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Japan's Mineral Water:Fukumitsuya

If you haven't had a chance to catch up with this series I recommend reading this article and this article first, and maybe even this one too.

" While writing this, I was listening to "In the White Silence: Letter C" by Oberlin Contemporary Music Ensemble."

In this installment we are heading to northwestern Japan on the Sea of Japan side of Honshu near Mount Kigo and Mount Hakusan. This region is blessed with mineral wealth and an abundance of natural mineral water and delicious nihonshu. Another name for this part of Japan is called the Hokuriku region, where it is said that the true soul of Japan exists. This region of Japan is defined as including four prefectures; Toyama, Fukui, Ishikawa, and Niigata, all of which are prefectures very famous for making outstanding nihonshu. Tonight's journey will take us to Ishikawa prefecture.
" While writing this, I was listening to "Music & Theta Brain Wave Therapy" by Kelly Howell"
Of course, let's take a look at the water first. The name of the sake brewer that sells this water is called, [Fukumitsuya] where they use this mineral water called in Japanese Hakunensui [ 100 year water]. What that means is that it took a hundred years for this water to filter through underground rocks to the area where the sake brewer is located today.
( Hakusan is where this water comes from. You can see it located below Kanazawa).

The water breaks down as follows: Sodium 48.0mg, calcium 90.0mg, magnesium 54.0mg, potassium 7.8mg. The final pH balance is 7.8. The end result is a fairly hard water[やや硬水] or ya ya kou-sui as indicated on the bottle. So in such a case we have another instance where fairly hard water is not entirely that bad for brewing a nihonshu.
Nice and cold.
Not all mineral water tastes the same. All mineral water has its own distinguishable characteristics. This one, hands down, is my favorite I think. I love a fairly hard mineral water like this one. Just so well balanced when served chilled. However, drinking this at room temp. after forgetting to put it back in the fridge it tastes a little different. I had ordered a case of twelve 2 liter bottles of this stuff last week and now I only have 2 left.
music note While writing this, I was listening to "The Planner's Promise" by Trevor Morris

The brewer itself was founded in 1625 at the height of the Edo era where so many of the arts had flourished, along with newer and better sake brewing techniques as well.
The brewery is located here:
The next segment of this essay will introduce the nihonshu that was made by this mineral water. She's called Kuurobi "Do-Do"(ku-ro-bi), and she has been brewed using some of the finest methods in sake making. That method being the Yamahai Shikomi method of preparing the yeast starter that involves natural lactic bacteria, but eschews mixing the poles. These types will generally by a bit more gamey.

The two rice grains used are Yamada-Nishiki, a sake rice indigenous to Hyogo Prefecture and the area surrounding it. Generally regarded as the best sake rice. The second rice used is called Kinmon- Nishiki which is an extremely rare, yet highly prized rice grain hailing from Nagano prefecture. Water and rice infused is the soul of sake, and then there's the koji.

The featured products. Of course I drink with Riedel for maximum aroma.
The data: Polished rice at 65%, sake meter value +5, acid 1.65, alcohol content 15. Flavor profiles should be rich and flavorsome.


Rice on the nose.   Much rice on the nose!   Nice on the tongue. You can immediately taste the rice. This sake has texture and balance to it. Very easy to drink. The blending of the two rice grains and the medium hard water add beauty and sexiness to this sake. There's also a slight discoloration in the sake too. I mentioned in previous posts that hard water discolors sake which sometimes can be a merit in how the finished products turns out.
music note While writing this, I was listening to "The Planner's Promise" by Trevor Morris
kanazawa bijin1
The lady in the picture's name is Asanogawa Yoshihisa from Kanazawa. She was born and raised in the Hokuriku region and is exceptionally beautiful thanks to her mother, according to her.
kanazawa bijin

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