而今 純米吟釀 朝日 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. Usual rices are Yamadanishiki, Omachi and Aiyama; Asahi is the rarer table-rice line. Allocation is tight and lotteries are normal. Jikon is often set beside Juyondai.

Sake Introduction:
100% Okayama Asahi, 50% seimaibuai, junmai ginjo, hi-ire, 1800ml. Asahi was selected in late-Meiji Kyoto and once paired with Kame-no-o as “west Asahi, east Kame-no-o.” Large grain, low stickiness, also prized by sushi chefs. Some listings cite Mie yeast MK1. Versus the nama, pasteurisation rounds the wine and pulls the aroma in; versus Hattan-nishiki hi-ire, this is more pear and white peach, sweet but fine. Keep cold; drink under 15°C.

Tasting Notes:
Nosing: Asian pear, white peach and ripe apple.
Palate: Juicy sweetness, rice umami and clean acidity.
Finish: A fine bitter close, steadier than the nama.