Shima Kanko Hotel Original Sake 4th Edition

Shima Kanko Hotel is a resort hotel in Ise-Shima Kashikojima where you can spend a wonderful time outside of the ordinary.

Pure rice daiginjo made with Iga Yamada Nishiki "Shima"

From Shima Time, Fall 2023 edition

Akame Shijuhachitaki, located in Akame Town, Nabari City, is one of the 100 best waterfalls in Japan and is a place enveloped in mystical beauty with a series of waterfalls upstream.

Takashi Sugimoto (right) and Tatsuya Sugimoto (center), guiding us around Akame Forty-eight Waterfalls

Now in its fourth year, the hotel's original sake "Shima" is produced by Takijiman Sake Brewery, which has been brewing sake in Akame Town since the early Meiji period. Takashi Sugimoto, the fourth-generation president, and his son and managing director, Tatsuya Sugimoto, gave us a tour of Akame Forty-Eight Waterfalls, the source of the sake.

The light reflects off the green of the trees swaying in the wind, and forest-polished water flows in the waterfalls and rivers.

"The water that was selected as one of the 100 best waters of the Heisei era is essential for Takijiman sake," says Takashi. The water used for brewing Takijiman is underground water from Akame Forty-Eight Waterfalls, with a hardness of 5 to 7 degrees. It has a clear, gentle taste.

The region's abundant water supply also helps nurture the brand rice "Iga rice" and the sake rice "Yamada Nishiki" used in the brewing of this sake.

Returning to the brewery, we asked about the attention to detail that went into the Junmai Daiginjo "Shima" that they are brewing this time. Takashi said, "I intend to create a taste that highlights the quality of the water, and to be particular about the sake rice and yeast." While regular Junmai Daiginjo sake is polished to 50% or less, Takijiman polishes Yamada Nishiki rice from Iga to 45%, resulting in a refined aroma without any unpleasant flavors. They also use a combination of two of the five types of yeast (MK1 to MK5) from Mie Prefecture.

Chef sommelier Sugihara commented, "The soft water used gives it a smooth mouthfeel, while the MK1 yeast gives it flavors reminiscent of banana and melon, while the MK3 yeast gives it a gorgeous apple-like aroma.

I think using two types of yeast requires great skill."

Tatsuya says, "MK3, which has a stronger aroma, has a weaker fermentation power than MK1, so if we add them at the same time, the characteristics of MK1 will dominate. So we add MK3 first and let it ferment, and then add MK1 when we think the time is right. The timing depends on the room temperature, humidity, and air temperature in the brewery, so my father and I work together."

Tatsuya, who returned to the brewery from Tokyo six years ago, previously worked in distribution, dealing in sake from all over Japan.

"I feel that my father's dedication is reflected in the taste of Taki Jiman, which is so unique that it is hard to get tired of even in Tokyo."

Takijiman, which is brewed by just nine people, won the gold award for the second consecutive year at the National New Sake Tasting Competition in the 4th year of the Reiwa era. "I think they were recognized for making sake that is flavorful, taking advantage of the ingredients, rather than a flashy taste, by using yeast in an innovative way," says Takashi.

Tsukahara , Traditional Japanese Executive Chef, said, "I would like to pair it with nutritious ingredients such as spiny lobster and nori pufferfish."

Executive Chef Higuchi said, "It has a soft flavor and just the right amount of aroma. If the aroma was too strong it would limit the dishes it could be used in, but this water has depth and a good balance of flavors, so it can be used in a wide range of dishes. The clear taste that only good quality water can give it seems like it will bring out the best in distinctive ingredients such as shellfish and shrimp."

Take advantage of the rich underground water refined by nature and over 150 years of experience in sake brewing, and enjoy Shima, a sake that has been refined daily to pursue a flavor that complements cuisine.

Shima Kanko Hotel original sake, the fourth edition: Junmai Daiginjo Iga Yamada Nishiki "Shima"

Scheduled to go on sale in late February 2024

Chef Sommelier Masahiko Sugihara	He has won numerous awards, including semi-finalist in the 2011 All Japan Best Sommelier Competition. At the Ise-Shima Summit, he served on the Japanese Wine Selection Committee and was responsible for beverage service. He is a JSA Sommelier Excellence.

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Shima Kanko Hotel quarterly magazine "Shima Time"

The Ise-Shima region changes its appearance little by little with the gentle passage of time, providing us with the flavors and colors of each season.
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.