The annual production is only 200!
A collection of drops dripping from the bag

Takizawa Sake Brewery Kikuizumi Daiginjo Masudaya
Takizawa Sake Brewery Kikuizumi Daiginjo Masudaya

Takizawa Sake Brewery Kikuizumi Daiginjo Masudaya

¥4,400 (Tax included, shipping fee not included)
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Regular selling price

 

Only 200 bottles of sake are produced annually in a single bottle there is.

that is, Daiginjo Sake, a collection of drops dripping from a hanging cotton liquor bag .. Introducing "Masudaya", which takes more time and effort than other sake.

"Takizawa Sake Brewery", a brewery in Fukaya, Saitama. 14 Hideyuki Takizawa, who became Mr. Mori a year ago, says, "I'm still nervous about preparing Daiginjo." Among sake, sake has many factors that influence the taste in the sake brewing process, and even with the same brand of sake, the taste changes slightly depending on the year.

Above all, Daiginjo sake requires the utmost care when preparing. A good scent is produced by adding moderate stress to yeast and fermenting it, but if it is added too much, fermentation will be delayed and it cannot be realized.

In the year when Mr. Takizawa first brewed Daiginjo Sake as Mr. Mori, the brewing became too cold and fermentation was delayed, so he could not get the desired taste. As a result, I decided to miss the gold medal of the National New Sake Appraisal, which I had been winning from my predecessor, Mori. The number of days for mashing Daiginjo sake made by Takizawa Sake Brewery 30 Sun (By the way, except for Daiginjo Sake 20 (Sun), but that year is really 45 45 It was a day.

I think there was pressure to become Mr. Mori and make good sake that is unique to him.

Mr. Takizawa talks. What made it possible to make it stably Four After the year. It's such a delicate liquor.

How to make Daiginjo Sake "Masudaya"

Sake is made by the process of milling rice → washing rice → steamed rice → making jiuqu → making sake mother → moromi → upper tank. The same is true for Daiginjo sake.

First is rice milling. For Daiginjo sake 50 Use sake rice that has been polished to less than%. Polishing rice means scraping around rice grains. There is a starch in the middle of sake rice. The higher the starch content, the sharper, cleaner and more fragrant the liquor. This is the characteristic of the taste of Daiginjo sake, which is described as "tanrei". Masudaya uses sake rice that has been ground to a degree of rice polishing of 40%, that is, 60%.

The next process is to wash the polished rice. Since the speed of water absorption is fast, you can make it absorb in 1 second units while measuring with a stopwatch ("limited water absorption").

If you let it absorb too much water, it will lead to easy-to-dissolve rice and you will not be able to make good jiuqu (more miscellaneous taste). On the contrary, if you do not suck it, part of it will become raw rice when steaming in the next step.

Steam the washed rice the next day at the right time. After that, put it in the kojimuro and sprinkle the seed koji to make the koji.

The time to put it in the Jiuqu room 56 time. In the evening of the day when the seeds are sprinkled, the rice is cut back and oxygen is distributed. Then, the next morning, for temperature control, we will perform a work called "Mori" to move it to a box.

After that, mix every few hours, and finally add the jiuqu. 42 ° ° C To. The process of making Jiuqu twenty four Time management. It is necessary to check the temperature progress with people even at night. and, 42 ° ° Became C The next evening, the Jiuqu will be taken out of the Jiuqu room.

Steam the sake rice that has been polished with "Koshiki"

Sprinkle seed koji on steamed rice in the koji room to make koji.

I'm spreading the finished Jiuqu. This Jiuqu is put into the tank the next morning

Next is making sake mother. 400ℓ Put water, jiuqu, and steamed rice in the tank, add yeast, and mix with a kaibō. The breeding period for sake mothers is about Ten Days. Preparation on the first day. Sometimes it is mixed by hand so that the temperature inside is uniform.

Cooling on the second day. 3 After the day, put warm barrels in the tank and raise the temperature. On the day 2 ° ° C The temperature rises, this is 4, Five By repeating the day 20 ° ° C After that, cool it for a few days to complete.

The process of making sake mothers is the same as other sakes, but it is unique to Daiginjo that manual work is involved. Here too, delicacy is required.

A little more until I can drink. Next is moromi making. First, put the sake mother in a tank with water, jiuqu, and rice. Moromi making is a three-stage preparation.

The first stage is "Soe". The day after the preparation, we take a break from work and let the yeast grow (this is called "dance").

The second stage is "Naka". start 3 On the day 2 I will prepare for the second time. At this time, add twice the amount of water, jiuqu, and rice on the first day.

The third row is "Tome". Four On the day 3 As the second preparation, add 1.5 times as much water, jiuqu, and rice as the amount prepared in "Naka".

Add → Naka → Tome to change the temperature 13 9 7 ° ° C And lower it. Daiginjo is characterized by its low mash temperature. Yeast itself is easy to ferment at around 20 ° C, but that will inevitably produce a miscellaneous taste. However, it does not ferment if it is too cold. “This balance is difficult,” says Takizawa.

The final process is the upper tank. Here, too, the moromi is divided into lees and sake.

"Masudaya" is where other sake is squeezed by machine, Put the mash in a 10ℓ cotton liquor bag, hang it on a stick, and let gravity drip the liquor. .. all 50 The liquor that collects the drops of the bag has a pure taste with no unpleasant taste.

Suspended liquor bag

Daiginjo sake is brewed at the beginning of the new year. In other words, what you can drink now is sake made during the coldest time of the previous winter. Please thoroughly enjoy "Masudaya", which is the best of the kuramoto.

Behind the Scenes <Takizawa Sake Brewery>

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. When he was young, Mr. Takizawa, who "disliked taking over the sake brewery," became Mr. Mori and is recognized around the world ...

Read story

 

商品詳細・配送・お問い合わせ

Distributor Takizawa Sake Brewery Co., Ltd.
Product name Kikuizumi Daiginjo Masudaya
Capacity 720ml / 1.8L
Alcohol content 17 degrees
Rice polishing rate 40%
Raw rice Yamada Nishiki (produced in Hyogo Prefecture)
Sake degree + 5
Acidity 1.1
Taste features Mellowness and sharpness
Fragrance Fruity scent like apple
Delicious way to drink Chill
Storage Please keep it in a refrigerator or the like.
Delivery time After ordering, it will be shipped within 5 business days excluding weekends and holidays.
Delivery method

Takizawa Sake Brewery will ship by regular mail.
Shipping fee: 916 yen (tax included) nationwide

* We will ship in a wooden box, but we will also ship in a paper box if you wish.

If you would like a paper box, please enter it in the "Request for order" field on the order screen.

ご購入の際の注意点

  • This product is sold and shipped by Takizawa Sake Brewery Co., Ltd.
  • The law prohibits the purchase and drinking of alcoholic beverages under the age of 20, 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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