Японский на заказ сладкий кислый вкус алкогольные напитки рисовое вино
- Категория: Rice Wine >>>
- Поставщик: Sugii Sake Brewery
Сохранить в закладки 10000005814398:
Описание и отзывы
Характеристики
Products Description
It is a dry daiginjo with a sour taste. This sake was made with Kimoto brewing, which is rare for a daiginjo. It has a fruity aroma characteristic of Daiginjo. On the other hand, the food pairing, which is a weak point of Daiginjo, has been overcome by the Kimoto brewing, and it is a sake with a complex aroma.
What is Daiginjo?
The legal name for sake varies depending on the milling ratio of the rice used as the raw material. In particular, rice polished to 60% or less is called Ginjo-shu, while rice polished to 50% or less is called Daiginjo. Rice contains a lot of protein and minerals on its surface. Therefore, by grinding down the rice, the amount of protein and minerals is reduced, making it easier to produce sake with a fruity aroma.
These sakes are more expensive than other types of sake. There are three main reasons for this.
The first reason is that the raw materials become more expensive as the rice is cut down. A sake with a 50% polishing rate requires twice as much rice as a sake with a 100% milling rate, because half of the rice is discarded. The second reason is that the rice used is called sake brewing rice, which is very valuable and expensive. It is also possible to increase the polishing rate of rice for eating use, but the protein and minerals rate in rice for eating do not change much compared to sake brewing rice's one.
The third reason is that sake brewers take a lot of time and effort to make daiginjo especially. In Japan's largest competition sponsored by the National Tax Agency, Daiginjo tends to be highly rated. Therefore, each sake brewer takes extra time and effort to make Daiginjo to test their skills and prove their pride.
What is Bodhimoto, Kimoto, and Rapid Brewing?
We focus on the Bodaimoto brewing and the Kimoto brewing. Sake is mainly fermented by lactic acid bacteria, koji bacteria, and yeast bacteria, which play the main roles. The koji bacteria converts starch into glucose, and the yeast bacteria converts glucose into alcohol. The lactic acid bacteria produce lactic acid and kill other bacteria. The way in which the lactic acid bacteria are generated differs depending on the method used.
Bodaimoto Brewing
The method in which the lactic acid bacteria are generated differs depending on the method used. When steamed rice is put in a bag and placed in water, natural lactic acid bacteria gradually grow and acidic water is produced. The method of using this water is called Bodai-moto.
Kimoto Brewing
In Bodaimoto, acidic water was prepared separately to produce lactic acid bacteria. This method, on the other hand This method, on the other hand, involves mashing the rice, storing it, and generating lactic acid bacteria directly in the main container.
Fast Brewing
A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method. A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method.
Why Kimoto Brewing's Daiginjo?
It is rare to find a Daiginjo sake made in Kimoto brewing. This is because daiginjo is chosen for making sake light and fruity, while Kimoto is made sake a full-bodied and botanic . Also, Daiginjo is a newly invented production method, while Kimoto brewing is a traditional production method.
Daiginjo is a sake that each brewery produces with its own reputation. We are very good at making sake using traditional Kimoto method, and we wanted to break the value system that says the combination of Kimoto and daiginjo does not go well together, so we made this sake.
Types of Squeeze
There are two ways to press the mash.
Shizukidori (water drops from a bag)
This is a more time-consuming and labor-intensive process, but it results in a cleaner taste without the muddiness of the unrefined sake being transferred to the sake.
Squeezing with a press
Most sake is made using this method. By applying pressure with a machine, sake can be made in a short time without waste.
We offer both types of sake. Shizukudori sake is more expensive, but very tasty and makes a good gift.
Shizukidori (water drops from a bag)
What is Daiginjo?
The legal name for sake varies depending on the milling ratio of the rice used as the raw material. In particular, rice polished to 60% or less is called Ginjo-shu, while rice polished to 50% or less is called Daiginjo. Rice contains a lot of protein and minerals on its surface. Therefore, by grinding down the rice, the amount of protein and minerals is reduced, making it easier to produce sake with a fruity aroma.
These sakes are more expensive than other types of sake. There are three main reasons for this.
The first reason is that the raw materials become more expensive as the rice is cut down. A sake with a 50% polishing rate requires twice as much rice as a sake with a 100% milling rate, because half of the rice is discarded. The second reason is that the rice used is called sake brewing rice, which is very valuable and expensive. It is also possible to increase the polishing rate of rice for eating use, but the protein and minerals rate in rice for eating do not change much compared to sake brewing rice's one.
The third reason is that sake brewers take a lot of time and effort to make daiginjo especially. In Japan's largest competition sponsored by the National Tax Agency, Daiginjo tends to be highly rated. Therefore, each sake brewer takes extra time and effort to make Daiginjo to test their skills and prove their pride.
What is Bodhimoto, Kimoto, and Rapid Brewing?
We focus on the Bodaimoto brewing and the Kimoto brewing. Sake is mainly fermented by lactic acid bacteria, koji bacteria, and yeast bacteria, which play the main roles. The koji bacteria converts starch into glucose, and the yeast bacteria converts glucose into alcohol. The lactic acid bacteria produce lactic acid and kill other bacteria. The way in which the lactic acid bacteria are generated differs depending on the method used.
Bodaimoto Brewing
The method in which the lactic acid bacteria are generated differs depending on the method used. When steamed rice is put in a bag and placed in water, natural lactic acid bacteria gradually grow and acidic water is produced. The method of using this water is called Bodai-moto.
Kimoto Brewing
In Bodaimoto, acidic water was prepared separately to produce lactic acid bacteria. This method, on the other hand This method, on the other hand, involves mashing the rice, storing it, and generating lactic acid bacteria directly in the main container.
Fast Brewing
A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method. A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method.
Why Kimoto Brewing's Daiginjo?
It is rare to find a Daiginjo sake made in Kimoto brewing. This is because daiginjo is chosen for making sake light and fruity, while Kimoto is made sake a full-bodied and botanic . Also, Daiginjo is a newly invented production method, while Kimoto brewing is a traditional production method.
Daiginjo is a sake that each brewery produces with its own reputation. We are very good at making sake using traditional Kimoto method, and we wanted to break the value system that says the combination of Kimoto and daiginjo does not go well together, so we made this sake.
Types of Squeeze
There are two ways to press the mash.
Shizukidori (water drops from a bag)
This is a more time-consuming and labor-intensive process, but it results in a cleaner taste without the muddiness of the unrefined sake being transferred to the sake.
Squeezing with a press
Most sake is made using this method. By applying pressure with a machine, sake can be made in a short time without waste.
We offer both types of sake. Shizukudori sake is more expensive, but very tasty and makes a good gift.
Shizukidori (water drops from a bag)
Squeezing with a press
We make some kind of product so you can find your favorite.
We can arrange product as a gift.
We can receive OEM and make label for you.
We can arrange product as a gift.
We can receive OEM and make label for you.
Company Profile
A sake brewery established in 1842 that produces sake, shochu(Japanese liquor), mirin, plum wine, and vinegar. Our sake is characterized by its strong acidity and astringency, making it a highly complex brew.
Features
1. Concentrate on traditional sake brewing
While 90% of Japanese sake is made using the fast brewing method, which is more efficient and uses artificial lactic acid, we focus on sake made using the traditional method of using natural lactic acid bacteria, which is called Kimoto.
2. Rich, acidic, and complex sake
In mainstream Japan, light, fruity sake is preferred. On the other hand, we specialize in rich, acidic and complex sake. It has been highly praised by French KURAMASTER as tasting like a full-bodied wine. It is also reputed to be a good marriage with food due to its moderate sweetness.
3. Small production of many types
We make many kinds of sake, shochu(Japanese liquor), mirin, and plum wine. For this reason, we do not make them industrially, but produce them in small quantities. By producing a large number of products with a small number of people, the brewers are able to gain a lot of experience and improve their skills.
4. Accepting private brands
We produce sake and shochu in response to customers' requests.
Example)
We want to change the label to our own exclusive use.
Production using organic rice
Production using natural yeast bacteria
Liqueurs made with ingredients such as corn, potatoes, chestnuts, etc.
Super dry sake production
A sake brewery established in 1842 that produces sake, shochu(Japanese liquor), mirin, plum wine, and vinegar. Our sake is characterized by its strong acidity and astringency, making it a highly complex brew.
Features
1. Concentrate on traditional sake brewing
While 90% of Japanese sake is made using the fast brewing method, which is more efficient and uses artificial lactic acid, we focus on sake made using the traditional method of using natural lactic acid bacteria, which is called Kimoto.
2. Rich, acidic, and complex sake
In mainstream Japan, light, fruity sake is preferred. On the other hand, we specialize in rich, acidic and complex sake. It has been highly praised by French KURAMASTER as tasting like a full-bodied wine. It is also reputed to be a good marriage with food due to its moderate sweetness.
3. Small production of many types
We make many kinds of sake, shochu(Japanese liquor), mirin, and plum wine. For this reason, we do not make them industrially, but produce them in small quantities. By producing a large number of products with a small number of people, the brewers are able to gain a lot of experience and improve their skills.
4. Accepting private brands
We produce sake and shochu in response to customers' requests.
Example)
We want to change the label to our own exclusive use.
Production using organic rice
Production using natural yeast bacteria
Liqueurs made with ingredients such as corn, potatoes, chestnuts, etc.
Super dry sake production
Date | 2018 |
Alcohol | 15.5 |
Sake degree | 3 |
Acidity | 1.6 |
Rice | Yamada nishiki |
Polish rate | Koji 40% Kakemai 50% |
Yeast | Shizuoka HD-1 |
Brewing method | Kimoto |
Company Profile
Our sake making is Ever Change, Never Complete
Outline
A sake brewery established in 1842 that produces sake, shochu(Japanese liquor), mirin, plum wine, and vinegar. Our sake is characterized by its strong acidity and astringency, making it a highly complex brew.
Evaluation
Our sake is rated as having a strong acidity and astringency, and a complex taste and aroma. We have won awards at KURAMASTER, IWC. Currently, We export to seven countries.
Award
KURAMASTER（2018）Platinum Tempo13
KURAMASTER（2019）Platinum Tempo13
KURAMASTER（2020）Gold Tempo13
KURAMASTER（2020）Platinum MIsakubo
IWC(2018) Commended Bodaimoto,Tempo13,Daiginjo
Improving On Tradition
Currently, 90% of sake in Japan is made using the fast brewing method. This type of sake is inexpensive because it can be made in large quantities industrially, but it does not marry well with food and is easy to get tired of drinking. Our goal is not to make in such way, but to improve on the traditional time-consuming methods, such as the Bodaimoto brewing, Kimoto brewing.
Diverse products produce high technology.
We make plum wine from mirin, mirin from shochu, and shochu from sake lees. We also make vinegar from the alcohol that is produced in these processes. In the spirit that sake should be made from the blessings of nature, we reuse our own products in this way. Rather than making each product from inferior raw materials, it is better to reuse products made from high quality raw materials over and over again to make nature-friendly and high quality products. Also, by producing a variety of products, we are able to improve our fermentation technology itself, making it easier to innovate.
What is Bodhimoto, Kimoto, and Rapid Brewing?
We focus on the Bodaimoto brewing and the Kimoto brewing. Sake is mainly fermented by lactic acid bacteria, koji bacteria, and yeast bacteria, which play the main roles. The koji bacteria converts starch into glucose, and the yeast bacteria converts glucose into alcohol. Lactic acid bacteria produce lactic acid and kill other bacteria. The way in which the lactic acid bacteria are generated differs depending on the method used.
Bodaimoto Brewing
This method was developed in the 14th century at a temple in Nara. When steamed rice is put in a bag and placed in water, natural lactic acid bacteria gradually grow and acidic water is produced. The method of using this water is called Bodai-moto.
Kimoto Brewing
A method developed in the 18th century. In Bodaimoto, acidic water was prepared separately to produce lactic acid bacteria. This method, on the other hand, involves mashing the rice, storing it, and generating lactic acid bacteria directly in the main container.
Fast Brewing
A method developed in the 20th century. A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method.
Trend And Our Philosophy
For many years, the mainstream way of making sake was to use the Bodaimoto or Kimoto brewing. With modernization, the fast brewing has become the mainstream method over the past 60 years. There are three reasons for this.
1.Fast brewing was a good way to meet the large demand of a growing population because it could be made quickly.
2. Because of its low failure rate, fast brewing was promoted by the government in order to secure and enlarge stable alcohol taxes.
3. Fast brewing requires no craftsmanship and can be done industrially by anyone.
As the rapid brewing process became more popular, the overall methodologies of sake brewing changed to accommodate the Fast brewing process.
1. Influenced by the West and modernization, the structuralist approach to sake brewing is considered to be a good idea. This value disregards empirical rules.
2. The entire factory was turned into a scientific laboratory. Do not allow germs to grow. Only purely cultured bacteria are used. You remove something made by wood to something made by concrete, steel.
3. To improve reproducibility, do not do it by hand, but industrially.
4. The value system that says that if you spend a lot of money, you can make good sake, such as using famous brands of rice with high polish rates and installing expensive equipment. That leads trend that sake is not made for tastily sake, but for marketing.
We do not deny all of these ideas, but we do not agree with all of them either. Too much scientific thinking is inferior to the experience of the artisan. For example, the firmness and viscosity of rice are difficult to describe scientifically. The human sense of smell and taste is superior to that of machines. It is difficult to scientifically describe which sake is better. Scientific and other people's evaluations give us peace of mind so you overestimate power of science. But we sometimes need to trust our own experience and skills.
Most of today's sake brewing was invented by the experience of people in the past, without scientific thinking. We believe that only by making good use of the power of nature can the power of craftsmanship be utilized to produce good sake.
A sake brewery established in 1842 that produces sake, shochu(Japanese liquor), mirin, plum wine, and vinegar. Our sake is characterized by its strong acidity and astringency, making it a highly complex brew.
Evaluation
Our sake is rated as having a strong acidity and astringency, and a complex taste and aroma. We have won awards at KURAMASTER, IWC. Currently, We export to seven countries.
Award
KURAMASTER（2018）Platinum Tempo13
KURAMASTER（2019）Platinum Tempo13
KURAMASTER（2020）Gold Tempo13
KURAMASTER（2020）Platinum MIsakubo
IWC(2018) Commended Bodaimoto,Tempo13,Daiginjo
Improving On Tradition
Currently, 90% of sake in Japan is made using the fast brewing method. This type of sake is inexpensive because it can be made in large quantities industrially, but it does not marry well with food and is easy to get tired of drinking. Our goal is not to make in such way, but to improve on the traditional time-consuming methods, such as the Bodaimoto brewing, Kimoto brewing.
Diverse products produce high technology.
We make plum wine from mirin, mirin from shochu, and shochu from sake lees. We also make vinegar from the alcohol that is produced in these processes. In the spirit that sake should be made from the blessings of nature, we reuse our own products in this way. Rather than making each product from inferior raw materials, it is better to reuse products made from high quality raw materials over and over again to make nature-friendly and high quality products. Also, by producing a variety of products, we are able to improve our fermentation technology itself, making it easier to innovate.
What is Bodhimoto, Kimoto, and Rapid Brewing?
We focus on the Bodaimoto brewing and the Kimoto brewing. Sake is mainly fermented by lactic acid bacteria, koji bacteria, and yeast bacteria, which play the main roles. The koji bacteria converts starch into glucose, and the yeast bacteria converts glucose into alcohol. Lactic acid bacteria produce lactic acid and kill other bacteria. The way in which the lactic acid bacteria are generated differs depending on the method used.
Bodaimoto Brewing
This method was developed in the 14th century at a temple in Nara. When steamed rice is put in a bag and placed in water, natural lactic acid bacteria gradually grow and acidic water is produced. The method of using this water is called Bodai-moto.
Kimoto Brewing
A method developed in the 18th century. In Bodaimoto, acidic water was prepared separately to produce lactic acid bacteria. This method, on the other hand, involves mashing the rice, storing it, and generating lactic acid bacteria directly in the main container.
Fast Brewing
A method developed in the 20th century. A method in which lactic acid bacteria are not cultivated, but rather lactic acid is added directly. 90 percent of the products are currently made using this method.
Trend And Our Philosophy
For many years, the mainstream way of making sake was to use the Bodaimoto or Kimoto brewing. With modernization, the fast brewing has become the mainstream method over the past 60 years. There are three reasons for this.
1.Fast brewing was a good way to meet the large demand of a growing population because it could be made quickly.
2. Because of its low failure rate, fast brewing was promoted by the government in order to secure and enlarge stable alcohol taxes.
3. Fast brewing requires no craftsmanship and can be done industrially by anyone.
As the rapid brewing process became more popular, the overall methodologies of sake brewing changed to accommodate the Fast brewing process.
1. Influenced by the West and modernization, the structuralist approach to sake brewing is considered to be a good idea. This value disregards empirical rules.
2. The entire factory was turned into a scientific laboratory. Do not allow germs to grow. Only purely cultured bacteria are used. You remove something made by wood to something made by concrete, steel.
3. To improve reproducibility, do not do it by hand, but industrially.
4. The value system that says that if you spend a lot of money, you can make good sake, such as using famous brands of rice with high polish rates and installing expensive equipment. That leads trend that sake is not made for tastily sake, but for marketing.
We do not deny all of these ideas, but we do not agree with all of them either. Too much scientific thinking is inferior to the experience of the artisan. For example, the firmness and viscosity of rice are difficult to describe scientifically. The human sense of smell and taste is superior to that of machines. It is difficult to scientifically describe which sake is better. Scientific and other people's evaluations give us peace of mind so you overestimate power of science. But we sometimes need to trust our own experience and skills.
Most of today's sake brewing was invented by the experience of people in the past, without scientific thinking. We believe that only by making good use of the power of nature can the power of craftsmanship be utilized to produce good sake.
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