Sake that looks like purity of a water is one of the hardest to make. It looks so simple yet the process of it is so complicated. Sake is a signature icon in Japan. Every province have their own specialty and signature. In heart of Japan lies this small province Ikeda Town that have 2 sake brewery know as Daisekkei Sake Brewery and Fukugen Shuzo.
Rise from this small town, yet both of the taste is so huge different.
Not only coming small from the town, this boutique brewery Fukugen is more than 350 years old that founded in 1758 has earned many top honors in the National Sake Appraisal competition, a medal at The International Wine Challenger (IWC) and has been selected SAKE for the Sake for the 21st Century by the Maestro of Sake Tasting.
What makes this province have such a unique taste with award winning. The town are enjoying mineral waters from n Northern Japan Alps provides Fukugen with the most appropriate water for sake production . As the ice top melts from the top of the mountain, flows the water from the top all the way to the river. The water are being used to make sake. With long historical art of brewing and skilled artisan that continue the traditions to preserve the sake brewing formula.
Fukugen’s sake is brewed using healthy brewer’s rice grown with minimal pesticides and the cold, clear spring water from the Northern Alps, with brewmaster techniques that have been passed down for over 360 years.
In this meet up, we are honor to meet the Ikeda Town Mayor (Mr Kiyoaki Motai) Daisekkei Sake Brewery, Senior Managing Director (Mr Yuuki Usui) Fukugen Shuzo, General Planning Department (Ms Seiko Hirabayashi 18th Generation Owner). Sharing their passion both from the Town Mayor and also brewery masters.
Founded in 1898, Daisekkei Sake Brewery (Ikeda Town, Nagano Prefecture) at the foot of the Northern Alps, continues to produce sake using melt-water that can be enjoyed at ordinary dining tables. Since it is a mountainous region, there is a large difference in temperature between daytime and night in summer and winter, and as such it is an environment suitable for making rice used for sake. Being blessed by nature, we value the difference in taste five to ten years down the line, and our commitment and attitude to continue making good sake at a high cost cannot be imitated overnight. In 1953, it won the highest award at the National New Sake Awards Ceremony and was selected to be presented to the Imperial Household. In 1966, the chief brewer at the time received the Yellow Ribbon Medal (given to those who have devoted themselves to the work of agriculture, commerce, industry, etc., and have other exemplary skills and achievements).
The sake is named after Mt. Shirouma, one of Japan’s three major snowy valleys, and represents the awe for the mountains and great nature that we look up to every day. The clear air, pure water, abundant rice, and harsh colds of winter that nature creates, all nurture the sake of this region.
As Danny shared with us on the area that produces the rice are cultivate organically. that enjoys natural resources as water and weather like deep winters and cool summers, with majestic mountain vistas of the Northern Japan Alps. The people of this region take great pride in the richness of their natural surroundings of the Nagano prefecture, host to the 1998 Winter Olympics.
Different types of rice being used to brew sake.
This is our tasting platter for the day.
Nihon Tsukemono – Pickled Daikon
Gindara misoyaki – Japanese Styled Grilled Cod Fish
Wagyu to Kinoko Isote : WagyuA5 with Saute Mushroom
NAgasaki Nama Kaki : Fresh Oyster from Nagasaki
Mukimi Shiro Ebi to Kampachi Sashimi : White Shrimp and Yellow Tail Sashimi