As it warms and we lean toward light, breezy summery sake, many may think of putting away their sake warming paraphernalia, believing atsukan to be off the menu for the next couple of months.
But don’t be too hasty!
Just as many folks drink hot coffee and tea throughout the summer, there is a strong contingent of sake fans that believe summer to be equally enjoyable for atsukan as winter – natsukan if you will. Some even cite reasons for drinking warm sake such as maintaining body temperature when spending time in well-chilled air-conditioned environments, and slower absorption by the body leading to lower intoxication. Then, there is the simple reason that warmed sake is delicious and there is no need to deprive oneself of deliciousness just because of the weather.
Regardless of the science behind the reasons – pseudo or not – we’ve all had chilled sake in the winter and thought nothing unusual of it, so why not flip the script and try your sake warm over the coming (assuming you’re in the northern hemisphere) summer. You might be surprised and find yourself becoming a member of the *Year-round Atsukan Club”.
*not a real club
And now for the news…
Hokkaido- Kamikawa Taisetsu Shuzō has announced that its new brewery in Abashiri will operate under the name 44° Latitude North (Hokui 44), reflecting the city’s latitude and the project’s focus on expressing the “terroir” of Hokkaido’s Okhotsk region.
The brewery, now the company’s fourth(!), is expected to begin production following approval of its brewing licence, with the first sake scheduled for release in December 2026. Like the brewery’s other facilities, the new digs have been designed as a tourism destination as well as a production site.
The brewery will emphasize Hokkaido-grown sake rice and traditional wooden-vat (kioke) fermentation, including vats built in collaboration with inmates at nearby (but hopefully not too close) Abashiri Prison.
The project marks the return of sake brewing to the Okhotsk region after approximately 45 years.
Source – Hokkaido NP
JG: Kamikawa Taisetsu is amazing, both the company management and the brewing staff. Four breweries, all new, opened across just a few years! To be sure, Hokkaido Prefecture is in full support, and it is surely paying off for all involved.
The fourth brewery, situated at Hokui 44; coincidence? I think not. I am not so sure, however, the concept of unique terroir at that one brewery will be widely understood.
北緯44度
Italy- LIBROM, is preparing to launch a new brewery in Vercelli, Piedmont – one of Europe’s largest rice-growing regions. Founder Mitsuhito Yagyu has pursued his long-held goal of brewing sake in Italy for the past decade, and the new facility has already been completed, with brewing license approval now pending.
