Yukikomachi Jummaidaiginjo Miyamanishiki
Sake brewing that leverages regional characteristics, based on a deep understanding of Fukushima's climate and terroir.
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, was uniquely prepared for the crisis. He 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. Drawing on his additional knowledge of radiochemistry, he sprang into immediate action to combat and minimize the reputational damage. He became a crucial voice, disseminating information on safety while simultaneously traveling to lecture and provide guidance on soil improvement and safe rice cultivation to a staggering total of over 2,000 people.
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
Today, I'm introducing Watanabe Shuzo Honten, a brewery that just this year has committed to using 100% Fukushima-grown sake rice!
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Founded in 1871 as a brewer of sacred sake for the local community, the brewery has poured its energy into growing premium sake rice in its own paddies and with contract farmers in the lush local environment. Starting this year, they are crafting their sake using 100% Fukushima-grown rice, including Fukunoka, Miyamanishiki, Ten no Tsubu, and Chiyonishiki varieties.
Despite its serious and historic roots, President Watanabe's special talent is the "Hyottoko" dance, and he's famously active in livening up Fukushima's sake industry as the "Hyottoko President"!
🏘Watanabe Shuzo Honten
📍 10 Sakurauchi, Sanchome, Nishida-machi, Koriyama City, Fukushima Prefecture
The brewery focuses on high-quality Daiginjo, Ginjo, Junmai, and Honjozo styles, all crafted to bring out the unique characteristics of the sake rice.
They have received high praise at competitions nationwide, with their signature brand, "Yukikomachi Daiginjo Genshu No. 51 Tokuguro," winning the highest award in the Fruity Division of the 1st BISHU CONCOURS 2023.
Great rice, great water, great people. That's Fukushima sake! 🍶
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