Thursday, November 26, 2009
Tuesday, November 17, 2009
Today is my second day at the brewery, but my first full day. yesterday was mostly travling, and then a quick tour of the brewery.
Today's work started at 5AM, whith a trip to the koji room. We started a fresh bactch of koji today so the first line of business was to make room for it. This meant a fair amount of moving things around. After making Some room it was time to steam some rice. The large steam drum that they use was very impressive, and quite frankly terrifying. Steaming the rice took about an hour, then came cooling, and then spreading the koji spores.
All in all I spent most all of today making kome koji.
I will keep posting from my cell, but look forward to a full recap when I get home.
Saturday, November 14, 2009
How do I know?
Well it's not the cold weather, or the snow, or even the Christmas decorations that are already going up in department stores.
My sign came through the store doors in two sizes, 1.8L and 720ml!
That's right I'm talking about the Winter brew, "Shiboritatte (fresh pressed) Sake"!!!
Riding in on the snow here in Hokkaido, we received our first Shiboritatte of the year.
I present to you:
On the nose: When I first opened the bottle and poured this sake, the nose was huge, with tons of rice, and very sharp. As I let it sit in the glass a little the nose opened up and became more complex, with rich fruit aromas and good depth. Overall very fresh with hints of yeast. The high alcohol came through on the nose a little when chilled, but mellowed as the temperature rose sitting in the glass.
On the palate: Very clean; lots of full bodied fruit and rice flavors. Slight fruity sweetness was balanced beautifully against a dry body with crisp acidity, and a bite from the alcohol on the finish. The finish was crisp and clean. As the sake sat in the glass and warmed a little the acidity mellowed out and the alcohol became almost invisible.
- This is a Genshu sake (Undiluted sake), so be careful of the high alcohol content.
- This is a nama (unpasteurized or raw) sake so keep this one in the fridge.
- Being Shimeharitsuru this is a Niigata prefecture sake, although, in my opinion, this sake does not fall into the traditional Niigata style (light and dry), as it has a full body and a good amount of flavor.
- Despite the polish rate of 60%, Shimeharitsuru Shiboritatte is in fact a Futsu-shu. This is due in part to the kind of rice they are using and the amount of alchohol that was added to the Moromi (main mash/fermentation). Although it is classified as Futsu-shu there is nothing Futsu about this sake.
- This is only the first Shiboritatte sake to come in, so look forward to plenty more to come, as well as a turn over to this year’s sakes.
On a final note, I will be heading off to brew sake with Daishinshu for a week starting this Monday the 16th through the 23rd. Both my camera and my computer will be in tow, so look forward to a week of behind the scenes sake making.
See you all next week!
Meishu no Yutaka Staff
Tuesday, November 3, 2009
The temperature is now well below freezing (although they say it will warm up a bit by the weekend),
and it is starting to feel like the sake brewing season again!