Kitakata Terroir Episode 4
Unique sake brewed by artisans and science.
Founded in 1918, Homare Sake Brewery is a relative newcomer among Fukushima's historic breweries. And yet, the name of their classic brand, 'Aizuhomare,' is known by nearly everyone in the prefecture. It has grown from a Kitakata local to become a brewery that represents all of Fukushima.
Their lineup is a testament to their creativity, boasting around thirty different products, from classic Japanese sake to shochu and liqueurs. "Many people judge a brewery by a single brand," says fourth-generation president Hiroyuki Karahashi. "But we craft a huge variety of sake. I truly hope people will come to the brewery and taste for themselves the full range of what we do."
For them, the most critical stage of brewing is the preparation of the raw materials—the washing and soaking of the rice. Every year, they meticulously inspect the condition of the rice and precisely determine the right amount of water. This, Mr. Karahashi insists, is where artisan experience and scientific analysis must meet. "It's not real sake brewing if you just happen to make a good sake by chance," he explains. "The true—and most difficult—part of this craft is the ability to reproduce that high quality, consistently. That is why we pour so much energy into our daily analysis."
It is this relentless dedication that has led to a cascade of the world's highest honors: the 'Champion Sake'—the top prize at the 2015 IWC (International Wine Challenge)—followed by an IWC Trophy in 2017, and countless other Gold Prize awards at The Annual Japan Sake Awards.
Homare Sake Brewery
Founded in 1918, Homare Sake Brewery is one of the largest breweries in Fukushima Prefecture. Its brewing season begins in September. We spoke with Representative Director and President Hiroyuki Karahashi about what Homare Sake Brewery—highly acclaimed both in Japan and internationally—continues to cherish, and which sake he recommends for this season.
At the start of the brewing process, the brewery meticulously simulates the soaking times for all the rice varieties they use, including Yumenokaori, Gohyakumangoku, Yamadanishiki, Fukunoka, and Omachi. This thorough analysis of the year's rice tendencies is said to be the key to Homare Sake Brewery's brewing process.
Recommended for this time of year is 'Kitakata Terroir Episode 2,' brewed with Kitakata-grown 'Yumenokaori' sake rice and 'Utsukushima Yeast'. Its gentle, smooth profile, despite being a dry sake, pairs perfectly with autumn delicacies like fatty saury and chanko nabe (sumo stew). Also recommended is the 'Aizuhomare Banshusanyamadanishikizikomi Junmaidaiginjo,' which has gained popularity worldwide, including in New York, and was awarded 'World's Best'. With its fruity aroma and elegant flavor, it is best enjoyed in a wine glass.
▶︎ Kitakata Terroir Episode 2 Muroka Junmai Nama Genshu
▶︎ Aizuhomare Banshusanyamadanishikizikomi Junmaidaiginjo
This year, the brewery is also taking on the challenge of new yeast combinations, so we may be able to enjoy a new flavor of sake brewed by Homare Sake Brewery around February of next year. Please look forward to it.
#fukushimasake #fukushimanosake #ilovesake #HomareSakeBrewery #sakebrewery #sakebrewing #junmaiginjo #sakestagram #ponshu #localsake #FukushimaPrefecture #KitakataCity #sakefan #fukuneko_fukushima #sake #japanesesake #sakestagram #sakebeginner #sakenovice #connectwithsakelovers #sakelover #cheerswithsake #sake🍶 #drinkstagram #sakelover