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Jikon朝日火入
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My favorite winemaker, Tadakatsu Onishi He brews with a pure and strong desire to "live life to the fullest in the present, not in the past or in the future. The sake is brewed with a pure and strong spirit of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present". Jikon" is a famous sake from Nabari, Mie Prefecture. About Asahi Sake Rice The history of "Asahi" is said to date back to 1908-1909, when Shinjiro Yamamoto, a devoted farmer in Kyoto Prefecture, discovered a variant of two ears of rice that did not collapse in the rice paddies where "Hinode" rice was grown. This variety was then brought to the Kyoto Prefectural Agricultural Experiment Station for variety testing, and the results were so favorable that the variety was named "Asahi". In 1917, "Asahi" was also brought from Kyoto Prefecture to the Okayama Prefectural Agricultural Experiment Station for comparative variety testing, and the results were so favorable that it was adopted as an encouraged variety in 1925. At that time, Asahi rice was known as "Asahi in the west" and "Kame-no-o in the east," and Asahi became synonymous with delicious rice. Large grains of Asahi rice have a full, mild taste with no extra stickiness, and its texture is so smooth that it can be loosened easily, and its quality does not change even when it is cold, making it a highly prized choice for sushi chefs. This time, we used Mie yeast [MK1], which is used in "Jikin Nigori Sake" to match the sake quality we are aiming for.
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