Yukikomachi Daiginjo Miyamanishiki
Sake brewing Rooted in Fukushima's Climate and Land.
It would be no exaggeration to call him a savior of Fukushima's sake in the post-disaster era. Yasuhiro Watanabe, the president of Watanabe Shuzo Honten, hadn't just studied sake; he had majored in soil science at Niigata University's Faculty of Agriculture and even had experience cultivating premium sake rice.
Then, the disaster struck. With a background in radiation chemistry, he quickly took action to minimize reputational damage. He shared information about safety and lectured more than 2,000 people on safe rice cultivation and soil improvement.
The sake born from this dedicated expert is "Yukikomachi." It is a pure, clean sake, bursting with an apple-like fruitiness. "How can we create value-added sake using our own local rice and water? That is the question we have always been pursuing," Mr. Watanabe says. He means it. An incredible 95% of the rice he uses is grown locally. The water is a blend, sourced from Koriyama and the Abukuma mountain range. By masterfully balancing both soft and medium-hard water, he crafts his signature style: a sake that is exquisitely crisp and dry.
"The most important thing in sake brewing is the blueprint," he explains. "After that, it's just a matter of diligently working toward the flavor you're aiming for." For Mr. Watanabe, a key part of that blueprint is meticulous temperature control. He slowly nurtures the moromi (fermenting mash) at a low temperature of 15°C or below, a patient process that results in a remarkably fine-textured sake. This, he explains, is the very reason "Yukikomachi" is celebrated for being so remarkably easy to drink.
Watanabe Shuzo Honten
Have you heard of the brewery where the Toji (Master Brewer) wears a traditional "Hyottoko" mask to bring smiles to everyone’s faces, while simultaneously maintaining a deeply serious and sincere approach to sake brewing? 🍶
Today, we take a closer look at the charm of Watanabe Shuzo Honten, established in 1871 in Koriyama City, Fukushima Prefecture. 💫
With a history spanning over 150 years, this brewery currently produces unique sake through a fusion of tradition and science.
The name of their flagship brand, Yukikomachi, embodies the passion of the previous generation, who wished for it to be "a refined sake as pure as the snow of the north." While faithfully honoring this tradition, the 5th generation owner and Toji, Yasuhiro Watanabe, utilizes his background in science to brew sake from a truly original perspective.
A particularly noteworthy concept advocated by the Toji is "sake that leaves you still feeling fresh." 🌟 By incorporating the "Golden Ratio (1:1.618)"—a proportion humans intuitively find pleasing—into the balance of the sake's components, they have achieved a smooth drinking experience that is gentle on the body and less likely to leave you feeling heavy the next day.
The brewery remains committed to using local rice from Fukushima Prefecture 🌾, brewing it slowly with mineral-rich groundwater from the Abukuma Mountains 💠. By fermenting at low temperatures for a longer period than usual, they maximize the umami of the rice, resulting in a rich yet crisp "ultimate food-pairing sake."
🍶 Yukikomachi Junmaishu
A refreshing and light flavor that preserves the natural aroma of the rice.
🍶❄️ Frozen Sake: Bihyo / Lemon Bihyo
A new way to enjoy sake as a sorbet, featuring a fruity aroma and refreshing taste.
The Toji’s wish to "provide enrichment and vitality through sake" goes beyond producing a mere beverage; it is a passion for connecting Fukushima's agriculture and culture to the future. With every sip, you can feel the meticulous craftsmanship and deep love for Fukushima resonating through your senses.
Tonight, why not spend a relaxing moment with Yukikomachi, a masterpiece woven from science and passion?
🏘️: Watanabe Shuzo Honten @yukikomachi.fk
📍: 10 Sakuranouchi, Sanmome, Nishita-machi, Koriyama City, Fukushima Prefecture
"Great rice, great water, great people. Fukushima sake. 🍶"
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