Junmaishu Aizumusume
Sake that enriches daily life, brewed with the "Dosandoho" method (using local ingredients and local techniques)
In the land of "Monden," the breadbasket of Aizu, stands the brewery of Takahashi Shosaku Sake Brewery, founded in 1875. Before one's very eyes, the brewery's own rice paddies stretch out, cultivating the sake-brewing rice "Gohyakumangoku" without the use of pesticides or chemical fertilizers. "Our foundation is sake brewing based on 'Dosandoho'," declares Aizu Toji Wataru Takahashi.
"Dosandoho" signifies the act of Aizu people crafting sake using local Aizu rice and water, employing the methods of the land itself. The brewery manufactures only "Specially Designated Sake" (Tokutei Meisho-shu) adhering strictly to this Dosandoho principle. A staggering 95% of this is Junmai-shu. The reason, they state, is "because it is fascinating to create."
"For us as technicians, Junmai-shu allows us to easily trace the manufacturing process upon tasting. In other words, every single element—from the quality of the raw materials to each individual step—is directly reflected in the final character of the sake." Because of this, they assert, there can be absolutely no compromise in their sake brewing. During the process, every consideration is given to maximizing the inherent potential of the rice. All pressed sake is stored in thermal tanks. Maturation is meticulously managed, and meticulous care is taken to ensure that every sake brewed can be released from the brewery in its absolute best condition.
"Even when the sake is complete, we contemplate again: Should it be shipped as new sake (Shinshu)? Should it be aged as undiluted sake (Genshu)? Or is it better to pasteurize (Hiire)?" It is a brewery that thinks exhaustively, all in the pursuit of delivering exceptional sake.
Takahashi Shosaku Sake Brewery
🐾 Welcome! 🐈 It's me, Fukuneko! Today, I'm introducing an initiative by Takahashi Shosaku Sake Brewery! They brew one sake from a single rice paddy, pursuing "paddy terroir."
Let me know how you feel with an emoji, meow! 😸 Love the brewery's dedication! → ❤️ Want to tell a friend → 🙌 Want to try it → 🔥
Mr. Wataru Takahashi is the head of production at Takahashi Shosaku Sake Brewery, where they manage everything from growing rice to brewing! 🍶 "Every single paddy has its own personality. The soil quality, sunlight, airflow... no two paddies are the same. I want to fully express the 'rice's expression' that comes from those differences in the sake." With that in mind, Mr. Takahashi started the "Ichiden Ichijo" (One Paddy, One Brew) initiative in 2018. 🌾
🏘 Takahashi Shosaku Sake Brewery @aizumusume_official 📍 755 Aza Murahigashi, Oaza Ichinoseki, Monden-machi, Aizuwakamatsu City, Fukushima Prefecture
The "Aizumusume Minori" series, brewed paddy by paddy, is even named after the specific rice paddy! By keeping all the specs—like the rice polishing ratio, sake meter value, and alcohol percentage—the same, the differences in the rice's expression come through super clearly in the flavor, meow! 😺
Great rice, great water, great people. That's Fukushima sake! 🍶
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