Noguchi Naohiko Sake Institute

Noguchi Naohiko Sake Institute

Master Brewer Noguchi Naohiko has retired multiple times already, but it never quite seems to take. Viewed as a pioneer in the sake industry, he helped revitalise the market in the 1970s by promoting Daiginjo sake. This style is made from very highly polished rice, resulting in sakes with extremely delicate fruit flavours and a silk-like texture. He also helped to bring back the traditional brewing technique of Yamahai, which was in danger of being lost after World War II. This technique produces sakes of great complexity and subtlety, as well as sakes that really speak of the place where they are made. Noguchi has won the top prize for 12 consecutive years and 27 times in total at the Annual Japan Sake Awards.

Despite this, he is not content to rest on his laurels, and in November 2017 opened the Noguchi Naohiko Sake Institute, in Komatsu City, Ishikawa Prefecture, with the mission of passing on his craftsmanship, spirit, and way of life to the next generation. The institute is dedicated in particular to the production of long-term, low-temperature aged sake. These sakes are also nama (unpasteurised) lending them a particular vibrancy. Despite their long ageing, they retain fresh and pure fruit and floral aromatics, and an exquisite delicate texture.

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