2019 Miwasakura Shuzō Omusubi11422
NOTES: Junmai, Kimoto, Nama, Genshu
REGION: Hiroshima, JP
TOJI: Kanao Eko
THIS REMINDS US OF JURA.
Omusubi is made with Hattan-Nishiki rice that has a large starch center, making it perfect for sake brewing. This starchy centre is also very delicate so the Toji [Master Brewer] Kanao Eko must take extra care when polishing the rice to avoid breakages. Often polishing will be stopped at 70% seimai-buai to avoid these breakages, as is the case with this sake. Eko-san utilises naturally occurring yeast to start the fermentation creating the perfect environment for this traditional styled sake. Omusubi has an earthy aroma with hints of enoki mushroom and an extremely dry and savoury palate with a viscous texture. Bright acidity and a long mineral finish. This is a great sake to match with dishes with robust flavours. Serve chilled.
Hiroshima prefecture lies in the middle of Chugoku region on Japan’s main island Honshu. Most of the prefecture consists of mountains leading towards Shimane Prefecture, and rivers that produce rich plains near the coast. Many small islands are also included in this prefecture. Hiroshima is well recognised as one of Japan’s top sake brewing regions and small craft breweries, many with very long histories, are scattered throughout the prefecture.
Established in 1926 Miwasakura is located in Miwa-cho in Miyoshi City, which is in a northeastern region of Hiroshima Prefecture, and has been a family run brewery since its beginning, with the current Kuramoto [Brewery Owner] Sakata-san being the 4th generation. Miyoshi City is in a river basin surrounded by the foothills of the Chugoku Mountain where 3 major rivers join together and flow out together as the Egawa River towards Hiroshima City. Miyoshi is renowned for the traditional cormorant fishing where fishers use cormorant birds to dive and catch the fish instead of using fishing rods or nets; along with being one of the main rice growing areas for sake. Miwasakura specialise in making sake from locally grown rice, in particular the Hattan varieties that Hiroshima is famous for.
Miwasakura sake are made by their Toji [Master Brewer] Kanao Eko who is also a Buddhist priest [Eko is the name he has taken since being ordained] and he aims to make sake that are traditional and full of umami.