The “Momiji”(autumn leaves) Junmai Daiginjo sake, brewed with locally grown Koshi Tanreo rice, has been matured for more than 3 years developing earthy and wild aromas.

Basic Information

Brand: KIRIN-ZAN “Momiji”

Type of sake: Jumai Daiginjo, Aged for min. 3 years.

Seimai Buai: Rice milled to 50 %

Alcohol: 16.5 % by volume

Size & UPC: 720 ml, 6-pack UPC 844650025156

Producer

Name: Kirinzan Shuzo Founded: 1843

Location: 46 Tsugawa, Aga-cho, Higashi-kanbara-gun,

Niigata 959-4402, Japan

Website: www.niigatasake.com

President: Shuntaro Saito –

the 7^th generation of the owner/founding family

Toji (Master Brewer): Yoshiaki Hasegawa

Ingredients & tech data

Rice: Koshi Tanrei , grown in Agamachi, Niigata

Water: soft water Yeast: -

Nihonshu-do (SMV): +3 Acidity: 1.4 Amino acids: 1.2

Other Information

Serving temp: Chilled or luke-warm

Tasting note: Earthy and wild mushroom aromas, with a palate that is off-dry with hints of cocoa.

Food pairing: Porcini Mushroom Macaroons - A light crunchy cocao treat that is more savory than sweet, the chocolate macaroons are filled umami-rich porcini sweated in butter. The Moniji is an off-dry aged Koshu where both sake and dish form comfort food.

Lightly-smoked Duck Breast - The gaminess and slight smoky aroma of this duck preparation melds with the earthy aroma and wild mushroom highlights of the Moniji. The aging and the off-dry taste gives off a hint of Madeira with its oxidative essence. With its lengthy finish, the Sake has the structure that compliments a main course dish, satisfying and balanced.

Kirinzan Shuzo is located near Mt. Kirin (= Kirin-zan) in Tsugawa, Niigata. Kirin is a mythical creature much like a flying unicorn, is believed to bring about happiness and luck. The brewery won gold prizes at Japan Annual National Sake Awards for four years in a row since 2016.