小さな小さな蔵ながら、日本酒、焼酎、梅酒と数多い種類を造っている鳥取の酒蔵です。ありとあらゆる技法を試し、最後に日本酒造りの基本である生酛造りにたどり着いたと言う蔵元で杜氏の梅津雅典氏。梅津氏曰く、「生酛の心髄は微生物との対話にある」。生酛を知らずして酒造りを理解することは不可能。生酛を知ればこそ、生酛以外の酒もしっかりと造れるのだそうです。
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When was your brewery established?
1865
What is your annual output?
80 koku or 14,400 litres
Including the Tōji (Master brewer) how many brewers do you have?
3
What is your emphasis in brewing Sake?
Sake, that is, in the words of Master Uehara hiroshi “Sake is Junmai. Warmed, even better!”
1.Junmai
2.Hand made
In 100 words or less tell us what is Umetsu’s appeal?
Sake made in the traditional way, by people, with the heart soul and mind and the craftsmanship of highly skilled professionals refined over several generations.
Which Sake, from Umetsu’s line up do you recommend?
Fu-Rei- Kimoto Jikomi
Umetsu no Kimoto
Umaigana Nōjun Ajiwai Taipu
How would you drink this Sake and what kinds of food does it go with?
Fu-Rei- Kimoto Jikomi: Warm/room temp, lightish cheeses, meat, pickles.
Umetsu no Kimoto: Warm/hot, fish.
Umaigana Nōjun Ajiwai Taipu: Warm/room temp, anything and everything.