[Afuri///Afuri (Sake)] Junmai Daiginjo made with locally produced rice wins at domestic and international liquor contests
Shimada Group Press release: November 11, 2024 [Afuri///Afuri (Sake)] Junmai Daiginjo made with locally produced rice wins awards at domestic and international liquor contests Junmai Daiginjo made with Harumi (Afuri clear stream rice) from Ise and underground water. We also offer original sake gifts, making use of new ideas for sake making and small-scale brewing techniques.
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-de6a53d55d67e82dca9db981a30acec3-1280×1280.jpg
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-03fd014b4fbdb72882263ff3e962a9c8-1200×1200.jpg Rainfall///Afuri “HARUMI 33” (Junmai Daiginjo) This Junmai Daiginjo (polished rice: 33%) is made with Harumi (Afuri Seiryumai), a local rice native to Ise, rather than regular sake rice. “HARUMI 33” also won a silver medal at the British liquor contest IWC 2024. This year’s award-winning “Ameari HARUMI 33” was brewed in a small batch, so a total of 473 bottles were brewed. Since it was not available through normal sales channels, it was distributed almost without a label (with an edition number written by the brewer Mizuno) to Yoshikawa Jozo Mail members, but it sold out almost the same day. Official website/online store: https://kikkawa-jozo.com/ What is the Tokyo Regional Taxation Bureau Liquor Appraisal Association Regarding sake and genuine shochu manufactured within the jurisdiction of the Tokyo Regional Taxation Bureau, we aim to maintain and improve the base of sake brewing technology and raise awareness of the alcoholic beverages produced within the jurisdiction, through the holding of alcoholic beverage competitions, and contribute to the health of the alcoholic beverage industry. The purpose is to contribute to development. (From the National Tax Agency’s “Purpose of holding appraisal meetings”) Background of making sake with locally produced rice About three years ago, Yoshikawa Jozo received a request from the Isehara Delicious Food Heritage Creation Committee and JA Shonan to create a new specialty product, and created the locally produced rice, Harumi (Afuri clear rice). We have started brewing sake using. Compared to sake rice, cooked rice (so-called table rice) has a lower rate of shinpaku, making it difficult for the koji mold to take root, and because it is rich in amino acids, it usually becomes cloudy and tends to produce unpleasant flavors. Furthermore, the water used to prepare Yoshikawa Brewing, the underground water from Mt. Afuriyama, is characterized by its hardness (hardness 150-160) and is accompanied by astringency and bitterness, making it suitable for wine tasting meetings that require good quality sake. It can be said that this was a bad start for my goal of listing. First of all, we started using low-polishing (rice polishing ratio of 90%: almost no shaving of the rice) that takes advantage of the original taste of rice (Harumi is the first rice in Kanagawa Prefecture to receive a “Special A” ranking in the taste ranking). I worked on alcohol. Rice such as “Harumi” has a lower amylose content than sake rice, so the gelatinized starch after steaming is less likely to age, so the supply of glucose continues until the final stage of mashing. As a result, one advantage is that it is possible to control glucose content, which is an important indicator of modern alcoholic beverages. “The Sea Change,” which was completed after the hard work of brewers despite the challenge of utilizing the abundant amino acids and proteins contained in the outer shell of rice to make alcoholic beverages, became a hot topic in newspapers. Furthermore, the following year, they released
“Harumisake” made with Kikuyu Kimoto. We also took on the challenge of making Kimoto using low-polishing (90% rice polishing ratio), and the deep flavor was well received by the locals. On the other hand, is it possible to make a sake that would be highly rated at a wine tasting committee, that is, a sake that is highly polished and has a gorgeous, clear ginjo aroma and a rich sweetness? That remained an issue. Enjoy Junmai Daiginjo with rice This year, we have finally started working on Junmai Daiginjo standard sake. The size of “Harumi” is about 3/4 of that of sake rice, and even with the same milling ratio, the polished rice is much smaller, and especially in the process of washing and soaking, more care must be taken than for sake rice. . To reduce turbidity and unpleasant flavors, the fermentation process, which is normally carried out at around 15 degrees Celsius, is carried out slowly at a low temperature of 10 degrees Celsius, thereby maximizing the flavor of the rice. Even after strictly controlling the moisture content and moving on to preparing the moromi, there were still issues due to the rich amylopectin that is unique to cooked rice. Steamed rice is cooled and put into the fermentation tank, and fermentation control starts the day after preparation, and the contents of the tank are stirred by paddles every day. However, highly viscous rice tends to clump at the bottom of the tank, and the temperature of the mash changes. It is also very difficult to manage. In addition, rice rice falls under the category of hard rice, and the dissolution rate of rice is slower than that of sake rice, so the daily component analysis values show different behavior from that of sake rice, which often confuses the brewer. The fact that Junmai Daiginjo, a rice-based Junmai Daiginjo that was completed after many hardships, won an award in the Kanpeikai contest, which focuses on the techniques of brewers and brewers, shows that it is possible to make delicious sake without using famous sake rice. It also gave me confidence that I can do it. Development of original sake gifts
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-9eea59e0194aabc4025ee28ce305710b-1280×1280.jpg Example of an original sake gift (certain international bank) Yoshikawa Brewery not only produces standard sake, but also
low-refined sake (almost no rice is shaved), sake made with yeast extracted from roses, azaleas, etc., sake made with ancient rice, and barrel-aged sake. We have also tried various “special” sakes, such as: Many of them have received high praise both domestically and internationally. Using small brewing techniques unique to a
small-scale brewery, we are able to brew experimental (haute couture) alcoholic beverages that are in line with your company’s image. We have a track record of providing closed customer gifts for companies, so please take this opportunity to contact us. (For details, please refer to the bottom column) Back to the story Through this challenge, I was able to gain great experience that will help me further explore the world of sake making. The combination of underground water from rainy mountains and the rice grown in that water has something to do with “terroir” (the concept that the local climate and soil influence the taste of wine), which is emphasized in French wine. Taking advantage of the fact that “Japanese traditional sake brewing” has been registered as a UNESCO Intangible Cultural Heritage, we will continue to create sake that is accepted around the world while being rooted in the local climate.
About Yoshikawa Brewing
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-4a6cf4732d9e998a4e268c46c6691fa1-1920×1920.jpg Founded in 1912, this sake brewery is located at the foot of Mt. Tanzawa, formerly known as Afuriyama. It has a reputation for its careful and delicate brewing techniques based on the philosophy of the late Dr. Shinsaku Sugiyama, and has become known in Kanagawa Prefecture as the brand name “Kikuyu”. Although we faced a crisis in business continuity due to the coronavirus pandemic, we became a member of the Shimada Group in October 2020 and are making a fresh start under a new system. Announcement of the 2021 “Ameari///Afuri” brand. By fusing tradition and innovation, we are challenging ourselves to create sake that is not bound by existing frameworks. (HACCP certified warehouse [JFS-B standard]) We deliver the daily life of brewers on Instagram: Yoshikawa Brewery (@kikkawa_sake) About Shimada Group Shimada Group Co., Ltd. began in 1952 as a rice mill in Setagaya Ward. In addition to the food and beverage business, we also have a real estate and construction business, a nursing care business, a hotel business, a childcare business, a travel business, and a sake brewing business. From just a moment to a lifetime. We are developing a wide range of businesses that are close to your life so that every moment can be a “good time.”
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-9732719b64fa5d2f7bdc11e35b28eed4-3900×2600.jpg Shimada Group Official Website: https://shimadahouse.co.jp/ Mini media where you can enjoy a peek behind the scenes of the Shimada Group: Shimaho | More information about Shimada
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-aae846818fad9715c30036d0ed4f1ffc-1920×1280.jpg SAKE Bar Hotel Asakusa
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-35dcd12c2ef36a511490e8fdcb7bd377-1920×1280.jpg SAKE Kura Hotel Kawasakijuku
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-d1d270aea94ac785dde9955930cd99cc-2560×1706.jpg Onza bar Karuizawa
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-6efeb6b3d7ab97d8673a15c0b497b409-3900×2600.jpg Shimada Uhei Shoten (Chitose Karasuyama, Setagaya Ward)
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-18f15b026ba22a5a7193e37e581383fa-3000×1991.jpg Brewery SAKE&GALLERY (Ishigaki Island)
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-af15bb5534ee5863b39139d7179522b3-2000×1333.jpg bar hotel Hakone Kayama
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-baac4321a381e83320e7a3b1c52d3518-2560×1707.jpg COMPHO Otemachi Building Store
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-c2e65c4d5b201380632a53fa418d3d39-3000×2000.jpg Bar&Restaurant COCONOMA (Roppongi)
https://prcdn.freetls.fastly.net/release_image/46799/173/46799-173-731d36c8818c4e0c948683d7ecddda5e-1344×896.jpg Kagurazaka Retro Bar Shimada Group Co., Ltd. Visionary Planning Department Public Relations: Takiguchi 〒151-0053 14th floor, Shinjuku Bunka Quint Building, 3-22-7 Yoyogi, Shibuya-ku Email
press@sh-holdings.co.jp Telephone: 03ｰ6275ｰ2224 Yoshikawa Brewing Co., Ltd. Chief Manager: Toru Tanaka 〒259-1138 681 Kobe, Isehara City, Kanagawa Prefecture Email to-tanaka@kikkawa-jozo.com Phone:
0463-95-3071