An unofficial guide to Yamaguchi Prefecture and its nihonshu
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 →
The event I talked about last time sold a couple of limited edition sakes. This is one of them! It's a junmai tobingakoi, meaning it was filtered by being hung in cotton bags and funneled directly into a glass tank before it is pumped into the bottles. Harada Toji is filling bottles directly from a... Continue Reading →
On January 19, I was finally able to get a sake tasting class together, after two failed attempts last fall. 6 drinkers gathered at Kokushu 国酒 in Shunan, Yamaguchi, where we tried a total of for sakes, before going on a tour of nearby Hatsumomiji Shuzo. Kokushu is a sake specialty izakaya with a great... Continue Reading →
Saturday, October 27th was Shunan city's 2nd annual Jizake Yokocho local sake Fair. 16 sakagura from all over Yamagata were there offering their wares, including some rarities I've never seen anywhere locally. A group of friends and I went to give our lovers a workout, and it was pure fun. None of the kura were... Continue Reading →
Today we have yet another very local brew, a Soushibori Tokubetsu Junmai from Hatsumomidi Shuzo in Shunan, Yamaguchi. This brew is a Tokubetsu Junmai with 60% seimaibuai. This actually is a really good example to illustrate one of the most common confusing points about sake labeling, one that I didn't properly understand myself until fairly... Continue Reading →
Yamaguchi Sake 