BREWERY | LOCATION

CHIKUMA NISHIKI | NAGANO

CLASSIFICATION

Junmai • Pure Rice Sake

Ginjo • Rice polished to 60% or less

Nama • Unpasteurised

Genshu • Undiluted

Each brewing season Chikuma Nishiki make two tanks of ‘Kizan’. One tank becomes a pasteurised version (known as Hiire) and the other is unpasteurised or Nama. This is the Nama version and is called ‘Kizan Sanban’. This is also Genshu (undiluted) and normally a Genshu Sake would have an alcohol level of 17-20%, but the Kizan Sanban is only 15%. This is achieved by stopping the fermentation a few days before it would normally finish to naturally retain a slightly higher sugar content, which therefore also reduces the alcohol. The water in Nagano is well known for its purity and Sake produced in the region tend to be higher in acidity. The residual sugar in the Kizan Sanban combined with this refreshing acidity creates a smooth rounded palate with flavours of apple and aniseed. Many Ginjo Sake in the market tend to offer predominately aroma with very little flavour profile, however Kizan Sanban is virtually the opposite of this with its rich, round palate and balanced acidity, yet with a very ‘Ginjo’ aromatic intensity. Super delicious!!⁠

YEAR: 2023

RICE TYPE: Miyama Nishiki

RICE POLISHING: 55%

ALCOHOL: 15%

YEAST STRAIN: Brewery secret!

SERVE: Chilled

SIZE: 720ml & 1800ml