酔生夢死
Enoki Sake Brewery Association, Launch
Launched to Commemorate 120 Years in Business
Kijo-zake" is Japanese sake brewed with sake instead of brewing water
Kijoshu Ruijozo" is a sake brewed with kijoshu instead of sake.
In 2005, "Daikanjo" started using Junmai Daiginjo instead of brewing water and polishing the raw material rice "Yamada-Nishiki" to 50% of Daiginjo level to make the finest Kijo-zake. In 2007, the superb kijoshu was used instead of brewing water, and 50% polished Omachi rice was used as the raw material for a special brew. Since 2007, it has been matured in a refrigerator.
The raw material rice is 100% Omachi from Hiroshima Prefecture, and instead of water, it is a kijoshu (100% Yamadanishiki from Yoshikawa Town, Hyogo Prefecture). 50% polished rice, 17% alcohol by volume, Sake degree -49, acidity 3.8
It's been a long time since I've been impressed with sake.
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