Junmai • Pure Rice Sake
Daiginjo • Polished to less than 50%
Nama • Unpasteurised
Genshu • Undiluted
Yeast: #4 Akita
Polish rate: 50%
What you can expect:
The Mannen is made with the Sokujo moto (modern starter method) which at most breweries would mean a 14-16 day ferment. However master brewer Masahiro Nishigaki doubles this time to around 35 days, and keeps the temperature very low at around 9ºC. This ‘slow and low’ ferment creates freshness with body in the resultant Sake. Utilising yeast strain Akita #4, sourced directly from the Sake brewery where the yeast originated, the ferment produces higher malic acid level which lends fresh apple notes and vibrant acidity to the Sake.
Kirei Shuzo use smaller quantities of koji rice that are kept for in for a longer period of time in the koji room with regular 2 hours checking intervals. This creates sake that gives a powerful palate with a spicy, mineral character with soft sweet fruit. The finish is dry with refreshing acidity.
For this Junmai Daiginjo, a slow pressing technique is used, resulting in less liquid but a more delicate and refined quality.
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!