The Kijoshu Komaizumi Kachô (貴醸酒 駒泉 華頂) is a sake brewed by replacing a part of the water with Junmai Ginjo in the Moromi (mash). The process is brewed based on the Shiori method prized by the nobles of the Heian period (entre 794 et 1185 AD).
Usually, the sake making process requires that water be added in three stages when building up the Moromi. But with the Shiori method, part of the water in Tomezoe (3rd addition of water, rice, and kojimai) is replaced by sake.
Adding sake to the mash increases the alcohol level, which harms the yeasts thus restraining the conversion of sugar into alcohol. The greater or lesser proportion employed slows down the process more or less. This proportion varies from recipes to recipes.
Alcohol doesn’t just slow down fermentation, it binds to fatty acids in the brew to form esters and create aromas.
For this Kijoshu Komaizumi Kachô, Tôji MORITA Heijibee-san uses his Junmai Ginjo!
Also, the slow fermentation in fresh water at low temperature forms a complex, but sweet sake, giving it a delicate and elegant taste of figs and nuts.
It divinely pairs with cheeses and desserts.