Wine from Kitajima
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Sake Kitajima Natural I 1,8l
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Sake Kitajima Natural I 1,8l
In stock
Kitajima Natural I is a Japanese sake from Shiga, brewed by Kitajima Shuzo in Konan on Honshu. It may sit comfortably among gastronomic wines, but it is not grape wine; it is rice-based sake. The 1.8 litre bottle and 18.2% alcohol level already suggest a sake with presence, made for thoughtful serving rather than casual background drinking.
At its centre is Wataribune, a local sake rice from Shiga with a historical story behind it. Kitajima works extensively with regional Omi rice and uses brewing water from underground streams flowing from the Suzuka mountains, east of Lake Biwa. The brewery describes this soft water as helping to bring out the umami of the rice.
Natural I is made using the traditional kimoto method, with a long, low-temperature (…)Sake Kitajima Naturali 72cl
45
Sake Kitajima Naturali 72cl
In stock
Kitajima Naturali is a Japanese sake from Shiga, made by Kitajima Shuzo on Honshu. Rather than aiming for a very neutral, highly polished impression, it puts Wataribune rice at the centre, with long low-temperature fermentation and no charcoal filtration.
The kimoto method and the stated 88% polishing ratio give this sake a more grounded, expressive feel. It keeps close to the rice, with fermentative depth, a broad structure and a dry finish. At 18.2% alcohol, it also has a firmer presence than many lighter sake styles.
At Drankenshop Broekmans, we see this as a bottle for drinkers who want to explore sake with more texture and culinary range. It can be served lightly chilled, but also warm, with a recommended serving span from 15 to 55 °C.
Sake Kitajima Naturel II 72cl
48
Sake Kitajima Naturel II 72cl
In stock
Kitajima Naturel II is a Japanese sake with a deliberately natural approach. It is brewed from pesticide-free rice, indigenous yeasts and no additives, so the focus stays firmly on rice, koji, fermentation and the brewer's touch rather than on polish or ornament.
The sake comes from Kitajima Shuzo in Konan, in Japan's Shiga prefecture on Honshu. It is made with Kiramizuki, a rice variety developed in Shiga, polished to 80%. The brewing style is kimoto junmai, a traditional method in which natural microbial activity and lactic acid bacteria play an important role in building the fermentation starter.
At Drankenshop Broekmans, this is the kind of sake we like to present when someone is looking for a bottle with a clear link between agriculture, brewing method (…)
