Kirei Shuzo Mannen Jyunmai Daiginjio
Sake from Japan
Kirei Shuzo Mannen Jyunmai Daiginjio
Sake from Japan
A sophisticated Junmai Daiginjo with a unique approach to brewing, Mannen is crafted using a slow fermentation method and a special yeast strain that imparts vibrant apple-like acidity and a fresh, crisp finish. Its complex palate features a delicate balance of spicy mineral notes and sweet fruit with a dry finish and refreshing acidity.
Rice: Secret
Yeast: #4 Akita
Polish Rate: 50%
Classification: Junmai Daiginjo Muroka Nama Genshu
Profile:
Appearance: Clear and pale with a polished, elegant look.
Nose: Fresh apple, citrus zest, and a hint of minerality.
Palate: Full-bodied with green apple, peach, and a touch of spice. Balanced fruitiness and acidity.
Finish: Crisp and dry with lingering acidity and gentle spice.
Food Pairing: Pairs wonderfully with sushi, sashimi, grilled fish, or light tempura. It also complements cream-based pasta or cheese like goat cheese and brie.
How It Was Made:
Mannen is brewed using the Sokujo moto (modern starter method), but with a distinct twist: master brewer Masahiro Nishigaki extends the fermentation period to 35 days at low temperatures (around 9°C), creating a sake that is both fresh and full-bodied. The sake is made with Akita #4 yeast, contributing to its high malic acid levels, which lend the sake its apple-like notes and vibrant acidity. The sake is also made with small quantities of koji rice, carefully monitored with frequent checks, allowing for a refined, mineral-driven profile. The slow pressing technique ensures that only the finest liquid is extracted, leading to a more delicate, refined character.