Sekinoichi 3.0｜Sparkling SAKE (sold until 6/5)
＞Click here for the Seki no Ichi Sake Brewery website
Product plan
① 720ml 1 bottle: 2,500 yen (tax included)
②Set of 2 720ml bottles: 5,000 yen (tax included)
③300ml 1 bottle: 1,200 yen (tax included)
④300ml 3-bottle set: 3,600 yen (tax included)
*Shipping fee not included
Summary of product appeal
- Sake tank owner handles sake quality design, planning and manufacturing
- Developed by the world's largest beer brewery
- Terroir SAKE using rice from Iwate Prefecture
- Revolutionary natural sparkling sake with secondary fermentation in tanks
- Available in mini sizes for easy enjoyment
- A cute label design that expresses bubbling bubbles.
Recommended way to drink
[Taste]
Clean and mild sweetness,
Sparkling SAKE that allows you to enjoy a natural foamy feeling through secondary fermentation in tanks.
[Temperature zone]
Serve chilled in a wine glass.
[Storage method]
Although it can be stored at room temperature, we recommend storing it in a cool, dark place or refrigerated.
Commitment to raw materials and manufacturing methods
[Rice: Yuinoka (produced in Iwate Prefecture)]
Iwate Prefecture, the birthplace of Nambu chief brewers, has been working on cultivating sake rice for Daiginjo for over ten years. Eventually, ``Yui no Ka'', which can be said to be ``Iwate's finest rice,'' was cultivated, and it is the sake rice that Sekiichi Sake Brewery also uses for ``Junmai Daiginjo.''
[Rice polishing ratio: 50%]
What is rice polishing ratio? It is expressed as a percentage of the remaining rice after polishing (rice with the surface layer removed from brown rice).
[Yeast: No. 77 yeast]
This is the Japanese sake yeast "Kyokai Yeast" distributed by the Japan Brewing Association, and it is a polyacid yeast that produces high malic acid and can be expected to have an apple-like sour taste and aroma.
[Secondary fermentation that can be stored at room temperature]
Seki no Ichi Sake Brewery produces sparkling sake using one of the company's unique brewing techniques, ``secondary fermentation in tanks.''
There are two general types of sparkling sake: ``adding carbonation'' and ``secondary fermentation in the bottle'' (basically requires refrigeration), which involves bottling the sake raw without pasteurization and re-fermenting it in the bottle to generate carbonic acid.
However, Sekiichi Sake Brewery, which is internationally acclaimed for its beer, has improved its beer tank for sake and developed a system that allows secondary fermentation and racking to occur simultaneously in the moromi tank. By bottling the sake after pasteurization without exposing it to any oxygen, we have created an innovative sparkling sake that can be stored at room temperature while maintaining stable quality.
This is truly the next generation of sparkling sake produced by the world's best beer brewery.
≫Click here for an explanation of secondary fermentation in tanks.
Summary of specs
| type | Junmai Daiginjo Sparkling |
|---|---|
| raw materials | Rice (domestic), rice malt (domestic) |
| raw rice | Yui no incense |
| Rice polishing ratio | 50% |
| yeast | No. 77 yeast |
| Aspergillus oryzae | For regular sake |
| Alcohol content | 12% |
| Specifications | Secondary fermentation in tank *Can be stored at room temperature! |
| capacity | ・300ml (limited to 960 bottles) ・720ml (limited to 800 bottles) |
“Sekinoichi 3.0” is a one-of-a-kind, revolutionary sake that was born as a result of the Kurafan project, which had a goal achievement rate of 287%, 57 tank owners, and a support amount of 1,435,000 yen.
"Sekinoichi 3.0 Sparkling" was planned by a total of 57 people as a team, holding alcohol quality design meetings and brewing.
Sekinoichi Sake Brewery, the world's number one beer brewery, has reopened for the first time in 40 years. Please enjoy the sake that makes the most of the revolutionary technology of sake brewing.
Thoughts on this project
Even before the coronavirus, domestic consumption in the Japanese sake market has been declining year by year, and as a result, local sake is disappearing without us, the general public, realizing it, with about three sake breweries across Japan being forced out of business every month.
In order to protect sake, which is a treasure of Japanese culture, we need an overwhelming sense of ownership, passion, and innovative ideas to ``deliver the charm of sake'' through the cooperation of producers, sellers, and drinkers.
The 57 investors this time have been thinking together about how to create "Sekinoichi 3.0" and how to convey the appeal of sake.
I believe that this trinity of efforts will be a great opportunity to lead the sake industry in a bright direction in the future.
Please try "Sekinoichi 3.0", which will pass on Japanese sake to the next generation.
Seki no Ichi Sake Brewery
Message from President Sato
In terms of taste, the result is a mild sparkling sake with a refreshing sweetness. We were aiming for a sparkling wine that would go well with Western food and other meals, and would be something you would want to drink in a wine glass, and I think we were able to achieve that.
My journey as a sake brewer has just begun, and I am still in the early stages of developing it, but I would like to continue improving it one by one. This time's sparkling may be a part of that process.
We hope you enjoy it and give us your feedback.
Sekiichi Co., Ltd.
Solitary brewer Wataru Sato
P.S. If you like, please register on Instagram.
I would also appreciate any comments.
≫ Click here for Insutagram
This project members
Kazuyuki Inoue/Naohiro Takamizawa
S.Kubota/Kiyoko Shirae/Daisuke Miyado/Takayuki Okawa/R.F
Tomoaki Tanaka/Yasushi/Fukamosu/Mai Ueno/Kisanta/Matsuji/Suiyu/Toshiyuki Tanaka/Masaki Konaga/Takafumi/Wawa/Masahiro Saito/Maatan
kimioeda/Kenyu Jin/Eiichi Tanaka
Yukimari/Ko-chan! /Tomoya Ando/Sumimaru. /moririn130/Kozue Inoue/Daiki Nagatsu/Keiichi Furudou/Kei Sato/Yayoi Nose/Ryo Adachi/trattorìa acero/Yukio Sekiguchi/Hideo Kobayashi/Keisuke Ogasawara/Massu
Mitsuru/Fucchan/Hack 72/Kenoo/Shigechiba/Toru Yamakado/Sakamoto Nakagawa/Yukorin/Chii
Chii-chan/Keijiro Tsuda/Kazurin/Keijiro Tsuda
Kazuko Terashita/Ken/Teiichi Kikuchi/Ganchan/Gonzo
Manufacturer
Seki no Ichi Sake Brewery
During the Edo period, the brewery was known as the patron of Tanikaze, the first Yokozuna.
Sake from Sekiichi Sake Brewery is brewed using underground water gushing from the Ou Mountains and carefully selected sake rice using the skills of Nanbu Brewery, a master brewer with a reputation for making Ginjo sake. It is made with four types of sake rice: Yamada Nishiki, Gohyakumangoku, Toyo Nishiki, and Gin Gin, and is made with refreshing water and yeast that produces a high Ginjo aroma, giving it a deep flavor. We strive every day to create the best sake that will please people around the world, including not only standard sake but also challenging ourselves with long-aged old sake.
We are renovating a stone warehouse that collapsed in the earthquake and are building a new factory to create a new place for sake brewing, with completion scheduled for 2017. This activity is not just about young people brewing sake, but also as a new way to improve our connection with the community and customers, and with the hope that ``the best in the world is to smile together with our customers.'' Please look forward to the new world's best sake brewing.
Brand: Sekinoichi, Yokoya