Sake Tour in Japan - Nagoya
Sake in AICHI
Aichi, in the heart of Japan, blends various cultures and stories. It’s where I was born, a place of balance between northern chill and southern warmth. The area features beautiful landscapes, gentle seas along the shores, and towering mountains that protect both tradition and progress. Aichi is more than a location; it’s a mix of flavors and a celebration of food, connecting each meal to the land. Here, nature and people have coexisted harmoniously over time, creating a rich tapestry of culture and cuisine. This is my definition of "home," where the past and present meet, offering endless possibilities.
When considering Kyoto, which is well-known for its many shrines and temples, it boasts around 3,065 places of worship. In comparison, Aichi impressively has 4,558 areas, making it home to the largest number of shrines and temples in all of Japan. Despite this wealth of cultural sites, I find that I haven’t yet discovered everything I want to explore in order to fully appreciate the place I come from. Currently, I am residing in Nagoya, which is my family's home base. I have decided to start my exploration with Aichi Sake, an experience I have never tasted or encountered before.
Kaminoi Sake Brewery
神の井酒造株式会社
名古屋市緑区大高町字高見25
Established in 1856, the brewery has remained in the same location in Odaka, Midori suburb of Nagoya, now run by the fifth generation. In 1885, there were nine breweries in the area, but only three remain today, making it unusual to find Sake breweries that used to be close together in Nagoya.
They use soft natural water to make their sake, resulting in a mild, smooth, and clean aftertaste. Shiboritate is seasonal sake available only during its season, and it was squeezed just a couple of days before I bought it. Ginjo Nama Genshu is 50% polished, unpasteurized sake that tastes fresh, fruity, and crisp, while still having a rice flavor.
Ginjo Shiboritate
Alc: 15-16 ℃
Polished rate: 50%
Unpasteurised
Rice, Water and brewer’s distilled alcohol.
