What kind of sake brand is Jikon “No.2”？而今
Why “Jikon" became popular amongst fans of sake!
“Jikon" is also known as a phantom sake because it is so difficult to obtain. There are various types such as Junmai Daiginjo, Special Junmai, and Nigori. They are brewed in simple different ways and made of different percentages of milling, hence, they have a unique taste and these are very rare in the market due to its popularity which is sold online at a premier price. Going back, We will introduce about “Jikon", what is the meaning, the history behind and what kind of sake it is.
What kind of sake brand is Jikon?
contents
What kind of sake is “Jikon"?
What does the name “Jikon" mean?
The current manufacturer “木屋正酒造 Kiyasho Sake Brewery"
The reason behind “Jikon" being hard to obtain
If you are a sake fan, you should try “Jikon" at least once.
The “Jikon" series
What kind of sake brand is Jikon?
Sake is said to have more than 20,000 brands including the famous phantom sake which is “Jikon". The manufacturer behind this sake is “Kiyasho Sake Brewery" located in Nabari City, Mie Prefecture. The 6th generation kuramoto, Yuikatsu Onishi, trained under “Tajima Toji", one of the sake brewing schools, for two years, and then sent out to the world with full satisfaction. Nowadays, it’s so popular that it sold at a premier price, so we investigated in detail about such a situation!
What kind of sake is “jikon"?
Nowadays, which is overwhelmingly popular not only with sake fans but also with local sake specialty stores, it is said to be a sake with an excellent balance of sweetness and acidity. In particular, the refreshing sourness unique to modern times has been attracting attention since its appearance, as it is hard to taste anywhere else. In addition, it has become even more popular as it was selected as a toast sake at the 2016 Ise-Shima(Ise Island) Summit.
Kinds of Jikon
There are four types of Jikon but “Jikon Junmai Ginjo Yamada Nishiki", “Jikon Junmai Daiginjo" are introduced as the standard of the present. .. In addition, the lineup chang bes depending on the type of rice suitable for sake brewing and the manufacturing method such as “burning" and “no filtration".
Exports different types every month
Nowadays, various types of rice is suitable for sake brewing such as “Omachi", “Aiyama", “Senbon Nishiki", and “Sake Mirai" where they are used on centering “Iga Yamada Nishiki", and different types are shipped every month. The taste is juicy like a fragrant fruit, and once you drink it, you will be captivated! The magical sake “Jikon" is produced by careful handwork in the blessed climate of the Iga Basin, where the abundant Nabari River(very clear water) flows.
What does “Jikon" mean?
The word “Jikon" is said to mean 'to live the present as much as possible without being trapped in the past or the future with fear’,(pour your all into the now) “Jikon" the spirit and feelings of the 6th generation Onishi define this name as passion for sake brewing.
The current manufacturer “木屋正酒造 Kiyasho Sake Brewery"
“Kiyasho Sake Brewery" was founded in the first year of Bunsei (1818) in the late Edo period. The history of the liquor store “Hoteya", which was inherited by the first Shohachi Onishi changed the name to “Kiyasho". Until the birth of the Jikon in 2005, the mainstay of Kiyamasa Sake Brewery was a sake called “Takasago". The 6th generation kuramoto, who has a strong belief was not satisfied with the current situation that it needed improvements, He began brewing sake in line with the times. While pursuing the taste of manual work without using machines in each process from rice polishing to koji brewing, the temperature control is thorough and the direction is changed to sake brewing that utilizes data and theory. The result of trial and error, which is a fusion of tradition and technology, is “Jikon."
why Jikon become the rare sake list
when Onishi took over the Kiyasho Sake Brewery(The present sake Brewer) which has been in family business for 200 years since its establishment,He has boosted the Jikon.Onishi focused on how to produce sake better not in marketing,
In addition, the sake rice used as the raw material for Jikon is too stubborn, such as using rice that was involved in rice planting with the cooperation of local farmers. Many fans fell in love with the unique taste and the spirit of the craftsmen created by such uncompromising sake brewing, and it can be said that Jikon has become an unobtainable gem.
Jikon, which is now a phantom sake, is a difficult item to purchase even at a distributor. It is sold at a premier price that is many times higher than the list price online,because of its popularity.
If you are a sake fan, you should try “Jikon" at least once.
Jikon has become a coveted sake for fans because of its fresh taste and high rarity. The reason why it has become so popular is because of the tireless efforts and passion of the Onishi who continue to challenge sake brewing sincerely. It is a sake that you would want to thoroughly enjoy for special occasions such as anniversaries and celebrations.
The “Jikon" series
而今 純米大吟醸 Jikon Junmai Daiginjo
The specific name “Junmai Daiginjo Sake" is “Junmai Sake" without the addition of brewed alcohol, and is a “Daiginjo" sake with a rice polishing rate of 50% or less.
Among the many types of Jikon, this “Junmai Daiginjo" is the highest rank. Its presence is overwhelming. The taste is “brilliant, dense, yet light", and comments that do not make you feel impeccable are often heard. I would like to drink the gem of sake, which is said to have the “best texture", at a special moment with a special person.
而今 純米吟醸 Jikon Junmaiginjo
Ginjo-shu, Junmai-shu, and Honjozo-shu are called “specific name sake". Among them, “Junmai Ginjo" is included in “Ginjo Sake", and it is a sake made by low-temperature long-term fermentation called “Ginjo-zukuri" in which the ratio of brown rice to white rice (rice polishing rate) is 60% or less.
而今 純米吟醸 山田錦 Jikon Junmaiginjo Yamada Nishiki
“Junmai Ginjo" has a mellow scent like melon that comes out of your nose, and you get drunk with its smooth mouthfeel and refreshing aftertaste. Junmai Ginjo, which best expresses “jikon-ness", is the recommended type for the introductory edition. It is also good to enjoy the difference between unfiltered and filtered.
而今 純米吟醸 雄町 Jikon Junmaiginjo Omachi
Junmai Ginjo attracts fans with its strong sweetness derived from sake rice “Omachi" and the exquisite acidity peculiar to Jikon. It is an exquisitely balanced liquor that saves the acidity so that the sweetness does not become too heavy.
而今 純米吟醸 限定醸造 Jikon Junmaiginjo Gentei(Limited edition)
Jikon Junmai Ginjo, is especially rare, brewed in a limited number. This is a special sake that you would definitely want to get while it is in stock.
而今 純米吟醸 愛山 火入れ Jikon Junmaiginjo Aiyama Heating
Junmai Ginjo Sake made from sake rice “Aiyama" with a plump umami taste. If you take a sip, the rich and mellow texture that is typical of Jikon will spread in your mouth. It is a gem that has outstanding sharpness.
而今 純米吟醸 酒未来 無濾過生 Jikon Junmaiginjo Sake Mirai Muroka Nama
“Sake Mirai" is sake rice produced by Takagi Sake Brewery, the brewery of the “14th generation", which is also famous as a phantom sake. Junmai Ginjo Sake with an elegant and rich aroma and gentle sweetness.
而今 純米吟醸 千本錦 無濾過生 Jikon Junmaiginjo Senbonnishiki Muroka Nama(Unfiltered)
“Senbon Nishiki" made in Hiroshima Prefecture is a sake rice produced by mating “Yamada Nishiki" with “中生新千本 Nakate shinsenbon"(Types of Rice) When you put it in your mouth, you can enjoy a gorgeous taste that scents like a flower.
而今 純米吟醸 八反錦 火入れ Jikon Junmaiginjo Hattan Nishiki Heating
Like “Senbon Nishiki," sake rice is made mainly in Hiroshima prefecture, and is characterized by its light taste. It has a reputation for its strong sweetness and refreshing acidity, which makes it a “jikon” character, and its round mouthfeel that is unique to “burning”.
而今 特別純米 Jikon Tokubetsu Junmai(Special Rice)
Tokubetsu Junmai(special Rice) is included in the type of “Junmai shu" made only from rice, rice malt and water. Junmaishu does not contain brewed alcohol, so it is easy to feel the taste of rice. Furthermore, it can be called “special pure rice wine" only when it has a particularly good taste and color among pure rice wines and the “reason for its goodness" can be explained and displayed depending on the raw materials used and the manufacturing method. There are different types of Jikon’s special Junmaishu, which are manufactured by different methods, such as “Muroka Nama（unpasteurized) and Nigori(unfermented solids of rice).
而今 特別純米 無濾過生 Jikon Tokubetu Junmai Muroka Nama
A special pure rice sake brewed with 100% Gohyakumangoku from Toyama prefecture. “Unpasteurized" is characterized by its medium body, umami and refreshing acidity like green apple, and its smooth taste.
而今 特別純米 火入れ Jikon Tokubetsu Junmai(special Rice)
A refreshing sweet and sour aroma and a fruity and juicy umami spread in your mouth. It is a special pure rice sake that has a refreshing and sharp aftertaste, and has a distinctive characteristic that can be said to be “as expected!".
而今 特別純米 にごり Jikon Tokubetsu Junmai Nigori(Lees)
Nigori means cloudy sake which is still contains a solids parts of rice little bit.It has a squishy, slightly carbonic acid that feels good on your throat, and a fruity scent spreads throughout your mouth. It is a popular sake which carry a wide range of texture ans sweetnesss that even, who are not good at sake, can drink deliciously.