Jim and Andy journey back to the snow country of Niigata to focus on a brewery that has helped shape modern sake tastes: Ishimoto Shuzo, makers of Koshi no Kanbai. From its humble origins as a small producer for the local market to the flagbearers of the jizake and tanrei karakuchi sake booms, your intrepid enthusiasts dig deep into how this sake became a nationwide staple. Settle in and warm up your sake because it’s time for some Niigata nectar. Kampai!

Vocab:

Ajigin　味吟 - Sake brewed to ginjō specifications and methods but with an emphasis on flavor rather than aroma.

Hanagin　ハナ吟 - Sake brewed to ginjō specifications and methods with an emphasis on aroma rather than flavor.

Hashirajōchu　柱焼酎  - Shōchu distilled from refermented sake lees or even seishu used in the brewing process instead of high-purity brewer’s alcohol. A traditional aruten method dating back to the Edo Period.

Recommendations:

Andy - Tokujoshu Kimoto-kei Hashirajochu Shikomi

Jim - Futsushu White Label

Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive 

Also, check out Andy’s websites at: https://www.originsake.com/ and https://www.originsaketours.com

Find Jim at his website www.JimRion.com, where he mostly doesn’t talk about sake at all.

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