Miracle sake that survived the 1995 Hanshin Awaji earthquake
|原材料Raw Material||rice, rice koji|
|使用米Rice Used||100% specially cultivated Yamada Nishiki from Kasai|
|アルコール度Alcohol %||15.0 degrees or more and less than 16.0 degrees|
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1995 Aged "Junmai Daiginjo" prepared in the year of the Great Hanshin-Awaji Earthquake.
January 17, 1995, the day of the Great Hanshin-Awaji Earthquake. January is just the season to prepare daiginjo. At that time, he was also preparing Daiginjo.
Tetsuya Maeno, who was on the night shift that day, recalls, "I was working overnight, so I was sleeping at night, and then in the morning, I suddenly felt like I was in trouble."
The damage to the brewery itself was minimal, partly because it was far from the epicenter, but there were employees who lived near Kobe or who had relatives. Furthermore, the economy of the Kansai region stagnated, and the impact was great.
“This year everything changed. Our customers were also affected by the disaster, and some were unable to continue their business. The town was also destroyed and stagnated. He also has a strong attachment to the junmai daiginjo brewed at that time.
Mr. Noriyuki Inaoka, President and CEO of Fukunishiki Co., Ltd., talks about his strong feelings for the Junmai Daiginjo brewed at the time.
President Inaoka, who likes sake brewing and took over the brewery, also serves as the person in charge of production.
Junmai Daiginjo is a sake made with skill and heart
Koji for Junmai Daiginjo.
For "pure sake", we are particular about pure rice sake that does not use brewed alcohol.
Distilled alcohol is sometimes added to bring out the characteristic fruity aroma of ginjo sake, which is called ``ginjoka,'' but since 1987, Fukunishiki has been producing ``junmai daiginjo'' without added distilled alcohol. started brewing.
“We only make junmai daiginjo with the desire to be more pure. Junmai daiginjo is the flagship of Fukunishiki, and it is a sake that puts our skill and heart into it.” (President Inaoka)
Aged Junmai Daiginjo in the optimal environment
Based on the concept of "Aging the best sake in the brewery and enjoying its changes", Junmai Daiginjo is aged and stored.
In 1995, Junmai Daiginjo, which was in the tank at the time of the earthquake, was left as a special item.
We asked President Inaoka about the 1995 aged Junmai Daiginjo.
“The 1995 has been a good sake since it was new. At that time, it has been aged for a long time at a low temperature suitable for daiginjo, 0 to 4 degrees Celsius. This is the method of maturation that makes it a well-balanced and beautiful sake.”
Photo right: barrels for preparation. Handcrafted and brewed with skill and heart.
Junmai Daiginjo with memories of 1995 wakes up from 30 years of sleep
The package will also be renewed.
In 2025, it will be matured for 30 years, and it has a high value as a sake.In addition, Junmai Daiginjo was brewed in 1995, a special year that will be remembered by Japanese people and the world. At the timing of 30 years of maturation, it was decided to sell it through the Wakon project "Sakewa".
“There is something a little different about drinking alcohol at that time. It was a difficult and sad event, but remembering that time, we all laughed and drank alcohol. I think it would be nice." (Mr. Maeno)
“With the 30th anniversary approaching, we decided to renew the package and have everyone drink it at the timing when the sake was the most delicious.
It's really a small amount even if it's left. I would like you to drink this precious sake. (President Inaoka)
The junmai daiginjo, which was prepared with the skill and heart of the maker and carved with the memory of 1995, finally wakes up from a 30-year sleep.