Origin: Hanaizumi Shuzo, Fukushima, Japan
Rice: Gohyaku Mangoku
Medium to full bodied sake with sweetness enhanced by the acidity of the sake. Complex rich flavours with some savoury tones and a strong dry finish. Pairs well with heavy and fried food.¬†
Hana Izumi Shuz≈ç¬†in southern Aizu, Fukushima recently celebrated its 100th anniversary. The brewery, founded in 1920, brews all its sake using the yodan jikomi (four-stage brewing) method using mochi-rice (a sweet, glutinous rice).
While most sake is made using sandan jikomi, or three stage addition, some sake is made using a fourth addition. Usually, but not always, this is just k≈çji rather than both k≈çji and steamed rice (as the main three additions are), and is done for the explicit purpose of adding sweetness and perhaps umami to the sake.