Shizuoka Sake Tasting 19/1-6: Kokkou Brewery

Kokkou Brewery: Junmai Ginjo, Den-Ichiro “Tezukuri/Handmade” Nama

den-ichirou-09

It’s been some time since I tasted a brew from Kokkou Brewery in Fukuroi City. Not easy to find, it is nonetheless imperative I taste one as this is the first brewery to use the Shizuoka yeast.

Kokkou Brewery: Junmai Ginjo, Den-Ichiro “Tezukuri/Handmade” Nama (unpasteurized)
Rice: Yamada Nishiki 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Yeast: Shizuoka HD-1
Dryness: +7
Acidity: 1.2
Amino acids: 1.1
Bottled in January 2009

Clarity: Very clear
Colour: Transparent
Aroma: Soft, fruity: banana, vanilla, faint oranges
Body: Velvety
Taste: Dry attack, Shortish tail. Complex. Fruity: banana, coffee beans, bitter chocolate. Faint junmai tingle.
Elegant, almost feminine in spite of high dryness.
Turns even drier with second sip with an increased appearance by the coffee beans and bitter chocolate.

Overall: A typical sake from Kokkou Brewery.
Soft, discreet, almost feminine.
A sake fitter for a tasting session than for a meal.
Best drunk at room temperature.
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Kokkou Brewery: “Kizan” Junmai

Kokkou Brewery in Fukuroi City produces very few private brands if none at all.
This particular brand “Kizan” was made in commemoration of a local celebrity called Kawamura Kizan.

Kokkou Brewery: “Kizan” Junmai
Rice: LGC Soft 80%, Gohyakumangoku 20%
Rice milled down to 60%
Dryness: +8
Acidity: 1.3
Amino Acids: 1.0
Yeast: Shizuoka Yeast HD-1
Alcohol: 15~16 degrees
Bottled in October 2008

Clarity: Very clear
Colour: transparent
Aroma: Fruity: bananas, vanilla, almonds.
Body: Velvety
Taste: Firm attack. Shortish tail. Complex.
Fruity and dry. Bananas, almonds with pleasant acid finish.
Later coffee beans and bitter chocolate appear with food.
Dry acid almonds appear after food.

Overall: Pleasant “Shizuoka type” sake.
Multi-faceted.
Drinks well on its own, although probably designed for food.
Actually extravagant if drunk with food.
For dry sake lovers!

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Den Ichiro Junmai Ginjo Muroka (unfiltered) Nama (unpasteurized) Genshu (unaltered) Tobin Koi (dripped directly into the bottle)

As I mentioned before, bottles from Kokkou Brewery in Fukuroi City are not always easy to find.
Therefore when I saw two of them I had nost tasted yet in Kakegawa JR Station, I did not hesitate!
The name of this particular brew, Den-Ichiro, is actually the brewmaster/tooji’s trade name!

Kokkou Brewery: Den Ichiro Junmai Ginjo Muroka (unfiltered) Nama (unpasteurized) Genshu (unaltered) Tobin Koi (dripped directly into the bottle)

Rice: Yamada Nishiki
Rice milled down to: 60%
Dryness: +7
Acidity: 1.3
Amino acids: 1.2
Yeast: Shizuoka Ginjo HD-1
Alcohol: 16~17 degrees
Bottled in JUly 2008

Clarity: Slightly smoky due to the remaining unfitered white lees
Colour: Light golden tinge
Aroma: Strong and fruity at first. Turns light and dry quickly. Bananas, pears.
Body: Velvety
Taste: Shortish tail in spite of strong attack with junmai tingle backup.
Fruity and dry: bananas, pears.
Turns quickly dry on palate. Tyrns even drier when whirled around inside mouth with a last acid note and almonds.

Overall: The fact it is practically untouched makes it a strong sake with a very personal character.
Powerful and pleasant at the same time.
Drinks very well with heavy food.

——————————–
Kokkou Tokubetsu Honjozo

Brews from Kokkou Brewery in Fukuroi City are not always easy to find, although this particular brewery is very important in Shizuoka Prefecture as it saw the birth and first use of the Shizuoka Yeasts which revolutionized the sake of this Prefecture some 30 years ago!

Kokkou Brewery: Tokubetsu Honjozo

Alcohol: 15~16 degrees
Bottled: December 2007

Clarity: Very clear

Colour: Light Golden Tinge

Aroma: Fruity: Nectarine, vanilla

Body: Fluid

Taste: Fruity and dry. Short tail. Melon, Nectarine.
Almonds appear later.
Turns drier with food.
Welcome acidity and alcohol backed up by more melon.

Overall: A sake best suited for food.
Varies very little with food. Very enjoyable

——————————
Kokkou Tokubetsu Junmai

sugimoto-n1.jpg

This is the first sake I tasted at Sugimoto Restaurant on Friday, November 16th, 2007:

Kokkou Brewery has acquired national fame for developping some of the Shizuoka yeasts with the help of Dembei Kawamura

Kokkou Tokubetsu Junmai
Rice: Gohyakumangoku 100%
Rice milled down to 55%
Dryness: +7
Acidity: 1.3
Yeast: Shizuoka HD-1
Bottled in September 2007

Clarity: very clear
Colour: Light golden
Aroma: very fruity/pears/vanilla
Taste: Junmai tingle (lingers on). Fruity: vanilla, pears, almonds.
Stays in mouth and asks questions. Entices to another sip.
Bitter chocolate later revealed. Elegant all thw way. Welcome acidity appears later. Turns more and more complex with next sip.

Overall: An elegant sake for elegant food, whatever its style. Expect it to be very complex according to food sampled.
—————–
Den-Ichiro

denichiro.jpg

I have wanted to conduct a tasting of Kokkou Brewery (Fukuroi City) for quite a while, as they are a favourite of mine. Unfortunately medium-sized bottles are not readily available in Shizuoka City. Fortunately Tanuki No Ana serves one great brew, so I naturally there with a litlle help form Mr. Naruoka!

Denichiro is a limited brew. A junmai ginjo, it is typical of the new kind of sake produced by Shizuoka Prefecture.
Type: junmai ginjo muroka (unfiltered) tobinokakui
Rice Yamada Nishiki 100%
Milled d0wn to 60%
Dryness: +7
Acidity: 1.3

Clarity: very clear

Colour: light golden

Body: light and velvety

Aroma: Ricey

Taste: Complex. Liquorice, bananas, bitter chocolate.
Spreads on the palate with more vanilla and bitter chocolate.

Overall: an elegant sake which goes well with any food and entices for another glass!

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