Other things Beau-san briefly talks about in this article is how he would bottle age Arabashiri for a few years, an idea that Miyasaka Jozo seemed open to. He also lists a lot of fun facts about Miyasaka Jozo:
- Miyasaka Jozo has braille on their bottles, to be inclusive to the blind community that enjoys sake. The brailled reads "sake" or "seishu."
- Innovators of those awesome caps. I know, in 2021 I'm trying to cut back on my plastic consumption too, but you gotta understand how many cuts I've gone through, how much blood has been shed opening your traditional sake bottle. Those little rings of shrapnel are evil. The fact that Miyasaka Jozo has switched to these plastic caps has been a huge help to reducing the battle scars on my hands.
- "They predominantly use local Miyamanishiki and Hitogokochi brewing rice. 92% of the rice that they use is locally grown." Miyamanishiki is the #3 rice grown in Japan, and definitely the #1 rice in Nagano prefecture. Hitogokochi aka Shin Miyamanishiki is a variant of Miyamanishiki that actually has a larger and softer shinpaku than Miyamanishiki. The fact that Miyasaka Jozo can keep their rice to 92 percent local is truly outstanding. Shout out to Michael Tremblay and the Sake Scholars Course for schooling me on Nagano rice.
- Founders of the famous Kyokai Yeast #7, which was discovered in 1946. It's right up there with Yeast #6 from Aramasa and Yeast #9 aka THEE DAIGINJO YEAST from Kumamoto prefecture. Miyasaka Jozo found great success with Yeast #7 back in the day, to the point where they eventually shared it with the Japanese Brewers Society and it became official. To this day, plenty of brewers are still using Yeast #7.
At the end of the day, I highly recommend giving Beau-san's original article a read. It's very insightful and sheds a light on a legendary brewery from Nagano. I still cannot believe I have never heard of them until I started working here at True Sake. Just goes to show that you are always learning in this industry. Never not learning.
Till next time,