Kijoshu produced by replacing a portion of the brewing water with sake, using Tochigizake 14 and LGC Soft rice polished to 60%. With a sake meter value of -60, the flavor is intensely sweet yet brightened by clean acidity, presenting as a versatile dessert sake that works straight, on the rocks, or alongside chocolate and cake.
Oct 27, 2024, 1:08 PM
