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Sugii Shuzo Suginishiki Kimoto Genshu Sake 2015 720ml

Sugii Shuzo Suginishiki Kimoto Genshu Sake 2015 720ml

$66.30 In any mixed 6
$78.00 per single bottle
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Shizuoka is a large coastal prefecture on the Pacific Ocean side of Honsh≈´ [the main island] of Japan. In the west, the prefecture extends deep into the Japan Alps and in the east it becomes a narrower coast bounded in the north by Mount Fuji, until it comes to the Izu Peninsula. Mount Fuji is Japan's highest mountain and this 3776 metre high dormant volcano [which last erupted in 1708] stands on the border between Shizuoka and Yamanashi Prefectures and is known for its breathtaking beauty. Being surrounded by mountains and ocean Shzuoka has diverse and rich nature resources.

The Sugii Brewery in Fujieda City has always distinguished itself by using traditional brewing techniques such as 'Kimoto' and 'Yamahai'. Kimoto is the original method for preparing the Moto [starter mash], which includes having to grind it into a paste with bamboo poles for hours on end, day in and day out for roughly 4 weeks. The Kimoto method was the original method used for centuries, but is rare to see today because of how lengthy and labour intensive the method is. The Yamahai method of fermentation, is a slightly simplified version of the Kimoto method that was created in 1909. Yamahai skips the step of making a paste out of the starter mash, which is known as yama-oroshi, and so the full name for Yamahai is actually 'yama-oroshi haishi', meaning 'discontinuation of yama-oroshi'. When the Yamahai method was originally developed it meant that the production of Sake was easier, but now this has also been surpassed by the Sokujō or modern method, that adds lactic acid at the beginning of the Moto and so it is not only easier than the original Kimoto method it is also faster than both the Kimoto and Yamahai methods with fermentation only taking about 14 days. The owner of this tiny brewery is also the Tōji [Master Brewer] and so he is able to make the decision to use the Kimoto and Yamahai methods to make specialty brews even though it means extra production time. These limited brews, which are very suited to ageing, is one reason Sugii Shuzō's Sake often sell out in a matter of days each brewing season.

- Importers Note

Product Type Wine Sake
Volume 720ml
Country Japan
Winemaking Practices Minimal Intervention
Vineyard Practices Minimal Intervention