Following the Nishikigoi, the members of the group continued tasting. Next up…. The Hokusetsu was recommended to us by a shopkeeper at an antenna store in Niigata, and won an award at a sake fair.
- Hokusetsu YK35
- What is YK35?
- Symbol Mark Design Concept
- History of Sado Island
- Now, open the package
- Taste Evaluation
- Plate of assorted sashimi
What is YK35?
In case you are wondering, YK35 is Y of Yamadanishiki, K of Kyokai No. 9 yeast, and 35% polished rice ratio, which translates to YK35.
I hesitantly asked myself, “If I don’t drink it now, when will I drink it? Most of the time, when you want it, it’s usually not there.” So we nodded and bought it as a contribution to the community.
Sake with a box is usually high-end sake.
The rare deep sea blue with gold letters. A color scheme seen in Western Europe. In contrast to Nishikigoi, the label is designed in a Western style.
The official website has a detailed explanation.
Symbol Mark Design Concept
Symbol Mark Design Concept
In 2013, Hokusetsu celebrated its 141st anniversary, and as it looks forward to the next 100 years, we wanted to create something that would fit in with the times, rather than something that would be strongly modern. The design is a renewal of the crest.
The triple line of the snow pattern, drawn in a series of regular circles, represents rice, water, and koji, the ingredients of sake. The rough waves of the Sea of Japan and the mountains that line Sado Island also appear in the design, giving the impression of the freshness and strength of freshly brewed sake. The snow pattern contains the necessary textual information, so that the entire Hokusetsu story can be told with a single symbol mark. The basic color is “dark blue almost black. The name “Hokusetsu” comes from the fact that it aims to produce sake that is as smooth as melting snow.
The deep navy blue color was chosen to evoke the cold, tense atmosphere of the brewery during the snowy season, the depth of the ocean, and the profundity of sake brewing.
While retaining the existing image of “sake-like” that everyone has, the atmosphere is a mixture of nostalgia and novelty, which is appropriate for Hokusetsu, which continues to evolve by adopting advanced technology while inheriting traditional sake brewing techniques.
If you look carefully, you will see that the brewery is located on Sado Island. Sado Island is known only as the place where Zeami was exiled to the island, the gold mines, Tokitori, but I had no idea there was a brewery there. I would like to visit there someday!
History of Sado Island
The beginnings of Sado are quite old, with excavated remains indicating that people lived in the area 10,000 years ago.
Migration from the mainland is believed to have begun around the 8th century, and temples with names related to the mainland, such as Hasedera, Kokubunji, and Kiyomizudera, were built.
It is said that exile of people who were defeated in political disputes in the capital began around that time.
In the Edo period (1603-1867), Tokugawa Ieyasu focused his attention on the gold and silver mines on Sado Island and began to develop the area under the direct control of the Shogunate. The gold and silver mines on Sado Island have supported the finances of the Tokugawa Shogunate for more than 260 years since then.
Currently, in addition to utilizing the remains of the gold and silver mines as a tourist resource, various activities are underway to have the gold and silver mines registered as a World Heritage site.
Sado Island is a special island in the eyes of the Japanese.
The cap is an old cap.
Now, open the package
Weak smell, slightly sweet aroma of ginjo
Japanese Ranking 110th
Niigata Prefecture Ranking 12th
Sake of Sado Island!
Light, dry and refreshing!
It is a delicious sake.
My first Sado sake .
The aroma was good, mellow, and delicious.
The aftertaste is also refreshing, so the food was delicious as well.
Very easy to drink, the mouthfeel (impact) of the Asahi Sake Brewery is close to that of a washin, a watery sensation. The taste is very mild, and at the end, the umami and acidity combine to create a nice, stimulating spiciness that passes down the throat. The slightly sweet aroma is tempting, but when you drink it, you will find that it is a clean, light, dry sake. However, since we are a group of foodies and drinkers, I pointed out that this sake is appropriate as an aperitif.
The acidity, which can make people like or dislike sake, is very controlled and easy to drink, but it is indeed sweet, as is the trend these days. What my foodie friends are probably saying is that it is too sweet to drink for a long time if it is meat or fish in the main dish.
Plate of assorted sashimi
I thought it was indeed a different way of looking at it. In the end, I finish my second bottle. The snacks were, as expected, professional. I process horse mackerels from the supermarket, and my life is blessed with friends. It is indeed professional to be able to do so much with only what is sold in the supermarket. The drunken holiday continues.
The party was continue.
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