Kirei "Hachiku" Muroka Nama Genshu
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Dense, unctuous, and lingering. Hachiku is made with a stunning 89% Koji and a five-stage fermentation process; resulting in high amounts of sweetness, umami, and acidity—all in perfect balance.
Kirei Shuzo, 亀齢酒造
Location: Saijo, HIroshima
Rice: Shin Senbon
Polish: 70%
Yeast: Kirei #9
Water: Well water from Mt. Ryuo's springs
Acidity: 3
SMV: -14
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.
Japanese curry, rich desserts like mitarashi dango and chocolate mousse.
77 (Great!)