The sake used in the” Kuramoto-No-Shizuku” is a traditional Kyoto sake called “Miyakotsuru”.
“Miyakotsuru” is a sake made with special ingredients from Kyoto.
In this article, we will introduce some of the special ingredients of “Miyakotsuru”.
Raw material Ⅰ”Fushimi”
“Miyakotsuru” was established more than 180 years ago in ‘Fushimi’, a famous sake brewery.
Walking around Fushimi, you can see many sake breweries.
“Fushimi,” is high-quality underground water that flows through the “Momoyama” hills.
It is also used as brewing water for sake, and is characterized by its soft texture.
“Fushimi”, a natural water with no processed ingredients,
Contains a good balance of potassium and calcium,
Not only green tea, black tea, coffee, but also recommended for sake with water.
“Miyakotsuru” uses such high-quality water, “Fushimi”,
It has a special texture and flavor and is a delicious sake.
Raw material Ⅱ“Iwaimai”
Miyakotsuru’s sake is also made from “IWAIMAI,” a rice suitable for sake brewing that is unique to Kyoto.
The rice was first produced in 1933 at the Tango Branch of the Kyoto Prefectural Agricultural Experiment Station.
Although it was highly regarded as a good quality sake rice at the time, it was not produced well enough to be used for sake brewing.
As people became more interested in high-class sake, there was a growing trend to “make Kyoto’s own sake with Kyoto rice.
The Fushimi Sake Brewers’ Association in Kyoto paid attention to Shuku.
Farmers and the sake brewers’ association joined forces to revive the rice, and cultivation began again in 1992.
Today, it is grown by contract farmers throughout the prefecture, and only breweries in the prefecture use it to make sake.
When brewed with Kyoto water, it produces a fine, soft, and full-bodied flavor.
Today, the rice is grown in Tamba and Tango, and the light taste and unique aroma of “Iwai” sake is produced in breweries in Kyoto, mainly in Fushimi.
It is produced at breweries in Kyoto, mainly in Fushimi.
Special ingredient Ⅲ “Kyoto Flower Yeast”
Miyakotsuru uses a yeast called “Kyoto Flower Yeast”.
Yeast plays an important role in determining the taste and flavor of sake.
To make fruity sake with a banana-like aroma,
You have to shave the rice down to a layer of almost pure starch called shinpaku.
However, the more rice is polished, the more time it takes and the less rice is produced.
Moreover, highly polished rice contains almost no nutrients for yeast to survive.
In addition, sake brewing takes longer than usual at 5°C to 10°C, which is considerably lower than the optimum temperature for yeast growth.
Yeast that has been starved for a long time will be subjected to various stresses.
As a result, the components leaking out from the dead yeast cells may give the sake an unfavorable taste.
It is not easy to keep the sake brewing process at a low temperature for a long time, which is not limited to winter.
That is why Kyoto flower yeast was developed.
We have developed a yeast that has a high ability to produce a banana-like aroma component (isoamyl acetate) even with a low degree of rice polishing and a high temperature setting.
Miyakotsuru, which uses such Kyoto flower yeast, make the sake with a rich aroma and a deep flavor.
“Kuramoto no Shizuku” using Miyakozuru, a high-quality sake
Because the “Kuramoto no Shizuku” series uses sake made with carefully selected ingredients,
It was manufactured as a cosmetic with a commitment to inheriting that intention and ingredients.
Miyakotsuru’s sake contains twice as many beauty ingredients as normal sake.
The reason for this is that most of the rice is usually decomposed when brewing sake.
The beauty ingredients contained in sake lees will decrease.
However, because Tsuzuru leaves twice as much sake lees as usual when making sake,
The beauty ingredients contained in sake lees are also twice as much as normal.
Please aim for beautiful skin with “Kuramoto no Shizuku”, which contains such beauty ingredients of sake.