KIREI SHUZO - HIROSHIMA
Junmai • Pure Rice Sake
Daiginjo • Rice polished to 50% or less
Nama • Unpasteurised
Genshu • Undiluted
The Mannen is made with a sokujo moto [modern starter method] which at most breweries would mean a 14-16 day ferment, however Tōji 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. Nishigaki-san utilises yeast strain Akita #4 to produce higher malic acid level which creates fresh apple notes in the sake. The Mannen is made with the signature Kirei techniques of small quantities of rice in the kōji room that are kept for in for a longer period of time while being checked every 2 hours. The Mannen is also made with a slow pressing technique that results in less liquid yet of a higher quality. The palate is powerful with a spicy, mineral character with soft sweet fruit. The finish is dry with refreshing acidity.
RICE TYPE: (Secret)
RICE POLISHING: 50%
YEAST STRAIN: Akita #4
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Kirei 'Mannen' will last well for at least 5 - 6 weeks, ideally in a refrigerator.