Is Kochi's Sake Tradition the Secret to Japan's Finest Brews?

Tosa and Its Sake Tradition

土佐及其清酒传统

Kochi Prefecture, formerly known as Tosa, proudly declares itself as the "land of sake." The local culture is synonymous with enjoying drinks, notably highlighted during the annual Dorome-Matsuri in late April. The festival features the Taihai Nomihoshi Taikai, a competition where participants rapidly consume large vessels of sake. The celebratory atmosphere, though sometimes leading to a few unwell participants, embodies Kochi's open and straightforward spirit.

高知县(旧称土佐县)可以自豪地宣称自己是“清酒之乡”。当地文化是享受酒精饮料，特别是在每年4月下旬的dorome祭，其特色是大杯一饮而尽。这是一项参赛者快速消耗大瓶清酒的比赛。虽然有时会导致一些参与者身体不适，但这种庆祝气氛体现了高知县开放和直率的精神。

Challenges of Kochi Sake Production

高知清酒生产的挑战

Kochi's warm and humid climate poses challenges for sake production. However, these conditions have driven local breweries to refine their techniques, resulting in unique and high-quality sake. Access to pristine water from the Shimanto and Niyodo rivers and specially cultivated rice adapted to the humid climate contribute to Kochi's sake distinction. Each brewery adds generational skills and techniques, creating a diverse range of top-quality sake.

高知温暖潮湿的气候给清酒生产带来了严峻的挑战。然而，这些条件也促使当地酿酒厂改进他们的技术，从而产生独特的高品质清酒。四万十川和仁淀川的原水，以及适应潮湿气候的特殊种植水稻，使得高知县的清酒与众不同。每家酿酒厂都增加了世代相传的技能和技术，创造了各种各样的高品质清酒。

Innovations in Sake Yeast

清酒酵母的创新

Kochi gained recognition in the 1990s for pioneering experiments with ginjo yeast. The Kochi Sake Research Institute even sent yeast into space to observe its effects, pushing the boundaries of sake production. This bold experimentation with yeast contributes to Kochi's reputation for innovation in the sake industry.

高知县在20世纪90年代因开创性的吟酿酵母实验而获得认可。高知清酒研究所甚至将酵母送入太空观察其效果，突破了清酒生产的界限。这种大胆的酵母实验有助于高知在清酒行业的创新声誉。

Kameizumi Sake Brewery's Legacy

亀泉酒造传承

Established in 1897 by 11 sake enthusiasts, Kameizumi Sake Brewery in Tosa, Kochi, holds a rich history. The brewery sources water from 'Mannen no Izumi,' a spring that has never run dry since the Edo period. This crystal-clear water from the Niyodo River system supports the brewing process, resulting in Kameizumi sake with a subtle sweetness and gentle taste.

位于高知县土佐的龟泉清酒造于1897年由11位清酒爱好者创立，拥有悠久的历史。酒造水源来自江户时代以来从未干涸过的“万年之泉”。这种清澈的水来自仁淀川系统，适合酿制，使得龟泉清酒具有微妙的甜味和温和的味道

Kameizumi Junmai Ginjo Genshu Kouiku No.63: A Taste of Kochi

龟泉纯米吟酿幻酒高育63:高知味道

This sake embodies Kochi's terroir with native rice, water, and yeast. The slow fermentation process at low temperatures enhances fruit-forward aromas. The unique Kochi yeast, AA41, contributes melon and banana notes. Soft and mellow, this sake pairs exquisitely with sushi and sashimi, showcasing the essence of Kochi's sake-making tradition.

这款清酒完全使用了当地的大米、水和酵母酿制，体现了高知的风土风味。在低温下的缓慢发酵过程，增强了清酒香气。独特的高知酵母AA41散发出甜瓜和香蕉的味道。柔和醇厚的清酒与寿司和生鱼片完美搭配，展现了高知县清酒酿造传统的精髓。