From oil refining to sake brewing
As can been seen from its name, it is a ”sake” brewery that originally was an oil refinery. In 1719, it became a ”sake” brewery and has been brewing ”sake” for over 300 years. It has flourished as a ”sake” brewery, being situated in the old capital of Nara, a location that is said to be where ”sake” originated with an abundant supply of fresh clear water that promises good well-balanced ”sake”.
Brewing good sake with local rice
There is a path called ”Katsuragi old road”related to numerous legends and myths running north to south between Osaka and Nara. The ”Forest of the Wind” rests at the southern tip of this old road. At Yucho Shuzo, there is a ”sake” label crowned with this name. It is created in a contracted ”kura” by the Forest of the Wind ridge, made with Akitsuho rice. Previously Yamadanishiki rice had been used, but this change of rice brands was a determination to utilize foods from the local district.
Inventing a method of pressing
In making ”Forest of the Wind”, the ”ikaki” method is used.
Until then, ”sake” was placed in a bag to drip, with utmost care so that pressure was not applied, preventing the ”moromi” flavor to drain out, but there were demerits to this method. Exposing the refined sake to air resulted in oxidation, volatilizing the fragrance.
To prevent this, a new method, ”ikakidori” was invented. Inside the ”moromi”, a net-like screen was sunk to separate ”moromi” and refined sake. This method made possible the refined sake to be permeated in a non-pressured condition without being exposed to air. This was invented by studying sake brewing methods recorded in documents from the Muromachi period. By getting hints from past methods, the brewery developed their new method, exactly as the idiom implies: ”onkochishin: discover new things by studying from the old”.
