suzu☺︎︎︎︎
Kijoshu, or "noble sake," originated in the Engishiki, an ancient document from the Heian period (794-1192).
The sake is made by adding existing sake during the brewing process, which suppresses fermentation and produces a sweet sake.
Type: Kijojo-shu
Ingredients: Rice, rice malt, sake
Rice: Miyamanishiki (produced in Akita Prefecture)
Polishing ratio: Koji: 40%, Kake: 60
Alcohol content: 15% (Unpasteurized)
Sake Degree -1
Yeast No.6
Acidity
Amino acidity
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