Gozenshu HACCOS 2022

味わいの特徴

＜This is the first joint brewing project in which the members of "Maniwa Hakko's" team up with all their might. In the first year, under the theme of "WATER CROSSOVER," the brewers of Taisho no Tsuru and Gozenshu brought and exchanged their own brewing water, and both breweries worked together to produce sake while exchanging brewing techniques. Gozenshu HACCOS 2022" uses the same Omachi and Bodaihashio sake, the basic ingredients of Gozenshu, and the brewing water (hard water with a hardness of 130 ppm, from the Asahikawa River system, subsoaked in the Bicchu River) from the Ochishuzo Brewery of Taisho no Tsuru. In modern sake brewing, especially in the category of locally brewed sake, most of the focus seems to be on the rice used to make the sake and the production techniques used to make it. Gozenshu's theme is also "Omachi" and "Bodeshige," and the nature of water is rarely discussed when examining the taste of sake. However, water is consistent in all sake and accounts for 80% of the sake. The brewing water used for Taisho no Tsuru this time is hard water with a hardness of 130ppm that flows out of a karst terrain. Although from the same Asahikawa river system, it is the exact opposite of the soft water we normally use at our brewery, which has a hardness of 32ppm. The influence of the hardness of the water, which gives it a clear outline, is noticeable from the "soyashimizu" process, which is the preliminary stage of the Bodai-hashiro brewing process. The start of lactic acid fermentation and the rise of acidity is visibly faster than with soft water, and the acidity is more prominent than the sweetness in the flavor before it is used for the sake mother. It was completely different from the previous version. To be honest, I was puzzled and anxious, "How can water alone make such a difference?" I was puzzled and anxious, but there is nothing more exciting than accessing uncharted territory. I expect that Gozenshu HACCOS 2022 will allow people to experience the charm that water, which we take for granted, has on sake, as well as the "Gozenshu character" that is not found in Gozenshu. We hope you will enjoy this sake in comparison with other Gozenshu and the previously released "Taisho no Tsuru HACCOS 2022" (which uses Gozenshu brewing water). ＜Maniwa Hakko's is a cross-industrial crossover fermentation team formed in 2012 by seven companies in Maniwa City, Okayama Prefecture, and will launch the unified brand "HACCOS" in 2021. The team will work on joint projects among member companies that have come together under the common theme of "fermentation", such as alcoholic beverages and food products. By applying and crossovering the technologies cultivated by each company, new products will be developed and the fun and appeal of fermentation, which is not bound to a specific genre, will be communicated.

情報詳細

特定名称

Junmai

原材料

Rice and Rice koji

使用米

Omachi from Okayama Prefecture

アルコール度

16%