[Akita Prefecture] What is Shinsei NO.6? Introducing details from the secret of No. 6 yeast to recommended snacks

New government NO.6Although we have heard that it is a very delicious sake, many people may not have a good idea of ​​what kind of sake it is.

In this article, we will explain in detail Shinsei No. 6, Shinsei's only standard raw sake.

What is Shinsei NO.6?

New government NO.6is a traditional sake brewery founded in 1852.Shinsei Sake Brewery Co., Ltd.Manufactured and sold bySake using No. 6 yeastis.

Shinsei No. 6, a raw sake made without pasteurization, is stored under a strict storage management system at -5℃ in order to protect its freshness and taste.It is recommended to consume the product immediately after purchase.

We have summarized the lineup and main features of Shinsei No. 6 as of December 2021 in a table.

 

raw rice

classification

Japanese sake level

acidity

Rice polishing ratio

X-type2020

Rice suitable for sake brewing

Junmai Daiginjo sake (raw unprocessed sake)

private

private

45％

S-type2020

Rice suitable for sake brewing

Junmai Ginjo sake (raw sake)

private

private

55％

R-type2020

Rice suitable for sake brewing

Junmai Ginjo sake (raw sake)

private

private

Koji rice 55%

Kakemei 65%

Daisuke Richard type

Akita Sake Komachi (pesticide-free)

Junmai Ginjo sake (raw sake)

private

private

60％

Shishu type

improved communication

Junmai Ginjo sake (raw sake)

private

private

55％

Kamikokuryo Isamu type

Misato Nishiki

Junmai Ginjo sake (raw sake)

private

private

55％

Manga Taro type

Akita Sake Komachi

Pure rice sake (raw sake)

private

private

66％

Manabu Mizuno type

Akita Sake Komachi

Junmai Daiginjo sake (raw sake)

private

private

45％

Nicolas Buffe No.6 : Dix ans – Noël 2021

Akita Sake Komachi

Junmai Ginjo sake (raw sake)

private

private

55％

All sake is fresh, so it's delicious to drink chilled.We recommend drinking unprocessed sake when it is snow-chilled (around 5℃), if you want to enjoy the ginjo aroma with Junmai Ginjo and Junmai Daiginjo, it is recommended to drink Hana-chilled (around 10℃), and for Junmai sake when it is cool (around 15℃). .

Reference: Shinsei Sake Brewery Co., Ltd. “NO.6”

6What is No. Yeast?

Shinsei No. 6 was produced with the concept of directly bringing out the charm of No. 6 yeast, but what is this No. 6 yeast?

Yeast is a microorganism that ferments food.In fact, it is widely distributed in nature, and is used to make fermented foods such as sake, wine, miso, soy sauce, and bread.

108 yeast in 1ml of mash , and each yeast continues to make alcohol.

Yeast No. 6 was brewed by Usaburo Sato, the fifth generation of Shinsei Sake Brewery, together with fellow alumni such as Masataka Taketsuru, the founder of Nikka Whiskey, at what was then the Osaka High School of Technology (currently the Faculty of Engineering, Osaka University). This is a yeast that was created after many trials and tribulations, after acquiring advanced techniques while learning.

Afterwards, it was collected as an excellent yeast from Shinsei's moromi, and is still cultivated and sold by the Japan Brewing Association, a public interest incorporated foundation.Kyokai No. 6 yeast”.

Unfortunately, Kyokai yeast No. 1 to No. 5 and yeast No. 12 were lost due to the effects of World War II.Yeast No. 6 is the oldest yeast currently in use.That's what it means.

Although it is said to have a plain taste compared to the latest yeasts, the appeal of No. 6 yeast is that it has a strong fermentation ability that can withstand long periods of low temperature conditions.

Reference: Japan Brewery Association “New Yeast Story”

Recommended snack for Shinsei NO.6 [ Fukimiso ]

Since Shinsei NO.6 is raw sake and has a fresh taste with a rough taste, we would like to introduce Fuki Miso

Ingredients (for 1 person)

  • Butterbur leaves (1 piece)
  • Salad oil (1/2 teaspoon)
  • Miso (1 teaspoon)
  • soy sauce (a little)
  • Mirin (1/2 tablespoon)
  • Sugar (1/2 teaspoon)

How to make

  1. Finely chop fuki leaves
  2. Mix miso, soy sauce, mirin, and sugar.
  3. Heat the salad oil in a frying pan and fry the chopped butterbur leaves over medium heat for 3 minutes.
  4. Add the mixed seasonings and simmer over medium-low heat for 7 to 8 minutes until the liquid evaporates.

The bitterness of the butterbur gives it a grown-up flavor that will enhance the deliciousness of Shinsei No.6.

lastly

Shinsei NO.6 is a sake that conveys the goodness of No. 6 yeast collected from Shinsei Sake Brewery Co., Ltd.However, since the sake content and acidity are not disclosed, I found that it is a delicious sake to enjoy chilled while imagining them.

It is also recommended for serious Japanese sake drinkers, so why not give it a try?

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