Generally speaking sake from Hiroshima prefecture are on the sweet side, but most of Kirei’s sake generally tend to be dry.
The Japanese word ‘kara’ means dry and the sake name ‘karakuchi’ means this sake is an extra dry style. The 80 represents the rice polishing rate, with only 20% of the grain being polished away. This leaves great flavours from the fats, proteins and amino acids in the rice and a richer palate weight.
The Karakuchi 80 is made with the signature Kirei techniques of small quantities of rice in the kōji room, that are kept for in for a longer period of time while being checked every 2 hours.
Tōji Masahiro Nishigaki utilises their own special strain of yeast known as Kirei #9 to produce a high quality sake and also uses a slow pressing technique that results in less liquid yet of a higher quality.
