Ichinokura Shiboritate Tokubetsu Junmai Nama
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Made with flat polished Sasanishiki rice, the representative sake rice of Miyagi prefecture. Flat polishing hugs the shape of the starch core more tightly, leaving less residual crude protein on the sides of the grain than the conventional method. The rice for this particular brew is flat polished to 60%, which has a similar profile to ~45% by regular polishing.
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Location: Osaki, Miyagi prefecture
Grade: Tokubetsu Junmai
Rice: Sasanishiki (Miyagi)
Polish: 60% (flat polished)
Yeast: Ichinokura House
SMV: -5
Acidity: 1.7
Four Miyagi breweries- Asami Shoten, Kachiki Shuzoten, Sakurai Shuzoten, and Matsumoto Shuzoten- merged into Ichinokura (lit. one brewery) in 1973. Matsuyama, a town at the center of the Sendai Plain- Japan's farm belt- was chosen as the ideal location for the recently founded brewery. 90% of the rice they work with is grown locally, and an onsite well draws super soft water from 100m underground.
From their website: "In order to acquire fine-quality rice, we first began by securing growing contracts with local farmers, and, starting in 2004, we established our own in-house Agriculture Department to promote sustainable agriculture that minimizes our environmental impact and helps support local farmers through the cultivation of fine-quality rice. We are currently working on cultivating our own rice and we aim to develop a cultivation method for fine-quality rice best suited for sake brewing."
Miyagi is a land of abundance known for its high quality agriculture and livestock, and being situated along the Sanriku coastline, teeming with high quality seafood as well! At the core of Ichinokura's ethos is pride in this land, and they set out to brew sake that will be an ideal complement.
The brewers recommend cozy cold weather dishes like oden, oyster hotpot, or yosenabe- a homey anything goes style hotpot. As Winter thaws and Spring emerges, fatty yellowtail sashimi, butter grilled scallops, and sushi.
Served well chilled or on the rocks.