Have you ever tried “Sparkling Sake”? Takizawa brewery has devoted nearly a decade to perfecting “Kikuizumi,” using the traditional zero-dosage Champagne method. It is limited to 3,000 bottles a year, but you can try it at ZENKICHI.
The majority of the rice used at Takizawa brewery is produced locally so the profits can be returned to the community. The brewery carefully controls koji production by hand-crafting small batches using the traditional Hako-koji box method. Arakawa subterranean water is used in the brewing process.
“Kikuizumi” sake pairs well with cream cheese, or other cheese dishes, and it should be served under 5°C.
Yonezawa Brewery, opened in 1907, is located in Nakagawa village in Nagano prefecture, surrounded by the Southern Alps of Japan ( #赤石山脈). This rural village, with around 1,600 households, is officially listed as one of the Most Beautiful Villages of Japan. Zenkichi carries Yonezawa brewery’s wonderful bottle of Nakagaramura no Tamako (Tadpole girl of Nakagawa Village) Hiyaoroshi, an Autumn draft especially brewed to be paired with a variety of dishes, from sashimi to grilled meat. The brewery suggests to enjoy the bottle in all temperature ranges as long as it is not over-chilled.
We got up close and personal with Mr. Kazunari Matsushita of Yonezawa Brewery to learn more. Here is our Q&A:
In Japan, “Culture Day” is celebrated on November 3rd. It is a day to wish for freedom and peace and to promote culture. Many local festivals and art exhibitions are held on this day, and many museums grant free admission as well. This picture is from our owner Motoko Watanabe’s recent visit to the popular exhibition “The Soul Trembles” by the Berlin-based artist Chiharu Shiota in the Mori Museum in Tokyo.