National New Sake tasting competitions. We are proud of our accomplishments, and intend to continue to strive to maintain our high standards of quality.

 

♦ The Sake ♦

Our sake presents overall a solid, crisp flavour profile. On top of this dances a subtle but lively array of flavours. Each of our sake, from our average sake to our top-grade Daiginjo, has its own strengths and qualities. Some is quieter, some is fruity and fragrant. But all maintain the basic qualities infused by great rice, great water, excellent yeast, and our toji’s skills.

 

♦ The People ♦

<< Photo: President Kakizaki Hidemori

Our current president, Hidemori Kakizaki, realizes the importance of the cultural aspect of sake brewing, and strives to strengthen our presence and increase production – but not at the expense of quality of sake or work environment. Says the president: “We brew sake based on what we have learned from the past, staying true to the basic concepts. I want to create a great working environment with good modern equipment, and strengthen our production through that.”

 

♦ Size and Special Characteristics ♦

Asamai makes only 700 “koku” a year. As one koku (the traditional measure of sake in Japan) is 180 litres, about 125 kilolitres is brewed here each year, in the traditional brewing season which runs from late October to early April. “We would like to brew as much as 2000 koku a year, but our customers have come to appreciate and expect quality sake from us. More than anything else, we want to make sake with increased value for them. Adds their toji: “Well, now that we have won some gold prizes, there is a bit of pressure on us, I would say. I want to brew some expensive sake, but I want to brew some reasonably priced sake as well.

 

♦ Other Notable Quotes ♦

Our kura is located in Asamai Hiragacho, with a population of about 16, 000 people. It is essentially a farming region, mainly rice, watermelon and apples. However, the beauty of the region has been attracting more and more tourists over the past few years. The water which flows up in springs here has been famous since the Edo era (1600-1868).

 

♦ Toji and Kurabito ♦

Our toji (head brewer), Koichi Moriya, is relatively young for a toji, being 37. Unlike many toji these days, he lives in the same town as our brewery. He became our toji in 1992, and soon showed his prowess by winning five gold prizes in a row. He has also written a book about his experiences, entitled Natsuta Fuyuzo, filled with anecdotes and warm stories about life in a sakagura (sake brewery).

“Before I got involved in growing rice,” he says, “I just wanted to brew clean, lovely sake. But now that I help grow Miyama Nishiki rice, I want to brew sake that exudes the flavour or rice, and I want people to taste the water that flows from the spring in our kura.”

 

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Fukucho Moon on the Water Junmai GinjoImada ShuzoNihonshu-do +3
Alcohol 16.5%
Seimaibuai 55% (45% polished away)
Acidity 1.4
Rice Yamada Nishiki, Hatta Nishiki

Aroma profile: Fruity blend of ripe melon, muscat and candy cane
Taste profile: Semi sweet with flavours suggested by the nose.
Dry finish with alcohol boldness
Drinks well with grilled lobster or sweet prawn sashimi

 

 

♦ Kura History ♦

Our brewery was founded in the first year of the Meiji Restoration, 1868, inAkitsu in Hiroshima Prefecture. Akitsu has the oldest sake-brewing history in Hiroshima, stretching back 400 years. Akitsu, which faces the Inland Sea and has a population of about 13,000 people, once, had 17 sake breweries, but now there are only three. Hiroshima, however, is still one of the most significant sake-brewing regions in Japan, and is consistently among the top six prefectures nationwide in terms of annual sake production. Historically, the prefecture has always won many awards for its sake, and on occasion has even swept the top three awards in the country. The sake we brew here at Imada Shuzo, called Fukucho, is very representative of this great Hiroshima style.

 

♦ The Sake ♦

In general our sake is soft, clean and smooth, with a solid, lively fragrance. It is also a tad on the drier side. A full 60% of what we make is ginjo-shu; few places can say that. One major factor contributing to the taste and feel of our sake is the water. Water in this region in very, very soft in comparison to most sake-brewing regions in Japan. It melts and absorbs into the palate, taking flavour and fragrance with it, in a very unique way.

 

♦ The People ♦

Our president, Yukinao Imada, knows the formula that goes into both making and enjoying great sake. “Water and rice and the people that brew it are treated well and handled with care. Then, when it is ready for drinking, it must be served to people in the best environment possible. That is what makes it all work.”

Working with him and sharing his vision is his daughter, Miho. Miho is now working intensely hard to do what few women have ever had a chance to do — take over a sake brewery. There is much to learn. Mihoknows she must attain intimate knowledge of the sake-brewing process, and the sake itself, if she is to lead Imada Shuzo into the future. After graduating from Meiji University, she began working for the cultural activities section in a Tokyo department store. But about six or seven years ago, she realized that “the brewery was without a successor, and I saw no other option outside of taking over the family business.” Says Miho: “It was then that sake brewing and its relationship to Japanese culture became interesting to me.” Her father realized that the road would be full of challenges. “Sake brewing is hard work, so I could not insist that my daughter follow in my footsteps and handle the business.” But now, they work together for the future of Fukucho, and for the future of sake in Japan, and in the world.

 

♦ Size and Special Characteristics ♦

Our yearly production is quite small, about 1,000 koku. This amounts to about 180 kilolitres, or in other terms, 100,000 1.8-liter bottles (although in actuality we use many different-sized bottles). This volume is perfect for the scale on which we brew, and each drop of sake can be watched with tender-loving care.

 

♦ Notable Quotes ♦

Our name, Fukucho, was given to us by a man living in the Meiji Era named Sanzaburo Miura. Miura was the man that helped make Hiroshima sake what it is today. Why? How? As mentioned earlier, the water here in Hiroshima is very soft (i.e., low in mineral content). At first, we Hiroshima brewers were all trying to brew using methods like those in Nada, in Kobe, where the water is nice and hard. It was Miura who realized the problem, and went to Kyoto where the water is soft. He learned the differences in brewing sake from hard water and soft water, and mastered the science. He then came back to Hiroshima, gathered all the brewers together, and taught us what he had learned, and what we needed to know to brew the sake that we are now famous for. The rest is history. It is a great honour for us to have been given our name by such an important individual, who will certainly live on in sake-brewing history.

 

♦ Toji (Master Brewer) and Kurabito 

Our current toji is Mr Kiyotaka Yasuhiro. He is a toji from, naturally enough, the Hiroshima school of toji, and has been with us many, many years. His skill, experience and intuition have long helped make Fukucho sake what it is. As one example of the fruit of his experience, he knows it is necessary to prepare the koji, the heart of the sake-brewing process that breaks starches in the rice to sugars, at just slightly higher temperatures at our brewery due to that soft water. This gives our sake the clean tail and lively feel that it has. Perhaps his most important job now is to teach Miho all he can to prepare her for the future!

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Andre Bishop is a Melbourne based Sake Professional and is recognized as one of Australia’s leading authorities on Sake. His 12 years of experience in designing Asian and specifically Japanese venues include well know Melbourne establishments Robot Bar and Golden Monkey. He currently owns the 22 year old Japanese dining institution Izakaya Chuji and Sake Bar Nihonshu. He is also co-owner and founder of Melbourne’s flagship Izakaya and Sake Bar, Kumo in Brunswick East. Andre studied Sake in Japan and is the only Australian who currently holds a Level 2 Sake Professional Certificate from the International Sake Education Council.

Andre is available for Consulting on Sake, Japanese Beverage Lists, Sake Staff Training and Sake Equipment. Contact: andrebishopsan@gmail.com

Sake Master Andre’s blog: www.sakemaster.com.au 
Twitter: sakemasterandre

 

Sipping with the Sake Master #11
Sipping with the Sake Master #10
Sipping with the Sake Master #9
Sipping with the Sake Master #8
Sipping with the Sake Master #7
Sipping with the Sake Master #6.2
Sipping with the Sake Master #6.1
Sipping with the Sake Master #5.2
Sipping with the Sake Master #5.1
Sipping with the Sake Master #4
Sipping with the Sake Master #3
Sipping with the Sake Master #2
Sipping with the Sake Master #1
Please click here for Sake Master Andre Bishop’s older interview