
Maibijin Junmai Daiginjo Unfiltered Raw Unpasteurized Sake
Mikawa Sake Brewery | Fukui Prefecture
Mikawa Sake Brewery
Founded in 1887, this small sake brewery is currently run by the 6th generation brewer, who does most of the work by himself. After graduating from university, he returned to Fukuoka and immediately entered the brewery, enjoying sake brewing while preserving tradition. ``We want to make sake that people can be satisfied with,'' and fans are flocking to the sake, which is made with a lot of time and effort.
Using traditional brewing tools and methods, we create a unique sake with a rich sourness. The unique and addictive taste is worth experiencing.
The sake they produce is so unique that some people call it ``perverted sake.'' Among them, ``Maibijin SanQ'', highly recommended by the brewer, Kinya Mikawa, is characterized by its strong acidity and rich flavor. It doesn't have a sharp, sharp edge, but has an addictive taste that some people say has a mellow, fruity, elegant sour taste typical of lactic acid bacteria.
Please come and enjoy the gap between traditional manufacturing methods and innovative deliciousness.
The well water that constantly gushes out into the spacious, high-ceilinged storehouse is underground water from the Asuwa River, which originates from the Kuzuryu River. In the rice field next to the sake brewery, they grow the rice they use for making sake, and they value the terroir, where water, rice, and people are all tied to the land.
The equipment used for manufacturing is traditional. The rice is steamed in a precious Japanese kiln and then squeezed in a cherry blossom vat that has been used since the Taisho era. Because it is an old-fashioned method that takes three days to finish squeezing, not many breweries are able to do it, but because it is squeezed in a wooden tank slowly under pressure, you can enjoy the three stages of "arabashiri", "nakakumi", and "torture", making it a premium product. It's a manufacturing method.
In addition, it is clear that they have spared no time and effort in creating the Maibijin brand's flavor, such as growing natural yeast that lives in the brewery, using additive-free Yamahai method, and taking 2.5 months to make the mash.
At the same time, he is active in new initiatives. In order to spread the word about sake itself, they invite foreigners to develop new products and disseminate information using SNS and blogs, so please check them out.
Mikawa Sake Brewery | Fukui Prefecture
Mikawa Sake Brewery | Fukui Prefecture
Mikawa Sake Brewery | Fukui Prefecture