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Ozasaya Taketsuru
Kimoto Junmai Daiginjo Genshu
In the transparency of Ginjo sake, the deep taste peculiar to Kimotozukuri spreads with the complexity of the wooden barrel preparation. It is a modern sake that could not be made in the Edo period when the technique of Kimotozukuri was established. Please enjoy it with a kanzake that brings out its characteristics.
Kioke Jikomi
In modern Japanese sake making, it is the mainstream to use metal tanks that are easy to control temperature and hygiene, but in the "Ozasaya Taketsuru" series made by Kimotozukuri, traditional wooden casks have been used since 2009. Making in a wooden cask requires labor for hygiene management, but various microorganisms on the surface of the wooden cask are active, and sake with a multi-layered and complex taste is produced. Rich taste range is a necessary element to taste various dishes as sake during meals.
In addition, the use of wooden casks changes the flavor produced by yeast and reduces the aroma that interferes with the individuality of dishes that are unnecessary as sake during meals.
The purpose of using the wooden cask is to seek a rich and deep taste, and the sake-likeness of Taketsuru, which "makes the food delicious." It's not just nostalgia, it's an important way to make the sake we want. "Yeast-free Kimotozukuri", in which yeast-free Kimotozukuri were made in this wooden cask, became one of the trends.
扁平精米により雑味を減らせても、うま味という「日本酒らしさ」が損なわれるという問題が新たに発生するのです。これでは一長一短です。従来の球形精米でも竹鶴酒造が極端に精米しないのも同じ理由によります。
20種類のアミノ酸のうち、日本酒の味覚に影響する代表的な４種類とその特徴は次の表の通りです。
日本酒中の代表的なアミノ酸の特徴
Komekouji is made by planting a type of mold, Jiuqu, on rice to make various enzymes. Careful koji making is important to produce the elegant sweetness and umami unique to sake. In addition, Taketsuru Shuzou uses more aspergillus than usual to grow it firmly. As a result, the taste of Taketsuru with "umami", "sharpness" and "sourness" is created. For this reason, Taketsuru Shuzou mainly uses the traditional "Kojibuta" method for making Koji. This method is often used when preparing special sake such as Daiginjo because it requires labor and time in addition to technology, but it is indispensable for sake making that is typical of Taketsuru.
Aging
「胚芽を残した扁平精米」の長所・短所
比較するため、従来の球形精米のものも同時に造る事にしました。
尚、扁平精米に似た方法で『原形精米』というものもあります。球形精米より効率的にタンパク質を少なくできる点は同じですが、扁平精米に比べ胚芽の残る割合が少ないという特徴があります。雑味や劣化臭低減の効果も低くなると判断し、この度は採用しませんでした。
During the Edo period, "aged" sake was more prized than new sake. Some of the lovers above called "Fujimi Sake" the sake that was once shipped from Itami and Nada to Edo, and even bought it back and enjoyed it.
When sake is carefully aged at an appropriate temperature, the sugar and amino acids in the sake react to make the aroma round and add depth to the umami. This depth enhances the "delicious food" effect. At Taketsuru, some products are sold as new sake, but that is why most sake is aged before shipping. The complex taste unique to wooden casks will not appear unless it is aged. In addition to the ingredients of "umami" itself, this deep ingredient is brown. The characteristics of Taketsuru that "make food delicious" are also reflected in the colors.
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