Classification
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Hattan Nishiki
Yeast: Brewer's own
Alcohol: 17%
Polish rate: 92%
Format: 720ml
What you can expect:
It takes time and technical brilliance to make a sake this balanced. Master brewery Masahiro Nishigaki has the know-how and makes all of his sakes in a "low and slow" style - low temperature and longer-than-usual ferments.
Nishigaki-san and his team are masters at making superior brews from barely milled rice. Consider this their pièce de résistance.
About Kirei Shuzo | Higashihiroshima, Hiroshima Prefecture
Along the famed 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!