Emishiki Shuzo's flagship Monsoon is a kijoshu brewed by substituting finished sake for water in the final fermentation stage, a Heian-period technique that produces a rich, dessert-wine-like sweetness inspired by the concentrated depth of noble rot wines. Made from Yamadanishiki rice polished to 50% in Koka, Shiga, it delivers tropical fruit, apricot, and honey with an SMV of -20 and vivid natural acidity.
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