KIREI SHUZO - HIROSHIMA
Junmai • Pure Rice Sake
Go-Dan Shikomi • Five-stage Fermentation
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Hachi is 八 (8) and Ku is 九 (9), which together make 89 and this meigara has been named after the percentage of kōji it contains- a huge 89%! [kōji is rice inoculated with the starch breaking mould kōji-kin]. This is about four times the kōji compared to a standard sake. Go-Dan Shikomi means 5 phase fermentation, meaning that the kōji, steamed rice and water has been added in 5 separate steps to convert the moto [starter mash] into the moromi [main mash], compared to the San-Dan or 3 phase brewing method that most sake is made with. The 5 phase fermentation and high amount of kōji used to make Hachi Ku give this sake an intense amount of taste with high umami and sweetness with balancing acidity. Hachi Ku has a vibrant fruity fragrance and flavours of oxidised pear with a sweet intensity. The finish is dominated by refreshing acidity and an almost tannic grape-seed astringency.
RICE TYPE: Shin-Senbon
RICE POLISHING: 70%
YEAST STRAIN: Kirei #9
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Kirei 'Hachi-Ku' will last well for at least 8 - 12 weeks, ideally in a refrigerator.