SUGII SHUZO - SHIZUOKA
Junmai • Pure Rice Sake
Kimoto • Traditional yeast starter method
Muroka • No charcoal filtration
Shizen Jozo means ‘natural brew’ as the sake has been made in the traditional Kimoto ferment method. Kimoto is a brewing method, that along with the Yamahai method, is generally only used used in specialty brews by artisanal breweries due to the extra brewing time and added risk in requires. Most modern sake are made in the Sokujō method where lactic acid is added at the beginning of the moto [starter mash] which makes it easier, faster and less risky than both Kimoto and Yamahai.
Roughly 80% of the Sake Sugii-san makes is created using either Yamahai and Kimoto, producing sake with great acidity, body and depth. With age these sake become even more robust and layered. The Shizen Jōzō produced this year is a lighter more vibrant expression than previous years. Fragrant notes of straw & aniseed dominate. The palate is layered, savoury and a touch off-dry, leaving an elegant experience of poached pears and bitter melon.
RICE TYPE: Yamada Nishiki
RICE POLISHING: 60%
YEAST STRAIN: Natural
SERVE: Chilled or Room Temperature