酵母も米も精米歩合も同じ!仕込み配合の違いだけで酒はどう味わる?How different the taste would be ? Same in the yeast and rice, but different in the formulation ratio.


現在のMiCURA Kotohajime は、淡麗な味わいの吟醸酒(精米歩合60%) に仕上がる仕込み配合になっています。

With current recipe of MiCURA Kotohajime, Sake is produced to be crisp and light Ginjo (rice polishing ratio is 60%). 

 

「正直自家醸造なのでそんなに期待していなかったが(笑)、想像以上に美味しい酒が絞れて驚き!」

 

など、開発者冥利につきる感想をたくさんいただき、つい嬉しくなり、もっと美味しい酒を作ってもらいたい!との思いが募ったため、何度も試験醸造を続け、実は発売開始から3度、わずかにですが仕込み配合を改訂しています。

 

Honestly I wasnt really expecting the quality… you know its home brewing. But when I pressed the Sake, I was like WOAH!! it totally brew my mind. It was  so good !!  

I got a lot of comments from MiCURA members like this, which made me feel honored to be the developer. 

Also my desire that I want to have the members brew more delicious Sake became stronger. 

Ive been testing different brewing recipes over and over again and actually the recipe(formulation) has been slightly changed 3 times since its launch. 

 

一つの酒の改善を続けるのも楽しいですが、やはり違うタイプの酒も作ってみたくなります。

 

酒の味わいを決める二大要素である米(精米歩合・種類)、酵母を変えることも考えたのですが、あえてその二つを固定し、

仕込み配合(麹・蒸米・汲水の割合)のみを変えることで、味わいがどう異なるのか、そんな体験をできるセットを作ろうと思いました。

 

つまり、今までのモデル(発売当初のものとはやや異なりますが)をCrispとし、Mellowを開発しました。

 

Its very interesting to continue improving the quality of a Sake, But I also came to want to make different type of Sake.

I also thought about changing the yeast and rice (type/ rice polishing ratio), which are the 2 key factors to decide the taste of Sake, but this time, I fixed these two elements intentionally while changing the formulation (the ratios of koji, kake-rice and water) to see how the taste would be different. 

I thought comparing how Sake would be different by changing the formulation could be wonderful experience for our customers.

That is, I named the original(slightly different from the very first one though) as Crisp and developed another formulation one called Mellow. 

 

 

辛口・甘口という使い分けが私の中でしっくりこないので、淡麗な方をCrisp(クリスプ)、濃醇なほうをMellow(メロウ)と名付けています。

 

Crispのほうがスタンダードですし、初めての方にはこちらをおすすめしますが、日本酒に興味のある方であれば、CrispMellowを同時に仕込んで、

どう味わいが出来上がっていくの体験する(味見する笑)ことが、楽しくないはずがありません!

 

 I named light and crisp one, so called 淡麗(tanrei), as Crisp and plump and fullbody one, so called “濃醇(no-jun)”, as Mellow  because it doesnt sound quite right to use word like dry / sweet. 

If you are new to MiCURA and just want to try one first, I would recommend Crisp because it is rather standard model.

But if you are really interested in Sake, I guarantee you will have so much fun brewing Crisp and Mellow at the same time and see(or taste) how they will grow differently!