BREWERY | LOCATION

KIREI SHUZO | HIROSHIMA

CLASSIFICATION

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Nama • Unpasteurised

Genshu • Undiluted

The Mannen is made with the Sokujo moto (modern starter method) which at most breweries would mean a 14-16 day ferment, however Kirei Shuzo Tōji (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. Masahiro-san also utilises yeast strain Akita #4, sourced directly from the the Sake brewery where the yeast originated, to produce higher malic acid level which creates fresh apple notes and vibrant acidity 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 still being checked every 2 hours. The Mannen is also made with a slow pressing technique that results in less liquid yet a more delicate and refined quality. The palate is powerful with a spicy, mineral character with soft sweet fruit. The finish is dry with refreshing acidity.

YEAR: 2023

RICE TYPE: (Secret)

RICE POLISHING: 50%

ALCOHOL: 17.5%

YEAST STRAIN: Akita #4

SERVE: Chilled

SIZE: 720ml & 1800ml