B. United International Inc. / Header
Product Information


Support Materials

Sales Sheets
Tap Stickers
Shelf Talkers
High Resolution Images

Related By Producer

Hitachino Nest Anbai (Plum Wheat Ale w/salt)
Hitachino Nest Ancient Nipponia
Hitachino Nest Commemorative Ale
Hitachino Nest Dai-Dai
Hitachino Nest Espresso Stout
Hitachino Nest Ginger Brew
Hitachino Nest Hinomaru Pepper Ale
Hitachino Nest Japanese Classic Ale
Hitachino Nest Red Rice Ale
Hitachino Nest Saison de Japon
Hitachino Nest Sweet Stout
Hitachino Nest Weizen
Hitachino Nest White Ale
Hitachino Nest XH
Hitachino Nest Yuzu Lager
Kiuchi No Shizuku
Kiuchi Ume "Plum Wine"
Old style Yahamai genshu
Sake Giftbox
Vintage Gekkakow
Yuzu Wine
Style: Junmai All Koji
Collections: Sake & Wine,

Bookmark and Share

Koji mold {fungus} is necessary for the brewing of sake.

Koji mold is a change agent, ie Koji will break down the starch molecules {long chains} into small chains of molecules and eventually into sugar. The sake yeast will then take over and convert those rice sugars into alcohol and CO2.

Typically, only a tiny portion of the steamed rice is incolulated with Koji mold. The Koji mold will then start its “magic”. A yeast starter {“moto”} follows next {combination of steamed rice, water, koji mold, and yeast}. The “moto” is then transferred to a larger vat where the same mix of water, steamed rice, and koji will be added {typically} three more times over the next four days {this fermenting mixture is called “moromi” }

Now here comes the difference to an ALL KOJI Sake: The entire steamed rice {not only a tiny fraction of it} will be inoculated with koji. This will lead to a much higher intensity and speed of starch break down {higher degree of aminoc acid and lactic acid} . In addition, many more sugar molecules will be available for the “yeast attack”

These changes have great meaning for the flavor/taste/aroma complexity of the sake:
- Much higher flavor and aroma intensity
{please keep in mind that rice as such does not
have any flavors and aromas of its own}
- Much more intense balance of sweetness,
tartness and acitidy.
Sake Meter Value -18 / Amino Acidity 3.0 /
Total Acidity 3.9

Tasting Notes

Almost amber.

Aroma is sweet with strong notes of koji, lemon chiffon, rice pudding, and a touch of cinnamon.

Intense balance of sweetness, tartness and acidity.

Silky smooth.

Alc./Vol.: 16.0 %

Version: Type: Size: UPC/EAN:
Case 12 * 12.7 oz. Bottle(s) 0 62067 02982 0
Picture: Zenkoji 720mL bottle label.
B. United International Inc. / Footer