Shigemasu Portfolio 13. 9
This experimental Junmai Ginjo was born out of the Toji's desire to make sake with pure No. 9 yeast once again. The "9" in the name comes from the No. 9 yeast. Originally, if you use the No. 9 yeast to make a Junmai Ginjo, you tend to get an aromatic, Ginjo-like finish, but with the sake brewed by Shigemasu, the koji is hardened so that the sake does not have a sweetness, and it grows to be delicious for a year or two. However, before maturing, it tends to have a slightly bitter taste, known as otoko (men's) sake, and is difficult to drink, therefore, it is matured sufficiently before shipping.