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Gifu Sake Collection

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Gifu Sake Collection Inde What is Nihonsyu? Brewing process of Japanese sake x 日本泉酒造 Nihonizumishuzo Shirakitsunesukeshoten Miyozakurajozo Hazamashuzo Iwamurajozokabusiki -gaisha Otsuboshuzoten Kabashuzojo Watanabeshuzoten Hiraseshuzoten Komachishuzo Adachishuzo Otsukashuzo Sugiharashuzo Yamadashoten Tokoroshuzo Hiratashuzojo Matsuiyashuzojo Funasakashuzoten Kosakashuzojo Haradashuzojo Hiranojozo Oitashuzoten Nunoya- Michisakari Harashuzojo Heiwanishikishuzo Watanabeshuzojo Hakusenshuzo Miwashuzo Nakashimajozo Gyokusendoshuzo What is Nihonshu? Nihoushu (sake): Nihoushu is Japanese traditional alcoholic drink brewed from rice. There are some different types of Nihonshu. Junmaishu: Junmaishu is sake without adding extra alcohol. It is simply made from rice and water. Ginjoshu: Ginjoshu is sake without adding extra alcohol . It is made by Ginjozukuri which is the special way to make sake. Namazake: Sake does not go through heating process for sterilization. Koji: Koji is culture of a special species of mold on rice, barley etc. which is used to make sake, shochu etc. Koji-kin: Aspergillus oryzae is mainly used for koji making. Toji: The parson who makes sake.. Shuzo (shuzojo/shuzoten): sake maker or brewery. Hiochi: bacterial contamination, spoilage (of sake) Brewing process of Japanese sake ① Seimai, rice polishing Japanese Sake breweries mainly utilize sake-brewing rice which is only used for making sake. As a first step of brewing sake, brown rice of the sake rice is polished to exclude the germ and the surface fraction. They contain abundant proteins, lipids and inorganic substances. These ingredients are negative factors for sake because taste and the color can be rough. Also without highly polished rice, deterioration of sake is accelerated easily. Therefore, the center of rice grain called shinpaku is basically used in production of sake. Shinpaku is also called pearl of rice from this reason. ② Senmai and Shinshi washing and soaking the rice After polishing the rice, Nuka, rice bran powder and foreign matters are washed away as these substances have a bad effect on the final quality of sake. Following this process, the rice is soaked carefully. Measuring the time at this stage is necessary to make the amount of absorbed water appropriate. Koji, culture of a special species of mold on rice can easily grow on the rice. ③ Steaming and cooling the rice The rice is steamed for approximately one hour. Steamed rice is cooled gradually and sufficiently. ④ Seikiku, making koji One of the most important processes is making koji. Aspergillus oryzae is mainly used for propagating koji mold. In koji-muro, koji-making room at 30℃, koji spores are inoculated on the rice. After inoculation, the rice is kneaded and mixed well to put koji spores evenly onto rice. Under the condition of koji-muro, koji rice is incubated for one day. Koji is used to degrade starch of rice into glucose by amylase. ⑤ Making shubo, fermentation starter of sake Rice koji, a kind of mold grown on rice, sake yeast and steamed rice is added to shikomi-sui, water for sake making. With strict thermal management and the rice, sake yeast is activated to make sake. Toji, a chief of sake maker, continues the pumping over the starter liquid. Taking out and pouring of starter culture liquid during early stage of the starter enhances the absorption of liquid by koji and steamed rice. The liquid of the fermentation starter is full of enzyme for saccharification. The chief verifies the quality of shubo overnight. ⑥ Shikomi, preparation for fermentation mash After being transferred to a larger tank, more koji, the steamed rice and water are added to the tank, in order to prepare moromi, the fermentation mash of sake. For making moromi, steamed rice and koji are divided into three portions and each of divided materials were added in sequence over four days. Three steps are called hatsu-zoe or first step, naka-zoe or second stage and tome-zoe or third stage respectively. This method is the basic and traditional method of sake brewery and astonishingly effective to prevent microbial contamination. After incubation for 15 to 20 days, moromi, fermentation mash, is completed. ⑦ Pressing and filtration Pressing the mash is a process to separate sake kasu, sake cake, and sake. This is conducted by putting moromi in sakebukuro, cloth bags used at pressing stage. Filtration is also performed to let more solids, such as rice, settle out. Charcoal filtration is usually used to adjust flavor and color. ⑧ Pasteurization Following filtration, sake is heated to 60 ℃ to sterilize and deactivate the enzyme. This is called hiire and indispensable to prevent spoilage. ⑨ Storing(Aging) Sake is fundamentally left in the tank to age about a half of a year. The period depends on types and brands. しゅぞうてん 酒造店 Nihonizumishuzo Brewed in the basement of a very modern looking building, close to the station. We have everything from sweet to dry, so you can easily find a good fresh sake for your taste buds. RECOMMENDED LIQUOR “Nihonizumi Murokanamagenshu Funakutitori” FEATURES OF THE LIQUOR: Usually, sake is brewed in the winter. But this particular fresh and raw sake is unique because it is brewed carefully with a small stock year-round underground, where the temperature is stable at the brewery. aroma 5 4 3 dry 2 sweet 1 refreshin mellow g shuzo student max PUBLIC RELATIONS We produce super fresh sake all year round. Student’s comment: There are lots of smooth and sweet sake,including Funakuthitori. You can find it about 3 minutes on foot from the station so it might be a good souvenir to take to other prefectures! ADDRESS: 3-8-2 Kanosimizu-cho,Gifu-shi,Gifu,Japan コメントの追加 [藤本昌伸1]: Shirakit sunesukeshoten It is a very rare brewery, mainly specializing in old (aged) sake. The brewery is like a sake theme park where you can taste a wide variety; sake carefully aged, sake over ice cream, sake matured in the sea, etc… RECOMMENDED LIQUOR “ Koshu”(Old sake) FEATURES OF THE LIQUOR Koshu is aged sake, It has rich rice taste. By specializing in Koshu, we aim to uniquely differentiate it from other companies and continue this tradition for a long time. aroma 5 4 3 dry sweet 2 1 refreshi mellow ng shuzo student max PUBLIC RELATIONS Koshu is very tasty and delicious. Please try it ♪ Student’s comment: Not only old sake but also familiar things are displayed, and it is like a museum! Even just watching it is very enjoyable! ADDRESS: 61 Kadoyakado,Gifu-shi,Gifu,Japan コメントの追加 [藤本昌伸2R1]: Miyozakurajozo Miyozaku rajozo There are large storehouses which have beautiful white walls. They make sake that are particular about the balance of taste. In addition, they hold a variety of events, such as a party of theatre parties and parties for young people, in addition to the Kurabiraki. RECOMMENDED LIQUOR “Tsushimaya Junmaiginjo Shinsyu-san Minonishiki” (Tsushimaya Junmaiginjo is made from Minonishiki produced in Shinsyu) FEATURES OF THE LIQUOR It is a type of ginjo liquor that has a fruity aroma and smooth, rich flavors. It gets the flavors because of a yeast and low temperature fermentation. This sake has a well-balanced taste. aroma 5 4 3 dry 2 sweet 1 refreshi mellow ng shuzo student max PUBLIC RELATIONS We aim for a mild flavor that gives you a sense of healing. Student’s comments : Tushimaya, which is a sake, can only be purchased at restaurants and liquor stores! Here , you can enjoy seasonal limited items, such as Hiyaoroshi and Ume liquor, as well as other liquors only available at this place. ADDRESS: 3-2-9 Otahon-machi,Minokamo-shi,Gifu,Japan コメントの追加 [藤本昌伸3R1]: H azamashuzo Hazama shuzo utilizes a dozo, a kind of traditional Japanese storehouse which was constructed 200 years ago, to generate sake. Brewery aiming for the tasty and sweet sake making the most of the original taste of rice. It also hopes that young people gets familiar with sake.In addition, the sake is exported to foreign countries. Customers can enjoy labels on sake bottles because mino washi , a type of Japanese paper created in Gifu , is used to the label. There is a sake museum next to a shop. In the museum, we can see the tools to make sake and customers can taste the water for making sake for free. RECOMMENDED LIQUOR “junmaiginjo Yamadanishiki” FEATURES OF THE LIQOR Easy to drink for young people. Sweet and freshing sake. aroma 5 4 3 dry 2 sweet 1 refres mello hing w shuzo student max PUBLIC RELATIONS We take pride in junmai-shu. Our motto of making sake is sweet and freshing sake. Student’s comment: The umami of sake rice and sweet perfume of sake was really lovely. There are lots of wooden and traditional stores around the brewery and we felt like we traveled into Edo period. ADDRESS: 4-1-51 Honmachi, Nakatsugawa-shi, Gifu, Japan コメントの追加 [藤本昌伸4R1]: Iwamu rajozokabushikigaisya It is a fashionable sake brewery located in a quaint castle town, where a female castle owner used to govern at one time. You can drink the sake of a gentle and refreshing taste here. There is also a sweet sake-flavored soft-serve ice cream, and juice minors can enjoy. RECOMMENDED LIQUOR “Onnajyosyu” (female shogun) FEATURES OF THE LIQUOR We make sake like "terroir". We use water and rice produced only in Gifu because we want to maintain a local sake. aroma 5 4 3 dry sweet 2 1 refreshin mellow g shuzo student max PUBLIC RELATIONS We named our sake "onnajosyu" because we want to make a mild (soft) and bright Nihonshu, like women. Student’s comments : It is a very open cellar with a bar-like impression. We are always able to visit the actual cellar without reservations.! Inside the store, there are old-style truck rail tracks. The atmosphere is very reminiscent of the old days.
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