こちー
Sweet. Slightly effervescent because it is a nama-shu.
Kijoshu.
Kijo-zake is a method of brewing sake using existing sake instead of just water, where brewing water is normally used. The sake undergoes a fermentation process twice in the mash, making it thicker and sweeter. Apparently. All of this is what I received from my mom.
I think it was a little too sweet for me. If this is your main dish, yes!
The accompaniment is fried sweetfish. It's served with tade-zu and salt!
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