In the 1930s, the Sake Izumo Jidenshu was still produced in four breweries, but his production was stopped during the war. It was only half a century later, by local pride, that its production restarts.
In 1989, the Chamber of Commerce and Industry of Matsue created the Matsue Way Association (Matsue Ryu No Kai) for the promotion of local specialty products.
The idea of giving back life to Izumo Jidenshu is offered. In-depth research and brewing tests allow the production to resume. It is marketed by Yoneda Sake Brewery.
Unlike traditional saké, the izumo is brewed with large quantities of glutinous rice. To produce a very full-bodied saké, the brewing process requires twice as much rice mixture and must only for a traditional saké, and half less water. The brewing alone lasts three months, a relatively long period. The saké obtained is also viscous as oil, sweet, and with a rich flavor of umami.
What is UMAMI ? Pulling his name from Japanese, the UMAMI is a delicate and pleasant flavor, conferred by glutamate, a kind of amino acid, and the ribonuclides, whose inosinate and guanylate, which are naturally found in many Foods like meat, fish, vegetables and dairy products. The taste of Umami being subtle itself and getting married with other tastes to bring out and complete the flavors, it is rarely recognized when added, while playing an important role to make the dishes delicious.
The Izumo Jidenshu is a cooking saké with divine taste. Its qualities are highlighted with the preparation of a fish broth and soy sauce. The addition of Izumo Jidenshu to the large quantity broth allows to eliminate any fish smell, and the rich umami flavor of the Sake brings a truly delicious depth of taste and a softness to the dish.
Our perfect agreements : This high quality saké is used, in Japan, in cooking, pastery, not to mention the making of ice cream. It gives very good results for fish cooking, offal, simmer dishes, game. The Sake Izumo Jidenshu gets married very well with pan-stove fruits.
