About this episode
Jim and Andy explore the history and significance of Koshi no Kanbai sake from Ishimoto Shuzo in Niigata.
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…
People in this episode
Hosts: Jim, Andy
Topics covered
- sake
- brewing
- Japanese culture
- Niigata
- Ishimoto Shuzo
- jizake
- tanrei karakuchi
Keywords
- sake
- Koshi no Kanbai
- Ishimoto Shuzo
- Niigata
- jizake
- tanrei karakuchi
- brewing methods
- Japanese sake
Mentioned in this episode
Organizations: Ishimoto Shuzo, The Loyalist
Products: Koshi no Kanbai, Tokujoshu Kimoto-kei Hashirajochu Shikomi, Futsushu White Label
Books & works: Lotus Lane
Places: Niigata
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