At Karashima Koku no Kura, we use a variety of techniques and ingredients to convey the deep and new flavors of sake. While following the traditional method of sake making, we use different raw materials, yeast, and brewing techniques to create products that express these differences.
Alcohol content: See batch information at the bottom of the page
Volume: 720ml
Quality of sake
We offer a variety of sake qualities for each production batch.
Technology
A total of 75 kg of brewing rice is used for each brew, producing 160 bottles (720 mL) of sake. This exceptional sake is made entirely by hand, from the delicate koji and moto (starter mash) to the fermentation processes. Our craftsmanship is the result of some innovative ideas born from the diverse expertise of our skilled craftsmen, who bring a wealth of experience in brewing a wide range of alcoholic beverages, including shochu and wine.
Story
In May 2022, we began operating a micro-sake brewery called Karashima Koku no Kura, which implements the “Refined Sake Special Zone” program. We are taking on the exciting challenge of brewing sake on a small scale throughout the four seasons and delivering the brewed sake as “WAKABOTAN RINSO.”
Lot
■Characteristics of the Batch and Special Features [Rice-Polishing Process] The Ajimumachi Usa contract-grown Hinohikari rice is used. One batch uses the traditional “spherical rice-polishing” method, allowing a comparison of how polishing techniques affect flavor using the same raw rice. The other batch uses “flat polishing.” [Fermentation Process] The long fermentation process at low temperatures of 9℃ or below for 34 days gives it a fruity flavor of melon, which is the ginjo aroma of sake. The result is a fresh, dry sake that is simply exquisite.
■Tasting comment (Nov. 2024)
The color is of a clear crystal. The aroma is reminiscent of melon or pear, and when you take a sip, you will experience the acidity and a slight effervescence. The delicate umami of the rice is sharp, and the finish is short but sweet. This sake is a perfect accompaniment to Oita specialties with strong flavors, such as horse mackerel sashimi or fried foods, which are best enjoyed with sweet Kyushu soy sauce. Chill the sake to approximately 15°C and enjoy it in a small ochoko cup or a glass with a narrow rim.
■Characteristics of the Batch and Special Features [Rice-Polishing Process] The Ajimumachi Usa contract-grown Hinohikari rice is used. One batch uses the “flat-polishing” method, which is currently attracting attention as a new method that allows a comparison of how polishing techniques affect flavor using the same raw rice. The other batch uses the “spherical rice-polishing” method. [Fermentation Process] The long fermentation process at low temperatures of 9℃ or below for 34 days gives it a delightful muscat-like aroma. The raw rice used in the production of this sake has little protein or fat due to the flat-polishing process, so the resulting sake has a sweet, smooth taste with less off-flavors.
■Tasting comment (Nov. 2024) The color is of a clear crystal. It has a fruity aroma reminiscent of muscat, and the texture is delightfully smooth with a subtle effervescence. There is also a delicate acidity that balances the sweetness. We highly recommend pairing it with dishes that accentuate the delicate sweetness of the ingredients, such as sautéed sea bream or other white fish, or acqua pazza.
■Characteristics of the Batch and Special Features To bring out the aroma derived from the yeast, the fermentation temperature was kept at an extremely low temperature of 10℃ or below. By using a yeast starter production method called “medium-temperature quick brewing moto (chuon sokujomoto),” yeast that can ferment even at low temperatures was cultivated. In addition, strong enzymatic koji was produced, and the rice was completely dissolved. This resulted in a balanced sweetness that did not give way to acidity, allowing for the full expression of the yeast’s aroma with the acidity shining through.
■Tasting comment (Nov. 2024) The sake has a color resembling that of a slightly pale-greenish crystal with a glossy sheen. It has a delightfully fruity aroma reminiscent of apples and pears, and the sparkling carbonation from the fermentation adds a refreshing dimension to the flavor. The sharp acidity and umami of the rice give it a taut feel, and the finish is crisp and fresh. We recommend having it with light dishes such as marinated fish and a Caprese salad with mozzarella and tomatoes.
■Characteristics of the Batch and Special Features We used “Kyoukai Yeast No. 1001,” which we believe has a particularly good affinity with the brewing water used in Karashima Koku no Kura and the Hinohikari base rice. Employing the yeast starter production method called “medium-temperature fast-brewing moto (chuon sokujomoto)” allows the rice to dissolve gradually, promoting thorough alcohol fermentation. This nurtures the yeast that ferments at low temperatures. It has a banana-like aroma, and by retaining a mild cloudiness and slight effervescence in its freshly pressed state, it achieves a clean and crisp finish with a balanced sweetness.
■Tasting comment (Nov. 2024) The cloudy, pale color is a hallmark of this sake. The aroma is a burst of fresh fruit, with hints of apple and banana. The effervescence is light and lively, and the umami and richness of the rice spread throughout the mouth. The finish is wonderfully smooth and fresh, with a characteristic sweetness of rice. Consider pairing it with a roast beef dish, enhanced with the flavor of Japanese red pepper.
