Kounotsukasa — Shibata Shuzo
It all started when…
The Shibata Brewery was founded in the late Edo period of 1830, in Shimoyama village of the former Nukata district of Aichi prefecture. The Shibata family was the landowner and the headman of the village at the time, and it all began with producing and selling sake made from surplus rice. There was a fire at the cellar in 1898, and the sake kept in barrels leaked into the nearby river. This drifted far downstream to the town of Okazaki, and the people who lived there learned about the existence of the brewery built deep in the mountains. It is said this is how the name of “Kō no tsukasa” became known widely.
Kounotsukasa sake is known for its smooth and mellow taste, and is made using traditional brewing methods that have been passed down for generations. The sake is brewed using locally-sourced rice and water, which gives it a unique flavor and character.
In terms of awards, Kounotsukasa sake has won several prestigious accolades over the years. For example, at the 2019 International Wine Challenge (IWC) in London, Kounotsukasa Junmai Daiginjo was awarded a gold medal. The IWC is one of the most respected wine and sake competitions in the world, and winning a medal at this event is a significant achievement.
In addition to this, Kounotsukasa sake has also won numerous awards at other competitions, including the Japan Sake Awards, the Kura Master competition in France, and the U.S. National Sake Appraisal. These awards are a testament to the high quality of Kounotsukasa sake and its reputation as one of Japan's finest sake brands.
The Birth of Gin
As a drink for enjoying with meals, I had always felt that sake was light, or slightly lacked a sense of presence compared to wine. At the same time, I believed that traditional Japanese sakes were Junmai-shu with a solid, rich flavor, rather than the more light Ginjo flavor. My personal preference was to rely on the Kimoto/ Yamahai brewing methods, which can develop more natural and wild flavors. However, it was difficult to completely shift from producing regular sakes, as the demand for Omiki, or sake offered to the shrines, remained high. Then one day when I was traveling, I came across a bright, yellow Yamahai Junmai-shu at a meal. “This is what I had been searching for!” I thought to myself. There was no dull sweetness, and the aftertaste was absolutely clear. A rich and profound flavor, with an ever-present acidity and flavor of umami, and a strong, refreshing aftertaste. That was the sake I wanted to make. A sake that can match any meat dish and meet any flavor. I wanted to make a sake with a taste that would be amplified when heated, and clear the palate when enjoyed during a meal. This was the moment I found the answer to what I had been searching for so long.
Kounotsukasa Ghin Kimoto
Brewery: Kounotsukasa
Region: Aichi
Alcohol: 17%
Ingredients: Rice, Gohyakumangoku
RPR: 70%
SMV: + 4.5
KNTKS-21 720ml