Spotlight on Jozen Honey-Derived Yeast Sake: Interview with Takaki Matsumoto of Shirataki Shuzo

Shirataki Shuzo makes sakes that embody the tanrei-karakuchi (light and dry) style of Niigata. You may recognize their Jozen line of sakes by their iconic faceted bottles. They sparkle on the shelves and usually come in all types of colors. For the special summer edition honey yeast sake, the bottle is adorned with an adorable illustration of a bear clutching a honey pot with bees buzzing around him. To get more insight into this bottle, I asked Takaki Matsumoto (Toji/Brewmaster) of Shirataki Shuzo about this sake (pictured right).

Yoko: What is the concept behind this sake?

Matsumoto: This sake was created as an introductory sake for sake beginners, it has a base of sweetness and sourness. It is also low alcohol, at just 8%. We wanted to create a sake that expresses the soft sweetness of honey. 

Why did you decide to use honey yeast?

The idea to use honey yeast came from the fact that yeast could be collected from honey produced in Yuzawa Town, Niigata Prefecture, where Shirataki Sake Brewery is located. We had also previously focused on making sake for people who are not used to drinking sake, and we thought it would be possible to make sake that takes advantage of the deliciousness of honey.

Who is the beekeeper that harvests the honey?

The beekeeper is Hiroshi Takahashi of Snow Country honey. Takahashi-san, sends along this message, “It is true that the long winters in snow country are hard on beekeeping. It is hard for beekeepers in snowy areas where the winters are long. But there is something important for bees here. That is flowers. The natural world, moistened by the blessings of the snow, produces tremendous blooms. Right now, here in this area, the horse chestnut flowers are blooming. Later, depending on the time of year, the area may change, but then the acacia flowers will bloom. It is interesting to note that the taste and color of the honey varies depending on the time of year the flowers are collected. We want to sell the honey we collect here in Yuzawa. That is why we do not sell by mail order. We want people to come to Yuzawa and enjoy nature. And I want you to buy it as a souvenir.”

(Hiroshi Takahashi, the beekeeper who provides the honey for the sake)

I would love to visit his apiary one day and try the honey itself.

How do you isolate the yeast from the honey?

First, we dilute the honey appropriately to encourage yeast activity. Once fermentation begins and bubbles appear, we plant it in a medium and check for colonies. Then, we use a PCR (polymerase chain reaction) test to determine whether it is suitable to use as sake yeast.

Do you have any simple recipes you can share that go well with this sake?

Yes, you can soak raisins in this sake and pour it over vanilla ice cream – you’ll get flavors reminiscent of rum raisins. This sake also pairs well with nuts.

What temperature and glass or cup do you prefer drinking this sake in?

Drink it chilled below 50°F, or enjoy the scent of flowers and honey at room temperature. We recommend drinking both in a glass.

I love the label. Can you tell me a little bit more about it?

Bears like honey. Since this is an alcoholic beverage made from honey-derived yeast, we used a bear as a motif and placed bees flying around flowers to collect nectar.

Thank you so much for your time and the keitai strap, it’s very cute! 

Visit Shirataki Shuzo for sake tasting (available without reservations) Mon-Fri 10AM- 3PM.

Brewery tours are available on weekdays and require reservations. Visit Shirataki Shuzo's site for more information.

Shirataki Brewery, 2640 Yuzawa Minami-Uonuma, Niigata, Japan