Lounge
March 5, 2015
Wajō Waraku | The 4th: Delivering Heartfelt Regional Sake from Kobe - Sumino Sake Shop
With 28 sake breweries and 29 shochu and awamori producers we know well,
Delivering Exceptional Regional Sake from Kobe: Sumino Sake Shop
I run a sake shop deep in the mountains of Kobe, located on the Rokko All Mountains Traverse route. It's about a 40-minute drive northwest from Nada-Gogo, a renowned sake-producing region, and about 60 minutes further north to Tojo Town, the sacred home of Yamada Nishiki sake rice. The dynamic natural surroundings, where wild boar, deer, and monkeys can be enjoyed several times a year, are also a draw.
Text and Photos by Wajo Waraku
We run our business at a relaxed pace, with a philosophy of "That shop just feels right."
Incidentally, our hometown of Nagata Ward gained national recognition after the Great Hanshin Earthquake. Within Kobe, it's famous for having many "Kobe's number one..." distinctions. We'd like to introduce them here.
Kobe's roughest (or so it's perceived)
Kobe's largest elderly population
Kobe's most diverse foreign population
Kobe's highest population density
Kobe's least featured in tourist guides
The only JR line station in Kobe where rapid trains don't stop
But actually, Kobe's safest (reportedly)
This is my beloved hometown, NAGATA.
Nagata Ward is broadly divided into two areas: the "mountain side" and the "beach side."
The mountain side is the mountainous area where our shop is located. The beach side, situated between the mountains and the sea, features rare flat land in Kobe and retains a traditional downtown atmosphere. Its attractions include B-grade gourmet foods like Sobameshi and the life-sized Tetsujin 28-go statue (scheduled for completion in September) in front of the station.
We're planning for it to become a new symbol of Kobe. Please visit when you have the chance.
At Sumino Sake Shop, "Try it before you buy!" is our absolute motto.
Seriously though.
Our vision is a business that shares happiness with people through sake. We strive daily to foster connection and enjoyment among drinkers, restaurants, breweries, and our shop, all centered around a single bottle of sake.
Therefore, we don't operate with a powerful "We have everything! 200 breweries, 1000 brands!" or "Lowest prices in the region! Super cheap!" approach. Instead, my family, our five "Team Sumino" members, and our 28 sake breweries and 29 shochu and awamori producers, with whom we share a close bond, conduct our business at a relaxed pace, embodying the spirit of "That shop just feels right."
That's why "Try it before you buy!" is our absolute motto.
Every week, we taste 7 to 10 different sakes with our staff. By offering these to our customers, we ensure you can make a confident choice. Of course, if you're unsure, our staff will be happy to assist you, so please don't hesitate to ask.
If you're visiting Kobe, stop by for a visit! We look forward to welcoming you with open arms after your hour-long uphill walk from the nearest station.
Autumn's "Hiyaoroshi": A Gentle, Mellow Sake That Warms the Soul
Have you ever heard the term "Hiyaoroshi"?
In the world of sake, it's a well-known term for autumn. "Hiyaoroshi" (literally "cold discharge") refers to aged sake that has only been pasteurized once and is released from the brewery as the summer heat begins to subside.
While "Hiyaoroshi" is a delicious sake with a well-developed flavor, its general recognition is still low compared to terms like "Shiboritate" (freshly pressed), "Nama-cho" (unpasteurized during brewing), or "Nama-zake" (unpasteurized). Furthermore, its varied and often self-defined meanings have led to considerable misunderstanding.
There are various theories, but when asked "What is Hiyaoroshi?", even local restaurants specializing in regional sake offered a multitude of opinions:
Junmai sake, unpasteurized during brewing and aged for six months
Anything released in autumn (even nama-zake)
Sake that has "Aki-agari" (matured to be delicious in autumn)
A rich sake released around October-November
A sake that is good when served warm in autumn
This led to confusion among consumers, prompting the establishment of a formal, unified definition in 2007.
"Sake brewed during the coldest period, aged over the summer, and released in early autumn in a state of moderate maturity (Japan Sake Young Brewers Association)." (Release date is September 9th; products designated as Hiyaoroshi must be released on or after this date.)
This may still seem a bit complex, but the point is that, much like Beaujolais Nouveau in the wine world, a release date has been set. The industry as a whole hopes to better promote the appeal of Japanese sake to drinkers.
From these "deliciously matured Hiyaoroshi," here's a personal recommendation: While not from a brewery participating in Wajo Waraku, I highly recommend Matsuse Shuzo's "Junmai Ginjo Hiyaoroshi" from Shiga Prefecture.
This Junmai Ginjo Hiyaoroshi is brewed using local Shiga rice and natural water drawn from over 120 meters underground. It has been carefully aged for six months at the brewery, offering a smooth, silky texture. Its smoothness becomes even more pronounced after resting for a short while after opening, rather than immediately.
The 2009 release date has safely arrived. This year, enjoy sake at home!
Matsunotsukasa Junmai Ginjo Hiyaoroshi
¥3,570 (1800ml)
¥1,785 (720ml)
Sumino Sake Shop
2-1-27 Kazahana-cho, Nagata-ku, Kobe-shi, Hyogo
Tel. 078-611-1470
http://www.sumino-sake.jp/