While I was out for work, I saw the word “清酒(sei-shu)”. I took another stroll on my day off.
- New Stuchida
- I checked it out. Points of particular interest
- Taste evaluation
- So I opened the bottle again
- Damn bad snacks
I had intended to just take a look inside, but the store was a little small, and as I wandered from left to right in front of the refrigerator, the owner called out to me. The owner of the store, who hadn’t seen me, approached me. “Would you like a drink?” I do. I thought, “Not just a little, but a lot,” but I humbly said, “Is that okay? I thought, “Not just a little, but a lot,” but I tried to be humble. It was cold, so I asked for a hot drink. One of the several bottles was Shin Tschida.
I bought it without a moment’s hesitation.
New Stuchida
According to the owner, Shin Stichida is a brewery that constantly researches and focuses on additive-free products, and I was very interested.
Shin Stichida brewery official site→Here
I checked it out. Points of particular interest
Rice polishing ratio and attention to rice
While most sake breweries use the famous sake rice as their raw material, they uses edible rice instead of sake rice.
they uses edible rice (rice that can be eaten) instead of sake rice, and make sake without grinding (polishing) it as much as possible.
The rice is produced in Gunma Prefecture, except when there are requests for rice from other prefectures due to contract manufacturing. The order is “Gunma rice, 3rd grade or higher, 60%, no variety specified.
they hone our skills every day with the desire to make good sake from any rice grown by local farmers who are passionate about rice farming.
In the past few years, they has also been focusing on not grinding the rice as much as possible.
The more the rice is shaved, the easier it is to release the aroma.
Our goal is to make sake with the entire taste of the rice.
And to use up all the raw materials.
In the past, it took more than a day to polish the rice, so this also helps to reduce energy consumption.
Our commitment to the production process
All the sake we brew is made with only three ingredients and bacteria: rice, water, and koji.
The sake brewing process is called “kimoto-zukuri,” or “traditional sake brewing,” which encourages the activity of lactic acid bacteria and other microorganisms living in the brewery.
This Edo-period process is carried out with modern machinery and equipment.
Many breweries bring in bacteria from other sources.
Kimoto-zukuri is a method of brewing in which the environment is prepared so that the lactic acid bacteria living in the brewery can increase.
In addition, the fact that no additives are added at all means that the bacteria, the living organisms, are guided and encouraged to work together to make good sake.
The traditional sake brewing process is nerve-wracking and requires a lot of time and effort, but we feel the joy of “creating” sake and knowing that we can understand something, even if it is only a little, in the laws of the universe where there are many unknowns.
The rice polishing ratio is 90%, and lately I’ve been under the impression that this label indicates the fighting ability of the sake. I’ve heard that the rice we usually eat is milled at about 92%, so the milling rate is almost the same as that of normal rice.
What is Rice Polishing Ratio?→Here
Old Cap
I warmed up the fuguta in no time.
It was lukewarm, and as it warmed up, the aroma unique to sake filled the air. It has a slight yellowish tinge.
Gulp!
Taste evaluation
Japanese Ranking 185th
Gunma Ranking 4th
Comment : A
Aged taste with a lot of substance.
Sourness and bitterness, maybe it was too early for me.
Comment : B
Shin Tsuchida, I’d heard rumors, first time!
It is the complete opposite of the impression on the label, a classic type.
It is heavy with a thump, and as soon as you drink it, you can sense a grain-like acidity, a little bit of rice flavor and sweetness like nectar candy, but the impact of the strong and robust acidity that reminds me of austere grain vinegar or rice vinegar is different from the apple vinegar-like acidity that I prefer due to the yellow malted rice used for shochu. It is a sake I would like to study.I was surprised when I read other people’s comments. Roughly speaking, this is a Chinese rice wine.. I kept half of it because I heard it tastes better after 2 weeks.I was wondering what would go well with this matured sake, when it occurred to me to pair it with fried chicken with garlic, and it was perfect!
Lactic acidity without any hindrance. The overall flavor is soft and mellow, but it changes to a complex flavor at the end. The sourness is neither strong nor weak, but moderate. It is characterized by a unique aroma, like a smoky aroma, which has never been seen before. It is so distinctive that it can be recognized even if you are blindfolded. It seems to go well with salted fish or food with a strong salty taste. This is definitely a mellow sake.
The owner said, “If you let it sit after opening the bottle, the flavor will change and become mellower.
So I opened the bottle again.
This time, I warmed up the raccoon by shaking it electronically.
Oh, it’s still the same…no…I’m immature…I don’t know…the change.
Damn bad snacks
Let me just say this. This thing I bought at the supermarket didn’t taste good at all. (If you like this, I’m sorry to hurt your feelings.) Jellyfish just don’t seem to work for me.
Click here for more sake from Kanto.→Here
That’s right. There are both natural and…
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