What is Shinsei No. 6? Learn more about the secrets of yeast No. 6 to recommended snacks [Akita Prefecture]

Murasakihime
2021.12.10
Last updated: 2023.06.5

table of contents

1 What is Shinsei NO.6?
2 What is No. 6 yeast?
3 Recommended snack for Shinsei NO.6 [Fukimiso]
- 3.1 Ingredients (for 1 person)
- 3.2 How to make
4 lastly

Shinsei No. 6 is a very delicious sake, but many people may not have a strong 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?

Shinsei No. 6 a sake made from No. 6 yeast produced and sold by Shinsei Sake Brewery Co., Ltd., a traditional sake brewery founded in 1852 .

Shinsei No. 6, a raw sake made without being cooked, is stored under a strict storage control system within a brewery of -5°C, and is recommended to drink it immediately after purchase to protect its freshness and deliciousness.

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％

Since it is all raw sake, it is delicious to drink it cold, but if you want to enjoy the ginjo scent with Junmai Ginjo and Junmai Daiginjo sake, we recommend drinking Hana-cold (around 10°C) and Junmai Sake cool (around 15°C).

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 functions to ferment foods, and is actually widely distributed in nature, but 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.

It was then harvested as a high quality yeast from Shinsei's moromi, and is still cultivated and sold by the Japan Brewing Association, a public interest incorporated foundation, and is "Kyokai No. 6 Yeast."

Today's yeast 1 to 5, and yeast 12, unfortunately lost due to the effects of World War II, and yeast 6 is the oldest yeast in use today.

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

Finely chop fuki leaves
Mix miso, soy sauce, mirin, and sugar.
Heat the salad oil in a frying pan and fry the chopped butterbur leaves over medium heat for 3 minutes.
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., but the sake level and acidity are not disclosed, so I realized that it is a delicious alcohol to enjoy while imagining them and chilled.

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