Gojinka Single Distillation Shochu

3 minutes read

DSC_1730
Early morning at the end of January, the smell of koji (steamed rice/barley injected with mold spores and fermented) fills a sake warehouse, while Mozart plays in the background.
DSC_1659
The process of koji making. Barley koji which had mold sprinkled on it at 2PM the previous day. The trick is in getting as much hazekomi (barley-koji proliferation) within 36 hours of it. To ensure even fermentation, you even it out using a special tool, and the mold grows in a warm environment that is on average 35 degrees.

Mr. Taniguchi tells us that making shochu is like an ascetic practice. Your physical condition that day and mood affects the final product. Managing the health of your physical and emotional being therefore is part of the job.
DSC_1735
Mr. Taniguchi was formerly a literary professional. He now engages in shochu making on his own. There is only so much he can do on his own, but tells us that that way he can really focus on the creative process. He works silently in the tense quietness of the warehouse.
11118304_881633181907117_5508015_n
The bottle labels designed by Mr. Taniguchi’s wife, formerly a graphic designer, are all refined and tasteful. The Gojinka newsletter, published time to time and handwritten by Mr. Taniguchi himself, have a sense of warmth that draws you to pick it up and read it.
DSC_1724
The draw of the Taniguchi Sake Brewing company is likely in the way the brewer keeps challenging himself to create something new, coming up with all sorts of creative ideas, and making it happen in the ‘Tsubaki castle’. And what about the flavor of the shochu? There’s almost no need to say. For example, in the book ‘Shochu is interesting – 45 stories about people and sake’ by Hiroharu Wada, Mr. Noda of the Taikai Sake Brewing Tokyo Branch comments that ‘this is a warehouse that produces sake so excellent that you can say there is no equivalent’.
DSC_1722
13 years since he took over the family business (at time of writing in 2011). He has gone through many trial and errors . He’s not trying to earn a lot of money, nor is he worked up over the fact that he is the only sake brewer on the island. He just continues working on his craft everyday with the determination to make something tasty and well made that can only be made locally on the island.

Taniguchi Sake Brewery LLC

Address
100-0104, 167 Wada Nomashi,, Ōshima-machi, Tokyo
Telephone
(+81)04992-2-1726
Website
(Japanese Only)
Booking.com

Ship Booking

From
Tokyo
To
Departure Date
Adult
Child
Requests only for return tickets with outward journey starting in Tokyo. This service only handles reservations of return tickets departing from Takeshiba Terminal in Tokyo. Call to make reservations for other ticket types.

Confirmation of requests and suspension of service in case of long holidays Responses to email (Saturday, Sundays and public holidays)

Reservations can be made up to 2 months in advance of departure date.

*For example:
If departure date is August 1st, reservations can be made starting June 1st.
If departure date is August 4th, reservations can be made starting June 4th. Please check ferry schedule, fare and availability of seats before filling in your preferred date and time.
Please check the "ACCEPT" button after confirmation by the above by all means.

Comments

Powered by Facebook Comments