This mouthfeel is surely unknown
Foam liquor born after many years of trials

Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose
Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose
Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose
Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose
Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose
Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose

Takizawa Sake Brewery Kikuizumi Hitoshi, Kikuizumi Hitoshi Rose

¥4,950 (Tax included, shipping fee not included)
※発送日・送料はページ下部の商品詳細内に記載

Regular selling price

 

  • Although it is sake, it is made in the same way as champagne, and carbonic acid is also natural.
  • Rose is produced 1,500 bottles a year. Limited production
  • that takes time and effort. Suitable for Japanese and Western food as sake before and during meals. Defensive range
that exceeds normal sake

 

<"Kikuizumi Hitoshi" won the gold medal at Kura Master 2020>

× Gas filling afterwards ○ Natural carbon dioxide is generated in the bottle


Effervescent sake is often seen, but many of them are made first and then filled with gas . Unlike those, "Kikuizumi Hitsuji" is a sake, but part of it uses the same manufacturing method as champagne , and is used for secondary fermentation in the bottle. Produces natural carbon dioxide . Its delicate foam suits a variety of dishes and can be used both as an apéritif and as an apéritif. At Takizawa Sake Brewery, a brewery in Fukaya City, Saitama Prefecture, this foam sake is made along with Daiginjo, Ginjo, Junmai, Honjo, and Sake.

Effervescent sake can be divided into "natural fermentation" and "carbon dioxide injection" in the manufacturing method. In addition, natural fermentation can be divided into "turbid" and "transparent", and "Kikuizumi Hitoshi" introduced this time is classified as natural fermentation and transparent.

Fukaya's famous storehouse, Takizawa Sake Brewery

Takizawa Sake Brewery was founded in 1863 (Fumihisa 3 ) in what is now Ogawa Town, Saitama Prefecture. That year, the Civil War continued under President Lincoln in the United States, the world's first subway was built in London in the United Kingdom, and Shinsaku Takasugi formed a Kiheitai in Japan.

Then in 1900 (Meiji 33 ), the warehouse was moved along the road of Fukaya-shuku on Nakasendo, and now 6 President Hideyuki Takizawa. It is a traditional brewery that Mr. Mori also handles.

Takizawa Sake Brewery facing the Nakasendo
There is a trace of a nightlight in the immediate vicinity

The retro and tasteful appearance of the warehouse is symbolic of the historic Fukaya brick chimney. The 23 meter chimney, which used to be active when burning coal as fuel, stands out in the vicinity.

A chimney that stands out even from a distance. Currently unused

Making foam sake that takes a lot of time and effort

Moved to Fukaya 120 years. The beams, doors, and walls of the brewery, which are the same as those at that time, are wonderful, and almost all the work of sake brewing is done by human hands . The manufacturing process of fermented foods has also become more automated in recent years, and it is valuable as large machines are introduced. At Takizawa Sake Brewery, Mr. Minamimori once came from Tohoku and was resident in winter.

It is important to control the temperature and humidity in the process of making Jiuqu, and it must be watched on a 24 time system. It is no exaggeration to say that making sake is the life of making sake. The work place for making jiuqu, called the room, is about 30 degrees indoors, and the jiuqu is 40 degrees or more.

In the past, Mori and his colleagues worked hard with their shirts naked, but Takizawa Sake Brewery still makes koji by hand with people.

Carry steamed rice on a conveyor


Work to raise the temperature and activate the function of microorganisms when making sake mothers, which is called warming up

The example foam liquor produced here is different from the normal sake production process, and it takes a lot of time and effort to actually make it. I love sake so much.

It is important to generate carbon dioxide gas by secondary fermentation in the bottle, but it is cold enough to freeze Hundreds of bottles are rotated by hand in the refrigerator every hour every day. must be done. It's a daunting task, and you can see at a glance that it can't be mass-produced.

Storage tanks are lined up in the warehouse

A transparent and effervescent liquor developed from "I want you to drink in the world"

Mr. Takizawa aspired to develop effervescent sake in 1995, when he worked for a kuramoto after graduating from university. In his daily analysis of the ingredients of moromi, he thought, "I want to reproduce the perfect balance of sweetness and sourness." After repeated research, he started development in 2008, and in 2010, it will bear fruit as "Aya no Awayuki" which is still on sale. However, I was not satisfied here.

It was around the time when sake began to attract attention overseas. Mr. Takizawa embarks on the development of a completely new sake that is world-class. That was the naturally fermented and transparent sparkling sake in the bottle.

"In Europe, muddy sake is said to be a second-class product," says Mr. Takizawa. However, the road to realization is a series of trial and error.

First, the gas pressure of in-bottle fermentation is not stable and reproducibility cannot be established. Also, in order to make it transparent, it is necessary to remove the "cage", but how can we remove only the "cage" without removing the gas? What I arrived at while searching was the method of making champagne.

Let's introduce the manufacturing process of "Kikuizumi Hitoshi". First, secondary fermentation is performed in the bottle to generate gas. The source of the gas is yeast, which also causes turbidity. It is necessary to increase the gas pressure, but if there is a lot of turbidity, it cannot be removed later. Mr. Takizawa says, "Hitosuji's yeast is" a small number of elite ", and at least it ferments well."

Secondary fermentation is performed at about 15 ° C, and when the gas pressure rises, it is cooled. Then, attach a barometer to each lot and ferment in a bottle until it reaches 6 to 7 atmospheres. One month during this time.

Attach a barometer to the representative bottle of the lot and measure daily

When the gas pressure rises sufficiently, transfer it to the refrigerator and store it with the mouth of the bottle facing down. Every day, I manually spin the bottle around and pull the "ori" stuck around it toward my mouth. After doing this for about 20 days, the "cage" will accumulate in the mouth, so use a device called a "neck freezer" to freeze only the area around the mouth of the bottle.

Collect unnecessary "ori" in the mouth of the bottle

In a refrigerator with a freezing temperature, a bottle of
"Hitosuji" is stuck diagonally on the board to collect "ori".

20-day process
Sheet with the angle of turning the bottle each day

Then, the contents are separated into three layers of solid (frozen "cage"), gas (gas), and liquid from the top of the bottle. Inject water and finally boil at 63 ° C for heat sterilization.

Takizawa Sake Brewery obtained the above manufacturing method patent last year. As of the fall of 2020, there is no kuramoto other than Takizawa Sake Brewery in Japan and around the world that makes naturally fermented and transparent sake using this method.

The number of "Kikuizumi Hitoshi" produced in this way is limited, "Kikuizumi Hitoshi" has an annual production of 3,000, and "Kikuizumi Hitoshi Rose" has 1,500 There is only . In addition, as Mr. Takizawa's wishes have come true and shipments to Hong Kong, Canada, Germany, etc. are increasing, domestic distribution volume may decrease in the future.


Sparkling sake made by the champagne method and secondarily fermented in a bottle. It is a light gold color that does not become turbid, and it is a refreshing type while remaining sweet. It's a personal impression, but should I say that it's the opposite of the dry cold sake that you get with sashimi?

It's just champagne made from rice. The mouthfeel is refreshing, and the sweetness that spreads in the mouth afterwards is a perfect balance. It matches a wide range from Japanese food to Western food. Recommended as an apéritif to an apéritif. In the past, I have received other sparkling sake, but I really took off my hat because of its transparency and freshness.

The world's first rose-type sparkling sake. The means to produce rose = pink are (1) raw rice (ancient rice), (2) red yeast rice, and (3) red yeast, but Takizawa Sake Brewery uses red yeast. Because it is sweet. However, red yeast has a weak fermenting power, and it is extremely difficult to transfer the color to sake. Specifically, I was not told that it was a trade secret.

Beautiful transparent rose color and bubbles. A perfect balance of sweetness and sourness. How about combining it with vegetable dips and cheese? You can also combine it with dessert.

A fruity taste that makes you forget that it was sake. This sake is all made from rice, so it's amazing and moving. "Hitosuji Rose" is extremely rare as a rice-based foam liquor.

I want to expand the possibilities of sake

Awashu is sake, but it is different from sake. It's like sparkling wine, it's like champagne, or it's not. It goes well with Japanese and Western dishes, Daifuku, cakes, cold sardines, and cheese. Whether you want to decorate it or play with your friends, it has a presence that is second to none.

I would like both Japanese and foreigners to try it as a future form of Japanese traditional food culture. I haven't seen it in department stores or izakaya yet, but I sincerely hope that "foam sake" will become the norm in the world.

Behind the Scenes

I want to make sake that people can enjoy in the world.Fukaya no Mori's dream of "bubbles"

"Sake is something that brightens the world," says Hideyuki Takizawa, the sixth-generation kuramoto of Takizawa Sake Brewery Co., Ltd. "I didn't like to take over the sake brewery" when I was young. Became Mr. Mori and recognized in the world ...

Read story

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商品詳細・配送・お問い合わせ

Hitsuji

Distributor Takizawa Sake Brewery Co., Ltd.
Product name Kikuizumi Hitoshi
Capacity 720ml
Alcohol content 12 degrees
Rice polishing rate 60%
Raw rice Salmon Musashi, Gohyakumangoku (both from Saitama Prefecture)
Sake degree -30
Acidity 4.8
Taste features Refreshing sweetness and acidity
Fragrance Fruity
How to drink deliciously Cool to 5 ℃ or less
Shipping schedule After ordering, it will be shipped within 5 business days excluding weekends and holidays.
Shipping fee (tax included) We will ship by cool mail from Takizawa Sake Brewery.
Nationwide uniform 1,136 yen

Thyroxine Rose

Distributor Takizawa Sake Brewery Co., Ltd.
Product name Kikuizumi Hitsuji Rose
Capacity 720ml
Alcohol content 11 degrees
Rice polishing rate 60%
Raw rice Salmon Musashi, Gohyakumangoku (both from Saitama Prefecture)
Sake degree -45
Acidity 3.8
Taste features A perfect balance of sweetness and acid
Fragrance Strawberry-like sweet scent
How to drink deliciously Cool to 5 ℃ or less
Shipping schedule After ordering, it will be shipped within 5 business days excluding weekends and holidays.
Shipping fee (tax included) We will ship by cool mail from Takizawa Sake Brewery.
Nationwide uniform 1,136 yen

ご購入の際の注意点

  • This product is sold and shipped by Takizawa Sake Brewery Co., Ltd.
  • By law, the purchase and drinking of alcoholic beverages under the age of 20 is prohibited, and age verification is required for the sale of alcoholic beverages.
  • We cannot accept any cancellations or changes (additions / changes) to your order. Please be sure to check the contents of your order before completing your order.
  • We make every effort to ensure the quality of the product, but if the product is damaged due to an accident during delivery or if it is different from the product you applied for, we apologize for the inconvenience. However, please contact us within 5 days after the item arrives. In this case, we will bear the return shipping fee.

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