Sake World series -Kanto-Tochigi

Welcome Sake Lovers to Sake World Series this week will be focusing on the Kanto region is a geographical area of Honshu, the largest island of Japan. The region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba, and Kanagawa. The prefecture we are focusing on this week is Tochigi.

PLACES YOU MUST VISIT IN TOCHIGI

OYA MOUNTAIN 
" Imagine yourself in a natural cold room"  a few years back my sake mentor took me to see some histories in his hometown the experience itself is breathtaking I remember it was so hot inside but as soon as you enter the Oya mountain you blessed with the natural cold air that flows throughout the whole mountain


The Oya History Museum (大谷資料館, Ōya Shiryōkan) is a museum and event space built inside a massive former stone quarry in northwestern Utsunomiya. The man-made caverns were originally developed during the Edo Period to mine Oya Stone, a soft, yet durable volcanic stone that is only found locally. Oya stone has been used over the centuries as a building and paving material, and has been utilized infamous structures such as the facade of the former Imperial Hotel in Tokyo.
https://oya-official.jp/bunka_en/

Sawahime Sake brewery(​下野地酒 澤姫)

Sawahime Sake Brewery
To get to Tochigi you can take the JR from Tokyo where the journey distance is about 1 hour, from there you get off at the capital Utsunomiya and take a taxi into 
Sake Lovers in Perth are already familiar with this is sake brand as Master Brewer himself always comes for a yearly visit. Master Hiroshi Inoue is a 5th generation owner/brewer using only produce( rice, yeast, water) from Tochigi. He aims to showcase the splendour of Tochigi and work hand in hand with local farmers to help improve the quality of their crops.

Master Hiroshi always welcomes his Australian fans so if you around Tokyo and got time to spare head down to visit him you might get an exclusive tour. 
http://sawahime.co.jp/

FOODS YOU MUST EAT

FAMOUS UTSUNOMIYA GYOZA
Utsunomiya Gyoza” is a centre of local culture. The "fight for the best "is the competitive spirit amongst the city over 300 Gyoza restaurants, who work hard continuously to create the best "GYOZA" with all sorts of ingredients and cooking methods with endless choices to make you salivate the pleasures the samples of different eateries.

YEAST STARTERS

​​KIMOTO YEAST STARTER
​Brewers found that by starting with a small batch by laboriously pounding rice and koji into a small paste using wooden poles on paddles
( yama-oroshi in japanese)  with start fermentation.
The pounding process speeds up the breaking up of rice and increasing the amount of contact between the rice starch with koji enzymes 

YAMAHAI YEAST STARTER
Yamahai is similar to Kimoto but less work both techniques' main aim is to produce lactic acid bacteria to raise the acidity.

Scientists researched to see if koji enzymes could work on rice that has not been turned into paste. To convert starch to sugar instead they first mixed koji and water to the extract of enzymes into the water and then steam rice was added. 
Shubo was discovered that it could also be made this way and hence the method became yamahai, haishi meaning end of the laborious pounding of poles ( yama-oroshi) 

​​Sawahime  Tokubetsu Junmai 

​​Classified as a premium sake made of  60% Polished rice( Origin Tochigi prefecture) naming this sake special (tokubestu) does it justice .
Fruity on the nose this sake can complement different flavours at all temperatures.

​Alcohol: 15.5%
Rice: Hitogokochi (Tochigi)
Rice Polishing: 50%
SMV: +5
Prefecture: Tochigi

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Sawahime Kimoto Junmai

Traditional Method style and a yeast starter Kimoto .
Gentle Richness which not overpowering.
Soft crispy going down with a smooth finish.
This sake tends to be complex, rich and intense.

FOOD PAIRING SUGGESTIONS
Yakitori, Grilled seafood, Roast Pork/Chicken
Alcohol: 15.5%
Rice: Tochigi sake 14
Rice Polishing: 60%
SMV: +2
Acidity:1.9
Prefecture: Tochigi

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Sawahime Yamahai Junmai

Another Traditional style & yeast starter Yamahai
The sake is bright, dry, lively with medium plus acidity. Full
bodied on the palate.  Welcome to enjoy at all temperatures

FOOD PAIRING SUGGESTIONS
Smoked salmon, sautéed mushrooms, bagels and ox, grilled
salmon, yakitori, fried fish

​Alcohol: 16.5%
Rice: Hitogokochi
Rice Polishing: 65%
​SMV: +1
Prefecture: Tochigi

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