Shizuoka Sake Tasting: Negami Brewery-Kinmei Junmai Genshu Shiboritate

Negami Brewery is one of only 13 breweries that exclusively produce junmai sake in Japan, meaning they never mix it/blend it with pure rice alcohol.
It has acquired a lot of recognition in Shizuoka and else recently although the brewery rarely participates to competitions due to its unusually long brewing season.

Every year they produce their first sake as early as October, as indicated by this “Shiboritate/Just pressed” when other breweries start their “shikomi/rice import” only by the end of the same month!

Shubo kome/Yeast starter: Yamada Nishiki milled down to 50%
Koji Kome/Koji mold rice: Yamada Nishiki milled down to 50%
Kake kome/Rice added to form the moromi/mash: Omachi milled down to 55%
Alcohol: 18% (genshu)
Acidity: 2.1
Bottled in October 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Puissant attack backed by pleasant alcohol.
Fruity: pears. Faint custard.
Body: Fluid
Taste: Very dry attack backed by very puissant alcohol first hand in hand with junmai petillant.
Fruity and complex: Pears shoulder their way forward quickly followed by custard and macadamia nuts.
Lingers away for a while waving good-bye on a drier note with raw almonds perking out.
Alcohol tends to nicely fade away leaving the way open to fruity facets.
The delicious dryness is enhanced by a higher acidity than generally met in sake created in Shizuoka Prefecture.
Fruits explode back inside the palate with every new sip.
Marries very well with any food, especially izakaya gastronomy.
Although heady and almost untamed this sake is pleasant to the point of elegance in spite of its high alcohol content.

Overall: A deliciously surprising sake full of wild strength.
My lady friends loved it because of its very dry acidity.
Drinks like a very dry sherry wine!
Although it marries beautifully with any food, it is definitely best appreciated on its own at any temperature.
The prefect last cup for the road or catnap!


Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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