Kirei Junmai Daiginjo "Mannen"

Kirei Junmai Daiginjo "Mannen"

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Kirei's Mannen is made with Sokujo moto (a modern fermentation 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 a higher malic acid level which adds fresh apple notes and vibrant acidity. Mannen is made with the house koji technique, which involves small batches checked every other hour and grown over a longer period of time. 

The palate is powerful with a spicy, mineral character with soft sweet fruit. The finish is dry with refreshing acidity. A deeply complex, full bodied sake to contemplate and pair with equally powerful food, such as a roast leg of lamb or curry with mango chutney. 
  • Location: SaijoHiroshima
  • Style: Muroka Nama Genshu (unfined, unpasteurized, undiluted)
  • Rice: Undisclosed
  • Polishing: 50%
  • ABV: 17.5%
  • Yeast: Akita #4

About:

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.