Kirei 92 Junmai Muroka Nama Genshu
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Kirei Shuzo, 亀齢酒造
Location: Saijo, HIroshima
Rice: Hattan Nishiki
Polish: 92%
Yeast: Kumamoto #9
Water: Well water from Mt. Ryuo's springs
Acidity: 2.1
SMV: +4
Alcohol: 17%
The town of Saijo, about 30 minutes from Hiroshima City, is a legendary place for sake lovers. Within a short walking distance of the train station are ten sake breweries, many of which are open and welcoming to the public. A stroll through Saijo is a must for any sake enthusiast. Each of the breweries tries to achieve their own unique style and Kirei Shuzo makes fascinating brews with unparalleled complexity. The current Toji, Masahiro Nishigaki is one of the most skilled brewers in all of Japan. He makes his Koji for 72 hours, a full day longer than industry standards. This strong, intense koji, coupled with a long and slow brewing process yields sakes that are like no other.
The importer recommends smoked pork shoulder, beef ribs, jerk chicken