而今 八反錦 純米吟釀 火入 - 1800ml

Brewery History:
Kiya Masamune was founded in 1818 in Nabari, Mie. Sixth-generation owner Tadaatsu Onishi launched Jikon in 2005, meaning “live in the present.” Low-temperature fermentation and fukuro-tsuri give a clean, fruit-led style. Lines include Yamadanishiki, Omachi, Aiyama, Asahi and Hattan Nishiki. Allocation is tight and lotteries are normal. Jikon is often set beside Juyondai.

Sake Introduction:
100% Hiroshima Hattan Nishiki, junmai ginjo, hi-ire. The rice is a cross of Hattan 35 and Akitsuho: large grain, clear shinpaku, a Hiroshima brewing staple. Shop sheets split between 50% and 55% polish, and 15.5% or 16% alcohol, so batches differ. Versus Asahi hi-ire, this is more pear and apple, with brighter acid; versus the nama, pasteurisation rounds it and pulls the aroma in. Keep cold; drink around 5–12°C.

Tasting Notes:
Nosing: Pear and apple, soft blossom.
Palate: Clear sweet-acid balance, gentle rice umami.
Finish: Clean, closed by acidity.