六二酒店
Now or Never | City Style Sake
Now or Never | City Style Sake
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◎¥13,200以上のご注文で送料無料
◎通常2〜3営業日以内に発送
Drinking alcohol under the age of 20 is prohibited by law.
Features
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Brewer Ueda is scheduled to become head brewer at "SAKE BROOKLYN," which will open in New York in the summer of 2023.
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"Now or Never" will be brewed in a limited quantity of one tank (1,200 bottles) at a domestic brewery as a model for the new Japanese sake category "City Style" that will be promoted in New York in the future.
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Brewed using traditional methods using sake rice grown exclusively for Now or Never and selected koji mold. Expresses an urban and sophisticated taste .
Taste
At Now or Never, we use the classic kimoto brewing method that has been used since the Edo period, but by carefully fermenting the yeast over a long period of time, we have created a taste that is clean and modern with fewer impurities.
We also enhanced the acidity to make it more refreshing to drink, and subdued the gorgeous aroma known as ginjo aroma, so thatit will not get in the way of any meal, whether Japanese, Western, or Chinese, or before, during, or after a meal.
Raw materials
Raw rice
We asked "Harukin", a smart farmer/YouTuber who uses drones, to make a special rice. They made some Harukin Nishiki rice for us and we used the whole lot.
Seiginnishiki is a variety of rice suitable for sake brewing, Fukunoka, developed in Fukushima Prefecture, and grown using Harukin's unique cultivation method.
It is characterized by a very high content of starchy parts in the center of the rice called shinpaku, which dissolves easily with koji, resulting in a rich sweetness and flavor .
In order to make the most of the rice's characteristics, we use only 80% polishing , the opposite of the current trend in sake, which is highly polished rice, to ensure that no rice is wasted.
Koji mold and yeast
For the koji starter, we used the Aroma for Yellow Koji Ginjo, which has a strong saccharification power, made by Kuroban Moyashi, a long-established koji starter maker founded 600 years ago .
We chose to use starter koji with strong saccharification power in order to make the most of the potential of Seiginnishiki's large heart (starch).
We used Kyokai Yeast No. 9. We selected a yeast with very strong fermentation power so that it can withstand long fermentation periods at low temperatures.
Manufacturing method
Kimoto brewing, using three times the amount of yeast starter
Kimoto brewing is a traditional method of making shubo (sake starter) that has been handed down since the Edo period.
In modern sake brewing, the mainstream method is to add a ready-made product called lactic acid for brewing to make the liquid acidic, preventing contamination by bacteria and allowing the yeast starter to be grown safely and quickly.
On the other hand, kimoto brewing is a very labor-intensive method of cultivating the yeast starter, which involves cultivating the natural lactic acid bacteria present in the brewery and obtaining lactic acid as a metabolic product of fermentation. The yeast cultivated in this process becomes very strong, resulting in a strong sake quality that is less likely to deteriorate .
Also, while the general rule is to use around 6-7% of the total mash, Now or Never uses around 20%, which is three times as much. As a result, the amount of lactic acid produced by the natural lactic acid bacteria is nearly three times higher, resulting in a rich, sour flavor .
Low temperature long-term fermentation
The use of lightly polished rice, Association No. 9 yeast, kimoto brewing, and three times the amount of yeast starter are all elements that promote vigorous fermentation.
If we allowed it to ferment normally under these conditions, it would go out of control and produce a shallow, bitter sake, but by keeping the temperature of the mash very low and putting the brakes on the fermentation, we were able to prevent this from happening, while still allowing for slow, long-term fermentation using strong yeast that can withstand low temperatures .
The combination of Seiginnishiki and the aroma used for ginjo sake creates a rich sweetness, which is complemented by the rich acidity from the kimoto yeast, resulting in a clean, modern flavor achieved through long-term fermentation at low temperatures.
Maker
Mutsuhiro Ueda
Representative of the sake brewing online salon "Youchuubu"
He is scheduled to become head brewer at SAKE BROOKLYN around summer 2023.
Former Abe Sake Brewery Brewer. YouTube Manager/Regular on Suichu-bu. Producer of Japanese sake brand MUEZ
Included items
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Now or Never (Sake) 720ml x 1 bottle
specification
Manufactured by: Ishii Shuzo Co., Ltd.
Alcohol content: 17%
Capacity: 720ml
Raw sake, pasteurized once (refrigerated storage recommended)
