Emishiki Monsoon Kijoshu

Made by replacing some of the water used in fermentation with sake itself, this kijoshu style retains more residual sugar for a sweet, dessert wine like character. Fruit and caramel flavors blend together in a lush, full bodied mouthfeel. Made from Yamadanishiki rice polished to 50 percent in Shiga, it reaches an ABV of 17 percent with an SMV of negative 20 and acidity of 2.