I recently got to sit down with my Representative from Come Collective and tried some really cool Sakes. Come Collective has a giant book of Sakes, from traditional to experimental and at this sit down I was exploring more of their experimental Breweries. Whether it is the type of rice, the size of the Brewery or who is running the Brewery, something stands out about each of the Sakes you will be reading about below but they all have one thing in common; they are delicious.
The Tentaka Brewery was founded in 1914 and is located in Tochigi, Japan, their Master Brewer is Kouetsu Sugumachi. Their President, Munenori Ozaki, focuses on improving the environment by using local ingredients and by reusing production byproduct. Tentaka is one of two Breweries with triple organic certification from Japan, the United States and European Union. This Tokubetsu Junmai is made with Gohyakumangoku rice and 45% polished. Tons of stone fruit coats the palate. Mild salinity leads to hints of umami. The dry finish leads to soft melon on the finish.
The Suwa Brewery is located in Tottori, Japan. Their President is Yoshiyasu Sudo, their Master Brewer is Hakuma Kyoji. All their sakes get a 50% polish, in the Kinoko they are using local Tamasakae rice. Kinoko means Mushroom in Japanese, this Sake represents Owner Kuramoto Touda’s passion for mushrooms. Touda-san is a self-proclaimed Fungi Investigator. The Sake has Floral mushroom on the nose that becomes earthy mushroom on the palate. Salinity and soft stone fruit on the finish.
The Shiokawa Brewery was founded in 1912 and is located in the Niigata Prefecture of Uchinomachi, Japan. Kazuhiro Shiokawa is both the Brewery President and Master Brewer. The only other two employees at the Brewery are Shiokawa-san’s Wife and his cousin. Nopa was created out of Shiokawa-san’s inspiration after making Sake all over the world. Umami up front, think soy/fish sauce with mushrooms. Subtle orange zest leads to minerality which actually helps make the orange zest more vibrant on the finish.
The Imada Brewery has been around since 1868. Their current Owner and Brewer is Miho Imada, she is one of about thirty female Master Brewers, she is one of only a few female Owners/Brewers. The Moon on the Water uses Yamada Nishiki rice that is 45% polished. Vibrant notes of pineapple and rich nectarine characteristics. Light salinity stays throughout leads to a dry finish.
Located in Hiroshima, Miho-san has revived a local heirloom rice that was instinct for hundreds of years, she has created her own hybrid-yeast starter and has experimented with making Sake with white koji. The Moon on the Water Namazake is an unpasteurized Sake with a nice coating mouthfeel. Rich notes of pineapple pair with subtle stone fruit flavors. There is a light tannic structure that dries up the finish.