The Best Selling Sake of Last Month Was Kizakura Yamahai Jikomi!

Kizakura Yamahai Jikomi 720ml is a remarkable and affordably priced sake, earning its place as a top-selling choice in July. This traditional Japanese sake holds a special position in Japanese restaurants due to its mellow and soft profile, which offers a unique experience with varying characteristics at different temperatures. Rooted in the Yamahai fermentation technique, this sake carries an interesting historical background that traces back to the days of laborious Kimoto brewing. Today, Kizakura Yamahai Jikomi stands as a testament to the rich and pronounced flavors that Yamahai brewing produces.


Understanding Yamahai Brewing 


In the traditional method of sake production, known as Kimoto, the process involved mashing rice and koji into a puree using wooden oars to expedite the saccharification process. However, this step, known as yamaoroshi, demanded extensive labor during cold winter nights. In 1909, a pioneering researcher, Kinichiro Kagi from the National Institute for Brewing Studies, made a groundbreaking discovery. He found that by slightly raising the temperature and adding a bit more water, the famous oar-mashing step could be bypassed. This revolutionary approach was named "yamaoroshi haishi," later shortened to "yamahai."

在生酛传统清酒生产方法中,制作过程包括使用木桨将大米和曲捣成糊状,以加快糖化过程。然而,这一步骤,被称山卸,需要在寒冷的冬夜大量的劳动。1909年,一位开创性的研究者,来自国立酿造研究所的Kinichiro Kagi,做出了一个突破性的发现。他发现,只要稍微提高温度,再加一点水,就可以绕过著名的搅浆步骤。这种革命性的方法被命名为“山卸废止”,后来缩写为“山废”。

The Evolution to Sokujo Method


Over time, sake production evolved further, leading to the emergence of the sokujo method. This approach involves adding a small amount of lactic acid at the beginning of the brewing process, as opposed to relying on the natural lactic acid bacteria in kimoto and yamahai. While the sokujo method offers a faster and more straightforward brewing process with a cleaner flavor profile, the traditional Yamahai technique produces sake with richer and more pronounced flavors.


The Excellence of Kizakura Yamahai Jikomi


Kizakura Yamahai Jikomi stands out as a best-selling sake for several compelling reasons. By adhering to the time-honored Yamahai brewing technique, this sake exemplifies the artistry and complexity that can be achieved with traditional methods. Its mellow and soft nature allows enthusiasts to explore their palates and savor the nuanced flavors that emerge at various temperatures. Whether served warm or chilled, Kizakura Yamahai Jikomi offers a delightful drinking experience that captures the essence of authentic Japanese sake.


In conclusion, Kizakura Yamahai Jikomi 720ml showcases the splendor of traditional Yamahai sake brewing. With its distinctive flavors and affordably attractive price, it has rightfully earned its place as a top-selling choice in July!




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