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The first of the new project product "X series".
Junmai Ginjo “Kenji Suzuki x Hisashi Iwaki” made with Kenji Suzuki, the god of Japanese sake

▼Project background (from the brewery)▼
Even if the same rice is used, each sake brewery will have its own taste, which is why sake is strongly influenced by water and climate. Also, it is said that even if the brewery is the same, the taste will change when the chief brewer changes. We have launched a project in which we invite people who have a connection with our brewery to work with us on everything from the preparation of the brewing mixture to the preparation and management of the moromi to the production of sake. I hope that people and people, techniques and techniques will cross (cross) and create bigger things like multiplication. As a rule, we only use Koshihikari rice produced in Namie Town, and we will leave the rest to you.
* The project name of the cross series is the cross series by reading the "x" of 〇〇〇×Hisashi Iwaki as "cross" instead of "kake".

First of all, I decided to ask Mr. Kenji Suzuki, the god of Japanese sake, who is spreading his wings from Fukushima Prefecture to the world. This junmai ginjo is made by Mr. Kenji Suzuki, who went through everything from designing the sake quality, creating the brewing mix, selecting the koji mold and yeast, brewing, and managing the moromi. It was also the first time for Mr. Kenji Suzuki himself to try it, but we were able to gain new realizations and learn from Mr. Kenji Suzuki's method of preparation, preparation method, and water management. It was really a meaningful period to launch this project.
As for the quality of the sake, it has a well-balanced aroma, and the freshness comes to the fore even though it is squeezed at the timing when the sake level is not advanced.

*Mr. Kenji Suzuki Former Deputy Director of Fukushima Prefectural Hi-Tech Plaza Aizuwakamatsu Technical Support Center. Currently retired and a special adviser to the Fukushima Sake Brewers Association.
During the high-tech plaza era, he created his own “Fukushima style ginjo sake production manual” in the brewing and food department, and energetically contributed to improving the quality of sake in Fukushima prefecture.
Until last year, it is still fresh in our memory that Fukushima prefecture has won the highest number of gold medals in Japan for 9 consecutive years at the National New Sake Appraisal.
▼Your message▼
This sake was planned by Shoji Suzuki, managing director of Suzuki Sake Brewery and one of the Suzuki Children.
I, Kenji Suzuki, undertook all of the design of the sake quality and the management guidance of the moromi. As other conditions, the raw material is "Koshihikari" produced locally in Namie Town, with a rice polishing ratio of 60%, and a total of 360 kg of "flat rice polishing" that is polished into rice shape.
Since I am entrusted with designing the quality of sake, it is only natural that I have my favorite type. Therefore, we decided on the concept of “mellowness and umami”, which are the characteristics of sake produced in Fukushima Prefecture.
Mellow is a 1:1 blend of Fukushima Prefecture's original "Utsukushima Yume Yeast" and "Utsukushima Kou Yeast C10". In addition, the shubo is the “one-night shubo” that I devised. I'm proud that it's the best to make a scent.
Umakuchi uses "high glucoamylase koji", which has become mainstream in the production of daiginjo sake in recent years. It has beautiful sweetness and umami. And after all, the alcohol is 16° at the time of unblended sake Joso (squeezing of sake). By suppressing the conventional split water, we have achieved a sufficient amount of umami.
As a result, preparation and fermentation proceeded smoothly, and on the 23rd day, we were able to finish the tank at just the right time. The sourness is also lower than expected, and a fresh, mild, and beautiful sake was born.
As a side dish, I personally feel that white fish sashimi and ponzu sauce are suitable. It also seems to go well with fresh shirasu. Please try it by all means.

Capacity: 720ml
Manufacturer: Suzuki Shuzo Alcohol: 15%