Toji-Kan,the perfect brew
This Sake is made from 100% Yamada Nishiki, a Sake rice of the highest quality. It is a premium Sake with a mellow, rich flavor, and was created by our very own Toji-Kan, Masao Nakazawa, who was awarded the Medal with Yellow Ribbon by the government of Japan for his achievements. A Toji-Kan possesses superior technique and is preeminent even amongst chief brewers, serving as a model for Sake production. We hope you will thoroughly enjoy a cup of this jewel-like Sake, the fruit of Nakazawa’s technique and stringently selected ingredients. Alternatively, drink it heated to 50°C and discover its exquisite balance of umami elements. It is the ultimate hot Sake experience.
“Toji-Kan” refers to a master brewer, the chief brewer controlling the work of the brewery personnel. His or her technique is preeminent even amongst chief brewers, and serves as a model for Sake production.
Koji mold is added to rice to convert the starch to sugars. Yeast is then added to cause fermentation. Delicate, complex techniques are essential for Sake production.
This is a sake with a mellow, rich flavor. When enjoying your sake chilled, a sake cup, wine glass, or cocktail glass with a clean, clear appearance is the best choice. If possible, chill your glass by placing it in the freezer beforehand; this will give your drink an extra cool, crisp touch. Heating your sake will give it a different aroma for you to enjoy. For those that prefer hot sake, 50-55°C is the recommended temperature. 40-45°C is recommended if you prefer to drink it warm.
Tempura, yakitori, gyoza, pasta
History of Sake making
1. Roots of Sake
We would see the roots of Sake back to a period when rice cultivation began to dominate Japanese agriculture (BC300 to AD300).
2. Governmental organization for making Sake
In the 7th century, a department in charge of Sake brewing was placed in the Imperial Court and Sake making was officially established. Sake industry has been a vital source of funds for the national treasury since then.
3. Development of technology
Shinto shrines and Buddhist temples began brewing Sake (12th to 15th centuries). Technologies for brewing Sake have been evolving for more than a millennium.
4. Further development
During the Edo period (17th to 19th centuries), some innovative techniques such as pasteurizing or adding alcohol were invented. Pasteurization process (heating to 64 degrees Celsius) had been used it.
Sake and Japanese culture
Sake is closely related to Japanese culture. It is enjoyed not only on special occasions such as traditional Japanese wedding or coming-of-age ceremony, but also in our daily life. We have found ways to appreciate Sake according to different seasons, some of which are Hanamizake (or cherry blossom viewing Sake/spring), Tsukimizake (or moon viewing Sake/autumn), and Yukimizake (or snow viewing Sake/winter).