OMI SHUZO - SHIGA
Junmai • Pure Rice Sake
Kijoshu • Noble Brew Sake
Koshu • Aged Sake
Kijōshu means ‘Noble-Brew Sake’. Generally aged before being sold [in this case Ōmiji Kijōshu is a 36 year old Koshu], this type of Sake often has a range of flavours similar to sherry. To make Kijōshu, the Tōji [Master Brewer] does not add distilled alcohol, but instead a full-bodied Sake from previous years is added to a still fermenting batch, bringing the fermentation to an early halt. There are some similarities in production technique to that of port wine, although the Kijōshu technique has a much longer history. This Ōmiji ‘78 has aromas of burnt toffee, caramelised sesame and dark chocolate. The beautiful soft, velvety palate has sweet flavours reminiscent of Oloroso sherry with rich caramel, sesame and ground coffee notes.
RICE TYPE: Akebono [Kōji] & Nihonbare [Kake]
RICE POLISHING: 60%
YEAST STRAIN: Only known by Tōji
*Koji = rice used for creating the Koji. *Kake = rice used in the main fermentation
STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this Omi 'Omiji' will last well for a long time. It has done much of it's ageing. It can be chilled slightly to bring out the acidity or served at room temperature to offer a more rich and round character. It should be kept in a cool place.