黄金澤 Koganezawa DATE SEVEN
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- Bottle Size: 720ml
- Category: Junmai Daiginjo
- Rice: Yamada Nishiki (47%)
- Style: light & fresh
- Alcohol: 16%
Episode I of SEASON II of this epic collaboration among 7 Breweries from Miyagi Prefecture sees Urakasumi, in place of Miyakanbai. Different from SEASON I, in this episode, two renowed breweries are the host breweries: highly acclaimed Urakasumi & Koganesawa, with Miyagi's most prominent female Toji, Yuri-san as the leader in the brewing process.
The original band of 7 breweries came together in the midst of their re-construction efforts after the great Tohoku earthquake in 2011. 7 represented 7 colors of the rainbow, offering hope in those difficult times. As with previous editions, the sake brewing process was devided into parts and each of the seven breweries was assigned their respective roles.
1. Host: Urakasumi (浦霞), Koganesawa (黄金澤)
2. Rice Polishing: Hagi no Tsuru (萩の鶴)
3. Koji making: Yamawa (山和)
4. Shubo: Hakurakusei (伯楽星)
5. Moromi: Suminoe (墨廼江)
6. Shibori: Katsuyama (勝山)
This special sake, brewed with Urakasumi as the host brewery has gentle ginjo aromas of fuji apples & strawberries. Balanced acidity, sweetness and umami on the palate. Pair well with sushi and raw fish.
- Item number: SK38-07
- Bottle Size: 720ml
- Prefecture: Miyagi
- Ingredients: Wasser, Reis, Koji Reis
- Rice: Yamada Nishiki
- Polishing ratio: 47%
- Style: light & fresh
- Drink recommendation: kühl (10-15°C)
- Alcohol: 16%
Producer: 黄金澤 koganezawa
Kawakei Shoten was founded in Wakuya, Japan's oldest gold producing region. Two brands are brewed: Koganezawa, which was named after this historical fact, and Tachibanaya, which started production in 1997. Koganezawa Daiginjo has won the National New Sake Appraisal Gold Award for 16 consecutive years from 2004 to 2019.
One of the special characteristis of sake brewing at Koganezawa is Ikimoto-kei Yamahai-shikomi, a traditional method that uses naturally occurring lactic acid bacteria to produce the lactic acid needed to brew shubo. For the best fermentation, Kashidamai's well water (hard water) is used to prepare the Shubo and the company's own water (soft water) is used to prepare the Moromi.
As of autumn 2012, the daughter of the president of the brewery, Yuri-san, joined the brewery and began to be involved in the production. Since then, father-daughter sake brewing has brought a breath of fresh air to Kawakei Shoten and Miyagi's sake brewery.
Importeur: UENO GOURMET GmbH, Bahnhofstr. 7a, 61476 Kronberg
