Kirei Mannen Junmai Daiginjō Genshu Gojū Nama

Kirei Mannen Junmai Daiginjō Genshu Gojū Nama (亀齢萬年 純米大吟醸原酒五拾 生酒) is one of the flagship premium sake produced by Kirei Shuzō in Higashihiroshima, Hiroshima Prefecture. It is the unpasteurised (nama) version of the brewery's highest-grade Daiginjō, made exclusively from Yamada Nishiki rice polished to 50%; the "Gojū" (五拾, an old-style way of writing "fifty") in the name refers to the polishing ratio. Bottled as a genshu, it is left undiluted to preserve its full flavour and body.

Although the brewery is best known for its crisp, dry style, this sake is brewed to highlight both elegance and richness. The use of freshly pressed, unpasteurised sake preserves vivid aromas and a lively palate, while the genshu bottling gives it greater depth and structure than a standard daiginjō. As a seasonal release, it is kept refrigerated throughout distribution and is intended to be enjoyed while young.

Kirei Shuzō Co., Ltd. (亀齢酒造株式会社) was founded in 1898 (Meiji 31) under the name Yoshidaya (吉田屋) in Saijō, Higashihiroshima, one of Japan's best-known sake brewing districts. The brewery adopted its current corporate name in 1939 and has remained family-run, preserving more than a century of brewing tradition while continuing to refine its craft.

The brewery's name, Kirei (亀齢), is derived from the traditional saying Tsuru wa sennen, kame wa mannen (鶴は千年、亀は万年, "The crane lives a thousand years, the turtle ten thousand years"), expressing wishes for longevity, prosperity and good fortune. This auspicious image has long been associated with celebrations and reflects the brewery's commitment to producing sake that can be enjoyed for generations.

Located in the heart of Saijō, Kirei Shuzō benefits from one of Japan's finest brewing environments. The district is renowned for its exceptionally soft underground water and favourable climate, conditions that helped establish Hiroshima as one of the country's leading sake-producing regions. While Hiroshima sake is often associated with a soft, slightly sweet style, Kirei has built its reputation on producing clean, crisp and distinctly dry sake with a refreshing finish, earning a loyal following throughout Japan.

The brewery combines carefully selected sake rice with traditional brewing techniques, placing particular emphasis on balance, precision and drinkability. Over the years, it has received numerous accolades, including becoming the first brewery to receive an Honorary Award at the National Seishu Competition. This milestone cemented its reputation for quality. In addition to sake, Kirei Shuzō also produces Jōkamachi Udon (城町うどん), made with a small amount of sake, and a soap containing sake lees (sake kasu), reflecting its commitment to making full use of the brewing process.