An unofficial guide to Yamaguchi Prefecture and its nihonshu
Despite the fact that Asahi Shuzo is a mere 30 minute drive from my house, I just don't drink that much Dassai. I suppose it's just too ubiquitous, too famous, and, well, too expensive for me to pay much attention to. I genuinely feel like Yamaguchi has such an embarrassment of riches when it comes... Continue Reading →
Choshu Shuzo is now well into the middle of its first brewing season, and toji Fujioka Miki has shipped out several batches of sake so far. I missed the last Tokubetsu Junmai, so I got hold of this third Junmai Ginjo to see how it has progressed since its first batch. Tenbi Junmai Ginjo, Nama... Continue Reading →
I have recently been thinking so much about sake pricing, I almost confuse myself. It's a very big topic, and one that many people in the industry (particularly non-Japanese) seem to have strong opinions about. The primary reason, of course, is that within Japan most sake is very, very cheap, while outside Japan it is... Continue Reading →
Harada Junmai Daiginjo, Rice Choshu Yamadanishiki Tokujo, Seimaibuai: 40% I rang in the New Year with a bottle of Hatsumomiji Shuzo's super premium Harada Junmai Daiginjo. This one is made with Yamadanishiki sake rice grown locally in Yamaguchi prefecture (the historical name for this area is Choshu). The rice is also ranked Tokujo, which is... Continue Reading →
This junmai ginjo is a special bottling offered through a local sake shop, Nakashimaya, which also uses the business logo Marumi, which is the same character used in Bijin, hence the "Maru" in the name. Toyo "Maru" Bijin 55 Junmai Ginjo This sake is particularly special, as the sake shop has contracted with Sumikawa Shuzo... Continue Reading →
It has been a while since I updated my project to catalog, drink, and visit every sakagura in the prefecture. I found that one of the most complicated parts was actually finding out which sake breweries are still running, and which ones are merely dormant. It has also been complicated as some breweries have closed,... Continue Reading →
Junmai sake, made with rice, rice koji, and water alone (except for yeasts, and the added lactic acid for sokujo. Oh, and also some flavor adjusting enzymes in some cases.) is all the rage with sake drinkers both in and out side of Japan. People like it because they feel it has tradition, because it... Continue Reading →
Taka Autumn Harmony As the pandemic continues to hold down dining and drinking opportunities, breweries are struggling to figure out what to do with backing up stocks. Many breweries are choosing to try new things--and many are trying their hand at adventurous blends. This is one such. Aki Harmony is a mix of two tokubetsu... Continue Reading →
Imada Shuzo Honten is in Higashi-Hiroshima city, some 90 kilometers up the Seto Inland Coast from where I sit. It's a small brewery, producing around 300 600 (correction) koku a year, but its presence in the sake brewing industry is growing increasingly prominent. It is currently run by kuramoto/toji Imada Miho--one of the few women... Continue Reading →
From Left to Right: Chiyomusumi Goriki 50 Junmai Ginjo (Chiyomusubi Shuzo, Tottori); Gassan Junmai Ginjo (Yoshida Shuzo, Shimane); Sake Hitosuji Honjozo (Toshimori Shuzo, Okayama) ; Kamoizumi Junmai (Kamoizumi Shuzo, Hiroshima) ; Gokyo Daiginjo Saito no Shizuku (Sakai Shuzo, Yamaguchi) On Saturday, November 21 the Hiroshima Tax Bureau sponsored an online seminar to show off sake... Continue Reading →
Yamaguchi Sake 