Ruijoshu (cumulative-brew sake) from Nishiuchi Shuzo is made by replacing the brewing water with kijoshu itself, layering an extra degree of richness beyond standard kijoshu. At the IWC 2024, this sake won a gold medal and the Nara Koshu Trophy, with judges describing it as showing brandy, butterscotch cream, prune, and candied orange peel.
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