Shidaizumi Brewery in Fujieda City has been conducting some very interesting experiments with organic ake rice for some time.
With Aoshima Brewery in the same city, a new movement has been started for a new and growing trend: Organic sake.
Shidaizumi Brewery hence received the Ecofarmer License from the Shizuoka Prefectureas a member of the JA Oigawa Yaizu Sake Rice Research Committee.
The Brewery used organic rice of the Yamada Nishiki strain cultivated by 11 farmers in Yaizu City:
Kohji Ohata, Toshiyuki Umehara, Masamitsu Masuda, Tatsuo Muramatsu, Teruo Matsumura, Toshiyuki Sone, Hirao Noda, Masashi Suzuki, Naomi Yamamoto, Riji Yagi and Kazuyuki Ishikawa.
Rice: Organic Yamada Nishiki all grown in Shizuoka Prefecture
Rice milled to: 55%
Yeast: NEW-5 (Shizuoka)
Alcohol: 15~16 degrees
Bottled in December 2010
Clarity: Very clear
Taste: Dry attack with junmai petillant.
Soft but complex.
Warms up back of the palate and ends on a dry note.
Banana, almond, apricot, memories of coffee beans and dark chocolate.
Dry melon appears with food with more nuts and dark chocolate.
Elegant, easy to drink.
Overall: Ever talked of a “feminine drink”?
A sake not easy to discern.
Ladies would be screaming for it?
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Tags: グルメ, 簡単なレシピ, 酒, 酒造, 藤枝市, 静岡, Fujieda City, Gastronomy, Gourmet, Japan, Japanese Gastronomy, Japanese Sake, Local Products, sake, Sake Breweries, Shidaizumi Brewery, Shizuoka, Shizuoka Sake Tasting: Shidaizumi Brewery/Organic Sake-Junmai Ginjo, 地酒, 日本