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2022.4.21
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Kitajima Sake Brewery exterior

[Visiting a sake brewery in Shiga ⑤] [Kitajima Sake Brewery] / Kosai

Shiga has a plain centered on Lake Biwa, the largest lake in Japan, and the subsoil water from the surrounding mountains still serves as the brewing water for many sake breweries. We will focus on the unique sake breweries and their passion for sake brewing. For our fifth installment, we visited the Kitajima Sake Brewery in Konan City's Kosei, which brews carefully selected sake that promotes the culture of heated sake.

1.Enjoy the unchanged taste of "Mishiroei" and the change of "Kitajima".

As you walk down the street, which still retains the atmosphere of a street, you will see a large curtain with the words "Jizake" written on it on a majestic building.

[The Kitajima Sake Brewery was founded in the Edo period. The company was founded in the Edo period (1603-1867). Teruhito Kitajima, president and representative director, is the 14th head of the company. The second year of Bunka era was 1805. Although the Kitajima Brewery was temporarily interrupted during World War II, it has been making sake with rice and water from Omi for over 200 years. After the war, the company resumed sake brewing and began producing "Miyosakae," which was started by Mr. Kitajima's grandfather. Since then, he has continued to preserve the locally loved taste. If I had to choose between sweet and spicy, I would say sweet. Whenever people want to drink "Miyoshiei," we make it so that they can always enjoy the same taste. That's the role of a standard drink," says Teruhito.

Mr. Kitajima of Kitajima Sake Brewery

On the other hand, in 2002, a new sake was introduced to the market as a new challenge, and its name is "Kitajima. This product was created with an eye toward the future after Teruhito took over the family business. In the past, sake was sold by local liquor stores. Now you can buy sake at supermarkets and convenience stores, and customers can choose from a lineup of bottles. That is fine, but I think it would be nice to have face-to-face sales where the liquor shop owner explains to the customer what kind of sake it is. If the liquor store owner thinks the sake tastes good, he will explain it to the customer when he sells it. This is the brand we launched with the hope of producing such sake. Kitajima" is a sake that is always challenging new things, and is sold by saying, "This year we made something like this. It is a sake that challenges itself. We have different rice, different yeast, and different production years.

Kitajima Sake Brewery_.

2.Rice, yeast, and aging period all challenge

Yasuyuki Saida is the toji (master brewer) of Kitajima Sake Brewery, and although he is only 45 years old, he has already been brewing sake here for eight seasons. When we were shown around the production site, we saw the large enameled tanks in which the "Mishiroei" sake is made. The slightly smaller tank in the next room is the "Kitajima," which is waiting to be pressed. Kitajima" expresses its flavor by taking advantage of the characteristics of the rice, and many different types of rice are used. The "Mishiroe" brewery uses two tons of rice in total, but the "Kitajima" brewery uses at most 900 kilograms, less than half. That is less than half. We keep the size of the brewing process small, and brew with a fine-tuned brewing process," he said.

It is even more complicated because there are different production years, in other words, some sake is aged for a longer period of time. Sake is also aged differently depending on the sake. Delicate sake is often stored in bottles, while wild and robust sake is aged in tanks. In this way, various flavors of "Kitajima" are produced every year.

3.The sake is delicious when heated because it is made using the traditional sake yeast yeast.

Sake shops, or liquor stores, specialize in restaurants. For this reason, "Kitajima" is a perfect food sake. In addition to the fact that it can be enjoyed with a meal, another of Teruhito's specialties is heating sake. He wants his sake to be delicious when heated. To achieve this, he uses a process called "kami-hashiwazukuri. This method uses nitrate-reducing bacteria and lactic acid bacteria to prevent the growth of bacteria and nurture the yeast, and it is a time-consuming and labor-intensive process. In fact, in the beginning, "Kitajima" was not made using the "nama-hashiwazukuri" method, but instead was made as a pure sake.

I enjoyed the taste of nama sake, but although it was called a "food sake," nama sake was quite heavy on the palate. Then I tried a heated sake made from the same sake brewing process, and I was surprised at how good heated sake could be. There is no sake in the world that can be drunk warmed. We had to take this delicious culture to the next level. That's why we decided to make sake that tastes good when heated, using the traditional sake brewing method.
Of course, depending on your taste, "Kitajima" may be tasty at room temperature. ...... A good sake has a very beautiful taste, but it doesn't have to be a sake yeast yeast yeast yeast yeast yeast. But you don't have to use a sake brewer's yeast for that taste. However, as the temperature is raised, the range of taste of sake made with a good sake brewing process changes. It has a depth of beauty. You can't do that without using the traditional sake yeast," says Teruhito.

If you've heard this much, you can't help but warm up the sake.

A sake brewery that has been in existence for 200 years was fascinated by this sake that tastes great when heated.
Sake is being exported more and more and is attracting attention from abroad, but I really want Japanese people to know how good it is," he says. Teruhito continues to create new sake while aiming to popularize the culture of sake, including heated sake.

4.Kitajima Sake Collection

Kitajima Shuzo_Junmai Mizukagami

Junmai Mizukagami 720ml, 1,320 yen / Made from Shiga Prefecture's edible rice, Mizukagami. It is dry but has a round and gentle taste. Sold all year round. Serve cold.

Kitajima Shuzo_Kitajima Fully fermented dry draft

Kitajima Perfectly fermented dry sake 720ml 1352 yen / Straightforward sake brewed with a super light dry taste from the brewing stage without relying on filtration. Sold all year round. Sold cold to warmed.

Kitajima Sake Brewery_Biwako no Whale

Biwako no Kujira 720ml 1430 yen/ 20% alcohol by volume. Sold all year round. Drink well chilled or on the rocks.

Kitajima Shuzo_Moromi Araogoshi Junmai Dobu

Moromi Aragoshi Junmai Dobu 720ml, 1,320 yen / This is a very dense nigori junmai sake that is more like eating than drinking. Limited quantity. Serve cold.

Kitajima Sake Brewery_Shioyuzu

Salt Yuzu 720ml, 1,540 yen / The salt enhances the acidity of the yuzu and the flavor of sake. Can be served on the rocks, with soda, or over hot water. Sold all year round.

5.[Where to buy sake from the Kitajima Sake Brewery

■ Shiga Prefecture
[Ogawa Liquor Store] 077-524-2203 / 2-1-31 Hamaotsu, Otsu City, Shiga Prefecture
[Kato Liquor Store] 077-522-4546 / 13-1 Kinoshita-cho, Otsu City, Shiga Prefecture
[8-16-14 Oiwake, Kusatsu City, Shiga Prefecture, Shiga Prefecture, Japan
[Takatsu Sake Shop] +81-77-563-0650/18-2, Nomura 1-chome, Kusatsu City, Shiga Prefecture
[Kintetsu Department Store Kusatsu] 077-564-1111/1-1-50 Shibukawa, Kusatsu-shi, Shiga
[Aokiya] 077-582-2522 / 1317-3 Harimada-cho, Moriyama-shi, Shiga
[Shuchuya Takimoto] 077-581-0322 / 2-11-18 Imajuku, Moriyama City, Shiga Prefecture
[Sake Store Maetani] 0749-22-0575/5-10 Funamachi, Hikone City, Shiga Prefecture
[Omasuya] 0748-27-0014 / 447 Yamagamicho, Higashiomi City, Shiga Prefecture
[Sake wholesaler Nakamura] 0748-77-3839 / 2-6-30 Ishibe Higashi, Konan City, Shiga Prefecture

■ Kyoto Prefecture
[Takimoto] 075-341-9111 / Rokujo-dori, Takakura-higashiiru, Shimogyo-ku, Kyoto-shi, Kyoto
[Asao Sake Shop] 075-781-3210 / 6-17 Tanakanojin-cho, Sakyo-ku, Kyoto-shi, Kyoto
[Nishimoto Sake Store] 075-221-0452 / 480 Aneyakoji-dori Nishinotoin Nishiimiyakicho, Nakagyo-ku, Kyoto-shi, Kyoto Prefecture

6.[Where can I drink sake from the Kitajima Sake Brewery?

■ Shiga Prefecture
[Chicken, Fish and Sake Direct] 077-572-9711 / 3-1 Suehirocho, Otsu City, Shiga Prefecture
[3-4-30, Chuo, Otsu-shi, Shiga, Japan
[Hanachochochin] 077-521-0725 / 2-6-8 Baba, Otsu-shi, Shiga
[New KUROMAN Otsu Branch] 050-5868-3861 / 1-2-25 Umebayashi, Otsu-shi, Shiga
[Kusutaro [077-523-0676] 2-1-9 Chuo, Otsu-shi, Shiga
[Gyushin, a meat restaurant] 050-5597-8974 / Junes Kata 1F, 2-26-1 Imakata, Otsu-shi, Shiga, Japan
[Jiayan] 077-576-8458 / 1-14-8, Osaka, Otsu-shi, Shiga
[Station Square Bar Mikura] 050-5485-3988 / 2-1-26 Hamaotsu, Otsu City, Shiga Prefecture
[Alcohol and love dish Nomibyotan] 077-525-0608 / 3-7 Tatsugaoka, Otsu City, Shiga Prefecture
[Sake BAR Juhachiban] 050-5596-6346/2-62 Awazu-cho, Otsu City, Shiga Prefecture J-COURT
[Standing Drinker Nanai Chiichi] 077-533-1035 / 5-11 Awazu-cho, Otsu City, Shiga Prefecture
[Drunk In] 077-533-5590/1-8-3 Seiran, Otsu City, Shiga Prefecture
[Shunyu Ayura] 077-522-3601/2-6-39 Chuo, Otsu City, Shiga Prefecture
[Shimodaya] 077-523-1029/2-9 Suehirocho, Otsu City, Shiga Prefecture
[Gokura Rokutomi] 077-583-7029/1-16-4-101, Katsube, Moriyama-shi, Shiga
[Wig] 077-587-5056 / 1-21-45 Kitano, Yasu City, Shiga Prefecture
[Drunken Man] 077-587-4325 / 1-9-18 Kitano, Yasu City, Shiga Prefecture
[Matsuda Bldg. 1-17-20, Ohgaya, Otsu-shi, Shiga, Japan
[Zaora] 077-562-2233 / 1F Daimaru Soi Building, 1-4-12 Oji, Kusatsu-shi, Shiga, Japan
[Shimi Kozuki] 077-562-2238 / B1F Front Kusatsu Building, 1-11-14 Oji, Kusatsu City, Shiga Prefecture
[Uosen] 0748-82-0049 / 1334-2 Nagano, Shigaraki Town, Koka City, Shiga Prefecture
[Rokune, Koka Rokune] 0748-43-0642 / 713 Kawanami-cho, Gokasho, Higashiomi-shi, Shiga Prefecture, Japan
[Shunshoku Itadaki] 0748-25-7119 / 813-2 Myohoji-cho, Higashiomi City, Shiga Prefecture
[Izakaya Ippeichan] 0749-27-0999 / Tanaka Bldg. 1F, 6-22 Asahi-cho, Hikone City, Shiga Prefecture
[300-14 Koizumi-cho, Hikone City, Shiga Prefecture, Japan

■ Kyoto Prefecture
[Izakaya Kamui] 075-211-6122 / Royal Plaza Bldg. 2F, Rokkaku-dori Higashinotoin Higashiiru, Nakagyo-ku, Kyoto-shi, Kyoto
[YuLaLa] 080-6214-2546 / 1F Etoile Shijo, 163 Banrikoji-cho, Shimogyo-ku, Kyoto-shi, Kyoto
[Food and Alcohol Fukura] 075-252-0505 / 220-1 Kamizucho, Kawaramachi Kojinkuchishitaru, Kamigyo Ward, Kyoto City, Kyoto Prefecture
[Sakabukuro] 075-354-6676 / B1F, 10-5 Mibusennen-cho, Nakagyo-ku, Kyoto-shi, Kyoto
[Yakitori Toriro] 075-756-4266/1F Flat Kitano, 1015 Kamiyagawa-cho, Kamigyo-ku, Kyoto-shi, Kyoto
[Wakashiro] 075-256-3044 / 218 Hashibenkei-machi, Nakagyo-ku, Kyoto-shi, Kyoto
[Shokudo (Shokudo Restaurant) 075-748-1539 / Demizu-cho, Kamigyo-ku, Kyoto City, Kyoto Prefecture, Japan
[075-276-7753 / 35 Nishi-Goshoda-cho, Shino, Kita-ku, Kyoto-shi, Kyoto
[Stand Tomi] 075-771-0974 / Okazaki Nishifukunokawa-cho, Sakyo-ku, Kyoto-shi, Kyoto
[Shichiku Aoi Ko] 075-406-5758 / 16 Shichiku Shimotakeden-cho, Kita-ku, Kyoto-shi, Kyoto
[Sake & Meal Uri] 075-344-7899 / 317-15, Ashibukuroya-cho, Shimogyo-ku, Kyoto-shi, Kyoto
Tofu Cuisine Mamusuiro Gion Branch] 075-561-0035 / 38-1 Bishamon-cho, 4-chome, Higashioji-dori Matsubara-agaru, Higashiyama-ku, Kyoto-shi, Kyoto
[Ee-Ee Shiome] 090-7490-9099/2-34 Shibukawa, Terado-cho, Muko-city, Kyoto, Japan

7.Recommended by Mr. Kitajima! Delicious Ate in the Neighborhood (1) [Yamakami Honten

Yamakami Honten _ Shimoda eggplant pickled in miso (Takemune), cheese pickled in miso (Takemune)

On the left is Shimoda eggplant pickled in miso (Takemune), 600 yen. Old Shimoda eggplants, which are small and have a lot of water content, are further pickled in miso. The concentrated flavor of the eggplant goes well with sake. On the right is Miso-zuke Cheese (Takemune) 580 yen. This dish is characterized by the rich, sticky texture of cream cheese. The richness of the miso and cheese makes the sake go down a treat.

Yamagami Honten

  • mountain-shop
  • 3335 Shimoda, Konan City, Shiga Prefecture
  • 11 minutes drive from JR Migumo Station
    Approximately 8 minutes by car from "Ryuoh IC
  • Tel. 0120-359-486

8.Recommended by Mr. Kitajima! Delicious Ate in the Neighborhood (2) [Yamaryu

Yamaryu_Mackerel Sushi

The mackerel sushi, popular since the establishment, is made with local rice. It is approximately 24 cm long and costs 2,400 yen to take home. It is sometimes served as the final meal of a kaiseki dinner.

Yamaryu_Yaki fugu

The aroma of garlic and soy sauce makes this grilled fugu appetizing. 600 yen to go. In the restaurant, as part of the torafugu course.

mountain stream

  • mountain stream
  • 2-20 Iwane Chuo, Konan City, Shiga Prefecture
  • Approximately 7 minutes by car from JR Migumo Station
    About 12 minutes by car from "Ryuoh IC
  • Tel. 0748-72-0137

9.[More information about Kitajima Sake Brewery

Kitajima Sake Brewery_Interior

Kitajima Sake Brewery

  • figurehead (on a ship)
  • 756 Hari, Konan City, Shiga Prefecture
  • 6 min. walk from JR Kosai Sta.

  • Tel. 0748-72-0012
  • 9:00-17:00
  • Closed on Sundays and national holidays (closed on Wednesdays in summer and irregularly closed on Saturdays)
  • Parking available
  • http://kitajima-shuzo.jp/
  • PHOTO/Takahiro Takami, TEXT/Tomomi Uryu
*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.

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