Monthly Special (March): Locally Crafted Local Sake

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地酒&ご当地米のお酒特集

炙り屋錦乃介、弥生は地元に根強い地酒の中でも地元特産の酒米を使ったお酒の特集です。

北は北海道から南は広島まで8種類のお酒を特撰致しました。日本の伝統的なお酒造りの中では「香りは酵母、味は米」などと言われる通り、酒適合米の品種によっても異なる造りや味の表現がなされています。

大正の時代まで多く使われていた品種も絶滅し今日日本酒の蔵元や農家さんの協力で少しづつ復刻している品種もあります。それぞれの産地の蔵元・地元・人が一体となり出来たお酒を是非楽しんでください。

 

For the month of March, Aburiya Kinnosuke features Local Sake that are crafted with local grown rare variety sake rice.

From Hokkaido to Hiroshima, we selected 8 kinds of locally crafted sake.  In traditional Japanese sake making, sometimes it is said, “the yeast is for aroma, and rice is for flavor.” Depending on the variety of sake rice, craftsman approach sake making with different methods and different expressions.

Until Taisho era in Japan, many varieties of sake rice were used for many sake breweries. Today, only few varieties are commonly used for sake making, however, some sake breweries and their local farmers together have been reproducing the sake rice that were left in the old era.  For each sake we selected for this month, the brewery and the famers, the community and the people are together to craft sake from locally grown old variety of sake rice.  Enjoy each glass of sake!!!  Kanpai.

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