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Hanahato Junmai Ginjō Nakagumi Muroka Namagenshu

Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu is the fourth sake in the Shibori Hanahato series. It is unpasteurised and unfiltered sake squeezed in December 2022 made of Hattannishiki rice milled to 55% and Hiroshima Reiwa No.1 yeast.
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Sake specs

Prefecture
Hiroshima (広島)
Rice type
Hattan Nishiki (八反錦)
Polishing rate (semaibuai)
55%
Alcohol content
16.5%
SMV
+1
Acidity
1.7
Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒)

Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒) is the fourth sake in the Shibori Hanahato series. It is unpasteurised and unfiltered sake squeezed in December 2022 made of Hattannishiki rice milled to 55% and Hiroshima Reiwa No.1 yeast. It is only from December until the stocks are sold off. This Shibori Hanahato is elegant with a sweet aroma, a sake typical of Hiroshima with a light body and a gentle taste. It is slightly effervescent and can be enjoyed chilled and lukewarm.

Nakagumi (中汲み)

Nakagumi means as much as "middle drawing" and refers to the second pressing following the first squeeze (荒ばしり arabashiri). A gorgeous, colourless, transparent colour characterises Nakagumi. It is the best part of the sake and has the best balance of flavour. Nakagumi is also called nakadare (中垂れ) or nakadori (中取り).


Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒) Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒) Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒) Hanahato Shibori Junmai Ginjō Nakagumi Muroka Namagenshu (しぼり花ハト 純米吟醸中汲み無濾過生原酒)

About the brewery

Brewery
Enoki Shuzō
Name in Japanese
榎酒造
Address
2-1-15 Ondochō Minamiondo, Kure, Hiroshima 737-1205
Phone
0823-52-1234
Website
Enoki Brewery is located in Ondo on Kurahashi Island, southeast of Hiroshima Bay and south of Kure City. Ondochō is the legendary Ondo-no-Seto (音戸の瀬戸), where Taira no Kiyomori arrested the setting sun with a fan to be able to complete his new capital Fukuhara-kyō faster. Enoki Sake Brewery was founded in Ondo in 1899. Legend has it that the town is home to many descendants of fallen Heike warriors. That's why the brewery used the brand name "Kiyomori", but as historical views on Taira no Kiyomori were not favourable, the owners changed it to 'Hanahato' (華鳩), the primary brand name. 'Kiyomori' is still used as a sub-brand. Hanahato derives from the place name of Hato-oka (鳩岡), where the brewery is built.

Before the war, Enoki Brewery was awarded an honourary prize at national sake competitions. Since the 1950s, it has won 14 gold medals at the National New Sake Competition. In 2001, it won the National New Sake Competition and was the first brewery in Hiroshima to win four awards, including a gold medal at the National New Sake Competition. Since then, the brewery has won prizes in the National New Sake Competition and continues to produce high-quality sake. At the International Wine Challenge, the world's largest sake competition, held in London, in the old sake category, the brewery was awarded a gold medal for its 8-year-old kijōshu sake (貴醸酒), which won trophies in 2008, 2010, 2012, 2013, 2014, 2015 and 2016. In 2010, it was the champion. The brewery was the first in Japan to brew kijōshu in 1974.

Hanahato's sake is mild and gentle. The natural and deep flavour has a refreshing and sour taste. The water quality is medium-soft. The average rice polishing ratio is 60%. The brewery uses Yamadanishiki from Yoshikawa, Hyōgo, for its daiginjō; all other rice is grown in Hiroshima Prefecture. Hachitan-Nishiki and Koi-Omachi are used with high and flat rice polishing for special sake.

Kijōshu (貴醸酒)

Kijōshu was developed by the National Research Institute of Brewing and Fermentation as a sake for foreign dignitaries. It was named Kijōshu to denote a type of premium sake comparable to Kijō wine. Sake is made from rice, kōji and water; the main characteristic of kijōshu is that it is made from sake instead of water. At the end of the three-stage brewing process, the sake is brewed using junmai-shu instead of water. Brewing with sake allows the yeast to ferment the alcohol more slowly, producing rich, mellow, fragrant sake.


In 1974, Hanahato became the first company in Japan to produce kijōshu, based on a production patent from the National Tax Agency's brewing laboratory. In the early days, this type of sake was criticised, with some saying that such dark-coloured, sweet sake is not sake. Still, after repeated trial and error, the acceptance of kijōshu gradually grew as food culture diversified. Just as brewing water is essential for sake, kijōshu requires high-quality sake. It takes more time, effort and cost than sake, but the quality of the sake is preserved even when stored for a long time, and as it ages, it has a rich flavour that is smoother on the palate and has a more profound aftertaste with a sharpness.

The taste is rich and mildly sweet. It has a rich, full-bodied flavour with a raisin and nutty aroma. However, it has a more acidic flavour than ordinary sake, making it sweet but with a surprisingly refreshing aftertaste. The more it matures, the deeper the amber colour becomes and the more mature the taste becomes. It may be closer to sherry or Madeira than to sake.

Oishi so Japan had an excellent feature on Enoki Brewery, its Hanahato brand, and kijōshu:

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
A strong scent of dried fruit and alcohol. Well-rounded, earthy, and crisp, with a refreshing bitterness and slight effervescence. Fruity-sour finish with an aftertaste of raspberry. One of Hanahato's best namagenshu.

Hanahato Junmai Ginjō Nakagumi Muroka Namagenshu
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sake information

Category
Junmai Ginjō
Added by
JREF
Views
482
Reviews
1
Last update
Rating
5.00 star(s) 1 ratings
Location
〒737-1205 広島県呉市音戸町南隠渡2丁目1−15

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