Nøgne Ø SAKE: Ginjo-shu

torsdag 25. oktober 2012

Ginjo-shu

We have just pressed our first junmai ginjo-shu, and we are incredibly proud and happy with the result. This sake is destined to be pasteurized.
This is Brock pouring sake kasu from the bags after the fune was emptied.

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WELCOME

After years of waiting, the time has come for Nøgne Ø to start brewing sake. One cold day in late January the Japanese rice arrived to our brewery. Part of it is Yamada Nishiki, while the majority is Ginpu from Hokkaido.

We have allocated a corner of our brewery to the brewing of sake only. It is not big, but then we are a micro brewery and we will make ji-zake.

We have decided that we would like to avoid making sokujo moto. Hence our first moto was started by using the yamahai method. To ensure that this process would work out in a natural manner, the water was collected from a mountain stream.

torsdag 25. oktober 2012

Ginjo-shu

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