Tohi Aka-shu Akazake

Akazake means "red sake" and is a fermented food that is used as a cooking sake in almost all dishes in Kumamoto. Although the production process is similar to that of "normal" sake made from rice, akazake is unique because wood ash is added during the production process. The addition of wood ash alkalizes and preserves the drink. Akazake is also called "Akumochizake", which means "sake with ash". The wood ash added to the mash is of course completely removed during the production process so that it does not remain in the sake. The amino acids formed during the fermentation process create a deep, rich and refreshing sweetness and intense umami. Akazake adds flavor and brightness to dishes, tenderizes ingredients and reduces fishy odors. Akazake is still used today on special occasions, as a libation and as a festive, spiced sake drink at New Year celebrations.

Difference to mirin:
Although akazake has some properties in common with mirin, the two differ in that mirin is made from glutinous rice, koji and shochu and does not undergo its own complete fermentation. As a result, it contains fewer enzymes and organic acids than akazake. Just as in the production of sake, a two-stage fermentation and sugar conversion takes place in the production of akazake. Sugar, alcohol and amino acids mix to create an intense umami flavor. Akazake is also slightly alkaline, which is unusual for alcoholic drinks. When cooked, it does not solidify the proteins in meat and fish, resulting in a complex taste. The difference between mirin and akazake can also be seen in the shine. Akazake contains a balanced ratio of sugar, dextrin, protein, amino acids and other ingredients. When used in teriyaki, kabayaki and other dishes, it gives the food a beautiful shine that lasts even after cooling.

Akazake
Japanese alcoholic drink based on rice
Net quantity: 720 ml
Alcohol: 12% vol.
For sale to persons of legal age only
Importer: Ginza Berlin GmbH,
Pfalzburger Straße 20, 10719 Berlin

Taihachi Yoshimura founded the Zuiyo company in Kawashiri in 1867 and was one of the pioneers of sake production in Kumamoto. Previously, only the local specialty Akazake was produced here. Akazake, or "red" sake, is mainly used today as a condiment, but was the only alcoholic beverage produced in Kumamoto at the time. In addition, the Kumamoto Prefectural Sake Institute was founded on its land in 1909 in order to optimize brewing techniques there. This made Zuiyo an important player in Kumamoto's sake history. In 1922, the institute was relocated to Shimasaki, Chuo-ku, Kumamoto City.

The brewery is very proud to be the birthplace of Kumamoto sake culture. The company was once founded with the aim of producing high-quality products rooted in the local climate. Almost 160 years later, the founder's vision continues to be realized by the following generations. Every day, the company faces the challenge of producing authentic, strong sake that is typical of Kumamoto. The 2016 earthquake caused significant damage to breweries in the prefecture, including Higashihigura, where Zuiyo Akazake brews. Fortunately, the company received support from all over the country and was able to resume production within a very short time.

Today, Zuiyo is still one of the few breweries in Kumamoto to produce Akazake. The company is also famous for its Nihonshu, which has won numerous national and international awards. In addition to sake, Zuiyo also produces delicious shochu very successfully.