Freshly pressed sake in the summer by a Tanba Toji

Greetings sake lovers!

Last week we introduced a new freshly pressed summer sake from Nishiyama Shuzo here.

It turns out that Nishiyama Shuzo is giving us a double offering of summer sake this year. Today we bring you the second new product in their special double bill, a sake made by a Toji from one of the three master Toji guilds in Japan. You might want to swot up on our articles about Toji before proceeding any further here.

What’s it all about?

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This new product is from the limited edition product series “Tsuzumi” which is a spin-off of the brewery’s popular “Kotsuzumi” brand. The brewery introduces the product on the back-label with the following blurb.

This is a freshly pressed Nama (draft) sake. As such, it needs to be refrigerated and is best served lightly chilled. Furthermore, it’s a Muroka Nama Genshu (read more about the jargon here). Drunk in large quantities it will go straight to your head, so please enjoy it with a chaser of water between each glassful.

 

The sort of freshly pressed sake that only a brewery like Nishiyama Shuzojo who brew all year around could produce in this most sultry of seasons. Hearing the word fresh around this time of year really raises expectations doesn’t it.

About Nishiyama Shuzojo

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Located almost slapbang in the centre of Hyogo Prefecture, in Hyogo Tanba City, an area surrounded by mountains and lush greenery. The brewery’s home town of Ichijima is an agricultural hamlet that started growing rice organically around 40 years ago. A brewery that prides in supplying sake that is as close to the fresh taste of just-pressed sake as possible. In order to achieve that desire they brew all year around. The origins of the famed kotsuzumi brand can be traced all the way back to earlier generations of brewers, all of whom studied under the famous poet Kyoshi Takahama. One brewer in particular became his right hand man and it is he who received the Kotsuzumi verse as a poetic gift from the laureate, a gift that his descendants protect to this day. A smooth, soft, well-rounded sake. A Kotsuzumi is a traditional Japanese drum in the shape of an hourglass. If you look at the sake label you should find lots of little Kotsuzumi in the background.

Comment from the brewer

[taidan img=”http://kurand.jp/en/wp-content/uploads/2016/08/honmaavatar.png” alt=”honmasan” width=”300″ height=”300″ class=”aligncenter size-full wp-image-13704″] A freshly pressed summer sake crafted by a Toji from one of the ‘Big Three’ (3 biggest Toji guilds in Japan): Tanba Toji The biggest difference between this and the other product in the series Kotsuzumi is the rice. This is made entirely using the local variety of superior brewing rice called Hyogo Kitanishiki. Try pairing with dairy based foods / cuisine.[/taidan]

Product Specs

Raw Ingredients: Rice, Koji Malt
Rice: Hyogo Kitanishiki
Rice Polishing Ratio: 50%
Alc: 17%
SMV: -1
Acidity: 1.7
Amino Acidity: 1.3

The Tasting

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■ Appearance
Clear and colourless.
■ Aroma
A rich rice scent.
■ Flavour
Well balanced with a fresh, crisp aftertaste. In many ways certain parts of the palate are similar to Sanko.


Why not come and savour the expertise of the Tanba Toji with a summer twist.

This product is just one of many eagerly waiting to be savoured at KURAND.