

Mannen 2025
Mannen 2025
The Mannen is made with the Sokujo moto (modern 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 higher malic acid level which creates fresh apple notes and vibrant acidity in the sake. The Mannen is made with the signature Kirei techniques of small quantities of rice in the Kōji room that are kept in for a longer period of time while still being checked every 2 hours. The Mannen is also made with a slow pressing technique that results in less liquid yet a more delicate and refined quality. The palate is powerful with a spicy, mineral character with soft sweet fruit. The finish is dry with refreshing acidity.
DETAILS
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Mannen 2025
Kirei Shuzo
Hiroshima
NOTES
YEAR: 2025
RICE TYPE: (Secret)
RICE POLISHING: 50%
ALCOHOL: 17.5%
YEAST STRAIN: Akita #4
SERVE: Chilled
Classification
Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Nama • Unpasteurised
Genshu • Undiluted
STORAGE & Handling
STORAGE: Store Nama [unpasteurised] sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened this sake will last well for at least 6 - 8 weeks, ideally in a refrigerator.
Fragrance | (3/5) |
Impact | (3/5) |
SweeTness | (3/5) |
Acidity | (2/5) |
Presence | (3/5) |
Earthiness | (3/5) |
Tail | (5/5) |

Kirei Shuzo
Kirei Shuzo was established in 1898 in the town of Saijo in Higashi Hiroshima in Hiroshima prefecture. Saijo is situated on an elevated basin-shaped plain surrounded by 300 to 500 meter-high mountains, which gives it ideal temperatures of around 4-5°C during sake brewing season.