Wednesday Lessons 12/28/22 Daiginjo & Junmai Daiginjo

WEDNESDAY LESSONS 12/28/22 Daiginjo & Junmai Daiginjo

Hakutsuru Ukiyo-e Daiginjo $23 w/ class credit (normally $27: SALE)

- Hyogo prefecture, Kobe city (Mt. Rokko- Miyamizu) - 50% polish Hakutsuru-nishiki/ Yamadanishiki, proprietary yeast, SMV +3, 15.5% ABV, aruten (alcohol added), automated koji making, generic water, economies of scale

Yucho Shuzo Kaze no Mori “Alpha 3” $40 w/ class credit ($45)

- Nara prefecture, Gose city - Unique brewery with extensive methodology and equipment to preserve just-pressed effervescence and character, using local rice. “ALPHA” is the progressive label focused on innovation. - 50% polish Akitsuho rice, Junmai, #7 yeast, SMV +3, acidity 1.0, 14% ABV

Oze no Yukidoke Hiyaoroshi $31 w/ class credit ($36)

- Gunma prefecture, Tatebayashi city - Very soft water leads to slow fermentations, necessitating a high proportion of ginjo/ daiginjo production - 50% polish Yamadanishiki rice, Junmai Daiginjo, #1001 yeast, very soft water, SMV +0, acidity 1.5, 15% ABV

Kodama Jozo “Tenko 40” $62 w/ class credit ($67)

- Akita prefecture, Akita city - Multi award-winning since 1934 (IWC gold, NNSTC) - 40% polish Yamadanishiki rice, Kimoto Junmai Daiginjo, AK-1 prefectural yeast (1501 lineage), medium soft water, SMV +2, acidity 1.5, alcohol 16%

Kameizumi “CEL-24” By special order: $40 w/ class credit ($45)

- Kochi prefecture, Tosa city - Kochi is a center of yeast research & yeast extremes. CEL-24 is a unique yeast with low potential alcohol production & very high ester production. - 50% polish Hattannishiki & Matsuyama Mii, Junmai Daiginjo Nama Genshu, CEL-24 yeast, soft water, SMV -20, acidity 2, 14% ABV

BONUS: Akabu Junmai Daiginjo $73 w/ class credit ($83)

- Iwate prefecture, Morioka city - Total rebuild after 2011 Tohoku earthquake. Reopened in 2014 with a very young and inexperienced crew, and in only 7 years ranked #1 brewery in Iwate. - 40% polish local Gin ginga rice, Junmai Daiginjo, Iwate Kobo yeast, 15% ABV