PRODUCER PROFILE: Mii no Kotobuki

MII NO KOTOBUKI | FUKUOKA | JAPAN

Fukuoka is part of the region of Kyushu, which is Japan’s third largest island and is the most southwesterly of its four main islands. Kyushu was the main conduit for continental influences in Japan because of its close proximity to the Korean Peninsula and it is thought that rice farming was introduced into Japan through the Kyushu province around 500BC from China.

Mii no Kotobuki was established in 1922. The brewery is located along the Koishiwara river with the beautiful scenic back drop of the surrounding rice fields and the Mino mountain range in the distance. The Toji [Master Brewer] at Mii no Kotobuki is Tadatsugu Inoue who took over as Toji in 2002, although he was working and assisting his father in sake-making since 1996. Up to 35 years ago Mii no Kotobuki, like many small breweries at the time, were sub-contractors to larger producers of sake. After a trip to France to visit Bordeaux and Burgundy Inoue-san’s father returned home and decided overnight to stop volume-based production and to focus solely on quality and believed with a lot of hard work they could steer the business to success. He was correct. Today with this high attention to detail and by producing smaller amounts of high quality sake, they have built a dedicated local demand and a strong following amongst sake connoisseurs across Japan.⁠

Mii no Kotobuki utilise ‘Itoshima’ Yamada Nishiki rice as well as Gin no Sato and a local variety called Yumeikon both of which are grown locally. In addition Mii no Kotobuki contract local farmers to cultivate two specific rice types; Kokuryo Miyako & Mii-Shinriki. The latter of which is grown specifically for sake-making at Mii no Kotobuki and is not being used by any other brewery in Japan currently.⁠

NEW WHISKY!

WHITE OAK DISTILLERY

‘EIGASHIMA’ SERIES WHISKY RELEASE

White Oak Whisky Distillery have released two new limited whiskies in 2020 to celebrate the 101 year anniversary of receiving their licence to distil whisky (obtained in 1919). These releases are named after the parent company that established the White Oak Distillery - Eigashima Shuzo. The labelling and bottles are reminiscent of whisky of the time (101 years ago) and feature the old Eigashima logo and trademark.⁠

We are excited to offer these for the first time outside Japan as the sole official importer of White Oak Distillery in Australia.⁠

'Eigashima' Blended Whisky - Sherry Cask Finish⁠

'Eigashima' Single Malt Whisky (2009-2014) Sherry Cask⁠

**Available now**⁠

sale

Eigashima Blended Whisky - Sherry Cask Finish

Sale Price:A$105.00 Original Price:A$115.00

Eigashima Single Malt Whisky - Sherry Cask

A$235.00

PRODUCER PROFILE: Chiyo Shuzo

CHIYO SHUZO | NARA | JAPAN

Nara prefecture is one of only eight prefectures out of the 47 prefectures in Japan that is landlocked and therefore not bordered in some way by ocean or sea.  Nara is surrounded by the four prefectures of Osaka to the West, Kyoto to the North, Wakayama to the South and Mie to the East and over half of its land is covered by forest.  Nara occupies an important position in history as it was the location of Japan’s first state.  The ancient capital, Nara Heijo-kyo was established in 710 A.D. and is now a World Heritage site that recently celebrated the 1300th anniversary of its founding.  In the same way, Nara Prefecture can also be considered the historical heartland of sake where centuries ago “Nara-zake” was a term to signify sake of exceptional quality.

Chiyo Shuzo is a very small brewery founded in 1873 which moved to its present location in the southwest part of the Nara basin near the Shinomine mountain range in 1902.  Their very small production consists of many, many tiny meigara [brands] which are constantly sought after in Japan because of their quality and limited availability.  

The current Toji [Master Brewer] is Tetsuya Sakai. Sakai-san started his career as a winemaker when he worked for Grace Winery for 5 years along with a 3 month winemaking stint in California.  After marrying into the family who owned Chiyo Shuzo, Sakai-san’s career path changed to becoming a sake brewer.  After 9 years working alongside the previous Toji at Chiyo, Sakai-san eventually took over the role as Tōji in 2004 and then in 2007 also became the Kuramoto [Brewery Owner].  Those years a winemaker brought a range of new talents to his sake making repertoire and in 2000 Sakai-san started creating a range of sake to specifically showcase local regionality. Named after the nearby mountain this range is called Shinomine.

We are super excited to offer these brilliant products in the Australian sake market and they offer the drinker a wonderful look at Nara-zake at it’s finest.

PRODUCER PROFILE: White Oak Distillery

WHITE OAK DISTILLERY | AKASHI | JAPAN

The White Oak whisky distillery is located in the city of Akashi in Hyogo Prefecture, west of Kobe, facing the Seto Inland Sea. The distillery was founded by Eigashima Shuzo which has produced Sake and Shochu since 1888. Eigashima Shuzo obtained a license to manufacture whisky in 1919, but it was when the company moved to their current facilities in 1984 that White Oak Distillery was born. 

White Oak’s whisky stills are only in operation for a few month’s of the year and so their production quantity is minuscule. Since 2017 Eigashima have since stopped making Shochu to re-focus their energy (and workers) into making Whisky. They are now working 6 day weeks during April - July to maximise the amount of new make they can create, roughly 110 tonnes of malted barley each year. Currently there are around 1200 casks ageing at White Oak, the oldest stock at around 8 years or younger. Most of the ageing is done in first used Bourbon cask (ex Wild Turkey) and new Sherry casks. However in the warehouse there are many different oak expressions; refill American oak, Old Sherry Casks, recharred Shochu casks, Cognac casks, Tequila Casks and some very special locally coopered casks made from a local oak called Konara - often reserved for ageing Shochu.

Black Market Sake started working with White Oak Distillery in 2011. Since that time we remain the only official importer of White Oak into Australia. Each year we are offered a number of one-off single malt bottlings many which you will find only at blackmarketsake.com however quantities are extremely limited.

PRODUCER PROFILE: Kidoizumi Shuzo

KIDOIZUMI SHUZO | CHIBA | JAPAN

There are few producers of sake in Japan so dedicated to naturally brewed sake as Kidoizumi Shuzo. Consistently one of the most sought-after producers, their products can be found in some of the finest dining and drinking establishments in Japan and around the world.

Kidoizumi Shuzo have been brewing sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times. The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of sake. They were one of the first breweries in Japan to offer Koshu (aged sake) commercially in the 1960’s. They have a collection of aged products going back over the last 50 years with the oldest product being from 1967. 

All of the sake at Kidoizumi are made using the ‘Ko-on Yamahai’ or ‘Hot-Yamahai’ method which involves creating the starter (Yamahai traditional starter of simply placing the ingredients together and allowing the yeast activity to kick-off on its own) but in very warm conditions. They have a long history of using this style of starter beginning in 1956 and are the only brewery in Japan to utilise this technique.

We have been lucky to work with Kidoizumi Shuzo since the beginning of Black Market Sake in 2010 and their products have been on every shipment we’ve ever brought to Australia. 

We love working with such fine expressions of sake, so why not experience them for yourself :-)

Where to drink great Sake?

How to find a good sake restaurant in Australia

With re-opening happening in most states across the country it’s a great time to get out and show your support. Below is a list of great restaurants and bars that showcase excellent sake amongst their other offerings. Some wonderful places that have opened or are opening soon.

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Where to find amazing sake in Sydney & NSW

• Ester Restaurant

• Poly

• Automata

• Cafe Paci

• Lumi Dining

• Hartsyard

• Where’s Nick

• Lankan Filling Station

• Dear Saint Eloise

• 10 William St

• Cottage Point Inn

• Sake Restaurant - The Rocks | Double Bay |Manly

• Kuro Bar & Dining

• Sunset Sabi

• Marble

• Nel Restaurant

• Small Town Food & Wine

• Sekka Dining

• Cirrus

• Saint Peter

• P&V Newtown & Paddington

• Winona Wine

Some brilliant sake in Melbourne & VIC

• Tamura Sake Bar

• Ides

• Brae

• Kazuki’s

• Provenance Restaurant

• Restaurant Gaea

• Minamishima

• Calia

• Bar Liberty

• Supernormal

• Future Future

• Attica

• Sunda

• Aru

Fabulous sake in Canberra & ACT

• Raku

• XO

• Akiba

• Mu Omakase

Sensational sake in Brisbane & QLD

• Joy Restaurant

• Spice Bar

• Maker

• Sumi Open Kitchen

• Iku Yakitori Bar

• Eddy & Wolff

• Yoko Dining

• Sono Restaurant

• Exhibition Restaurant

Fine sake in Adelaide & SA

• Shobosho

• Leigh Street WIne Room

• ShoSho

Vibrant sake in Hobart & TAS

• Tom McHugo’s

• Pachinko

• Fico

• Institut Polaire

This is by no means an exhaustive list, just a few of the places opening up that have a Black Market Sake focused list. Yes we have missed Perth & WA - still waiting to see who is opening when. Will update this when we hear some more info.

PRODUCER PROFILE: Fujiichi Shuzo

Katsuaki Yamamoto (Toji)

There are few more exciting sake brewers in Japan right now than Katsuki Yamamoto. His skill, passion and work ethic show in the fine sake he produces. Yamamoto-san until last year was Toji [Master Brewer] at Fujiichi Shuzo located in a small town called Inazawa just north-west of Nagoya.

Founded in 1870 Fujiichi Shuzo has a long history of sake production, however in the 80’s & 90’s their fortunes changed and the demand for their products diminished as did many other quality-driven brewers during that time. Fast forward to 2012 and Yamamoto-san took over as Toji moving his family from western Japan to take on the role. In the first year of working at Fujiichi Yamamoto-san developed the Kikutaka range. His concept in creating this brand was to marry the rice type with the yeast strain depending on the quality of the rice sourced each year. He believes that if you concentrate on making good Koji and understand the intricacies of the rice grown in that season you can make exceptional sake and exceptional sake he does make.

With this range of products under the Kikutaka label Yamamoto-san concentrates on creating sake with a lot of umami and acidity. This is achieved by meticulous work in the Koji room, where he strives to have every individual grain of rice fully coated in pristine Koji coating before being used in production. This level of care and work ethic has ensured the ‘Kikutaka’ brand as being one of the most sort after in Japan, regularly selling out within weeks of release. 

We have been lucky enough to import these wonderful sake to Australia since 2015, being the first export market for the Kikutaka brand. These are sensational products in very limited supply.

LEARN: Nigori

NIGORI | 濁り

CLOUDY

Nigori is a stylistic expression of sake. It means ‘cloudy’ in Japanese and Nigori sake is sake loaded with flavour and texture. Normally sake is pressed into a clear beverage however with Nigori the sediment after fermentation is finished is retained. This sediment is added to the bottle to add a distinctive cloudy appearance, fuller texture and a more vibrant flavour.

Historically Nigori or Nigorizake was consumed directly after fermentation without separating the less or ‘Kasu’ from the liquid. Once production techniques became more refined and technology increased filtration of sake began and continued, becoming a legal requirement near the end of the 19th century. At this time Nigori sake was reserved for just personal consumption. 

In 1966 a new technique was developed to allow the production of ‘old fashioned’ Nigorizake and the government approved this filtration method.  It involved pumping the sake through a sieve with small holes in the bottom. This was a labour intensive way to obtain Nigori so many producers simply mixed some of the Kasu (lees) back into the sake rather than using the official technique. This method became so widespread that they eventually changed the rules to allow this type of Nigori technique.

Nigorizake will be full of flavour and texture. Often intensely fragrant it tends to be very fresh and ‘alive’ when young. The acidity in Nigori is a touch higher as the Kasu (lees) still have lot of acidity in them. With some ageing the freshness dies down and you get a more complex and layered drink turning into more savoury flavours and aromas. 

PACKS

LEARN: Storing & Serving Sake

STORING & SERVING SAKE

STORING SAKE

Much like wine sake is relatively delicate and how you store sake will affect the way it tastes in the glass. Different storage situations will lead to different tastes so it’s important to understand the effect in each situation.

STORAGE CONDITIONS

How you store sake essentially depends on how it was made. The technique used dictates the stability and robustness of the drink and can be broken down into two basic categories.

PASTEURISED SAKE (HIIRE): The pasteurisation process stabilises sake and creates a very resilient drink. These types of sake can be stored at room temperature for quite a while as long as it is away from direct sunlight and any heat sources.

UNPASTEURISED SAKE (NAMA): The majority of Namazake (Nama sake) is best stored at cool temperatures ideally a refrigerator. These fresher styles of sake are famous for their lively freshness and by not keeping them cool you run the risk of losing that character by the time you open them up.

DRINK OR AGE?

A majority of sake made today is designed to be consumed at a young age, however ageing bottles of sake can be very rewarding. The ability to age will come down to how the sake was made and its general make up. Sake that are made in the traditional techniques of Kimoto or Yamahai often lend themselves to being great candidates for ageability. Also sake that are Junmai, have a higher amino acid content and more acidic structure tend to have great ageing potential. 

Keep in mind that this is a complex subject and that it often comes down to the product itself, storage conditions and personal taste. The best way to understand this is from personal experience and partaking in some sake ageing for yourself.

OPEN BOTTLES

One of the biggest questions we get at Black Market Sake is “how long will the bottle last once it’s open?”. There is not standard answer in regards to the drinking window of an open bottle of sake. Even the producers themselves will tell you that it will often come down to what you are looking for in the drink. As a general rule you can be confident in the knowledge that sake does not oxidise in the same way as wine does. Air is not so much the enemy of sake as it is the deliverer of a taste and aromatic progression. The effect of oxygen on the sake is a much, much slower affect than on wine for example. As time goes on the aromatic character in the sake slowly diminishes and the sake itself will start to taste richer over time. How fast this happens depends essentially on how ‘delicate’ the sake is in style. As an example the highly polished and fragrant Junmai Daiginjo & Junmai Ginjo styles will tend to have a shorter window of drinking around 2 - 4 weeks once opened (this is with the assumption that the open bottle is kept in the fridge). Sake that is more robust in nature (Kimoto & Yamahai as examples) will last much longer anywhere from 4 - 10 or 12 weeks open again if kept in the refrigerator. At Black Market Sake we list ‘bottle open’ times for each and every product to assist you in making easier and better drinking decisions.

SERVING SAKE

In Japan there is a saying “Nihonshu wa ryori wo erabanai” which translates into ‘sake doesn’t fight with food’. This is the idea that sake rarely overpowers food but more importantly supports and highlights its flavour and taste. The ability of sake to not only amplify a dish but to also show its inner complexities at the same time is one of the reasons many people are turning to sake as the perfect food pairing option.

TEMPERATURE

One of the most fascinating and unique aspects of sake is its ability to reveal different characteristics at different temperatures. The idea that both aroma and taste can be changed by simply chilling or gently heating sake is quite simply fascinating. When chilling sake you bring out freshness and bitterness in the drink. When warming sake tends to bring out more umami and sweetness, forsaking a certain freshness and intensifying the dominant aromas in the drink.

So how do I choose a serving temperature for a specific sake you ask? 

Another saying the Japanese have in regards to sake is that ‘every sake has a sweet spot’ or a temperature where the drink shows it best. As a basic rule more highly polished aromatic sake (Junmai Daiginjo, Junmai Ginjo and young unpasteurised sake) are best served chilled (approx 10-12°C) while richer more robust sake can be served at room temperature (15-30°c) or warmed (30-50°C). As everyone has their own tastes when it comes to flavours and aromas they enjoy in sake nothing beats experience in this regard. One of the best ways to understand the effects of temperature on sake is to try serving the same sake at different temperatures. It is a wonderful way to experience the different facets and complexities of this amazing drink.

At Black Market Sake all of our back labels on our products have a suggested serving temperature to help guide you on this journey.

SERVING VESSELS

There are many options to utilise when serving sake and there are no real set rules. Sake presents a wonderful aromatic profile as well as a rich and complex flavour and choosing a suitable vessel makes for a highly enjoyable experience. 

Here are some suggestions on sakeware:

Wine Glass - Wine glasses are excellent for young, aromatic sake. The ability to stick your nose in the glass and appreciate the aroma is wonderful. Plus you can also observe the colour in the sake.

Stemless Wine Glass - For the same reasons as above but also that in a sense these represent a similar shape and handholding technique as a ceramic cup. This style also allows the drinker to slowly warm the sake whilst holding the glass to see how the sake changes with temperature.

Ceramic Cup (Choko/Guinomi) - A more traditional vessel these cups are excellent for sake best served at room temperature or matured sake. However also excellent as a general all-rounder.

Tin Cup or Carafe - 100% Tin is an amazing product. The most expensive metal after gold and silver, it does not rust, is antibacterial, has high heat conductivity and will remove excess bitterness in sake. A wonderful use is to place the cup or carafe in the fridge for a few minutes, remove and pour sake into it - it will keep the sake fresh and cold.

Carafes (Tokkuri/Katakuchi) - Carafes have several uses aside from looking great when you are serving from them. They are an excellent way to serve sake that comes in 1800ml bottles (Isshobin), as the big bottles can be cumbersome to pour from. Also carafes are a great way to give sake a little air, almost ‘decanting’ if you will, plus an excellent way to allow the sake to come to room temperature without using a whole bottle.

YAMAHAI: Traditional Yeast Starter

YAMAHAI

山廃

To understand Yamahai and how it effects the style or taste of Sake, we have to first look at the technique and history of making Nihonshu [Sake]. 

The words ‘Shubo’ or ‘Moto’ in Sake-making means the yeast starter or starter culture. This is where a small amount of the raw ingredients are combined to create this starter. Creation of the Shubo is to cultivate active yeast cells in a pure form in mass quantity. In modern Sake brewing this can be done one of three ways. The most common way of creating the starter is called Sokujo or the ‘modern’ method. The other two ways are both ‘traditional’ methods known as Kimoto and Yamahai.

Yamahai is one of three main ways to create the Moto or starter for Sake fermentation. It is the first step in the fermentation process and it’s main purpose is to achieve high levels of yeast activity before being utilised in the main fermentation.⠀

The Yamahai yeast starter method was developed early in was developed in the Meiji period (1868-1912). The other variation on this traditional approach to creating the starter, Kimoto, was born in the Edo period (1603-1868). Both of these methods rely on cultivating lactic bacteria (which exists in the air, everywhere) to be included in the starter preparation. These lactic bacteria feed the yeast in the starter and produce lactic acid which prevents contamination from unwanted microorganisms. With the modern Sokujo method, lactic acid is purchased by the brewery and simply added in with the other raw ingredients. Essentially ‘feeding’ the yeast instantly and creating an acidic environment preventing spoilage from any unwanted microorganisms.⠀

The Yamahai method is created with the same steps as with Kimoto however with a few minor differences. The mixing and mashing of the rice does not take place, thus there is a need to promote the dissolution of the rice grains by another method. To do this a little more water is used and the initial temperature is higher by a few degrees. In addition the Mizu-Koji (Koji and water mixed together) is used to promote the engagement of Koji enzymes. 

Sake made in the Yamahai method generally tend to be richer in taste and a higher more pronounced acidity than those made using the modern Sokujo method. You as the drinker will find Sake that has a more savoury and spicy nose with an earthier and more bold palate or taste. These Sake are excellent young but because they provide a more rich and complex taste they also lend themselves to ageing in the short, medium or long-term.

Sake made using the Kimoto (生酛) or Yamahai (山廃) starter method will note this on the label of the bottle. If neither are present on the label you can assume that the Sake is made in the modern Sokujo method.

YAMAHAI SELECTION

PRODUCT: Kidoizumi Shuzo 'AFS'

AFS

A$59.00

Kidoizumi Shuzo have been brewing Sake since 1879 and the current Kuramoto (Brewery Owner) and Toji (Master Brewer) is Hayato Shoji. Shoji-san is the 5th generation to own and operate the brewery and has continued the tradition of the brewery in modern times. The focus at Kidoizumi is on traditional techniques, natural fermentation and ageing of Sake. They were one of the first breweries in Japan to offer Koshu (aged Sake) commercially in the 1960’s. They have a collection of aged products for the last 50 years with the oldest product being from 1967. All of the Sake at Kidoizumi are made using the Hot-Yamahai method which involves creating the starter (Yamahai traditional starter of simply placing the ingredients together and allowing the yeast activity to kick-off on its own) in very warm conditions. They have a long history of using this style of starter which the started using in 1956 and are the only brewery in Japan to utilise the technique.

The letters AFS represent an abbreviation of Adachi, Furukawa & Shoji who were the three families involved in the brewery in post-war Japan. At this time they decided to create the AFS brand to showcase the older more traditional style of Sake - more acidic, tangy and earthy. The technique involves using what is called Ichi-dan Shikomi or one stage fermentation (most Sake is made in three stages). The other important technique used is the Hot-Yamahai method the Kidoizumi developed. The result with AFS is a unique, full-bodied, multi-layered taste with a much higher tart acidity, green apple aroma and a delicate sweetness.

NEW PRODUCT: Tatsumi Distillery Gin

TATSUMI DISTILLERY

GIFU

The Tatsumi Distillery is an incredibly unique distillery that opened in 2017. Located in the heart of Gifu Prefecture, in the traditional city of Gujo Hachiman, a quaint town at the foot of the Japanese Alps. Brewing techniques remain true to traditional practices and materials, using a copper pot still and a Kabutogama wooden still to create superb Gin and Absinthe.

The Kabutogama still is a distillation method that was originally developed in the Edo Period, and was widely used until the late 19th century. Tatsumi-san, the owner and founder of Tatsumi Distillery, is committed to reviving this method through his dedication to the virtues of patience and expertise, in order to create authentic, handcrafted artisan spirits. His passion and energy for distilling some unique and superb creations of Gin and Absinthe is slowly gaining the utmost respect of his peers and consumers throughout Japan and the world.

PRODUCER PROFILE: Miyoshino Jozo

Miyoshino Jozo was established in 1912. It is located in the heart of the Kii Peninsula under the impressive Mount Yoshino which is famous throughout Japan not only for it’s famous Buddist temple but also for the thousands of Sakura [Cherry Blossom] trees that cover its slopes. An amazing sight during blooming season. The water for the brewery is sourced from a well named ‘Yuzuruha no Ido’ which is thought to be mentioned in one of the most ancient Japanese manuscripts, Manyoshu. 

The current Toji [Master Brewer] at Miyoshino Jozo is Teruaki Hashimoto, who returned to the Kura after studying Sake Brewing at Tokyo Nodai University, Japan’s foremost academic institution of brewing studies. He started working in 2006 and became Toji in 2009. Hashimoto-san focuses on yeast which he believes is the best representation  of the local environment and the acids emitted by the yeast make the resultant Sake very unique. He uses only naturally occurring yeast in the ‘Yamahai’ and ‘Bodaimoto’ versions of their Sake and thus does not want to ‘dilute’ the character or uniqueness of these Sake by adding cultivated yeast.

We are extremely lucky to be able to work with Miyoshino Jozo and bring these wonderful products to Australia. Simply sensational Sake all the way from Nara, Japan.

PRODUCER PROFILE: Naka Shuzo

Quite possibly Japan’s smallest brewery……..

Situated in the town of Naka at the foot of mountainous national parklands in south-eastern Tokushima, Naka Shuzo has been brewing sake since 1725. The brewery has been in the same family for 11 generations with Akihiro Matsuura now continuing the family’s Sake brewing tradition with his wife and daughter. Matsuura-san has been brewing sake for over 40 years, previously working alongside the Toji [Master Brewer] their family employed, until 1985 when he became the Toji himself. Matsuura-san does virtually every part of the Sake brewing process by himself and has ingeniously built himself devices throughout the brewery to make this physically possible. Matsuura-san grows rice organically in a small field near the Kura [brewery] which supplies enough rice for roughly one quarter of his Sake brewing needs each year, with other local rice growers supplying the majority of the remaining rice required. From the rice growing, to each facet of brewing, Matsuura-san is skilfully creating his Sake to be rich in flavour and character. Naka Shuzo is one of smallest Sake producers in Japan, brewing only 3-4 small tanks of Sake per season. The Asahi Wakamatsu range made by Naka Shuzo are some of the most sought after Sake in Japan due to the quality and rarity of these amazing products. 

Black Market Sake has been fortunate to work with Naka Shuzo since 2012 at which point these incredible products had never been exported out of Japan before. Australia is currently the only export market for Naka Shuzo.

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NAKA SHUZO SELECTION

EVENT: Soulfor Wine 2019

Soulfor Wine returns for 2019!!! Join us at the Abbotsford Convent for a day of delicious wine, very good food and amazing music.

We’re excited to be part of Soulfor Wine 2019.

Join us for this annual tasting (12:30pm-4:30pm) of organically farmed and 100% additive free wines (& Sake!) from Australia and abroad. There'll be nearly 40 highly exciting local and international winemakers along with a selection of fantastic importers.

Tickets available: HERE

Special Tasting Invitation

TOTAL TOJI TAKEOVER

We are excited to announce a special tasting event at our good friends P & V Wine & Liquor in Newtown.

On Wednesday 18th September Black Market Sake welcomes three brewers live & direct to pour a selection of their artisan Sake. 

This is an incredible opportunity to meet up close & personal the producers of some of Japan’s most acclaimed Sake. 

And the best thing is it’s free to attend with Sake and snacks, plus special offers available on these wonderful Sake to takeaway.

DETAILS

WEDNESDAY 18TH SEPTEMBER 2019

5:30pm - 8:00pm

P & V WINE & LIQUOR - 64 Enmore Road, Newtown, NSW 2042

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THE BREWERS

MORIKI SHUZO - MIE

Nearly all work in the Moriki Shuzō is done by hand, the same way their Sake has been made for centuries. Rumiko's motto is "a lot of hard work in the making of the best quality sake she can, means being honest to her customers".  It is truly a remarkable brewery with a wood fired boiler being used to steam the rice, wooden vats full of steamed rice are carried on the Moriki’s and their workers shoulders, including up wooden planks to get the rice into the fermentation tanks.  About 25% of their Sake production is from their own organically farmed rice, and the rest is sourced from areas that specialise in the particular rice variety that will produce the best result for the style of Sake they wish to brew.

Rumiko Moriki is the 4th generation of her family to own the brewery, and along with her husband Hideki, they are not only the Kuramoto [Brewery Owners] of this tiny brewery, they are also the Tōji [Master Brewers] of their hand crafted sake.

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AKISHIKA SHUZO - OSAKA

Akishika Shuzō was founded in Ōsaka prefecture in 1886 and under the present 6th generation Kuramoto [Brewery Owner] this tiny brewery is creating some of Japan’s most exceptional and unique sake. Hiroaki Oku is both Kuramoto and also Tōji [Master Brewer] at Akishika and his belief and skill in creating quality sake shows in every bottle. Akishika Shuzō is one of only a handful of sake breweries that follow the ‘Château concept’ as we see in wine production with Oku-san contracting 20 local farmers to grow rice for his sake in addition to the rice he grows himself. Two of these rice are the ‘King’ and ‘Queen’ of sake rice - Yamada Nishiki and Omachi. Although Oku-san has grown all of his rice organically for many years, from 2011 he has obtained certification for organic rice cultivation.

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MUKAI SHUZO - KYOTO

Mukai Shuzō is a tiny brewery with an exceptionally long history having been founded in 1754 and is still a family run business today.   The current Tōji [Master Brewer] is Kuniko Mukai who is the eldest daughter of the Kuramoto [Brewery Owner] Yoshihisa Mukai.  Kuniko left her hometown to study fermentation and brewing techniques at Tōkyō University of Agriculture and after graduation spent one year as a brewery worker before assuming the role of Tōji at her family's brewery in 1998.  Kuniko was one of the first women Master Brewers in Japan at the young age of 22, and by becoming Tōji at Mukai kept alive the family-run tradition at their brewery that has now been brewing for 265 years. She is an exceptionally creative brewer who makes Sake that are unique to her style.

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PRODUCER PROFILE: Terada Honke

OWNER & TOJI - MASARU TERADA

The Terada Honke brewery is in the town of Kozaki in Chiba prefecture and was founded in 1673 [they have been brewing Sake for over 345 years!].  They make naturally brewed Sake using only organic rice, all the work is done manually with the only outside help being from the yeasts and various micro-organisms that are naturally inhabiting the air within the old walls of the brewery.  The current Toji [Master Brewer] & Kuramoto [Brewery Owner] at Terada Honke is Masaru Terada who took over from his father-in-law [Keisuke Terada]. Masaru-san is the 24th generation to own the brewery and he continues the traditional approach to Sake production.

Production at Terada Honke is centred around the traditional Kimoto method [original yeast starter].  They also brew using the ancient Bodai-moto method which is known as the ‘pre-modern’ method of creating Sake, first originating from a temple in Nara over 400 years ago.

Terada Honke also own 2 hectares of land where they grow their own rice. Here they cultivate pesticide and herbicide-free strains of different rice including Kameno-o, Shinriki and Chiba Nishiki varieties. They are also leading the way in the recovery of old indigenous species of rice of their area. Apart from their own rice fields, they also have 10 local farms growing rice for them; they are all practicing organic farming, but each has its own originality in their natural rice cultivation, such as rice duck farming [a method where ducks are freed in the rice fields, to let them eat the weeds and the bugs] and non-tilled cropping [where rice is cropped without ever ploughing the soil].

Also all of the rice used in production is hand-washed without the use of machines. Terada Honke is also one of only a handful or breweries in Japan making their own Koji-kin (the starch converting mould Aspergillus Oryzae).

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TERADA HONKE SELECTION:

Gonin Masamune Kameno-o

from A$87.00

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Kioke

A$125.00

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Daigo no Shizuku

A$75.00

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Kaikoshu 2006

A$149.00

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Katori 90

from A$72.00

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SAKE PEOPLE: Kuniko Mukai - Mukai Shuzo

This is Kuniko Mukai. She is one if the most passionate, hardworking, humble and funniest brewers I know. Her Sake is served in some of the finest establishments, not only in Japan but around the world and it is this concept that astonishes her the most. A few years ago when I showed her a picture of her Sake being served in a restaurant overlooking Sydney Harbour she literally fell off her chair. 

Mukai Shuzō is a tiny brewery with an exceptionally long history having been founded in 1754 and is still a family run business today. Kuniko Mukai who is the Tōji [Master Brewer] and the eldest daughter of the Kuramoto [Brewery Owner] Yoshihisa Mukai. Kuniko left her hometown to study fermentation and brewing techniques at Tokyo’s Nodai University of Agriculture and after graduation spent one year as a brewery worker before assuming the role of Tōji at her family's brewery in 1998. Kuniko was one of the first women Master Brewers in Japan at the young age of 22, and by becoming Tōji at Mukai kept alive the family-run tradition at their brewery that has now been brewing for 265 years. She is an exceptionally creative brewer who makes Sake that are unique to her style. 

While studying fermentation and brewing techniques at Tokyo University, Kuniko met Professor Takeda who encouraged her to create a sake made from the red rice he knew grew locally in Kuniko's hometown area of Ine. Professor Takeda also emphasised that the most important thing in sake brewing is the balance of flavours, with sweetness and acidity in harmony. In May 2000 Kuniko launched her first ever red rice sake called ‘Ine Mankai’ or ‘Ine in full bloom’. Also that year Kuniko brewed another incredibly unique Sake called Natsu no Omoide. This Sake was created using an ancient strain of yeast given to her at Nodai University and is know as the ‘100 year yeast’. A strain of yeast that had been propagated for over a 100 years. Now 19 years old this Sake has developed into an incredible drink. 

Sake Dinner at Hartsyard

On Wednesday May 22nd we are joining up with our good friends at Hartsyard Restaurant in Newtown for a one-off special dinner of great food and great Sake.

5 courses paired with Sake from the Black Market Sake portfolio.

Limited seats available - tickets on sale now!