at Takewara 3-16-12, Matsuyama, 790-0053
Are you interested in Sake culture in Ehime? Find information of sake breweries and various events relate to Sake in Ehime!
Ehime Sake Cooperative was established in 1953 and has over 60 years of history.
433 FB users likes Ehime Sake Cooperative, set it to 6 position in Likes Rating for Matsuyama, Ehime in Organization category
Today, we are having the new brew of sake competition 2015! Can't wait to try new sake :D
FOODEX is over! We have an event at the Sangenjaya shopping street in Tokyo this weekend :) Come to see me if you are around!
omg! It's already March! I am in Tokyo for FOODEX from tomorrow. Also having an event at Sangenjaya this weekend. I will post some pics and tell you how it goes soon! :)
2 more hours to finish! Everyone seems like loving our sake and I believe we are selling pretty good today too! Come to talk to me!
There are more people than yesterday! I believe that we are selling quite a lot! YAYAY! 😀😀😀
HAPPY NEW YEAR 2015! Hope you had great holidays! Did you drink any good Sake? I actually did :) I had great fresh NIGORI ( cloudy sake ) on New Year's day. I believe that the most of people start a business week from today. Have a good one!
Today is SHIGOTO OSAME ( The last working day of the year ) for me! Thank you for your support! Hope you have happy holidays....See you in 2015 :D
● Categories defined according to treatment of the finished sake - Nama-zake (生酒) / Unpasteurized " Live " Sake Sake is made by the skillful handling of microorganisms but the same microorganisms can cause problems during storage. For this reason most sake is hear-treated ( pasteurized ) twice to kill all these, once before storage and once befpre shipping. In recent years, refrigerated storage and transport have made sake in its original " live " state easily available to the consumer and this type of sake is know as nama ( " live " or " raw " ) in Japanese. You can enjoy its fresh flavors.
The sakes that follow are defined by certain features of their handling after brewing has finished. ● Categories defined according to treatment of the finished sake - Genshu (原酒) / Undiluted Sake 80% of sake is water but water is never listed as an ingredient. It is naturally used during brewing but is usually also added once again before sale because in its raw state, sake may contain more than 20% alcohol and it's sometimes too strong for consumers. The sake is generally diluted to about 15 % but occasionally it is sold in its natural state. It's a bit strong so dun to drink on the rocks.
● Categories of Sake so now, you know three categories of sake - Junmaishu, Honjozo and Ginjoshu. They belong to a premium group known as Special Designation Sakes and there are more detailed classification and regulations for production process.
● Categories of Sake - Ginjoshu (吟醸酒) / " Special Brew " Sake Specially refined sake made from highly polished rice with special techniques. Where the rice used in making junmai and honjozo varieties must be polished to 70% or less of its original size, the minimum requirement for Ginjo sake is a costly 60%. If the rice used was polished to 50% or further, it qualifies for the label " Daiginjo " (大吟醸). Because of the technique that brewing in low temperature, Ginjo has special fruit-like aroma called " Ginjoka " (吟醸香) such as apple and melon with mild taste.
● Categories of Sake - Honjozo (本醸造) / Sake with a limited addition of brewer's alcohol This type is distinguished from pure rice sake by a limited addition of brewer's alcohol. The substances in sake that are the source of the aroma are highly soluble in alcohol, the small addtion of brewer's alcohol brings out the nose in a way not possible with a Junmai. Honjozo has a well balanced taste and flavor.
Happy Monday! How was your weekend? The weather is getting cold and I think that you are feeling like drinking something warm with meals?? Sake is so perfect for that!!!Warm sake makes you warm from inside of your body. ● How to warm sake? Put a grass cup/Tokkuri of sake in a hot water. This method warms sake evenly and slowly which means you can always check your favorite temperature. Microwave oven does that too but have to realize that sake might warm up unevenly. ● What kind of sake is good for drinking warm? Like Honjozo(本醸造), Futsushu(普通酒).....something doesn't have rich aroma. Otherwise you lose all the beautiful aroma by warming up. You can always experiment by yourself! If you aren't sure, some breweries have drinking suggestion on the label of sake and you can always ask sales for the advice!
● Categories of Sake - Junmaishu (純米酒) / Pure Rice Sake Sake grades are defined by raw materials, by the method of brewing and by how it is processed after brewing. The two basic igredients of all sake are white rice and rice koji (yeast) and some sake is made only from these two ingredients and this type is called Junmaishu. Generally, Junmaishu has rich taste and flavor and also great for any way of drinking.