mori
Shinsei Shiyatame
Junmai Kijo Sake
Raw rice: Miyamanishiki
Rice polishing ratio: 60%.
(2014 and 2015: 40% koji rice and 60% kake rice)
Yeast : Kyokai No.6
Sake meter: -18
Acidity: 2.1
Alcohol content 16
Re-jikomi Kijoshu" is made by brewing Kijoshu with Kijoshu.
It has an elegant sweetness and a refreshing aftertaste.
The taste is a little different from year to year.
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