|
|
|
 |
|
|
|
Just
as beer and wine are produced based on barley and
grapes respectively in the West, in Japan a wide
variety of sake is an integral part of Japanese
life. It is said that the sake production dates
back to more than 2000 years ago. Sake is characterized
by its fermentation process that differs from that
of Western alcohol beverages and its rather high
alcohol content of about 20%. |
|
|
|
|
|
|
Until the beginning
of the 19th century sake was produced all year around.
Today the brewers' focus on quality limits the duration
of production to one month in winter from January
4 or 5th until February 4th. The brewing of sake
is an extremely time-consuming and complicated process
that affords brewers and sake experts no rest. Sake
masters in charge of the management stays at their
breweries day and night, having only three or four
hours' sleep a day during the making. |
|
|
|
|
|
|
In the
past sake was intertwined with everyday life and
festivals, so in every town there existed its own
brewery and retailers catering for these needs.
The inhabitants of a village or town worshipped
their local god by offering him sake made from their
locality. As small local breweries produce their
local sake (jizake), we suggest that you find your
favorite sake when visiting rural towns and villages.
|
|
|
Kikuhime |
|
|
Kikuhime
is a long-established brewery in Ishikawa Prefecture
that has lasted for 17 generations. Using yamadanishiki,
which is regarded as the best material in Japan,
they take an uncompromising attitude towards their
facilities and production process, aiming to provide
customers with the ultimate in quality. In fact,
the discriminating quality of Kikuhime's sake is
often hailed as the best in Japan. |
|
|
|
|
|
|
|
