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Wine.Luxe Magazine
Jul 26, 2017

The Craze of Co-Venture Sake 共同酒熱潮 - Part 2

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"DATE SEVEN" is named after the seven Kurabito, each from distinguished brewery, in Miyagi ken who join the project. The unique selling points include 33% Seimai-buai, using 藏之華 as ingredients and fermented with inoculated DATE SEVEN yeast strain. Each participating brewery take the responsibility of one particular step of the brewing process and the role is swapped between them every year. The product is released officially at 7pm, July 7 each year. Interestingly, the latest 2016 is a sparkling Sake.

 

"59 brewing" is a new co-venture project which stemmed from Nagano ken. Five young Kurabito who born in 1984 (equivalent to Shōwa 59), each create a unique expression with 59% Seimai-buai. The annual theme of packaging is different to cope with the style of particular vintage, and this ambitious project is released on May 9 annually.

 

Sakeiku Collection, founded by Mashidaya in Tochigi, is different from other Sakes as it aims at sake education. Eight breweries in the alliance each has made sake which themed with various topics like yeast, rice, etc. Sakeiku also carefully designed a manual providing relevant knowledge and information, as well as recording some problems they encounter along the brewing process, resulting in a more interactive learning environment for the consumers. Sakeiku collection is highly acclaimed by a number of Sake lovers and tasting the collection is somehow like attending a self-learning lesson.

 

Sake has remained dormant for quite a long time. The emergence of Co-venture Sake actually injects vibrant and new perspective into the market. A variety of Co-venture Sake aim to conquer the global market, showing the ambitions and vision of the group of young Kurabito. Co-venture Sake at the same time sets a new rule between the tradition and the novel. Kurabito can take their part in the co-venture product and at the same time produce their own Sake, without any conflict of interest. I believe Co-venture Sake was absolutely an indicator of big trend in the future.

「DATE SEVEN」取名自縣內造酒的7位勇者,是宮城縣內7家酒藏所開發的共同酒。特別在於,以33%精米步合、藏之華酒米,及特意為此款酒開發全新的DATE SEVEN酵母作為基本。酒造各自負責一部分的釀造工序,而負責的崗位亦會每年交替轉換。於每年的7月7日下午7點發表,2016年的DATE SEVEN則是氣泡版。

 

「59釀」從2015年開始研製,是來自信州長野縣的新興共同酒。5位昭和59年度(1984年)出生的年輕藏人們,以59%精米步合為單一條件各自發揮創作出5款作品,因此成品的風格差異相當大。每年的酒瓶和酒標主題也會配合59釀的特色而精心設計,於5月9日發表,是年輕藏人野心之作。

 

「Mashidaya Collection ーー酒育」跟其他共同酒不同,是以清酒教育為目標的共同酒,由栃木縣酒商增田屋本店發起。8家酒藏以不同主題釀酒,推出的8款酒過去曾以酵母、酒米等為主題推出市場。酒育也用心地設計了一本手冊,提供相關知識和資料。當中亦記錄了酒藏在釀造過程中的難題和意見,讓消費者能從中感受酒育的主題及互動性。品飲酒育就如為自己上了一課,是清酒愛好者一致好評的共同酒系列。

 

日本酒於業界沉寂多時,共同酒的出現為市場注入新活力、新角度。多款共同酒以征服世界為目標,盡顯年輕藏人們的野心和視野,為日本酒市場打下一記強心針。共同酒同時為傳統派和新派之間立下新的法則,藏人們一方面用共同酒實現心中理想的佳釀,另一方面可堅守酒藏傳統,兩者互不衝突,相信共同酒絕對是清酒的潮流指標和方向。

 

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