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Description
El kijoshu es un estilo de sake especializado en el que se utiliza sake terminado en lugar de agua durante la fermentación, dando como resultado un carácter naturalmente dulce y de cuerpo pleno con azúcares residuales elevados. El Kotobukiorudo de Nishikatsu Shuzo lleva esta tradicional designación de sake dulce, poco frecuente en la producción moderna.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Est.1717
BrandKotobuki
Address21 Nakaya Omi -Hachiman Shiga
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥈
Yakitori (Tare)
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
🥉
Grilled Eel
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
4
Saikyo-zuke Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
5
Simmered Fish
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
6
Oden
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
7
Sukiyaki
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine
8
Shabu-shabu
Japanese
★★★★★
Traditional balance ideal for Japanese cuisine