Water and sake rice can said to be the most important ingredients of Japanese sakes, therefore, to get clean and clear water, most breweries shoose to set up their business in rural areas away from the metropolitan area. But there is one exceptional, they are brewing sake in the most sensely populated area in Japan, making it the only sake brewery in Tokyo's 23 wards. So what is the reason driving them to become that unique?
Of course, besides the history background, making high quality sake is the best way to keep the sake fans. Tokyo Port Brewery also knew this well, so they have made so many studies before reopening and found an important reason for them to stay in Tokyo: The water in Tokyo.
Sake making highly rely on clean water sources, so breweries would tend to escape from big cities in the past. But time flies and water fitration technoogy is advanced, people in metropolitan area can also enjoy the clean water. On top of this, the high degree of water purification treatment removes iron and manganese impurities that may affect the taste of sake. Therefore, some experts even believe that the current Tokyo water is even as delicious as Fushimi water in Kyoto.
Next time when you travel to Japan and if you don't want to travel a long distance to the countryside to visit the sake breweries, you might as well come to this brewery in the heart of the city to experience the unique atmosphere. Of course, it may be difficult to travel in this period, so let Saketora introduce you 4 sakes brewed in Tokyo, so that you can sit at home and feel Tokyo as well!
The most eye-catching
topic in the sake world recently: 4MMP
Edo Kaijo Junmai Daiginjo Premium
4MMP (4-Mercapto-4-methylpentan-2-one) is one of the most noticeable topics in the Japanese sake world. It is a natural complex derived from the conversion of alcohol fermentation, which exudes a refresing muscat-like aroma. It is hard and unstable to produce and therefore only a few sake breweries are able to produce sakes with 4MMP. In addition to the characteristics of 4MMP, this Junmai Daiginjo is brewed with the rare yeast-Edo yeast and sake rice from Tokyoce, allowing you to feel Tokyo in one sip. Masterpiece.
The world trend,
environmentally friendly sake
Edo Kaijo Junmai Ginjo
Genshu Sustainable
Everyone talks about environmental protection, and Tokyo Port Brewery shows their action to support. This Junmai Ginjo uses a non-washed rice brewing method, which greatly reduces the water used for washing rice by 90% without losing the original flavor of Junmai Ginjo. Sake fans would like it, and our mother planet would also like it.
Special fermentation
with Active lactic acid bacteria
Junmai Ginjo Genshu Palla-Casey
An innovative sake that uses active lactic acid bacteria for fermentation, and the brewing method of 'Kimoto', it creates a new sense of Japanese sake. With the sweetness and sourness like white wine, coupled with the deep umami of rice, the Junmai Ginjo matches perfectly with meat and cheese.
The best sake rice
Junmai Daiginjo Edo Kaijo
It is brewed with Yamada Nishiki from Hyogo Prefecture, which can said to be the highest grade among all sake rice. Combining Hyogo's agricultural products and Tokyo's technology, this Junmai Daiginjo is unforgettable.
from Tokyo area
