Hanahato Rokudansikomi Chounoukoukijousyu

Employing a six-stage fermentation process, this kijoshu from Enoki Shuzo is among the most intensely sweet expressions in the brewery's lineup, with a sake meter value of -82 and an acidity of 4.0. Rice polished to 70% forms the base, and the repeated addition of sake in place of water at each stage builds an extraordinarily dense, viscous sweetness.