Sake Tour in Japan - Nagoya
Sake in AICHI
Aichi prefecture is located in the centre of Japan island where I was born.
It’s a unique place with mixed cultures - I would say it has the best of both worlds. Because the area is in the centre, people brought it from the north and south of Japan. Also, Aichi has rich food resources and beautiful nature - the sea and mountains by surrounded.
Kyoto, Japan, which has a strong image of Shrine and Temple, has 3065 places, but Aich has 4558 areas, the most number of Shrine and Temple in Japan.
Yet, I haven’t discovered everything I would like to explore to see the most from where I come.
I currently stay in Nagoya, where is my family home here. I decided to start with Aichi Sake I've never tasted or visited yet.
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 1856 - since then, the brewery hasn’t changed - the same site and now 5th generations in Odaka, Midori suburb - Nagoya. Around 1885, there were nine breweries in the same area, but now only three remain. Quite rare to see Sake breweries once concentrated in a small block in Nagoya.
They use soft and delicate natural water to make their sake, creating a mild, feminine, smooth, light, and clean aftertaste.
Shiboritate - Seasonal Sake that you can taste only during the season. It had been squeezed a couple of days before I purchased it. Ginjo Nama Genshu - 50% polished, unpasteurised sake. It’s fresh, fruity, clean, and crisp, yet the rice flavour remains.
Ginjo Shiboritate
Alc: 15-16 ℃
Polished rate: 50%
Unpasteurised
Rice, Water and brewer’s distilled alcohol.
