Aramasa陽乃鳥 スパーク
ハヤカワ
Kijoshu was developed in 1973 by National Tax Agency engineers based on Japan's oldest sake brewing method. Sake is usually brewed with rice, rice malt, and water, but this process replaces some of the water with sake. The sake undergoes another fermentation process in the mash, resulting in a thicker and sweeter sake. The sake is named "Yonotori" (meaning "the bird of the day" in Japanese) in reference to the rebirth of the sake. The sake added to the product is aged for one year in oak barrels, which gives it a vanilla-like aroma that enhances the sweetness of the sake. In addition, the sake is now made in wooden vats, making it the one and only "Kijo-zake" (noble sake).
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