SUGII SHUZO - SHIZUOKA
Junmai • Pure Rice Sake
Yamahai • Traditional yeast starter method
Muroka • No charcoal filtration
This Suginishiki is made with the Yamahai starter method. Yamahai is a brewing method, that along with the Kimoto 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. The full name for Yamahai is “Yama-oroshi haishi” meaning “discontinuation of Yama-oroshi” which is the labour intensive step of making a paste out of the starter mash in the Kimoto method. In 1909 Mr. Kinichiro Kagi at the National Institute for Brewing Studies discovered that if the starter was left alone, but kept slightly warmer and with slightly more water. Then the enzymes in the Kōji would, over time, naturally dissolve all the rice in the developing moto with no laborious mashing required by workers. Sugii-san utilises both Yamahai and Kimoto to produce Sake with great acidity, body and depth.
This is a sake with a more robust character. It is made with Tamazakae rice, which gives the resultant sake an earthy, almost herbal character. Here we see notes of butterscotch and spice, while the palate has an earthy, mineral character with a touch of fresh herbs.
RICE TYPE: Tamazakae
RICE POLISHING: 60%
YEAST STRAIN: #7
STORAGE: Store Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Sugii 'Suginishiki - Yamahai' will last well for at least 8 - 10 weeks, ideally in a refrigerator.