Tomio Josen Godanjikomi is brewed using the godanjikomi five-stage addition method, an extension of the traditional sandan three-stage addition process used to build up the fermentation mash. This technique results in a richer, fuller-bodied sake with a deeper sweetness and more complex flavor profile than standard josen expressions. Produced by Kitagawahonke in Fushimi, the soft local water balances the added weight from this intensive mashing process.
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