Rice, Water, Skill. The ultimate combination of Akita’s bounty.
Sakagura Blog

Yearly Archives: 2016

【Kissing Mokkiri Sake Vol.031】

When drinking at Izakaya (informal Japanese style bar) in Japan, sometimes sake is served in this style: server put a glass inside the Masu or sake saucer and pour until sake overflows from the glass. This serving style is called “Mokkiri” and it is said that the degree of overflowing shows the degree of the server’s generosity. How would you drink this style of sake? The most familiar style in sake country Akita is that sipping a bit of sake with kissing the brim. In order to spread this “kissing drinking style” throughout the world, we will continuously introduce the attractive “Mokkiri face” of beautiful Akita’s ladies to you. This …

【The Shapes Make You Want To Drink Sake Vol.001】

Why don’t we select vessels for sake carefully same as selecting sake? We introduce the supreme handworks from Akita to stylish people such as you. He is Souichi Komatsu, who is glass artist from Akita. He started his career in Murano in Italy which is the home of Venetian glass, and then gained more experiences at the internal school and atelier. In his works, the graceful atmosphere and friendliness for everyday use exist together. When this photographing, he blew his work (the first photo), while imagining a person who serves selected delicious sake to glass. This is attractive shape that you will want to use from today’s dinner after taking …

【Handworks of brewers – Sake brewing in Takashimizu Vol.5】

This is the final process of this series, which introduce the sake brewing process from washing rice. The last process is pressing which is for separation of moromi into sake and sake-kasu (sake lees) by the pressing machine. In this process, Mr. Yuuichi Sato worked on his job skillfully with speaking in louder voice than anyone else in the site. He is a seasoned brewer with 27 years’ experiences, who knows everything about sake. “This process is, so to speak, an anchor of relay team. In order to carry the baton to our goal surely, I always perform the tasks to be absolutely sure.” Mr. Takahashi gave us his expression …

【Kissing Mokkiri Sake Vol.030】

When drinking at Izakaya (informal Japanese style bar) in Japan, sometimes sake is served in this style: server put a glass inside the Masu or sake saucer and pour until sake overflows from the glass. This serving style is called “Mokkiri” and it is said that the degree of overflowing shows the degree of the server’s generosity. How would you drink this style of sake? The most familiar style in sake country Akita is that sipping a bit of sake with kissing the brim. In order to spread this “kissing drinking style” throughout the world, we will continuously introduce the attractive “Mokkiri face” of beautiful Akita’s ladies to you. This …

【Handworks of brewers – Sake brewing in Takashimizu Vol.4】

While making clanging sounds, Mr. Genichi Sato was intent on moving a big paddle. He is a skilled brewer with 18 years’ experiences. Sake brewing reaches the most interesting part when the preparation of koji and shubo are completed. Koji, steamed rice, and water are added to shubo, and then it is fermented for more than 20 days. That is the process called “moromi”. In order to arrange the ideal environment for bacteria, daily stirring of fermenting mash is essential work as well as the temperature management. “Rice is easy to dissolve in the main mash this year. So I have to pay particular attention to the fermentation temperature. In …

【Kissing Mokkiri Sake Vol.029】

When drinking at Izakaya (informal Japanese style bar) in Japan, sometimes sake is served in this style: server put  a glass inside the Masu or sake saucer and pour until sake overflows from the glass. This serving style is called “Mokkiri” and it is said that the degree of overflowing shows the degree of the server’s generosity. How would you drink this style of sake? The most familiar style in sake country Akita is that sipping a bit of sake with kissing the brim. In order to spread this “kissing drinking style” throughout the world, we will continuously introduce the attractive “Mokkiri face” of beautiful Akita’s ladies to you. This …

【Handworks of brewers – Sake brewing in Takashimizu Vol.3】

From early in the morning, Mr. Toshio Murakami was stirring the inside of tank with a paddle alone silently. He is seasoned brewer with 25 years’ experiences. He is in charge of “Shubo”, which is the cultivation process for sake yeast with mixing koji, steamed rice, and water while preventing from the invasion of various bacteria. It is quite delicate process since slight changes of environment have big influences on dissolving rice, propagating yeast, and the balance of producing flavor. “I always feel the pressure to keep from failing. Also stressful. But I can derive a lot of pleasure when delicious sake is made from Shubo that I made. It …

【Kissing Mokkiri Sake Vol.028】

When drinking at Izakaya(informal Japanese style bar) in Japan, sometimes sake is served in this style: server put a glass inside the Masu or sake saucer and pour until sake overflows from the glass. This serving style is called “Mokkiri” and it is said that the degree of overflowing shows the degree of the server’s generosity. How would you drink this style of sake? The most familiar style in sake country Akita is that sipping a bit of sake with kissing the brim. In order to spread this “kissing drinking style” throughout the world, we will continuously introduce the attractive “Mokkiri face” of beautiful Akita’s ladies to you. This mokkiri …

【Handworks of brewers – Sake brewing in Takashimizu Vol.2】

In spite of the snow season, Mr. Hiroyuki Nonaka continued to move his hand silently with so much sweat in the sweltering room. He is a skilled brewer with 16 years’ experiences. He is in charge of making koji called “seikiku”, which is the propagation process of koji-mold on the steamed rice in the hot, humid, and clean room around 30 degrees celsius called “koji muro”. It is quite important process for making sake with rich flavor. “In Takashimizu, most of brewers have artisan spirit. In order not to be scolded by them and avoid the complaint from them, I just do my job properly.” Mr. Nonaka went back to …

【Kissing Mokkiri Sake Vol.027】

When drinking at Izakaya(informal Japanese style bar) in Japan, sometimes sake is served in this style: server put a glass inside the Masu or sake saucer and pour until sake overflows from the glass. This serving style is called “Mokkiri” and it is said that the degree of overflowing shows the degree of the server’s generosity. How would you drink this style of sake? The most familiar style in sake country Akita is that sipping a bit of sake with kissing the brim. In order to spread this “kissing drinking style” throughout the world, we will continuously introduce the attractive “Mokkiri face” of beautiful Akita’s ladies to you. This mokkiri …

1 2 3 6 »
  • facebook

カテゴリー

PAGETOP
Copyright © Akita Shurui Seizoh Co., Ltd. All Rights Reserved.