国菊 上选 1800ml

Kijoshu is a traditional style in which sake is used in place of water during fermentation, producing a naturally rich, sweet character; this example from Toyama's Masuda Brewery uses Yamada Nishiki at 50% polishing. The result has been described as evoking noble-rot wine, with a velvety sweetness, rounded acidity, and a clean, lingering finish.