“ZENKURO” is the sake that New Zealand should be proud of

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It seems that sake has become known globally with the popularity of Japanese cuisine.

Today, various types of sake are being exported from Japan to places all over the world.

As sake is the original alcohol of Japan, I had assumed that sake brewing outside of Japan would be almost technically impossible.

However, sake is now being brewed in a few countries. It’s amazing.

I find that extremely interesting.

New Zealand Sake Brewers LTD is the only brewery in New Zealand.

I have their sake now.

I would like to tell you about my impression  of it.

Their main sake is “ZENKURO Shizuku Shibori Drip-pressed Junmai Ginjo”.

ZEN means all, and KURO means black.

If you like rugby, you can imagine the All Blacks (the national rugby team of New Zealand).

The brewery must love rugby very much.

The design of the label is based on the color black, and it is very cool.

“Shizuku Shibori” is a compression method for brewing sake.

It is the best and ideal compression method for brewing.

But, this method takes time and labor.

I felt the brewery’s strong enthusiasm.

“Junmai” means sake made only with rice, malted rice, and water.

“Ginjo” means that the best part of the rice (the outer layers have been removed) is used.

I poured sake into my lacquer sake cup, and I took a sip.

It tasted exactly like Japanese sake, and it was fabulous.

The fruity aroma that is characteristic of Ginjo was faintly present.

It was not excessively bitter, and it was pleasant to the taste.

I was so moved that I made a profound bow while facing New  Zealand.

Water is an important element in sake brewing.

The brewery is based in Queenstown.

Queenstown is blessed with clean soft water, and its water hardness is close to water in Japan.

So water in Queenstown is perfect for brewing.

The brewery is drawing on their geographical advantage.

On the other hand, New Zealand has the disadvantage that Sakamai (the rice for sake brewing) is not produced there.

So they are importing Sakamai from Japan or the State of Arkansas.

If Sakamai starts to be produced in New Zealand, I want to try the sake that uses it.

I have their other sake called, “ZENKURO Wakatipu Sleeping Giant Tokubetsu Junmai”.

According to the legend of the Maoris (the original people of New Zealand), a giant seems to be sleeping at the bottom of Lake Wakatipu.

It’s interesting, powerful naming.

The brewery expressed their cultural identity through brewing. I like their sense.

“Tokubetsu” means special.

“Junmai” means sake made only with rice, malted rice, and water.

This sake was also exactly like Japanese sake.

I felt a slight sweetness in the bitterness specific to sake. It tasted really nice.

Sake brewing is very difficult.

They started it from scratch in New Zealand far from Japan.

So they must have been through great hardship.

Their effort gave birth to wonderful sake.

In paticular, I felt that their “Shizuku Shibori” can be enjoyed even by people who are not good with sake.

It was fruity and delicious.

Of course, no fruit is used in their sake. The rice and the malted rice give rise to a fruity taste or aroma.

Their professional brewing technique makes it possible.

ZENKURO is the sake that New Zealand should be proud of.

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