Enoki Shuzo, a century-old brewery in Hiroshima Prefecture representing the port town of Ondo, is one of very few producers in Japan to specialize in kijoshu — a style in which sake is used in place of water during part of the fermentation process. Kiyomori is the brewery's expression of this tradition, presented as a rich, aromatic cloudy sake evoking the Heian-period style, bottled in 500ml units under the evocative name of the twelfth-century samurai lord Taira no Kiyomori. Enoki Shuzo also produces the Hanahato line, which has received international recognition for its aged kijoshu.
