Kirei 'Mannen' 2025

Using the modern Sokujo moto method, it undergoes a long 35-day ferment at a cool 9ºC—double the usual time. The result? A sake that’s fresh, full-bodied, and brimming with character. Thanks to the Akita #4 yeast, you’ll get crisp, vibrant apple notes on the nose, while the palate’s a beautiful balance of spicy minerality and soft, sweet fruit. The finish is clean, dry, and refreshingly crisp. Kirei’s dedication to small-batch craftsmanship is on full display here, and it’s a sake that’s just begging to be savoured slowly.