もはると
Kijoshu is made by adding sake instead of brewing water. The sugar is not broken down into alcohol, but remains, leaving a mellow sweetness that makes for a luxurious drink. But putting aside my knowledge of sake, this was the first time for me to drink kijoshu.
It is true that the aroma is fruity and sweet, but the aftertaste is refreshing. The slight effervescence was like champagne. I was immersed in a feeling of elegance.
Because it is sweet and easy to drink, it tends to increase in quantity if you are not careful. This is a drink that I would like to have with dessert before or after a meal, not during a meal.
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