BREWERY | LOCATION

SUGII SHUZO | SHIZUOKA

CLASSIFICATION

Junmai • Pure Rice Sake

Kimoto • Traditional yeast starter method

Muroka • No charcoal filtration

Shizen Jozo means ‘natural brew’ as the sake has been made in the traditional kimoto ferment method. Kimoto is a brewing method, that along with the yamahai method, is generally only used used in specialty brews by artisanal breweries due to the extra brewing time and added risk in requires. Most modern Sake are made in the sokujō method where lactic acid is added at the beginning of the moto [starter mash] which makes it easier, faster and less risky than both kimoto and yamahai.

Roughly 80% of the Sake Sugii-san makes is created using either yamahai and kimoto, producing sake with great acidity, body and depth. With age these sake become even more robust and layered. The Shizen Jozo produced this year is a lighter more vibrant expression than previous years. Fragrant notes of straw & aniseed dominate. The palate is layered, savoury and a touch off-dry, leaving an elegant experience of poached pears and bitter melon.

YEAR: 2014

RICE TYPE: Yamada Nishiki

RICE POLISHING: 60%

ALCOHOL: 12.6%

YEAST STRAIN: Natural

SERVE: Chilled or Room Temperature

SIZE: 720ml