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 Shuzō 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 kōji rather than both kōji 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.