Amanoto Kijoshu Kidaru

Kijoshu is a rare premium sake style in which sake rather than water is added during fermentation, producing a richer, sweeter, and more complex sake with concentrated umami. Asamai Shuzo's Kidaru Kijoshu represents one of Japan's most traditional and labor-intensive sake styles, made with the same locally grown rice that defines all Amanoto expressions.