
Junmai Ginjo Suzu Kabuto
Mochizuki Sake Brewery Co., Ltd. | Shiga Prefecture
Mochizuki Sake Brewery
They use ``Nipponbare,'' which is rice rice rather than rice suitable for sake brewing, and the sake is not polished too much, allowing you to enjoy the flavor of the rice. Their representative brand, Suzukabuto, is exactly that kind of sake that tastes like rice. When enjoyed with food, they complement each other and deepen the flavor.
Koka City is located in the southeastern part of Shiga Prefecture. Mochizuki Sake Brewery has been producing sake in the Mobira area, a mountain village, since the Kansei era (1789-1801) of the Edo period.
The water essential for Mochizuki Sake Brewery's sake brewing is clear underground water from the Suzuka Mountains. What they are particular about is the rice produced in Shiga Prefecture, which is grown in the clay soil known as ``Zurinko,'' which was once the bed of Lake Biwa. It uses ``Nipponbare,'' a type of cooked rice rather than rice suitable for sake brewing, and is unique in that it is used without much polishing.
While many sakes are made by polishing the rice to give it a sharp edge, Mochizuki Sake Brewery says that even with polishing the rice is only 60%, and some sake is 80% without polishing. This is because we want to create sake that allows you to enjoy the flavor of rice as much as possible.
Their representative brand, Suzukabuto, is exactly that kind of sake that tastes like rice. When enjoyed with food, they complement each other and deepen the flavor.
The young brewer is the 11th generation. He takes on new challenges while valuing traditional flavors. I'm looking forward to what's to come.