Tradition Meets Trendy at The Sea of Japan (Friday, November 1st, 2013)
Naba Shouten Co., Ltd.
The bold, tangy, unpasteurized, undiluted fermentation-strength of Minato Harbor Tsuchizaki Yamahai Nama Genshu is the perfect embodiment of the local culture, climate and history of the brewery, Naba Shouten Co., Ltd. Its hometown, Tsuchizaki Harbor in Akita City, situated at The Sea of Japan is known for its rough waters and the valor of the local fisherman. The area experiences the four seasons in all its glory; amazingly beautiful cherry blossoms in the spring and heavy snow in the winter. The cold zone of Akita led their ancestors to develop the art of long-term, low-temperature fermentation and prompted the brewers to dedicate their efforts to the revival of the traditional yamahai methodology. This ancient, labor intensive, time consuming technique is in stark juxtaposition to the modern concrete structure where the sake is meticulously made. The production process, based on their “Tradition Meets Trendy” philosophy, with a young toji brew master, Katsuhiro Fujita at the helm, has resulted in a full-bodied sake with a powerful frame and refreshing aftertaste, all favored by the sake-loving fisherman.
Naba Shouten also has unique beginnings. The company successfully sold merchandise to the ruling feudal clan of Akita, Japan and in 1815 the leader of the clan ordered them to make an experimental sake brewery. One hundred and thirteen years later, in 1928, under the direction of Akita Prefecture Brewing Research Center, it built the first reinforced concrete sake brewery in Tohoku, the northeastern, region of Japan. Even now the company still sells traditional Japanese staples like kimonos, miso and soy sauce in addition to sake, and according to President of Naba Souten, Mr. Munehisa Naba, they are doing “the business of Japanese culture”.
Two Minato Harbor brands are currently available in the U.S., Minato Harbor Tsuchizaki Yamahai Nama Genshu, mentioned before and Minato Harbor Tsuchizaki Yamahai-shu. Both exhibit beautiful features thanks to the yamahai methodology, which pair great with heartier American dishes like steaks, barbecued meats and vegetables, seafood chowders, seafood burgers, sliders etc. Quite naturally they go great with seafood dishes of world cuisines like paella.
Naba Shouten Co., Ltd.
1-16-41 Tsuchizakiminatochuo, Akita, Japan 011-0946
3 things you should know about Naba Shouten Co., Ltd.
Young Toji Brew Master
The brewery’s flavor is determined by its young brew master, Katsuhiro Fujita, who was appointed the position at the age of 36. He also became the youngest award winning brew master taking silver and gold awards in nationwide sake competitions.
The inception of the brewery dates back to 1815 when it was directed to make an experimental sake brewery by the ruling feudal clan of the Akita region. At the time, Naba Shouten was successfully selling silk, miso and soy sauce to the ruling feudal clan, and in 1928 the brewery became the first reinforced concrete sake brewery in Tohoku Japan.
Tradition Meets Trendy
With the company philosophy “Tradition Meets Trendy”, the brewers continue to honor ancient sake making traditions while at the same time trusting the youthful intuition of the Toji brew master and COO, to create sake that resounds to the taste of the sake drinki ng community.