Beau-Zone Layer – Sawanoi Kioke Jikomi Iroha “Fountain of Tokyo”
From Tokyo Prefecture. SMV: -1 Acidity: 2.2
Are you ready to taste your way through sake history? This sake is made like the way they used to make sake back in the ol’day! That’s right! Many breweries today – thanks to an American female owner of a brewery – are tying to make sake using a wooden vat for fermentation. Kioke is the word for an old wooden slated tank that really isn’t used that much any more. But there has been a resurgence in this extremely difficult brewing method. Brewing in wood is bloody difficult, because it is far harder to achieve a consistency and balance of fermentation than using an enamel or stainless steel tank, which does not have slats or crevices for munching yeast to hide in to take a break from doing their job of fermenting the glucose. Many brewries have tried and I think Sawanoi has done the best with their Yamahai Kioke attempt. Taste a very important part of sake history.