2019 Kirei Shuzo Karakuchi 80

Hiroshima, Japan

A drier style of Sake from Hiroshima.



From The Importer

Generally speaking sake from Hiroshima prefecture are on the sweet side, but most of Kirei’s sake generally tend to be dry.

The Japanese word ‘kara’ means dry and the sake name ‘karakuchi’ means this sake is an extra dry style. The 80 represents the rice polishing rate, with only 20% of the grain being polished away. This leaves great flavours from the fats, proteins and amino acids in the rice and a richer palate weight.

The Karakuchi 80 represents amazing value for money as it is made with all of the same techniques they use for their top tier daiginjō sake. The Karakuchi 80 is made with the signature Kirei techniques of small quantities of rice in the kōji room, that are kept for in for a longer period of time while being checked every 2 hours.

Tōji Masahiro Nishigaki utilises their own special strain of yeast known as Kirei #9 to produce a high quality sake and also uses a slow pressing technique that results in less liquid yet of a higher quality. Karakuchi 80 has a rich palate of dry minerality with an intensely spice-laden mid-palate of licorice and pear. A mellow nose with hints of licorice, brown sugar and pear.

Brewer Masahiro Nishigaki
Brewer Masahiro Nishigaki
Hiroshima, Japan
Additional Info

About The Producer

At Kirei the current Toji is Masahiro Nishigaki who is also the son of Kirei’s very famous former Toji - Nobunichi Nishigaki. It is the current Toji, Masahiro, who is now taking Kirei Shuzo back to making premium Junmai sake, as he realised futsu-shu [or ordinary sake] is not the future of the sake industry. Another of Nishigaki-san's main beliefs is that “If you make good koji you are 90% on the way to making great sake”.

To make this great koji, Nishigaki-san is using techniques like keeping the rice in the koji room for 72 hours instead of the more usual 48 hours, during which time it is checked at least every 2 hours by the Toji or by the specialist Koji room supervisor.

The maximum amount of rice in the koji room is 100kg, which is a very small quantity. All of the sake we are importing from Kirei Shuzo is their small production Junmai sake made this way.

ABV : 17.6%
Closure : Screw Cap
Bottle Size : 720ml

Sake being made at Kirei
Sake being made at Kirei
Hiroshima, Japan

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