MINAMI
MINAMI SHUZOUJO / KOCHI Pref.
Farmers and Agriculture
Brewing / Brewer
MINAMI SHUZOUJO
Design and Art
Daigo Harada
CONCEPT
The sake is filled with the desire to express “dryness,” “ruggedness,” and “honesty” as they are.
What is your impression of the taste of Kochi's local sake “Minami”? Is it “dry”? Is it “masculine” in character? Some online comments say it is “fruity,” while others say it has a “firm acidity,” and it seems to vary from person to person.
When planning the Concept Workers' Selection, we actually visited the breweries and tasted the major sakes. Most of the junmai ginjo classes and above in the south use Kochi's CEL yeast. Among them, the one that I felt “this fits nicely” was the special junmai with AA41 yeast.
I expressed my desire to express the “dryness,” “ruggedness,” and “honesty” of Minami sake as it really is to the brewer, and he created this original “Karakuchi THE BOON! I came up with the concept and label by combining the rough waves of Kochi with my desire to have young people drink this true taste.
Brewery / MINAMI SHUZOUJO
Among Kochi's sake, which is said to be a light, dry men's sake,
Minami” is a brand that pursues a unique ‘mellow, umami’ flavor.
南酒造場は高知県東部の安芸郡安田町にあり、天然鮎が遡上する清流・安田川の伏流水で酒造りを行ってきました。もともとは、地元での屋号を「山形屋」といい、江戸時代にはこの地で廻船問屋を営んでいました。酒造りを開始したのは明治2年と言われています。代々「玉の井」とうい銘柄を販売していました。前当主、南卓治氏が、1998年に首都圏を中心に販売を考えた限定ブランドが「南」となります。南は、精米歩合60％以上の特定名称酒のみに絞り、淡麗辛口の男酒と言われる高知の酒の中では、異色の華やか且つ味わいの骨格がしっかりと感じられるタイプのお酒です。
Design / Daigo Harada
The majestic sea, waves, and southern flavor of Kochi
The design is a powerful visual depiction of Kochi's majestic ocean, waves, and southern flavor.
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