Preparation Water of Aizawa Shuzo
Aizawa Shuzo which has a brewery in Sano, Tochigi, was founded in the first year of Ansei (1854) and is a long-established “sake” brewery in Tochigi Prefecture. At present, Shouko Aizawa is the 8th mistress of the brewery, and daughter Akiko Aizawa serves as the chief brewer.
Nakata visited on a harshly cold winter day when it was amid “Kanzukuri” (sake-brewing in the coldest season) in the cellar.
“What is the type of water used here?” asked Nakata.
“The water is rather hard. It tends to accelerate fermentation.” Answered Akiko-san At Aizawa Shuzo, underground water of Akiyamagawa River pumped from a well in their premises is used as preparation water. Thus, a “sake” with rich, crystal-clear and refreshing taste is made.
Determination in Sake Brewing
We watched the process of rice malt making process to be used to brew “Junmai Ginjo” in the rice malt room called “Koji Muro”. Steamed rice is spread all over the rice bed. Facing the steamed rice, The rice malt mold kept in a can is sprinkled while keeping even distance between the arm and the steamed rice.
“In case, for example, if I sense a lot of moisture in the rice, I alter the height level of my arm. Weather to sprinkle all of the Koji mold or not is determined by the state of the fully steamed rice.”
“Every year, I imagine how I’d like the “sake” to finish, I use my senses to determine ways to achieve it. “Since we cannot produce large quantity, it’s challenging to have reproductivity.” Said Akiko-san.
Flagship products of Aizawa Shuzo are ”Ai No Sawa” , Ai No Sawa Jun”, and ”Kyokujo”. “Sake” made by using brewery rice ”Gohyakumangoku”、and ”Hitogogochi” which are both grown in Tochigi, truly deliver the “sake” flavor of Tochigi.
They have acclaimed fame by winning awards such as Governor’s Prize in the category of Junmai Sake using rice produced in Tochigi and are well known as “sake” having good balance of “umami” flavor and taste.
The taste of those “sake” depends on the delicate “sake” brewing by Toji Akiko-san . Having the senses to carefully determine everything, all the consideration it takes is none other than the passion for “sake” brewing.
