月別アーカイブ: 2015年5月

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~”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ~~世界中で大人気!!日本の吟醸酒を生み出した“協会9号酵母”~

~”Kyokai No.9 Yeast” which made very popular Japanese Ginjo shu in all over the world ~

Yeast is the most important part of sake making in Japan.

It is said that sake quality will be totally different depends on the using yeast in the making process.

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So, the maker have to make sure of which yeast will be the best for using depends on sake kinds.

Actually, there are many kinds of yeast in Japan.

Among of them, Kyokai No.9 yeast which has been created by Kumamotoken Shuzo Kenkyusho (Reserch Institure of Brewing in Kumamoto prefecture) has been leading Ginjo sake making since long time ago as the Ginjo yeast.

「Ginjo Yeast ~ Kyokai No.9 Yeast~」

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This Kyokai No.9 yeast was found out by Mr. Nojiri Kinichi who is called “God of Sake” in around 1953 at Kumamotoken Shuzo Kenkyusho of KOHRO’s brewery.

The kyokai No.9 yeast has less acidity than other yeast and has strong deep aroma so that it goes very well with Ginjo sake.

So, it has used for most of Ginjo sake making in Japan for a long time and has played a big role in development for Ginjo sake making!!

And lots of Ginjo shu which made from this No.9 yeast has won the Gold medal many times at the National Reserch Institure of Brewing and became very famous as the Ginjo yeast with such a great reputation since then.

And even now, this “Kyokai No.9 yeast” has been used for Ginjo making yeast all over Japan.

『If No.9 yeast had not found out, these popular Ginjo shu in the world would not existed!!』

kohro

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日本の酒造りにおいて重要な部分を担う「酵母」。

使用する酵母により出来上がりの酒の品質がまったく違ってくるため、どの酵母を使うかが酒づくりには非常に重要となります。

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その中でも熊本県酒造研究所から生まれた協会9号酵母は、日本の吟醸酒づくりの酵母として昔より日本の吟醸酒造りをリードしています。

『吟醸酵母 協会9号酵母』

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この協会9号酵母は昭和28年ごろ、のちに「お酒の神様」と称された野白金一氏によって、「香露」の醸造元である(株)熊本県酒造研究所の保存酵母から分離された酵母です。

その他の酵母よりも酸が少なく香気が高い為、吟醸酒作り様の酵母として使用され吟醸酒の発展に大きな役割を果たしました。

この酵母を用いた各地の酒蔵の吟醸酒が全国新酒鑑評会で多数金賞を受賞し、9号酵母は吟醸用酵母として大いに名声を高めました。

そして、今尚“協会9号酵母”は吟醸酒の酵母として日本全国で幅広く使用されています。

この協会9号酵母がなければ、今世界で人気を誇る吟醸酒は存在しなかったんです!!

kohro

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~Junmai Daiginjo “Maboroshi” Aka bako~~純米大吟醸まぼろし赤箱~

~Junmai Daiginjo “Maboroshi” Aka bako~

Do you know Seikyo Junami Daiginjo Maboroshi Aka bako which President Obama had?

When Mr. Obama visited in Japan on this April, the Prime Minister Abe took him to the high class restaurant “Ginza Sukibayashi Jiro at Ginza”.  “Maboroshi” sake has been selected by this famous sushi restaurant as a one of the best sake in Japan.

This tasty Junamai Daiginjo sake has been brewed with high brewer’s sprit from Nakao Jozo in Hiroshima prefecture.

Normally, most of Junmai Daiginjo and Daiginjo from brewery has been controlled the Nihonshudo with “Plus”.

But Nakao Jozo set the base of Nihonshudo ±0 by their knowledge for bringing out Umakuchi (sweet-smelling flavor).

The quality of this sake is be able to make the difference from other Daiginjo sake.

One of the feature of this “Maboroshi” Aka bako is to bring out special sweet aroma by using original apple yeast.

You can enjoy not only aroma but also Umami from their great quality Junmai Daiginjo.

“Maborosi” which was brewed carefully with one by one sprit

Please try to drink “Maboroshi” Aka bako and join the celebrity!!

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~純米大吟醸まぼろし赤箱~

「誠鏡 純米大吟醸まぼろし赤箱」をご存知ですか?

2015年の4月のオバマ大統領来日中に高級料理店「銀座すきばやし二郎」で会食が行われたことは皆さんよくご存知と思います。では、あの有名店で長年定番酒とし提供され続けている誠鏡 純米大吟醸まぼろし赤箱というお酒はご存知でしょうか?

純米大吟醸まぼろし赤箱は、広島県の中尾醸造で丹精込めて醸された最高級の純米大吟醸酒です。

ほとんどの蔵の純米大吟醸・大吟醸は、日本酒度をプラスに設定し、仕込設計していますが、中尾醸造では純米大吟醸は敢えて±0を基準とし、旨口(やや甘口)に仕上げています。

この旨口に仕上げている酒質が他蔵とは違い、オリジナルのリンゴ酵母の甘い香りだけではなく飲んで美味しく、旨味を感じていただけるお酒を造りあげています。

吟醸酒は香りのお酒と思われていますが、誠鏡 純米大吟醸まぼろし赤箱は香りだけでなく、旨口(甘口)のお米の味も感じて頂ける特別なお酒です。

一つ一つ手作業で醸した蔵究極の逸品「幻」。

ぜひ、お試しください!!

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