Mannen - Kirei Shuzō Corkscrew Whole bunch pressing

Whole bunch pressing

the lees found at the bottom of the barrels continue to nourish the wine during the ageing process

Comte Armand

with 2019 the first release from this property

Rose coloured glasses watch the lapping rhythm on sand

Mannen - Kirei Shuzō Corkscrew Whole bunch pressingThe 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