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Sake brewery

Japanese alcoholic drink, sake has a lot of fans all over the world. 
It's known for its beautiful aroma and fresh taste

Okayama is famous for the production of sake as well So, I’ll talk about sake this time.


‘Sanzen’ is one of the most popular local sake of Okayama.
It’s made by Kikuchi shuzou (sake brewery) in Tamashima, Kurashiki City.
From what I heard, the brewery uses classical music to bring out the special aroma and the good taste of sake.
It sounds absorbing


We were curious about the taste of it, so we visited the brewery.
IMG_1649.jpg 
The brewery offers visitors a factory tour (it’s free of charge, a booking needed) .
At the end of the tour, you can also taste them


The president of the brewery, Mr Kikuchi is also working as a sake brewer.
He showed us around and explained how to make sake.
IMG_1582.jpg 指揮resize By the way, Mr Kikuchi is a huge fan of classical music.
And what’s more, he sometimes conducts an orchestra in his free time. He is especially fond of Mozart
That’s why he came up with the unique method of making sake using classical music


I’ll briefly explain how sake is made

The primary ingredient of sake is rice.
The rice is milled at first to remove the fats, proteins, and amino acids that lead to unwanted flavors and aromas in the brewing process.

In fact, the rice which is used for Daiginjo (super premium sake) has at least 65% milled away
IMG_1603.jpg 
Eventually, the rice become far smaller than the original.


Then, wash the rice and soak it in the water. This process is called ‘sinseki’.
玉島 339 
The outcome of sinseki greatly affects the taste of sake, so it’s extremely important process.
For that reason, sake brewers use a stopwatch and do it carefully.

After that, the rice is steamed.


Then kouji (yeast)’ is added to the steamed and cooled rice.
Kouji produces glucose from starch in the rice.
麹1resize 麹2resize
It’s said that kouji decides the flavour of sake, so this is the most important process in making sake.
 

Water and ‘kobo’ are added to the rice, and it kept in the metal cask for 25days.
IMG_1598.jpg  IMG_1609.jpg 
Instead of a metal cask, a wooden cask was used for brewing years ago (right).
 


We had a chance to see the inside of the cask (left).
Sake in the cask is undergoing fermentation, it has sour and fresh aroma (right).
IMG_1596.jpg 1594補正 This sake is a new production of the brewery, sake made of ‘genmai (brown rice)’.

   
Mr Kikuchi believes that classical music makes sake milder and richer.
For that reason, Mozart is played in the brewery so that sake could ‘listen to’ it.
In fact, since he employed this method, he has won the prize at the sake competition many times.


This is ‘sake-kasu’.
IMG_1599.jpg 
It’s the remains of the rice after sake extraction.
It’t good for your health as it contains a lot of protein and vitamins
You can make miso soup or ama-sake (sweet drink) from sake-kasu.


After the tour, we tasted some sake
It’s smooth, it’s fruity.
IMG_1615.jpg IMG_1612.jpg

 
Most of sake contains about 15%of alcohol.
The flavour is varied, some sake are sweet, some are dry.
Besides, sake can be enjoyed either warmed or cooled.
People tend to drink cooled sake in summer and warmed sake in winter, though, it’s also depends what kind of food you enjoy with it.


This is Daiginjyo ‘Sanzen’, the first-rate sake.
IMG_1655.jpg
It's special in two ways.

First, it’s made of special strain of rice which is carefully selected.
Second, the rice grain is polished to at least 65 % or less of its original size.
Also, making Daiginjyo needs considerable technical skill.
Sake brewers devote themselves to make high-quality Daigingyo.

Daiginjyo is quite fragrant and light.
It goes well with foods which don’t have strong taste, such as seafoods and vegetables.


Whereas, this is ‘Kimura method Kiseki no Sake (miracle sake).
It’s made of the rice grown without agrochemicals and fertilizer.
1657補正 

We actually saw that rice displayed in the brewery.
The stem is thicker and stronger than normal rice Apparently, it tastes sweeter than others.
玉島 377 
This sake has a mild and refined taste.
I suppose it’s also good for sake beginners since it’s sweet and soft.
It would go well with grilled chicken or stakes.


Learning how to make sake was fascinating
Brewers follows traditional method which has been passed down from old times, and at the same time, they are adopting a new idea.
That’s why sake is making progress still now


Kikuchi shuzou
Address: 1212 Agasaki, Tamashima, Kurashiki City
Tel:086-522-5145
Opening time: weekdays 10:00-16:00
Factory tour: booking required (weekdays or weekends)
        You can book it on the website or telephone.
                      Drivers are not allowed to drink alcohol.
Access: 15min by bus from JR Shin Kurashiki station
      15min by car from Tamashima IC
kikuchishuzo.co.jp/
  
 


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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。