ねむち
Moriguchi Keihan Department Store Sake Festival 10
After a short break, I was most interested in Wakasa from Fukui Prefecture.
The story of the brewery is dramatic.
The brewery chose the most difficult way to establish Obama Sake Brewery by taking over the business from Wakasa Fuji and getting a new sake brewing license.
Junmai Sake Wakasa
It is made with No. 9 yeast and Gohyakumangoku rice. It is a little nutty and has a full flavor. The flavor is very broad and delicious. Forgot to take a picture💦.
Junmai Ginjo Wakasa
This is made with FK801-C, a multi-acid yeast created by a professor at the Fukui Prefectural Food Processing Research Institute and brewed with a clafan. Sweeter and a little nuttier than Junmai.
Takezoe Dry
It is mild at first, but after that it is sharp and spicy. It goes well with Heshiko.
Hyakuden
It is mild at first, but it is sharp and a little spicy after that. The local natural water is drawn from the local water source.
Until 2020, Mr. Houichi Sakagashira, a famous toji (master brewer) from Noto, came to the brewery, and now it is made without a toji (master brewer) based on his recipe and the temperature progress chart of the unrefined sake. Mr. Sakagashira passed away the year before last.
The sake brewing license is based on the location and the management changed from cousin to cousin, and the company became a new company, and they got the license back. It seems to be a bit of a family feud.
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