Junmaidaiginjo Kyonohana
Sake brewing dedicated to the "phantom" rice, "Kyounohana"
Tatsuizumi Sake Brewery has long been dedicated to a sake brewing philosophy centered on rice.
"Kyounohana," a sake rice born during the Taisho era in the Shonai region of Yamagata Prefecture, was once also cultivated in the Aizu region. Despite its contribution to elevating the quality of sake brewed in Aizu, it gradually vanished. The reasons were its low yield and its tall stalks, which made cultivation arduous.
The man who devoted himself to reviving this rice was the predecessor, Shinji Shinjo. "It seems it was his desire to brew sake that fully expressed the virtues of Aizu-grown rice," recounts the fourth-generation head, Soichi Shinjo. "Kyounohana," the sake brewed from this rice—which could be called a "phantom" rice—remains one of the brewery's signature brands to this day.
Today, all the raw rice used—including sake rice varieties like Gohyakumangoku, Yumenokaori, and Miyamanishiki—is sourced locally from Aizu, fueling their brewing passion even more intensely. "Since the earthquake disaster, the desire to help revitalize the local economy has grown strong. We want to send our sake, made from local rice, out across the nation," he states with conviction. Gazing toward the future, he adds, "We will continue to focus purely on seishu (sake) and pursue its every possibility."
Tatsuizumi Sake Brewery
A Brewery Protecting the Phantom Sake Rice "Kyounohana" for 40 Years 🍶🌾✨
Aizuwakamatsu City, Fukushima Prefecture. Rooted in the castle town, Tatsuizumi Sake Brewery has continued to craft sake with meticulous care that highlights the unique qualities of small-scale, handcrafted production, for nearly 150 years since its establishment in Meiji 10 (1877).
When talking about this brewery, the phantom sake rice "Kyounohana" is a must. 🌾
Born in Yamagata Prefecture at the end of the Taisho era, this sake rice also spread to the Aizu region. However, due to it being tall and prone to lodging (falling over) and having low yields, its cultivation ceased in the 1950s (Showa 30s).
In 1980, the third-generation head of Tatsuizumi Sake Brewery resolved to revive it, saying, "I want to once again brew the best sake that brings out the finest qualities of Aizu rice." Receiving a handful of seed rice from the Fukushima Prefectural Agricultural Experiment Station, they spent three years bringing Kyounohana back to life together with farmers who supported the idea.
Brewing with a sake rice that had not been cultivated for 30 years was extremely difficult. However, in 1985, the uniquely umami-rich "Junmaidaiginjo Kyonohana" was finally born. Since then, it has won the Gold Prize at The Annual Japan Sake Awards a total of 7 times. 🏅
Currently, there are only two contracted farmers. Kyounohana, which accounts for about 30% of their total production, is truly a treasure exclusive to Tatsuizumi Sake Brewery.
Of course, Kyounohana is not the only rice they use. They also use "Gohyakumangoku," "Yumenokaori," and even the local table rice "Koshihikari." Tatsuizumi's consistent stance is sake brewing that is thoroughly dedicated to using only rice grown in Aizu. 🌾
🍶 The Taste of Kyounohana Because the rice grain is soft and the shinpaku (starchy core) is large, it is characterized by its ability to easily produce a solid umami flavor. While the finish lingers beautifully, it is not heavy, leaving a pleasant aftertaste that makes you want to drink another glass. As a sake to accompany meals, it pairs closely with a variety of dishes. It is recommended to be enjoyed at room temperature or slightly chilled.
The Kyounohana series can be enjoyed in various forms, including Junmaishu, Junmai Ginjo, and Junmai Daiginjo. Even at the peak of the brewing season, there are only 6 brewers. We invite you to taste a cup of hand-crafted sake that can only be delivered by such a small brewery. 🍶✨
🏘️: Tatsuizumi Sake Brewery @tatsuizumi
📍: 5-26 Uwamachi, Aizuwakamatsu City, Fukushima Prefecture
"Great rice, great water, great people. Fukushima sake 🍶"
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