Junmai • Pure Rice Sake
Nama • Unpasteurised
Genshu • Undiluted
Yeast: Kirei #9
Polish rate: 80%
What you can expect:
The Japanese word ‘kara’ means dry and the sake name ‘karakuchi’ means this sake is a dry style. The '80' represents the rice polishing rate, with 80% of the grain remaining. This low polishing leaves great flavours from the fats, proteins and amino acids in the rice and creates a richer palate weight.
Toji (Master Brewer) Masahiro Nishigaki utilises the breweries own special strain of yeast known as 'Kirei #9' to produce a high quality sake. He also uses a slow pressing technique that results in less liquid yet of a higher quality. 'Karakuchi 80' has a rich textural palate with dry minerality and an intensely spice-laden mid-palate of licorice and pear.
About Kirei Shuzo | Higashihiroshima, Hiroshima Prefecture
Along the famed Sakagura Dori (brewery street) in Saijo, lies Kirei Shuzo. The people of Saijo have been making sake since the 17th century due to its pristine water supply.
Brewer Masahiro Nishigaki believes that koji is the key to great sake. As such, he uses techniques such as inoculating the rice in the koji room for 72 hours instead of the typical 48 hours, during which time it is checked at least every 2 hours by himself or by the specialist Koji room supervisor. The maximum amount of rice in the koji room is 100kg, which is a very small quantity.
The name Kirei is a reference to a turtle's longevity - Nishigaki-san would like you to drink Kirei sake for a longer, fuller life!