It is instant that another fifth, time pass if they notice.
I think that the introduction of Shochu is parallel and wants to perform it, but I do not have the knowledge about Shochu that much soon.
About this time, I introduce this one. "Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu".
It is a Sake which I introduce this time, but finally takes up a thing made in Niigata for the first time. So let's touch it about the history of the Sake of Niigata that is called the sacred place of the Sake lightly.
The person who knew a lot about some Sake has heard a story that there was the so mach delicious Sake in Niigata. Actually, Niigata is the prefecture that the number of Sake-brewery is number one in Japan. And the amount of production is next to Hyogo (Including Nada, 灘) and Kyoto (Including Fushimi, 伏見) with many large-scale companies by the making of the Sake now for a long time, too. There will be many people who have drunk the Sake which was made there before people notice because famous Hakkaisan (八海山), Kubota (久保田), Koshino-kanbai (越乃寒梅) are made in this prefecture.
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| "Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu". The label is simple. |
Certainly, Niigata is the birthplace of Echigo-Toji(越後杜氏, Echigo is Niigata. "Toji" means "The teacher of making Sake".) which spread the making of the Sake in the whole country. However, it is not about old days that much in the 1970s that the Sake of Niigata won popularity.
In Japan before it, poeple strongly had an image called "The Sake must be the sweat liquor". However, the sweetness is not organic quality derived from rice such as the current delicious Sake. When the Sake was deluted as for them in the postwar poor times, they are the things which sugar and a sweetener were added to artificially so that taste doesn't fade away. Naturally those taste was so terrible. Such the cheap Sake is still sold in a supermarket or a convenience store.
It is that Koshino-kanbai which is famous for a certain magazine was introduced to have been a turning point. The people who shrank from conventional the sweet Sake were impressed by an appearance of the Sake of novel taste of "Crear and Dry". The Sake of Niigata is not available in the big city, and the anecdote that reached the Sake desire for acquisition of Niigata expressly to the field is left in those days.
However, there was the much Sake of the taste that was thick rather than the taste that Niigata looked like it from those days having been the central force. Therefore, many many other Sake brewery switched a policy to "Crear and Dry" in sequence. This fashion spread to the beer industry, and "Super-Dry" of Asahi was born later.
The explosive popularity relatively continues from there up to these days, and the Sake made in Niigata shall be firm at the position.
However, conversely "Crear and Dry" abandons the original taste and personality completely because those Sake are filtered more than required. Some Sake was delicious, but it became only similar thin the Sake everywhere generally, and the consumers have begun to get tired.
So reaction was taking place again in the here these days, and the Sake of sweet taste came to gradually win popularity. This trend was caused by Juyondai (十四代) in Yamagata. Therefore the breweries in Niigata where they make the Sake of "Crear and Dry" into was troubled so far.
The Sake of the major maker where the name is famous like Hakkaisan is all right because it is not yet a big change, but taste is all for the small breweries, and it is a vital question that is said that taste is outdated. So the places that gradually change direction increase.
In other words, the breweries in Niigata is made to stand in the forked road. However, it will be easy to get on the present trend if they start seriousness because the potential that they have is high. I expect it.
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| Ponshu-kan (means "The house of the Sake") is the amusement facilities of the Sake in Echigo-Yuzawa station. You can drink five cups of the Sake for 500 yen once in these facilities. There are very many kinds, and all thing 93 kinds of all Sake-brewery of Niigata are always stocked. In addition, the same facilities are at Niigata Station of the prefectural seat. As for you, you should drink some Sake with moderation in the state such as the doll in the left not to become. |
Outline
Niigata-Daiichi-Brewery making Yanma is in Joetsu-shi (上越) in West Niigata. Yanma of the brand name is the meaning called the valley. There is it in the place that the brewry is far from the plains, and entered the valley a little to understand it from it.
It is approximately 20km from central Takada in Joetsu. There is the brewery in the quiet farm village where a rice field is outstanding in summer. By the winter beginning, the fields were buried among snow when I went. Joetsu is a heavy snowfall area outstanding in Japan. I seem to be piled up to 2m (6.6ft) above the ground when it is much time.
Speaking of Joetsu, Kenshin-Uesugi (上杉謙信) who is Daimyo (means feudal lords) ruling this area for the age of civil wars is famous for many Japanese, and a lot of historic spots such as the sites of castle about it stay in the city. There is much interesting highlight in the outskirts. For example, "Kasugayama-castle where Kenshin Uesugi resided", "Takada-castle where Matsudaira-family (松平氏) who delivered this ground resided in the Edo era", "Tera-machi (Temple town) where 65 temples gather" etc.
It wasn't difficult to travel recently because the Shinkansen was inaugurated and became convenient. We can come to this ground from Tokyo Station in approximately around two hours.
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| This is Kasugayama-castle covered in snow. Main Uesugi-Kenshin of this castle is a hero for a citizen there. |
Character
Name: Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu (山間3号、特別純米、無濾過生原酒)Place: Niigata-Daiichi-Brewery (新潟第一酒造), Joetsu, Niigata prefecture
Class: Tokubetsu-Junmai
Rice: Gohyakumangoku (五百万石) and Koshi-ibuki (こしいぶき)
Rice polishing rate: 60%
Yeast: Unknown
Filtration: No
Heat treatment: No
Water addition: No
Other characteristics: Jikagumi (Direct bottling)
Alcohol content: 17%
Sake meter: Unknown
Acid meter: Unknown
Price: JPY 3,150 (1,800ml)
Official website: http://www.sake-hakuchou.com/
My rating: BBB
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| Caption. This number is a meaning of the turns of a made tank. In other words, in this Sake, it was done a bottle by the third tank |
Taste
I wrote that "the liquor of Niigata is "Crear and Dry" generally", but, in this Sake, the taste that seems to get rid of the trend is one of a thick taste brand first.About the fragrance, there is little sweetness such as the fruit. They pierce my sense of smell with sharpness.
The next is the Taste. I felt a strong bubbling to remind me of Kassei such as the last Nabeshima, because the carbonic acid of the fermentation stage didn't come out of the first share impression above all in Jukagumi. The bubbling strength was too strong and taste loses when I just opened out, but taste gradually grew up when I put it for around one month.
And, about the taste, a lump of slightly square-built Umami jumps with dry taste and good acidity. The acidity in particular stimulates a tongue moderately keenly.
However, mellow, comfortable sweetness spreads through the whole of the mouth just after that and implants a calm impression in my tongue.
Therefore finally, slight bitterness peculiar to Gohyakumangoku which is used rice tightens the expanse of the taste. It was the thick Sake, but was taste without getting tired really.
I think that the affinity with fishery dishes is good, because not only I say a just sweet Sake, but also acidity tightens the whole, and an intonation is touched well.
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| Because this is a Sake which is not too sweet, the affinity of fish dishes is good. I recommend Sashimi and sushi in particular. |
My story
It is about the beginning of the year of the last year that I drank the Sake made in this brewery. I chose the Sake for souvenirs to bring in the house on the way to Tokyo via Sea of Japan side. It was to have just met the delicious Sake called Kenshin (謙信) in Itoigawa (糸魚川) of same Niigata on that day.As for the story that there was the delicious Sake called Yanma in Niigata, I always obtained information. Previous I was a thought that Sake in Niigata was dull for an overall impression, but felt Murayu (村祐) or Takachiyo (高千代) when individual the Sake was gradually increasing.
After having seen the sights of the Joetsu city, I got off Naoetsu (直江津) Station on the train of the Hokuhoku-line (ほくほく線) at Uragawara (うらがわら) Station. After walking towards a mountain from the station for approximately 30 minutes, I looked good with the brewery.
However, there does not seem to be a stand in the building where the brewery is rustic. I sounded a door chime decisively while thinking that they won't sell me.
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| This is the brewery of the atmosphere such as the factory. There is not the window for visitors, but there is an intercom at the entrance. |
As a result, after all they didn't sell Yanma to me. However, it is said that the reason is because Yanma is a brand of the sole agent limited sale. Therefore they sold me Koshino-Hakucho (越の白鳥) which was a main brand made in the brewery.
"Koshino-Hakucho, Junmaiginjo, Namasake" which I bought was splendid taste then. I blew up expectation how delicious special Yanma was if it was a main brand and was this taste. And I was able to finally obtain Yanma this year.
I drank, but I felt it even if I thought how so that Koshino-Hakucho which was a main brand was more delicious. This lank was Tokubetsu-junmai, and this Yanma was that I was disappointed at the taste a little probably because grade was low.
However, the taste was familiar after opening in approximately one month, and refined Umami such as Koshino-Hakucho came to be felt to me, and I reevaluated Yanma. I want to drink Junmai-Ginjo of Yanma if there is an opportunity.
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| This Sake is Koshino-Hakucho which I bought then. It is the taste that I cannot acquire of words and is taste finished than this Yanma. So my rating is "A". In addition, I think that I want to drink it. |
How to buy (or drink)
In late years Yanma is one of the Sake becoming popular, but the place to be able to buy is limited because there is very little amount of production. There are few shops to sell in Tokyo in particular. But you can buy it soon in Tanakaya (google maps) in Ota of Tokyo.There are few places to stock in a bar. please search it in "山間" and the following site.
http://tabelog.com/
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