Kanjikomi sake is often light, dry, and features a clean taste with delicate and complex aromas. The reasons for kanjikomi include the effects of yeast activity in low-temperature environments, the use of rice grown in cool climates, and the brewing techniques of the brewers. Kanjikomi sake pairs well with light Japanese dishes such as sashimi and grilled fish, as well as rich foods like fried dishes, and even Western foods like cheese and desserts.
"Dai-kan" refers to the coldest period of the year, occurring from around January 20 to February 2. During this time, the low-temperature environment is ideal for brewing fermented foods, and it helps suppress the growth of unwanted bacteria. Kanjikomi foods play a crucial role in sustaining the winter diet, offering deep flavors and a clean taste from the slow fermentation process.
Kanjikomi is practiced throughout Japan, with each region having its own unique characteristics based on the type of rice, water, yeast, and climate used. Notable kanjikomi sake brands include "Kagatobi" (Fukumitsuya), "Isojiman," "Kokuryu," "Masuizumi," and "Hakkaisan." Try kanjikomi sake and enjoy its distinctive flavors and tastes.
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