Mannen - Kirei Shuzō Corkscrew with 2019 the first release

with 2019 the first release from this property

Semi-carbonic maceration

with ferrous quality and red fruits

Sydney in 2014

light vanilla and a touch of funk persist

Mannen - Kirei Shuzō Corkscrew with 2019 the first releaseThe Mannen is made with the Sokujo moto (modern starter method) which at most breweries would mean a 14 16 day ferment, however Kirei Shuzo Tji (Master Brewer) Masahiro Nishigaki doubles this time to around 35 days and keeps the temperature very low at around 9C. 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