SAKE/Kirei Shuzo

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.

 

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Regular price $77 AUD
Regular price $77.00 AUD Sale price $77.00 AUD
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Producer Profile

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.

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