Following the previous visit to Yoshino Sake Brewery, we have visited this brewery again.
This brewery is located in the northern part of Chiba Prefecture, the opposite of Yoshino Shuzo’s Minami-Boso, which we visited last time.
The brewery was founded in 1868, so it has a history of about 150 years.
This time, we had a rare opportunity to visit the brewery and see the inside of the koji making room,
We also had a tour of the koji making room, which is rarely seen in this brewery.
First of all, when you enter the room, you can smell the aroma of wood on the walls and feel as if you are in a sauna.
Of course, the temperature is suitable for fermentation, but it is a little sweaty for humans.
During the period when they are working here, they are not allowed to eat natto in order to prevent the invasion and growth of natto bacillus.
This is how the rice with koji mold on it gradually becomes beautiful grains.
We were also shown the inside of a tank during fermentation, just by being near it,
The aroma of sake was so strong that I thought I might get drunk just smelling it.
Each tank had a different type of sake and a different aroma. It was interesting.
When I looked into the Daiginjo tank, the bumps on the surface were swelling up like bubbles.
This is proof that the koji is alive.
The tanks gave off a very nice aroma of sake.
And finally, we had a tasting.
Although it is a personal subjective opinion, the sake with the “Katsushika” label was the one with the most aroma.
We also tasted the nama sake, and were surprised to find that the taste of the nama sake was different when it was cold and when it was brought up to room temperature,
I was surprised to find out that the taste of the sake is different when it is cold and when it is brought up to room temperature.
According to President Kubota, different sake tastes better at different temperatures.
The recommended temperature range is written on the label, so it would be good to refer to it.
All the sakes were easy to drink, but this time I bought a bottle of nama sake as a souvenir.
I also bought a bottle of “Hon Mirin,” which is popular at this brewery,
It had a refreshingly sweet taste that was almost like plum wine.
We will continue to work with the Kubota Brewery to introduce quality local sake to the rest of the world.
Mr. Kubota, the president of Kubota Shuzo, thank you very much for taking the time to explain the sake to us and for allowing us to taste the sake,
Thank you very much for taking the time to explain about the brewery and for allowing us to taste the sake.
We would like to take this opportunity to thank you.
