Rokkasen
The Japanese reality of Rokkasen is committed to producing high-quality sake through the combination of modern technologies, human sensitivity, and relationships with microorganisms. The origins of this sakagura, a term that refers to the houses dedicated to the art of sake brewing, date back to 1972, when Yamagata Meijo Co., Ltd was founded as a common bottling facility for 5 different sake houses in the Kitamurayama district, located within Yamagata Prefecture. Thirteen years later, in 1985, the Rokkasen Shuzo Cooperation Association was created to manage the company's production, which in 1992 was definitively named Rokkasen Co., Ltd. The name “Rokkasen” refers to the six Rokkasen poets who lived during the 9th century and were dedicated to writing waka, a characteristic Japanese poetry distinguished by short compositions. Just like the Rokkasen, who moved readers with their waka poems, this sakagura aims to reach straight to the heart of the consumer.
The rice varieties used in the production process of Rokkasen sake come almost exclusively from Yamagata Prefecture and include: Dewa Sansan, Miyama Nishiki, Dewa no Sato, Yuki Megami, Haenukiya, and Tsuyahime. In addition, there is the Yamada Nishiki rice, which comes from outside the prefecture. The processing begins with the removal of impurities and polishing of the grains, which are then washed and soaked in water. The soaking time is of fundamental importance for the future quality of the sake since the rice must not get too wet or too dry. This is followed by the inoculation of koji, also known as Aspergillus oryzae, a fungus that breaks down starch molecules into simple sugars that can be metabolized by yeast during alcoholic fermentation. Fermentation, which begins while the metabolic transformation of koji is still ongoing, is initiated by the introduction of various yeast strains specifically selected by Rokkasen. The processing concludes with the stages of pressing, pasteurization, and maturation.original and innovative style that embraces a wide range of types, from particularly dry to sweet, including peculiar sparkling sake.The Japanese reality of Rokkasen is committed to producing high-quality sake through the combination of modern technologies, human sensitivity, and relationships with microorganisms. The origins of this sakagura, a term that refers to the houses dedicated to the art of sake brewing, date back to 1972, when Yamagata Meijo Co., Ltd was founded as a common bottling facility for 5 different sake houses in the Kitamurayama district, located within Yamagata Prefecture. Thirteen years later, in 1985, the Rokkasen Shuzo Cooperation Association was created to manage the company's production, which in 1992 was definitively named Rokkasen Co., Ltd. The name “Rokkasen” refers to the six Rokkasen poets who lived during the 9th century and were dedicated to writing waka, a characteristic Japanese poetry distinguished by short compositions. Just like the Rokkasen, who moved readers with their waka poems, this sakagura aims to reach straight to the heart of the consumer.
The rice varieties used in the production process of Rokkasen sake come almost exclusively from Yamagata Prefecture and include: Dewa Sansan, Miyama Nishiki, Dewa no Sato, Yuki Megami, Haenukiya, and Tsuyahime. In addition, there is the Yamada Nishiki rice, which comes from outside the prefecture. The processing begins with the removal of impurities and polishing of the grains, which are then washed and soaked in water. The soaking time is of fundamental importance for the future quality of the sake since the rice must not get too wet or too dry. This is followed by the inoculation of koji, also known as Aspergillus oryzae, a fungus that breaks down starch molecules into simple sugars that can be metabolized by yeast during alcoholic fermentation. Fermentation, which begins while the metabolic transformation of koji is still ongoing, is initiated by the introduction of various yeast strains specifically selected by Rokkasen. The processing concludes with the stages of pressing, pasteurization, and maturation.original and innovative style that embraces a wide range of types, from particularly dry to sweet, including peculiar sparkling sake.