”Umami” created by low-temperature maturationInitially, ”Katoukichibee Shoten” started off in the money exchange business and was a village headman. The established store started brewing sake in 1860, and the current owner is the 11th generation. |
Using washed riceKato, the 11th owner, explained the reason for making ”junmaishu” which is free of additives. Katoukichibee Shoten also brews rare ”sake” which require special techniques, such as those using rice polished to 10% or 20%. In order to maximize the taste of the rice, Kato focused on how the rice was washed. |
Identifying the essential techniquesKato told us that their sake brewing methods transformed over time to its current style by assessing traditional techniques and developing solutions to their challenges. |
ACCESS
- Katoukichibee Shoten Limited Partnership
- 1-11 Yoshiecho, Sabae, Fukui
- URL http://www.born.co.jp/