”Koji” making by ”Kurabito”Shinkame Brewery is a long established brewery in Saitama that makes about 180,000 liters of ”sake” per year. When Nakata visited there, they were in the middle of steaming ”sake” rice. The work already had begun at 3:30 in the morning, with a team of nine.
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The temperature of ”sake” that matches the meals.When speaking of low temperature maturing, at Shinkame Brewery it means the surprisingly low temperature of -10 degrees Celsius for making pure rice Ginjo ”sake” or the classes above. The maturing period is one year to several years. Through this maturing, the ”sake” achieves fullness of taste. They recommend their ”sake” to be drank warm rather than cold, a favorite way of drinking among Shinkame. Fans. Nakata had a drink of hot ”Shinkame”. ”It’s full bodied and very delicious.” Furthermore, Ogawahara, who not only thinks about the match between dishes and ”sake” but at what temperature the ”sake” is served , told us this episode.
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ACCESS
- Shinkame Brewery Co., Ltd.
- 1978 Magome, Hasuda, Saitama Prefecture