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Tasting of Komin Kawamoto's reprinted beer (manufactured by Konishi Shuzo) and revitalizing the city

Published on December 1, 2022

On 2022.08.12, I wrote a blog about "Introduction to" Komin Kawamoto ", the first brewing beer at" Nihonbashi Kayabacho 1-chome "in Japan." Did you enjoy it? At that time, I introduced it in a situation where I did not taste, but this time it is my impression of tasting.

12 years ago (2010), Sanda City, Hyogo Prefecture, the birthplace of Komin Kawamoto, celebrated its 200th anniversary (born in 1810 AD) and restored its first beer in Japan. Konishi Sake Brewery, which is close to the local area, was in charge of producing reprinted beer. The beer produced based on the recipe at that time was named "late Tokugawa shogunate Beer" and is still on sale today. It is not available at liquor stores or restaurants in Kanto, and in Kansai, limited sales such as Mita and Itami are mainstream, and online purchases are the mainstream.

In hope of the "Reprint Komin Beer" project, I want to actually drink it first! When I thought, I was blessed with the opportunity to get it, and I tasted it immediately, so I would like to express my impressions.

 

Report on the results of the tasting

The types of beer can be broadly divided into mainstream lager beer and craft beer, which can be produced in small quantities.

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"There are two types of beer brewing methods depending on the yeast used: "top fermentation" and "bottom fermentation". At that time, Komin was divided by the translations of "Kamibujo method" and "Shimobujo method", and understood the differences. The Shimobujo method is a low-temperature brewing method compared to the Kamibujo method, and while it takes time to prepare, it is suitable for making beer (so-called lager beer) that can withstand long-term storage. Considering the technical environment at that time, it is thought that it was not a lager but a Yaleville.

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The feature of Komin Beer is that it uses sake yeast, so you can feel the aroma and sweetness of the malt, the bitterness of the hop and the refreshing aftertaste. It's very mild compared to ordinary Lagerville, so it's a good taste for me who doesn't like lager beer (sake lovers). The adoption of sake yeast may have matched my tastes.

The following explanation of how to drink is illustrated on the neck of the bottle:

①　Approximately 2/3 is poured into a glass, and 2. Crew the bottle to mix the yeast (author added)：　Since heavy yeast is precipitated, round the bottle and pull it out) 3 Pour the rest of the glass all at once (additional author: pour the yeast into beer that accounts for 1/3 of the glass)

・・・ (and) toast

When I tried drinking with this procedure, "It's delicious! ！！ ！！」 The price is a little high, but it's a bit disappointing.

The label of "late Tokugawa shogunate beer" feels dark. You will need to improve it. For example, it feels like a "spring valley" of Kirin.

Is Komin Beer "local beer"? "Craft beer"?

Which is Komin beer, local beer or craft beer?

Both are the correct answer.

"Local beer" is a beer made based on how it is made rooted in the area. If you emphasize the first beer made at Kayabacho 1-chome, you can say "local beer".　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　On the other hand, the name of craft beer is based on the fact that "we named beer made on a small scale as [crafts]", Komin in a brewing kiln at the garden of his home in Minami Kayabacho. Because it was made with great care, it can be called "craft beer".

Considering the area near the site of Sachimin's home (near Kayabacho 1-chome intersection) as "the birthplace of beer brewing in Japan", I do not know if a project to connect it to the revitalization of the city can be started, but it will become the charm of the city I will work on it. If there is any progress, I will report it on my blog at any time. Please look forward to it.