A Taste of The New Brew

Exquisite cuisine paired with excellent sake for a gourmet one-day trip from Tokyo

  • A Taste of The New Brew
  • A Taste of The New Brew
  • A Taste of The New Brew
  • A Taste of The New Brew
  • A Taste of The New Brew
  • A Taste of The New Brew

Thisis the time of the year in which the new brew of sake is ready for consumption.When one thinks of a sake brewery, the first image that comes to mind is a place buried deep in the countryside. However, there is a number of historic saka-gurawhich can be easily accessed from Tokyo, where one can taste new sake accompanying a delicious meal.
Sake breweriesare generally signalled by a sugidama, aball made from sprigs of Japanese cedar, traditionally hung in the eaves. Sake brewers used to be affluent families, thus considered as royalty in the different areas. Production of sake is carried out during October and November, using the rice harvested in the autumnThe new sake will be ready by December and a green sugidamawill be hung to announce it. The “Brewing Year” (acronym: BY), encompasses a twelve-month periodfrom 1st July to 30th Juneof the following year.The sake sold in December and January is called shiboritate, “freshly pressed”.
OzawaSake Brewery (Ōme, Tokyo)
Ozawa Sake Brewery is located in Okutama, in the Western part of the Tokyo Metropolis, and it is renowned for its Sawanoi branded sake and tōfuSawanoicomes from Sawai-mura, the former name of the Okutama area, known for its clear area, lush greenery and excellent rice. In the restaurant “Mamagoto-ya”Mama”,directly managed by Sawanoi, you can enjoy the sake paired withflavourful tofu and yuba(tofu skin)dishes.
IshikawaSake Brewery (Fussa, Tokyo)
Ishikawa Sake Brewery isa historic sake brewery composedof six buildings designated asTangible Cultural Properties of Japan. Historical materials of sake brewingare displayed in the historical centre ofthe sake brewery.In addition to the famous labels Yaezakuraand Tamajiman, the company has brewed beer under the name Japanese Beer since 1888. Amongst the many premises, there is also a restaurant called Fussa no Beer Koya, where you can savour wood-fired pizza and seasonal dishes, while enjoying the dignified view of the brewery from your outdoor terrace seat or next-to-the-window table.
Kumazawa Sake Brewery (Chigasaki, Kanagawa Prefecture)
Kumasawa Sake Brewery is considered the last remaining sake brewery in the Shōnan area. Established in 1872, the company continues to produce craft sake on a small scale, in accordance with Shonan’s climate. Brands include Tensei, Shokō, Kumazawa, Shōnan and Kamakura Shiori, as well as unfiltered beer made with water sourced from an aquifer that comes from the Tanzawa mountains. Refurbished in the style of the Taishō Era (1912-1926), Kuramoto Ryōri Tensei is a restaurant where you can enjoy a glass of newly-brewed sake with dishes based on a few core ingredients, namely rice, water, fish and vegetables.
Yamanashi Meijo (Hokuto, Yamanashi Prefecture)
Known for its supreme quality sake Shichiken, which has been made with the pure water of Hakushūsince 1750, the brewery is located in the Southern Alps, which were added to the UNESCO biosphere reserve list in 2014. Its restaurant Daiminserves seasonal menus with rice, vegetables and fruits of the Hakushu area. Popular dishes include salmon pickled in malted rice and wasabi pickled in soy sauce.

Author : The Slowear Journal


sake cellar  | Tokyo  | weekend trip  |

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